Chocolate Raspberry Cookies Recipe

If you’re on the hunt for a treat that’s both indulgent and a little bit fancy, I’ve got you covered with this Chocolate Raspberry Cookies Recipe. These cookies are the perfect mix of rich, fudgy chocolate and bright bursts of raspberries that just melt in your mouth. I absolutely love how this recipe balances deep cocoa flavors with tangy berry freshness—it’s a combo that you won’t want to miss. Plus, they’re surprisingly easy to whip up, even on a busy weeknight, so keep reading to get all the tips and tricks to nail these at home!

this …

Ingredients You’ll Need

Choosing the right ingredients really makes all the difference with this Chocolate Raspberry Cookies Recipe. For example, using natural cocoa powder gives a rich, deep chocolate taste without being bitter, and picking quality dark chocolate really makes those cookie bites sing. Also, don’t shy away from fresh raspberries if you can find them, but frozen ones work beautifully too!

• Unsalted butter: Browning the butter brings out a toasty, caramel flavor that’s key to these cookies.
• Brown sugar: Gives moisture and that classic cookie chewiness along with a subtle molasses flavor.
• Granulated sugar: Balances the sweetness and helps with the cookie structure.
• Egg: Room temperature eggs blend smoothly and give the dough structure.
• Sea salt: Enhances all the chocolate and raspberry flavors.
• Pure vanilla extract: Adds warmth and rounds out the sweetness perfectly.
• Natural cocoa powder: Use unsweetened for that genuine chocolate flavor.
• Baking soda: Gives just enough lift and lightness.
• All-purpose flour: Weighing it ensures your dough is never too dry or too wet.
• Dark chocolate raspberry dark chocolate: This is the secret star—it complements the berries beautifully.
• Milk chocolate: Adds a touch of sweetness and melty texture.
• Raspberries: Fresh or frozen—just don’t defrost the frozen ones to keep the dough from getting soggy.
• Flaky salt: Sprinkled on top for a beautiful finish and flavor pop.

Variations

One of the reasons I keep coming back to this Chocolate Raspberry Cookies Recipe is how flexible it is. Feel free to play around with the types of chocolate or berries you use, or even swap ingredients to suit your dietary needs—getting creative in the kitchen is one of the best parts.

• Vegan Version: I swapped butter for coconut oil and an egg replacer once, and the cookies still came out fudgy and delicious.
• Nutty Twist: Adding chopped toasted pecans or walnuts gives a wonderful crunch and depth to the cookies.
• Different Berries: Blueberries or blackberries can also be great substitutions—try what’s fresh or what you love!
• Lower Sugar: You can reduce sugars slightly, but the texture might change, so I recommend trying a small batch first.

How to Make Chocolate Raspberry Cookies Recipe

Step 1: Brown the Butter to Perfection

Start by melting your unsalted butter in a saucepan over medium heat. Stir it frequently—you don’t want it to burn! When you see golden brown bits start to form and the butter smells nutty, that’s your cue to take it off the heat right away. I discovered this trick when I first tried browning butter: hurry up and get it off the heat just before it gets too dark or it can taste bitter. Pour it into a heatproof bowl to cool.

Step 2: Whisk Sugars and Butter Until Creamy

Once your brown butter is at room temperature (if you’re in a hurry, pop the bowl into an ice water bath to speed things up), combine it with both brown sugar and granulated sugar in a large mixing bowl. Use a whisk and whisk vigorously until the mixture turns thick, creamy, and lighter in color—that’s how I know I’m on the right track!

Step 3: Add Egg, Salt, and Vanilla

Now crack in the egg, add a pinch of sea salt, and the vanilla extract. Whisk it again until the batter becomes super creamy. It’s going to be a bit glossy—that’s what you want before moving on to the dry ingredients.

Step 4: Mix in the Dry Ingredients Gently

Sift together your flour, cocoa powder, and baking soda right into the wet mixture to avoid any lumps. Then stir gently with a spatula just until a thick dough forms. Don’t overmix here—just enough to combine.

Step 5: Fold in Chocolate and Raspberries

Reserve about ¼ cup of chopped chocolate for topping. Fold the rest of the chopped dark and milk chocolate into the dough, along with the fresh or frozen raspberries. I love using frozen raspberries straight from the freezer because they keep the dough from getting soggy—just be gentle when folding so you don’t crush the berries.

Step 6: Scoop, Top, and Bake

Use a medium cookie scoop to portion your dough onto a parchment-lined baking sheet. Then press the reserved chocolate pieces on top, and sprinkle a little flaky salt over everything—this step seals the deal on flavor. Bake at 355°F (180°C) for 8-10 minutes depending on your preferred gooeyness. My family goes crazy for the 8-minute mark when they’re soft and fudgy with crispy edges.

How to Serve Chocolate Raspberry Cookies Recipe

Garnishes

I always sprinkle a pinch of flaky sea salt on the cookies right after they come out of the oven—it’s a simple step that elevates every bite. Sometimes, I’ll add a few fresh raspberries on the serving plate for a pop of color and an extra berry burst. A light dusting of powdered sugar can also make them feel festive.

Side Dishes

These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you’re turning them into a dessert plate. For a cozy afternoon, serve alongside a cup of freshly brewed coffee or a rich hot chocolate to enhance those chocolate-raspberry vibes.

Creative Ways to Present

For special occasions, I love stacking these cookies into a tower and tying it with a rustic ribbon—makes a charming gift or party centerpiece. Another fun idea is to sandwich a raspberry jam and cream cheese frosting between two cookies for a decadent cookie “cake.” I’ve also dipped them halfway in melted chocolate and rolled in crushed freeze-dried raspberries for a pretty finishing touch.

Make Ahead and Storage

Storing Leftovers

After baking, let the cookies cool completely, then store them in an airtight container at room temperature. From my experience, they stay soft and fresh for up to 3 days this way. If you want to keep them longer, popping them in the fridge extends their life to about 5 days—though mine never last that long!

Freezing

I often freeze the cookie dough scooped into balls on a parchment-lined tray. Once frozen, I toss them into a freezer bag, and they hold up well for up to 3 months. When I’m ready to bake, I just pop the frozen dough balls onto a baking sheet and add a couple extra minutes to the bake time—super convenient for last-minute cravings.

Reheating

To bring leftover cookies back to life, I zap them in the microwave for about 10-15 seconds or warm them up in a low oven (around 300°F) for 5 minutes. This refreshes the fudgy center and melty chocolate without drying them out.

FAQs

Final Thoughts

This Chocolate Raspberry Cookies Recipe has become one of my absolute favorites, partly because it surprises every time—it feels luxurious but never complicated. Whenever I bake these, friends and family always ask for seconds, and I think it’s because the flavor combo feels special and homemade yet a little bit gourmet. So if you want to impress your people (or just treat yourself), give this recipe a try. I promise you’ll love the journey from browning the butter to that first soft, chocolatey bite with a raspberry surprise.

Print