Description
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!
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
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!