These raspberry chocolate chip cookies are soft, chewy, and bursting with fresh raspberries and rich chocolate chips. The combination of tart berries and mealy chocolate creates an irresistible flavor in every bite. Perfect for a cozy dessert, special occasion, or a unique twist on classic cookies.

Raspberry Chocolate Chip Cookie Inspiration

My kids absolutely love chocolate chip cookies. If I made them every day, they’d never complain. I tend to keep our cookie jar full (usually of chocolate chip cookies) just so they can take a cookie to school for dessert.

There’s something so comforting about a warm, gooey cookie fresh from the oven.

I tend to stick with our classic chocolate chip recipe, but recently I was craving something a little different. I wanted to switch things up while keeping that familiar, chocolatey goodness my kids love.

That’s when I remembered a fun treat we made last year, chocolate covered raspberry bites. They were simple but so delicious.

It sparked an idea, why not bring the raspberries into our cookies?

A soft, chewy cookie bursting with melty chocolate and pockets of fresh, tart raspberries.

5 Reasons Why You’ll Love This recipe

The Perfect Sweet & Tart Combo: The juicy raspberries add a fresh, slightly tart contrast to the rich, melty chocolate, making every bite irresistible.
Soft, Chewy, and Gooey: These cookies have the perfect texture, crispy edges, a soft and chewy center, and pockets of melted chocolate throughout.
A Fun Twist on a Classic: If you love traditional chocolate chip cookies but want something a little different, this recipe brings a fresh and fruity upgrade to your favorite treat.
Easy to Make: No complicated techniques or fancy ingredients, just a simple, homemade cookie recipe with a delicious twist.
Great for Any Occasion: Whether it’s a cozy weekend baking session, a Valentine’s Day treat, or a fun dessert to impress guests, these cookies always steal the show!

Raspberry Chocolate Chip Cookie Recipe

These Raspberry Chocolate Chip Cookies are the perfect blend of sweet and tart, featuring juicy raspberries and melty chocolate chip in every bite. With a soft texture and rich chocolatey flavor. Easy to make and a treat everyone will love!

Supplies You’ll Need

Mixing Bowls: One large for the dough and a smaller one for dry ingredients.
Hand Mixer or Stand Mixer: Helps cream the butter and sugar together for a perfect texture.
Measuring Cups & Spoons: For precise ingredient measurements.
Whisk: To evenly combine dry ingredients.
Spatula: For folding in the chocolate chips and raspberries gently.
Baking Sheets: Lined with parchment paper for easy cleanup.
Parchment Paper or Silicone Baking Mat: Prevents cookies from sticking and ensures even baking.
Cookie Scoop: For uniform-sized cookies that bake evenly.
Cooling Rack: Helps cookies cool properly without becoming soggy.

These essentials will make baking these Raspberry Chocolate Chip Cookies simple and stress-free!

Ingredients

2 cups chopped fresh raspberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
4 ounces cream cheese, softened
3/4 cup (+2 tbsp) granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 cup chocolate chips semi-sweet

Step-By-Step Instructions

**Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a stand mixer (or with a hand mixer), cream together the softened butter and cream cheese on medium speed for about 2 minutes, until smooth and fluffy.
Add the granulated sugar and mix on medium-high for another minute or so, until light and creamy.
Reduce the speed to low and mix in the vanilla extract and eggs until just combined.
Using a spatula, gently fold in the dry ingredients, being careful not to overmix.
Stir in the chocolate chips until evenly distributed.
Toss the raspberries with 2 tablespoons of flour to help prevent them from sinking, then gently fold them into the dough.
Chill the dough in the refrigerator for 10 minutes. (This helps keep the cookies thick and soft!)
Using a cookie scoop (about 1 to 1.5 tablespoons), drop the dough onto the lined baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges turn a light golden brown.
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack.

Enjoy these warm, melty cookies with a cozy cup of tea or a glass of milk, and maybe sneak one (or two) before they’re all gone!

Irresistible Raspberry Chocolate Chip Cookies

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Author: Tandra Nicole

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Description

Ingredients

Scale

2 cups chopped fresh raspberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
4 ounces cream cheese, softened
3/4 cup (+2 tbsp) granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 cup chocolate chips semi-sweet

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Instructions

*Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a stand mixer (or with a hand mixer), cream together the softened butter and cream cheese on medium speed for about 2 minutes, until smooth and fluffy.
Add the granulated sugar and mix on medium-high for another minute or so, until light and creamy.
Reduce the speed to low and mix in the vanilla extract and eggs until just combined.
Using a spatula, gently fold in the dry ingredients, being careful not to overmix.
Stir in the chocolate chips until evenly distributed.
Toss the raspberries with 2 tablespoons of flour to help prevent them from sinking, then gently fold them into the dough.
Chill the dough in the refrigerator for 10 minutes. (This helps keep the cookies thick and soft!)
Using a cookie scoop (about 1 to 1.5 tablespoons), drop the dough onto the lined baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges turn a light golden brown.
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack.

Enjoy these warm, melty cookies with a cozy cup of tea or a glass of milk, and maybe sneak one (or two) before they’re all gone!

How to Store Raspberry Chocolate Chip Cookies

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them soft, you can place a slice of bread in the container the cookies, it will absorb the moisture from the bread instead of drying out.

Refrigerator: If you want to keep them fresh a little longer, store them in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the best texture.

Freezer: These cookies freeze well! Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When ready to eat, let them thaw at room temperature or warm them in the microwave for a few seconds.

For unbaked cookie dough, scoop portions onto a baking sheet and freeze. Once solid, transfer to a freezer-safe bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.