Get the Recipe: Raspberry Cookies
These raspberry cookies are soft, gooey, fresh and so flavorful! The strong raspberry flavor pairs well with the chocolate. These cookies are made in one mixing bowl and take only 20 minutes total. They are so fun and bright!
Ingredients
- ⅔ cup frozen raspberries
- ⅔ cup cold unsalted butter, cut into cubes
- ¾ cup granulated sugar
- 1 ¾ cups flour, all purpose or gluten free flour
- 1 tsp baking powder
- pinch sea salt
- ½ cup chocolate chips
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Place frozen raspberries in a microwave safe bowl. Microwave for 45 to 60 seconds, until thawed and juicy.
- In the bowl of a stand mixer, add cubes of cold butter and sugar. Beat on high for 2 to 3 mintues, until creamy.
- Add in thawed raspberries and their juices. Beat on high for 1 to 2 minutes.
- Then, add in flour, baking powder and sea salt. Stir to combine.
- Fold in chocolate chips.
- Use an ice cream scoop to scoop balls of dough onto lined cookie sheet. Place at least 2 inches apart.
- Bake for 9 to 10 minutes or until barely set in the middle.
- Finally, remove pan from oven. Allow raspberry cookies to cool for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
- Use frozen raspberries. This recipe will not work with fresh raspberries.
- The thawed berries and their juice are vital for this recipe. Do not discard the juice.
- Both regular all purpose flour and gluten free flour work well. I do not recommend another flour.
- Do not bake too long. These cookies might look soft when they first come out of the oven.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze for up to 1 month.
Calories: 245kcal, Carbohydrates: 32g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 43mg, Potassium: 23mg, Fiber: 1g, Sugar: 14g, Vitamin A: 315IU, Calcium: 26mg, Iron: 1mg