5 from 2 votes
Home » Recipes » Desserts » Fresh Raspberry Chocolate Chip Cookies

Fresh Raspberry Chocolate Chip Cookies

This post may contain affiliate links. Please read my disclosure policy for details.

Soft, Chewy, and bursting with fresh raspberry and chocolate flavor, these Fresh Raspberry Chocolate Chip Cookies are the perfect sweet treats for you and your family and friends. So get your notepads ready. This recipe is quick and easy, and it is ready in 30 minutes!

Raspberry cookies are stacked on top of each other.

Want To Save This Recipe?

Enter your information below, and I’ll send it straight to your inbox! Plus, you’ll get complimentary gifts!

Save Recipe

By submitting this form, you consent to receive emails from Kim Schob.

Who doesn’t love a good cookie? Whether it’s chocolate chip, oatmeal raisin, or peanut butter – everyone has their favorite. Well, today, I have something new up my sleeve for you to consider adding to your list of favorites: Chocolate Chip Raspberry Cookies with Semi-Sweet Chocolate!

These cookies are not only delicious, but they’re also super easy to make. Plus, the recipe includes instructions on how to use fresh frozen raspberries and semi-sweet chocolate, which will give your cookies that extra punch of flavor and sweetness that people crave in a dessert. So what are you waiting for? Scroll down and start reading about these fabulous cookies!

Ingredients for Fresh Raspberry Chocolate Chip Cookies

For this recipe, I am using semi-sweet chocolate chips, but you can use other chocolate chips. The kind of chocolate chips you’ll use will not affect the end product except in terms of sweetness and flavor. Also, it is highly recommendable to freeze your raspberries. Frozen raspberries yield better results as it produces prettier cookies. Both fresh and frozen raspberries would taste good. However, if you want nice-looking cookies, freeze your berries first.

  • Flour 
  • Baking Powder 
  • Salt 
  • Butter 
  • Sugar 
  • Frozen or Fresh Raspberries
  • Semi-Sweet Chocolate Chips

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

How To Make Fresh Raspberry Chocolate Chip Cookies

Collage of a liquified raspberry, and creamed butter and sugar in a bowl.
  1. Preheat oven to 400 
  2. Whisk together dry ingredients in a medium size bowl. 
  3. Heat berries in the microwave at 30 second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes.  (Photo 1)
  4. Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in raspberries at high speed. The high speed is necessary to incorporate the berries with the butter mixture. If it is separating, increase the speed.  (Photos 2 & 3)
Creamed butter and raspberry mixture mixed with flour and dark chocolate chips and scoop into balls.
  1. Mix in the dry ingredients. (Photos 4 & 5)
  2. Fold in the chocolate chips. (Photo 6)
  3. Shape into 12 balls or scoop with a dough scoop and place on a baking sheet. Gently press to flatten about halfway. Bake for 10-13 minutes until slightly golden brown around the edges. Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely. (Photo 7)
A stack of raspberry cookies.

PRO Tips and Tricks

1. The optimum butter for cookies is soft and beginning to melt. Start with room temperature butter to yield better cookies. It’s best to leave the butter out on the counter until it reaches room temperature. If you’re in a hurry, you can soften it in the microwave. Microwave it for 15-30 seconds. If the butter is totally melted, the cookies are going to be too thick.

2. If you are a busy person and can’t prep and bake on the same day, what you can do is place your cookie dough in the freezer. The raspberry chocolate chip cookie dough can be prepared and refrigerated for up to 24 hours. Placed the cookie dough in a prep bowl. When ready to bake, remove the covered prep bowl from the fridge and let it soften slightly so cookie dough is easier to scoop.

Raspberry cookies sitting on a white plate with a bowl of fresh raspberry on the side.

Chocolate Chip Raspberry Cookies FAQs

How long do these Raspberry cookies last?

If stored in an airtight container, these raspberry chocolate chip cookies will last for 2 to 3 days at room temperature. Refrigeration is an option for prolonged storage, but only for a maximum of 5 days.

Can cookie dough be frozen?

Yes, you can keep this raspberry chocolate chip cookie dough in the freezer. Scoop out the cookie dough into balls and place them in a freezer bag or container. You can keep them flat in the refrigerator for up to three months. However, when ready to bake, allow an additional two-four minute to the total baking time, which is 10-13 minutes.

How do you make evenly sized cookies?

The trick in making evenly sized cookies is to use a cookie scooper, ice cream scope, or food scale. Scoop your raspberry chocolate chip cookie dough into balls and you’ll have evenly sized cookies.

Did you make this recipe?

Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and drop a 📝 comment sharing your thoughts!

Make sure you’re not missing the latest content. You can subscribe to my newsletter and join us In Kim Schob’s Kitchen. And follow along below!

Raspberry Cookies stacked on a white plate.
5 from 2 votes

Fresh Raspberry Chocolate Chip Cookies


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Real raspberry cookies made with fresh raspberries, semi-sweet chocolate chips, and baked to soft, chewy goodness! Perfect for just because or special occasions! 

Ingredients 

  • 1 cup (125 g) flour
  • ½ tsp. baking powder
  • tsp. Salt
  • cup (75 ⅔ g) butter
  • cup (66 ⅔ g) sugar
  • cup (40 g) frozen or fresh raspberries
  • ½ cup (90 g) semi-sweet chocolate chips

Instructions

  • Preheat oven to 400 °F (204 °C) 
  • Whisk together dry ingredients in a medium-size bowl. 
  • Heat berries in the microwave at 30-second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes. 
  • Cream together the butter and sugar with an electric mixer until light and fluffy. Beat in raspberries at high speed. A high speed is necessary to incorporate the berries with the butter mixture, if it is separating increase the mixer speed. 
  • Mix in the dry ingredients. 
  • Fold in the chocolate chips.  
  • Shape into 12 balls or scoop with a dough scoop and place on a baking sheet, gently press to flatten about halfway. Bake for 10-13 minutes until slightly golden brown around the edges. Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.

Nutrition Information

Calories: 150kcal (8%) Carbohydrates: 18g (6%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 14mg (5%) Sodium: 83mg (4%) Potassium: 60mg (2%) Fiber: 1g (4%) Sugar: 8g (9%) Vitamin A: 162IU (3%) Vitamin C: 1mg (1%) Calcium: 21mg (2%) Iron: 1mg (6%)

Hungry for more?

Follow me on Pinterest and make sure to comment below!

Get 3 FREE Conversion charts + Bonus!

When you subscribe to the latest updates, recipes, and content.

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

You May Also Like...