Name: Raspberry Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup chocolate chips or chunks (semi-sweet or dark); 1/2 cup fresh or frozen raspberries

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Raspberry chocolate chip cookies are a delicious twist on the classic chocolate chip cookie, with the tart, juicy burst of raspberries folded into a rich, buttery dough packed with melty chocolate chips. I love how the berries balance the sweetness and add a pop of color and flavor. They’re soft, gooey, and slightly crisp on the edges—basically everything I want in a cookie.

Why You’ll Love This Recipe

I love this recipe because it turns a familiar favorite into something a little more special. The raspberries add a natural tartness and moisture that make every bite exciting. Plus, the way the fruit swirls through the dough makes these cookies look as good as they taste. Whether I’m baking them for guests or just indulging in a cozy night at home, these cookies are a go-to when I want a sweet treat with a twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips or chunks (semi-sweet or dark)
Fresh or frozen raspberries

Directions

I start by creaming the butter with the brown and granulated sugars until light and fluffy.
I mix in the egg and vanilla extract until smooth.
In a separate bowl, I whisk together the flour, baking soda, and salt, then gradually add it to the wet mixture.
Once the dough forms, I gently fold in the chocolate chips.
I carefully stir in the raspberries last, trying not to crush them too much to avoid overly wet dough.
I scoop the dough onto a lined baking sheet, spacing them apart, and chill them for about 15–20 minutes.
I bake the cookies until the edges are golden and the centers are just set, then let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18 to 24 cookies, depending on size. It takes around 15 minutes to prep, 15–20 minutes to chill, and about 10–12 minutes to bake each batch—so I usually have a fresh batch ready in under an hour.

Variations

Sometimes I swap chocolate chips for white chocolate or dark chocolate chunks for a more intense flavor. I’ve also folded in freeze-dried raspberries instead of fresh when I want a crispier cookie. If I want a bakery-style touch, I sprinkle a little flaky sea salt on top before baking.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. Because of the raspberries, they’re best eaten fresh. If I want to store them longer, I freeze the unbaked dough balls and bake them straight from frozen when I need a quick batch. Reheating in a warm oven for a few minutes brings back that just-baked texture.

FAQs

Can I use frozen raspberries?

Yes, I do it often. I keep them frozen when folding into the dough to prevent too much juice from releasing.

Will the raspberries make the cookies soggy?

A little moisture is natural, but I avoid overmixing and use a gentle hand when folding them in. Chilling the dough helps, too.

Can I make these gluten-free?

Yes, I’ve made them with a 1:1 gluten-free baking blend with great results. Just be careful with the texture—it might spread slightly more.

Do I need to chill the dough?

I recommend it, especially with fresh raspberries. It helps prevent too much spreading and makes shaping easier.

Can I use raspberry jam instead of fresh berries?

I’ve tried this by swirling in a bit of jam instead of whole berries—it adds flavor but changes the texture slightly. Still tasty, just different.

Conclusion

Raspberry chocolate chip cookies are a sweet, tangy, and chocolatey twist on a classic cookie that I can never get enough of. They’re soft, flavorful, and just the right amount of indulgent. Whether I’m baking for friends or just treating myself, these cookies always hit that perfect balance of rich and refreshing.