Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Introduction

These Raspberry Dark Chocolate Cookies offer the perfect balance of rich chocolate and tart berry flavors. Soft and chewy with bursts of fresh raspberry, they make an irresistible sweet treat for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup dark chocolate chunks or chips
• 1 cup fresh or frozen raspberries (lightly mashed)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
2. Step 2: In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is fluffy, about 3 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently to combine without overmixing.
6. Step 6: Fold in the dark chocolate chunks and lightly mashed raspberries carefully to avoid turning the batter pink.
7. Step 7: Scoop the dough into balls about 2 tablespoons each and place them 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 10–12 minutes until the edges are golden but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, chill the dough for 30 minutes before baking to help the cookies maintain their shape.
• Swap fresh raspberries for frozen ones, just be sure to thaw and drain them slightly to prevent excess moisture.
• Add a pinch of cinnamon for a warm, spicy twist that complements raspberry and chocolate.
• Use milk chocolate chunks if you prefer a sweeter, creamier chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm them in the oven at 300°F (150°C) for 5 minutes to regain softness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries without thawing?

It’s best to thaw and lightly drain frozen raspberries before folding them into the dough to avoid extra moisture, which can make cookies soggy.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes also helps cookies keep their shape during baking.

Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

Indulge in these decadent Raspberry Dark Chocolate Cookies, featuring a perfect balance of rich dark chocolate chunks and fresh raspberries baked into soft, chewy cookies. A delightful treat that’s simple to make and sure to satisfy your sweet tooth.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Mix-ins

• 1 cup dark chocolate chunks or chips
• 1 cup fresh or frozen raspberries (lightly mashed)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
3. Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Avoid overmixing to keep the cookies tender.
6. Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and lightly mashed raspberries, taking care not to overwork the batter to preserve some raspberry texture.
7. Scoop Dough: Using about 2 tablespoons of dough per cookie, scoop and place them approximately 2 inches apart on the prepared baking sheets.
8. Bake: Bake the cookies for 10–12 minutes, or until the edges turn golden while the centers remain soft.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Serve once cooled, or sneak a warm one early if you can’t resist!

Notes

• Use fresh or frozen raspberries; if using frozen, no need to thaw—just lightly mash them before folding into the dough.
• Do not overmix the dough after adding flour to ensure soft cookies.
• For a less pink batter, fold in raspberries gently.
• Chilling dough for 30 minutes before baking can help maintain cookie shape, but is optional.
• Store cookies in an airtight container for up to 4 days at room temperature.

Keywords: Raspberry chocolate cookies, dark chocolate cookies, fruity cookies, homemade cookies, dessert recipe