Chocolate Raspberry Cookies

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Filled with three kinds of chocolate and tart raspberries, these brownie-like raspberry cookies are a tempting dessert!

Y’all know I just can’t keep away from the raspberries, right? Melted chocolate plus cocoa powder ^* plus espresso powder plus chopped chocolate means this is a chewy, brownie-like cookie that is just begging for a glass of milk or whipped coffee.

Fresh fruit isn’t used as much in cookies, but I love it (my blueberry cookies remain a favorite!). Playing around in the kitchen led to creating these cookies, and updating them to swap in fresh fruit has made them even better.

Raspberries are great in cookies because the tart flavor plays off the sweetness, and the hits of bitter dark chocolate help tie everything together into what just might be my new favorite cookie!

Ingredients for raspberry cookies

You’ll need:

• All-purpose flour ^*
• Cocoa powder
• Granulated sugar
• Light brown sugar
• Eggs
• Unsalted butter
• Baking soda
• Salt
• Semisweet chocolate chips
• Dark chocolate
• Instant espresso powder
• Vanilla extract
• Fresh raspberries

For the dark chocolate, you can use your favorite dark chocolate chips or chunks, or do what I did and cut up a dark chocolate bar. I like using the bars because they melt a bit differently in the cookies, giving you little chocolate puddles. If you use packaged chips or chunks, they’ll hold their shape more in the cookie.

Check over your raspberries before making this recipe to discard any that have formed mold spots. Raspberries are notoriously delicate, so I recommend buying them the same day you make the cookies, if you can.

Tools & equipment

You probably have everything you need to make cookies, especially if you choose to mix by hand, as I did!

I do recommend using parchment paper ^* for lining your cookie sheets to prevent sticking and making cleanup easier. A cookie scoop also makes portioning the dough a cinch, or a spring-loaded/trigger ice cream scoop ^* would also work (they’re basically the same thing).

If you don’t have one yet, a kitchen scale ^* helps make baking more precise. You can switch this recipe to gram weights in the recipe card by clicking the Metric button.

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medium cookie scoop

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parchment paper

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^*

How to make raspberry chocolate chip cookies

Preheat the oven to 325°F and line a baking sheet with parchment paper. If you have two baking sheets, line both—we’ll still bake the cookies one sheet at a time, but this way you can pop the next pan in while the first is cooling.

Combine the butter and semisweet chocolate in a small saucepan ^* set over medium-low. Heat until melted completely, stirring until smooth. Set aside to cool.

In a mixing bowl, sift together flour, cocoa powder, espresso powder, baking soda, and salt. I use a whisk instead of a flour sifter to aerate and break up the cocoa powder clumps.

Pour the melted chocolate into a large bowl. Stir in the sugars until mixed, then beat in the eggs and vanilla until the mixture is smooth.

Stir in the dry ingredients, and just before it is fully combined, fold in the raspberries and chopped chocolate. If you have been using a stand mixer ^*, you’ll want to do this part by hand to not smash the raspberries too much!

Scoop out dough into approximate 2-tablespoon balls, making sure you have pieces of berries in each scoop and arrange on prepared baking sheet, staggering so there is room for the cookies to spread.

Bake for 13 minutes, then let the cookies cool 2 minutes on the pan to help set.

Transfer the cookies to a wire rack ^* to cool completely, and continue baking the rest of the cookies until all of the dough is used.

Storage tips

These cookies will keep for around 5 days at room temperature. I keep mine in a glass cookie jar, but an airtight container will also work. Make sure the cookies are completely cooled before you store them, or excess moisture can collect.

If you don’t want to bake the whole batch at once, this dough is great to freeze and bake later. Scoop out the dough onto a lined cookie sheet and freeze until solid, about 2 hours. Transfer the frozen dough into a freezer bag, label, and keep frozen for about 3 months.

When you’re ready to bake, there’s no need to thaw the dough. Simply place on a lined baking sheet and bake at 325°F, adding a few minutes as needed to bake through.

Recipe tips

If you want to use freeze-dried raspberries, as I did in the original version of this recipe, you’ll need 1 cup. I crush them slightly before mixing into the batter, but make sure to measure before crushing.

Do not use frozen raspberries in these cookies. They are too mashed and juicy once thawed, and your cookie dough will end up too wet.

The cookie dough will be a little looser than other chocolate chip cookies, but it should be easy to scoop. I recommend using the spoon-and-sweep method for measuring the flour, or better yet a kitchen scale. If the dough does look too wet, add additional flour just 1 tablespoon at a time until it is easily scooped.

These raspberry cookies are incredible still warm from the oven, or popped into the microwave for 10 seconds. Enjoy as they are or add a scoop of vanilla ice cream for the most chocolatey, sweet-and-tart cookie treat!