Raspberry Chocolate Chip Cookies
These raspberry chocolate chip cookies are soft, chewy, and loaded with melty chocolate and bursts of fresh raspberries. They have crisp edges, gooey centers, and a bakery-style texture that makes them irresistible!
Perfect for dessert, gifting, or whenever you want a cookie that stands out from the usual chocolate chip version. They are so fun for spring and summer baking! Try these Raspberry Brownies as well!
Why You Will Love This Recipe
- Soft and chewy texture with gooey centers
- Perfect balance of sweet chocolate and tart raspberries
- Easy one-bowl style recipe
- Gluten free friendly option
- Bakery style cookies at home
Ingredients
- 2 sticks butter, room temperature
- 1 cup light brown sugar or coconut sugar
- 1/2 cup granulated sugar or coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups gluten free flour, see note
- 1 tsp baking soda
- 1/2 tsp baking soda
- 1 1/2 cups dark chocolate chips
- 1 cup fresh raspberries
Ingredient Swaps and Substitutions
| Ingredient | Substitute | Notes |
| Nut Butter | Sunflower Seed Butter | Keeps it nut-free; adds a slightly earthy, toasted flavor. |
| Maple Syrup | Honey or Agave | Honey is thicker; Agave is thinner and very sweet. |
| Protein Powder | Oat Flour | If you want to skip the protein, oat flour keeps the structure. |
| Cocoa Powder | Cacao Powder | Cacao is less processed and has a more “raw,” bitter chocolate taste. |
| Chocolate Chips | Cacao Nibs | Adds a crunchy texture and intense, sugar-free cocoa flavor. |
| Sweet Potato | Pumpkin Purée | Very similar texture, though slightly less sweet than potato. |
How to Make Raspberry Chocolate Chip Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in both eggs and vanilla. Stir to combine.
- Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
- Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
- Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
- Place the pan in your fridge for 20 minutes to chill.
- Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
- Finally, remove these raspberry chocolate chip cookies from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.
What Perfect Cookies Look Like
- Edges lightly golden
- Centers soft and slightly underbaked
- Raspberries slightly melted but still visible
- Chocolate glossy and melted
- If these raspberry chocolate chip cookies look fully firm in the oven, they are over baked.
Pro Tips for Best Results
- Use fresh raspberries only
- Chill the dough to control spreading
- Do not overmix after adding raspberries
- Slightly underbake these raspberry chocolate chip cookies for a chewy texture
- Add flaky sea salt on top after baking
Common Problems and Fixes
Cookies Spread Too Much
- Dough not chilled
- Butter too soft
Fix: Chill dough longer and use room temp butter, not melted
Dough Too Wet
- Raspberries breaking apart
Fix: Fold gently and use firm fresh berries
Cookies Too Dense
- Over mixing flour
Fix: Mix just until combined
Storage Instructions
- Store these raspberry chocolate chip cookies covered at room temperature for up to 4 days
- Refrigerate for up to 1 week
- Freeze baked cookies for up to 2 months
- Freeze dough balls and bake fresh anytime
Frequently Asked Questions
Can I use frozen raspberries?
No, they release too much moisture and make the cookies soggy
Can I make these gluten free?
Yes, use a 1 to 1 gluten free flour blend
Why chill the dough?
Chilling prevents spreading and improves flavor
Can I use white chocolate?
Yes, it pairs well with raspberries for a sweeter flavor
How do I know when cookies are done?
Edges should be golden and centers slightly soft
You May Also Like
- Raspberry Cookies
- Raspberry Cheesecake Cookies
- White Chocolate Raspberry Cookies
- Raspberry Brownies
- Raspberry Blueberry Crisp
If you make this raspberry chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Raspberry Chocolate Chip Cookies
Soft, buttery, and gluten-free! These raspberry chocolate chip cookies feature gooey dark chocolate melted into a golden dough. Every bite has a burst of sweet, tart fresh raspberries for a perfect fruity finish. Irresistibly rich, chewy, and topped with a hint of salt.
Ingredients
- 2 sticks butter, room temperature
- 1 cup light brown sugar, or coconut sugar
- ½ cup granulated sugar, or coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups dark chocolate chips
- 1 cup fresh raspberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in both eggs and vanilla. Stir to combine.
- Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
- Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
- Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
- Place the pan in your fridge for 20 minutes to chill.
- Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
- Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Use fresh raspberries. Do not use frozen berries.
- Gently fold in the raspberries, trying not to smush them.
- Bake until cookies look set in the middle and slightly golden around the edges. Do not over bake! They are meant to be gooey.
- Store covered at room temperature for up to 4 days.
Calories: 358kcal, Carbohydrates: 43g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 325mg, Potassium: 55mg, Fiber: 5g, Sugar: 28g, Vitamin A: 514IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 3mg