These soft and chewy raspberry chocolate chip cookies are stuffed with juicy raspberries and dark chocolate chips. Make them year round with frozen or fresh berries with no cookie dough chilling required!

Raspberry chocolate chip cookies topped with raspberries and sea salt.

Raspberry and chocolate are one of those match made in heaven flavor combinations. Like my chocolate raspberry cake, the rich chocolate pairs perfectly with the tart raspberries!

These raspberry chocolate chip cookies are perfect for when you’re craving something sweet yet fruity. With chewy edges and soft centers, every bite is studded with raspberries and dark chocolate chips, making them completely irresistible.

Adapted from my butterscotch chocolate chip cookies, they come together in just one bowl with no stand mixer or dough chilling required!

Tips for Bakery-Style Cookies

Use a kitchen scale. Baking with a scale is my #1 baking tip! Using too much flour can result in cookies that are dry, crumbly, and won’t spread when baking.

Use cultured butter. My top tip as a former pastry chef is to use cultured butter in the cookie dough. This kind of butter has been fermented with beneficial bacteria, giving it a tangy and more buttery flavor.

Don’t use hot butter. Once melted, it’s important to let the butter cool to room temperature before mixing it with the sugars. If it’s too hot, the cookies will overly spread in the oven!

Use a spring-loaded cookie scoop. This tool makes it quick and easy to scoop the cookie dough and ensures every cookie is the same size so they bake evenly.

Finish with freeze-dried raspberries. For extra raspberry flavor, crush and sprinkle the tops of the cookies with freeze-dried raspberries. It not only tastes amazing but gives them an elevated look.

Ingredient Notes and Substitutions

Ingredients needed to make dark chocolate raspberry cookies in bowls with labels.

Raspberries: Frozen raspberries or fresh raspberries can be used. I prefer using frozen ones because they distribute more evenly into the cookie dough and can be used year-round! Use any extras to make my lemon raspberry cupcakes or raspberry muffins!

Dark chocolate: High-quality chocolate bars or chocolate chips are recommended for the best flavor. My favorite is a chopped Lindt chocolate bar for pools of melty chocolate, but they are just as good with regular semi-sweet chocolate chips!

Brown sugar: The extra molasses in the brown sugar helps give the cookies a soft and chewy texture that stays that way for days! Both light brown sugar and dark brown sugar can be used.

Butter: For a rich and buttery bakery-style flavor, use cultured butter like Kerrygold. It has a tangier flavor and higher fat content, which yields a super delicious cookie!

Find the full list of ingredients, measurements, and instructions in the recipe card below!

Recipe Instructions

A mixing bowl with the whisked butter and sugars.

Step 1: Cream the butter and sugars. Whisk the butter into the sugars for 30-60 seconds until they emulsify and thicken. You shouldn’t see any liquid butter when it’s ready.

A whisk mixing the eggs and vanilla into the butter and sugar.

Step 2: Whisk in the eggs. Mix the eggs and vanilla extract into the dough until combined.

A mixing bowl with the cookie dough after mixing in the dry ingredients.

Step 3: Fold in the dry ingredients. With a rubber spatula, gently fold in the flour mixture. Stop mixing when everything is almost combined, but there are still dry pockets of flour.

A mixing bowl with the chocolate raspberry cookie dough.

Step 4: Add the chocolate chunks and raspberries. Gently fold in the chocolate chips and raspberries. Don’t overmix, or you will overly squish the raspberries.

A ball of cookie dough on a baking tray before baking.

Step 5: Scoop the cookie dough. Wait 10 minutes- this will hydrate the flour and make the dough easier to scoop. Press extra chocolate chips on top.

I recommend baking 6-8 cookies on a tray at a time.

A chocolate raspberry cookie on a baking tray after coming out of the oven.

Step 6: Bake! After baking, sprinkle freeze-dried raspberries on top while the chocolate is still warm so that it sticks to it.

Cool on a wire rack before enjoying!

Storage, Freezing, and Make Ahead

Storage: Store leftover raspberry cookies in an airtight container at room temperature for 2-3 days.

Freezing: I recommend freezing the cookie dough balls after scooping in an airtight container for up to 1 month. They can be baked straight from the freezer.

Make ahead: You can make the cookie dough, scoop it, then chill it overnight in the fridge. The next day, bake it straight from the fridge and add 1-2 minutes to the baking time if needed. The cookies will be thicker and have more gooey centers!


Can I use fresh raspberries instead of frozen ones?

Yes! You can substitute them in equal amounts.

Can I substitute white chocolate chips for regular chocolate chips?

Yes, white chocolate chips can be a delicious alternative and pair well with raspberries. Feel free to experiment with different types of chocolate chips, too!

Can I make the dough ahead of time and bake it later?

Yes! Chill the dough overnight in the fridge and bake the next day. The cookies will be thicker and more gooey in the centers.

Why did my cookies spread thin when baking?

Make sure your melted butter is at room temperature! If it’s too warm or even hot, the cookies will spread in the oven.

Chocolate raspberry cookies cut in half to show the gooey texture.

If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Raspberry chocolate chip cookies on a wire cooling rack.

Raspberry Chocolate Chip Cookies

5 from 1 vote

These soft and chewy raspberry chocolate chip cookies are stuffed with juicy raspberries and dark chocolate chips. Make them year round with frozen or fresh raspberries with no cookie dough chilling required!
Print Recipe Save Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Course: Dessert
Cuisine: American
Servings: 15 large cookies
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!


  • 11 tablespoons unsalted butter
  • 1/2 cup + 2 tablespoons light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour, *See notes below for measuring*
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup dark chocolate chips or chopped chocolate bar, plus extra for the tops
  • 1/2 cup + 1 tablespoon frozen raspberries, *See notes below!*
  • freeze-dried raspberries, for the tops


  • Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
  • Melt the butter. Set aside to cool to room temperature. Depending on how hot the butter got, this may take 10-30 minutes!
    11 tablespoons (154 g) unsalted butter
  • Scrape all of the butter into a bowl and whisk in the sugars until it emulsifies and thickens.
    1/2 cup + 2 tablespoons (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar
  • Then mix in the egg, egg yolk, and vanilla.
    1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
  • Fold in the flour, baking soda, baking powder, and salt until almost combined. Then, fold in the chocolate chips and raspberries. Set the bowl of dough aside for 10 minutes, this will firm up the dough and make it easier to scoop.
    2 cups (260 g) all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt, 1/2 cup (65 g) dark chocolate chips or chopped chocolate bar, 1/2 cup + 1 tablespoon (70 g) frozen raspberries
  • Scoop the cookie dough with a 3-tbsp cookie scoop onto the prepared baking sheets (6-8 cookies max on each tray). Press extra chocolate chips on top. Bake on the middle rack of the oven for 11-13 minutes. Immediately out of the oven, sprinkle with crushed freeze-dried raspberries. Then, let the tray cool completely on the wire rack before removing them.
    freeze-dried raspberries



*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on raspberries: Do NOT defrost the raspberries before using them. Measure them and keep them in the freezer until ready to use. You can use equal parts fresh raspberries if you want!
Cookie sizes: For smaller cookies, use a two-tablespoon cookie scoop and bake for 8-10 minutes. You will get roughly 25-27 cookies.
Chocolate chips: For melty pools of chocolate, I recommend using a chopped chocolate bar like Lindt or Ghiradelli. However, you can also use regular semi-sweet or dark chocolate chips too!
Storage: Store leftover raspberry cookies in an airtight container at room temperature for 2-3 days. You can chill the cookie dough balls in the fridge overnight and bake them the next day straight from the fridge. Alternatively, you can freeze the dough balls and bake them straight from the freezer!
Serving: 1serving | Calories: 203kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 218mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Recipe Rating

One Comment

  1. These were incredible! The flavor was perfect and the cookies turned out super chewy and soft. Can’t wait to try more of your recipes.5 stars