These raspberry chocolate chip cookies solve the problem of wanting something more interesting than regular chocolate chip cookies but not wanting to mess around with complicated techniques.

Raspberries add a bright, tart punch that cuts through the sweetness and works really well with dark chocolate chips. The raspberry pieces also give you these lovely pink spots throughout the cookies.

I make these when I want to bring something different to a party or when regular chocolate chip cookies feel a bit boring. They’re especially good in summer when fresh berries are too delicate to bake with. The freeze-dried raspberries keep their flavor and don’t add extra moisture that would mess up the texture.

What you need for Raspberry Chocolate Chip Cookies

Ingredients You’ll Need For This Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup fresh raspberries
1/2 cup white chocolate chips (optional)

How to make Raspberry Chocolate Chip Cookies

Hey there! These cookies are a lovely twist on the classic chocolate chip cookie, with bursts of fresh raspberry that make them extra special. Let’s get baking!

1. Start by taking your butter out of the fridge about an hour before baking – you want it soft enough that your finger leaves an indent when you press it, but not so soft it’s melting.

2. Preheat your oven to 350°F and line two baking sheets with parchment paper. Trust me, parchment is worth it here – these cookies can stick because of the raspberry juice.

3. In a medium bowl, whisk together your flour, baking soda, and salt. I like to use a fork for this – it breaks up any lumps in the baking soda so you won’t bite into any bitter spots later.

4. In a large bowl (or your stand mixer if you’re using one), cream together the softened butter and both sugars until it’s light and fluffy – about 3-4 minutes. You’re looking for it to turn slightly pale and get a bit airy. Don’t rush this step; it’s key for getting that perfect cookie texture.

5. Beat in the eggs one at a time, letting each one mix in completely before adding the next. Scrape down the sides of the bowl with a spatula. Add the vanilla and mix until just combined.

6. Gradually add your flour mixture to the butter mixture, mixing on low speed until you just see the flour disappear. The dough should be soft but not sticky – if you touch it, it shouldn’t cling to your finger.

7. Gently fold in the chocolate chips with a spatula. Now comes the tricky part – add your raspberries last and fold them in very carefully with just 2-3 strokes. They’ll break up a bit, but that’s okay! You want some raspberry pieces throughout the dough.

8. Use a medium cookie scoop or about 2 tablespoons of dough per cookie, placing them about 2 inches apart on your lined baking sheets. If any raspberry pieces are sticking out, just tuck them in gently.

9. Bake for 11-13 minutes, rotating the pan halfway through. Look for edges that are just turning golden brown, while the centers still look slightly underdone – they’ll set up as they cool. If you’re using both oven racks, swap the top and bottom sheets when you rotate.

10. Let the cookies cool on the baking sheets for 5 minutes – they’re quite delicate when hot because of the raspberries. Then transfer them to a wire rack to cool completely.

The cookies are best eaten within 2 days – keep them in a single layer in an airtight container, with wax paper between layers if you need to stack them. The raspberry moisture means they’ll soften faster than regular chocolate chip cookies.

🔍 Recipe Notes & Tips

Use fresh raspberries – frozen ones release too much liquid
Room temp eggs blend better – put them in warm water for 5 mins if you forgot
Don’t overmix after adding raspberries or you’ll get pink cookies
Cookie scoop is worth buying – keeps sizes even and hands clean
If dough feels too sticky, chill for 30 mins
Dark chocolate chips work better than milk – balances the sweet berries

🍽️ Serving Suggestions

Cold milk is perfect – the classic works best here
Hot coffee brings out the chocolate flavor
For fancy occasions, serve with:
– Raspberry iced tea
– Prosecco
– Dark hot chocolate

🎯 Make it Work for

Bake sale: Package individually in clear bags with pink ribbon
Picnic: Transport in rigid container, single layer
Holiday gifts: Add white chocolate chips for Christmas colors
Valentine’s: Shape into hearts before baking
Summer party: Serve slightly chilled

📦 Storage & Leftovers

Counter: 2 days max in airtight container
Fridge: Not recommended – they get too dense
Freezer: Raw dough balls freeze great (3 months)
Don’t stack without wax paper between layers
Will soften quickly due to raspberry moisture

Raspberry Chocolate Chip Cookies