Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Introduction

These Raspberry Dark Chocolate Cookies are the perfect balance of tart and sweet, combining juicy raspberries with rich dark chocolate in a soft, chewy cookie. They’re an irresistible treat for anyone craving a homemade dessert that feels both indulgent and fresh.

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 both sugars until the mixture is light and 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 all-purpose flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until combined—avoid overmixing.
6. Step 6: Fold in the dark chocolate chunks and lightly mashed raspberries carefully to keep some berry texture.
7. Step 7: Scoop dough into balls about 2 tablespoons each, placing them 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 10–12 minutes or until the edges are golden but the centers remain soft.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen raspberries if fresh aren’t available, but thaw and drain excess juice to prevent soggy dough.
• For a nuttier flavor, add ½ cup chopped walnuts or pecans along with the chocolate.
• If you prefer a sweeter cookie, swap dark chocolate for milk chocolate chips.
• Chill the dough for 30 minutes before baking to reduce spreading and enhance texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. Reheat briefly in a microwave or oven to enjoy them warm and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries directly in the dough?

Yes, you can use frozen raspberries, but it’s best to thaw them first and gently drain any excess juice to prevent the dough from becoming too wet.

How do I keep the cookies soft in the center?

Be careful not to overbake; remove the cookies when the edges are golden but the centers still look slightly underdone. They will firm up as they cool.

Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

Indulge in these Raspberry Dark Chocolate Cookies, a delightful twist on classic chocolate chip cookies. Soft, chewy, and bursting with fresh raspberry flavors complemented by rich dark chocolate chunks, these cookies are the ultimate sweet fix perfect for any occasion.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Add-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 and facilitate easy cleanup.
2. Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is fluffy and light in color, approximately 3 minutes. This ensures a tender, airy cookie texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to combine fully. Stir in the vanilla extract to infuse aroma and flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This evenly distributes the leavening agent and salt throughout the flour.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix gently to avoid overworking the dough and developing gluten, which can make cookies tough.
6. Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks and lightly mashed raspberries to distribute them evenly without breaking down the fruit completely, preserving berry texture and preventing the dough from turning pink.
7. Scoop Dough: Using approximately 2 tablespoons per cookie, scoop dough balls and place them two inches apart on the prepared baking sheets to allow for spreading.
8. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden while the centers remain soft and slightly underbaked for chewiness.
9. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
10. Enjoy: While patience is recommended to let cookies cool, sneaking one early is perfectly acceptable!

Notes

• Lightly mashing the raspberries helps distribute their flavor without making the dough too wet or overly pink.
• Do not overmix the dough after adding flour to keep cookies tender and soft.
• Keep cookies spaced well on the sheet to prevent them from merging as they bake.
• Using parchment paper prevents sticking and simplifies cleanup.
• Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Keywords: raspberry dark chocolate cookies, chocolate chip cookies, berry cookies, soft cookies, easy cookie recipe, homemade cookies