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Raspberry Chocolate Chip Cookies

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Raspberry chocolate chip cookies are soft, buttery cookies loaded with melty chocolate chips and bursts of tart raspberries. A fruity twist on a classic treat, they’re gooey, crisp-edged, and irresistibly delicious.

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

Instructions

  1. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  2. Mix in the egg and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add dry ingredients to the wet mixture and mix until a dough forms.
  5. Fold in chocolate chips, then gently fold in raspberries, being careful not to overmix.
  6. Scoop dough onto a lined baking sheet, spacing apart. Chill for 15–20 minutes.
  7. Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers are set.
  8. Cool on pan for a few minutes before transferring to a wire rack.

Notes

  • Chilling helps prevent spreading and preserves the cookie structure with raspberries.
  • Use frozen raspberries straight from the freezer to reduce moisture release.
  • Top with flaky sea salt before baking for a gourmet finish.
  • Swap chocolate types or use freeze-dried raspberries for different textures.
  • Freeze unbaked dough balls for fresh-baked cookies on demand.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-chocolate-chip-cookies/