Raspberry Chocolate Chunk Cookies Recipe

If you’re anything like me and love a cookie that surprises you with juicy bursts of fruit and melty pockets of indulgent chocolate, then you’re going to adore this Raspberry Chocolate Chunk Cookies Recipe. It’s a beautiful balance of tart and sweet, rustic yet special enough for any occasion. Keep reading, because once you try these cookies, you’ll be making them on repeat. I promise!

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Ingredients You’ll Need

Getting the ingredients right is half the magic of baking great cookies. These ingredients come together to create that fudgey-soft base with just the right balance of sweetness and a pop of tartness from the frozen raspberries.

• Salted butter: Using salted butter here is the secret to cutting through the sweetness and giving a well-rounded flavor.
• Light brown sugar: Adds moisture and a subtle caramel note that complements both the berries and chocolate.
• Granulated sugar: Balances the brown sugar’s moisture so cookies bake up just right—not too soft or crunchy.
• Large eggs: Eggs bring structure and richness, helping to hold everything together perfectly.
• Vanilla extract: This rounds out the flavors beautifully and lifts the whole cookie’s taste.
• All-purpose flour: My go-to flour for cookies because it gives a great chewy texture without being dense.
• Baking soda: Helps the cookies rise and spread just enough for that soft-center texture.
• Salt: A pinch enhances the chocolate and raspberry flavors, so don’t skip it!
• Dark chocolate chunks: I love using chunks instead of chips—it melts differently and creates pockets of gooey chocolate.
• Frozen raspberries: They add vibrant tart bursts; using frozen instead of fresh keeps them intact during mixing and baking.

Variations

I love keeping this recipe flexible—you can swap and press a few buttons to make it your own. Here are some of my personal twists that always work well, but you might discover your favorites too!

• White chocolate instead of dark chocolate: I swapped in white chocolate chunks once for a sweeter, creamier cookie, and it was a hit with the kids!
• Fresh raspberries: If you’re using fresh instead of frozen, fold them in gently at the end and add a little extra flour to help soak up moisture.
• Nutty add-ins: Chopped walnuts or pecans add a lovely crunch and contrast if you want to add texture.
• Gluten-free option: I’ve tried this with a 1-to-1 gluten-free flour blend, and it works great for anyone avoiding gluten.

How to Make Raspberry Chocolate Chunk Cookies Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick and clean-up is a breeze. Trust me, this little step saves lots of hassle later!

Step 2: Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened salted butter with light brown sugar and granulated sugar on medium speed. This takes about 2-3 minutes until the mix is light and creamy. When I first tried skipping this step, my cookies turned out flat and tough, so don’t rush it!

Step 3: Add Eggs and Vanilla

Add the eggs one at a time along with the vanilla extract. Beat again until everything is combined well, scraping down the sides and bottom of the bowl as needed. This keeps your batter smooth and fully mixed.

Step 4: Mix in Dry Ingredients

Reduce speed to low and add the all-purpose flour, baking soda, and salt. Mix just until everything comes together; you don’t want to over mix or your cookies will be dense. This step is where I learned patience makes a difference in cookie texture!

Step 5: Fold in Chocolate Chunks and Raspberries

Gently stir in the dark chocolate chunks and frozen raspberries. Be careful here to avoid mashing the berries too much. I like to fold slowly and use a rubber spatula—it’s the best way to keep those juicy bursts intact.

Step 6: Scoop and Bake

Using a 2-tablespoon cookie scoop (or a spoon if you don’t have one), drop cookie dough balls onto the lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers are still soft. This is the moment I peek in on your cookies to make sure they’re baking just right.

Step 7: Cool and Enjoy

Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This keeps them soft but firm enough to handle. I always sneak a warm cookie during this stage—it’s the best snack ever.

How to Serve Raspberry Chocolate Chunk Cookies Recipe

Garnishes

I like to dust these cookies lightly with powdered sugar just before serving—it adds a pretty, snow-kissed finish and a touch more sweetness without overpowering the raspberry tartness.

Side Dishes

These cookies pair wonderfully with a cup of hot coffee or a glass of cold milk. For a grown-up twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for dessert wow-factor.

Creative Ways to Present

For special occasions, I’ve placed these cookies on a rustic wooden board alongside fresh whole raspberries and chocolate shards. It makes for a beautiful display and an inviting dessert station at parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, lined with parchment paper between layers to keep them from sticking. They stay fresh and soft for about 3-4 days—though I warn you, they rarely last that long!

Freezing

I love freezing extra cookie dough balls to bake fresh cookies anytime. Simply freeze the dough balls on a tray, then pop them in a freezer bag. When you want cookies, bake straight from frozen, adding a minute or two of baking time.

Reheating

To bring life back to leftover cookies, I warm them in the microwave for about 10 seconds or pop them in the oven at 300°F for 5 minutes. This revives that fresh-baked softness and melty chocolate goodness.

FAQs

Final Thoughts

I absolutely love how this Raspberry Chocolate Chunk Cookies Recipe turns out—each bite bursting with juicy fruit and melty chocolate tucked inside a soft, chewy cookie. When I first tried baking with frozen raspberries, I was worried they’d make the dough soggy, but this recipe proved otherwise beautifully. I hope you’ll enjoy baking and eating these as much as my family and I do. Seriously, once you give this recipe a go, it might just become your new cookie obsession—grab your mixing bowl and get baking!

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