There’s something about biting into a warm cookie that instantly brings you back to the best moments of childhood—snow days, birthdays, lazy Sundays. And when that cookie is studded with melty chunks of rich chocolate and tart bursts of real raspberries? Well, let’s just say it’s not just a treat—it’s an experience.
These Raspberry Chocolate Chunk Cookies are the kind of treat you bake when you want to make someone feel special. Whether you’re planning a weekend bake-a-thon, hosting a tea party, or just craving something that hits that perfect sweet spot between rich and fruity, these cookies deliver every time.
I remember the first time I had something similar: it was at a summer farmer’s market, and a small local bakery was selling raspberry chocolate cookies still warm from the oven. That bright raspberry tang mixed with deep, semi-sweet chocolate hit me like a love letter. Years later, I found myself wanting to recreate that perfect bite, and after a few tweaks and trials, these cookies were born. They’ve become a go-to for holidays and cozy nights in—and now I get to share them with you.
Why You’ll Love This Recipe:
- Bursts of fresh raspberry flavor in every bite.
- Chocolate chunks instead of chips for that gooey, melty texture.
- A soft, bakery-style center with slightly crispy edges.
- Easy to make with simple ingredients.
- Perfect for gifting, holidays, or a cozy night in.
INGREDIENTS YOU’LL NEED:
- ½ cup (1 stick) salted butter, softened
- ½ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chopped dark chocolate (or semisweet chocolate chunks)
- ¾ cup fresh raspberries
HOW TO MAKE RASPBERRY CHOCOLATE CHUNK COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cream the butter and sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create that dreamy, soft center we all love in a cookie.
Step 2: Add the egg and vanilla
Crack in the egg and pour in the vanilla extract. Mix until fully combined, scraping down the sides of the bowl to make sure everything gets incorporated.
Step 3: Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing just until a dough forms. Be careful not to overmix—you want a tender cookie, not a tough one.
Step 4: Fold in the chocolate chunks
Now for the good stuff. Gently stir in those chopped chocolate chunks, making sure they’re evenly distributed throughout the dough. You can use dark or semi-sweet chocolate, but chunks really give that melt-in-your-mouth feel.
Step 5: Add the raspberries
Here’s where the magic happens. Very gently fold in the fresh raspberries. Be tender with them—raspberries are delicate, and we want pockets of whole berry flavor, not a mash.
Step 6: Chill the dough (if you can wait)
You can bake these cookies right away, but if you have a bit of patience, chilling the dough for about 30 minutes helps the flavors develop and keeps the cookies from spreading too much.
Step 7: Bake
Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just beginning to turn golden and the centers still look slightly soft.
Step 8: Cool and enjoy
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Or sneak one warm (I won’t tell)—that melted chocolate and gooey raspberry combo is irresistible.
HELPFUL TIPS:
- Use fresh raspberries for the best texture. Frozen raspberries tend to release too much moisture and can make the cookies soggy.
- Chop your chocolate rather than using chips—it creates better melt pools and a more rustic, bakery-style look.
- Don’t overmix once the raspberries are in. Stir gently to keep them whole and avoid over-coloring the dough.
- If your dough is too sticky, pop it in the fridge for 30 minutes before scooping.
DETAILS:
- Prep Time: 10 minutes
- Chill Time (optional): 30 minutes
- Cook Time: 10–12 minutes
- Total Time: 50 minutes (including chilling)
- Yield: 16–18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These cookies are best enjoyed fresh, but they keep well too! Try experimenting with white chocolate chunks or even a swirl of almond extract if you want to give them a different spin. And don’t worry if the raspberries burst a little in the oven—it only adds to the rustic charm.
NUTRITIONAL INFORMATION:
(Per cookie – approximate values)
- Calories: 180
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Sugar: 13g
- Protein: 2g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen raspberries?
You can, but they tend to bleed into the dough more and release excess moisture. If using frozen, don’t thaw them before folding into the dough.
Can I make the dough ahead of time?
Yes! You can make the dough up to 48 hours in advance and keep it chilled. Let it sit at room temp for about 10 minutes before baking.
What’s the best chocolate to use?
Chopped chocolate bars melt better than chips. Go for a good-quality dark or semi-sweet chocolate bar for best flavor.
Can I freeze the cookies?
Absolutely. Freeze baked cookies in an airtight container for up to 2 months. You can also freeze the dough in scoops and bake from frozen—just add a couple extra minutes to the bake time.
STORAGE INSTRUCTIONS:
Store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, you can toss a slice of bread into the container—the cookies will absorb the moisture and stay tender longer. You can also refrigerate for up to a week or freeze for longer storage.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Raspberry Chocolate Chip Cookies
- Strawberry Shortcake Cookies
- Classic Chocolate Chip Cookies – Chewy, Gooey & Totally Irresistible!
CONCLUSION
There’s a kind of joy that comes from pulling a tray of warm cookies out of the oven—especially when they’re filled with melty chocolate and juicy raspberries. These Raspberry Chocolate Chunk Cookies are the perfect balance of rich and refreshing, sweet and slightly tart, soft and slightly crisp. They feel indulgent yet familiar, like something your grandma might’ve made with a little gourmet twist.
Print
Raspberry Chocolate Chunk Cookies
Description
There’s something about biting into a warm cookie that instantly brings you back to the best moments of childhood—snow days, birthdays, lazy Sundays. And when that cookie is studded with melty chunks of rich chocolate and tart bursts of real raspberries? Well, let’s just say it’s not just a treat—it’s an experience.
These Raspberry Chocolate Chunk Cookies are the kind of treat you bake when you want to make someone feel special. Whether you’re planning a weekend bake-a-thon, hosting a tea party, or just craving something that hits that perfect sweet spot between rich and fruity, these cookies deliver every time.
I remember the first time I had something similar: it was at a summer farmer’s market, and a small local bakery was selling raspberry chocolate cookies still warm from the oven. That bright raspberry tang mixed with deep, semi-sweet chocolate hit me like a love letter. Years later, I found myself wanting to recreate that perfect bite, and after a few tweaks and trials, these cookies were born. They’ve become a go-to for holidays and cozy nights in—and now I get to share them with you.
Ingredients
½ cup (1 stick) salted butter, softened
½ cup brown sugar, packed
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chopped dark chocolate (or semisweet chocolate chunks)
¾ cup fresh raspberries
Instructions
Step 1: Cream the butter and sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create that dreamy, soft center we all love in a cookie.
Step 2: Add the egg and vanilla
Crack in the egg and pour in the vanilla extract. Mix until fully combined, scraping down the sides of the bowl to make sure everything gets incorporated.
Step 3: Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing just until a dough forms. Be careful not to overmix—you want a tender cookie, not a tough one.
Step 4: Fold in the chocolate chunks
Now for the good stuff. Gently stir in those chopped chocolate chunks, making sure they’re evenly distributed throughout the dough. You can use dark or semi-sweet chocolate, but chunks really give that melt-in-your-mouth feel.
Step 5: Add the raspberries
Here’s where the magic happens. Very gently fold in the fresh raspberries. Be tender with them—raspberries are delicate, and we want pockets of whole berry flavor, not a mash.
Step 6: Chill the dough (if you can wait)
You can bake these cookies right away, but if you have a bit of patience, chilling the dough for about 30 minutes helps the flavors develop and keeps the cookies from spreading too much.
Step 7: Bake
Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just beginning to turn golden and the centers still look slightly soft.
Step 8: Cool and enjoy
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Or sneak one warm (I won’t tell)—that melted chocolate and gooey raspberry combo is irresistible.
Notes
These cookies are best enjoyed fresh, but they keep well too! Try experimenting with white chocolate chunks or even a swirl of almond extract if you want to give them a different spin. And don’t worry if the raspberries burst a little in the oven—it only adds to the rustic charm.