Name: Soft Raspberry Chocolate Chip Cookies Ready in No Time
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1 cup Unsalted Butter (Use margarine as a non-dairy alternative.); 3/4 cup White Granulated Sugar (Required for perfect texture.); 3/4 cup Light Brown Sugar (Substitute with darker brown sugar for a bolder profile.); 1 large Egg (A flax egg can be used for a vegan option.); 1 tablespoon Vanilla Bean Paste (Switch to pure vanilla extract if needed.); 2 1/4 cups All-Purpose Flour (Consider gluten-free 1:1 baking flour as a substitute.); 1/2 teaspoon Baking Soda (Do not swap with baking powder.); 1/2 teaspoon Baking Powder (Ensure it’s fresh for best results.); 1/2 teaspoon Kosher Salt (Table salt can be used in equal amounts.); 1 cup Dark Chocolate Chunks (Use chocolate chips if necessary.); 1 cup Frozen Raspberries (Fresh raspberries may be too delicate for this recipe.)

As I sifted through a drawer of forgotten recipes, I stumbled upon a hidden gem: No-Chill Raspberry Chocolate Chip Cookies. Instantly, I was transported to a sunny afternoon filled with laughter and the sweet aroma of baked treats. These delightful cookies brilliantly marry rich dark chocolate and tart raspberries, creating a soft and chewy indulgence that melts in your mouth. The best part? This simple, no-chill recipe allows you to whip up a delicious dessert without the wait! In just a few steps, you’ll have a cookie that’s not only a delightful crowd-pleaser but also perfect for satisfying those sweet cravings on a whim. Are you ready to experience this deliciously fun twist on a classic treat?

Why are Raspberry Chocolate Chip Cookies a Must-Try?

Speedy Preparation: These cookies can be mixed and baked in under 30 minutes, no chilling required, making them perfect for spontaneous baking sessions!

Flavor Explosion: The combination of dark chocolate and juicy raspberries creates a delectable contrast that will leave your taste buds dancing.

Endless Versatility: Feel free to swap out raspberries for your favorite berries or add nuts for extra crunch—let your creativity shine!

Crowd-Pleasing Treat: Ideal for gatherings, these cookies are sure to impress friends and family, just like my Pumpkin Smores Cookies or Chocolate Oat Cookies.

Perfectly Textured: Enjoy a chewy interior paired with crispy edges, reminiscent of a brownie, creating a delightful mouthfeel in every bite!

Raspberry Chocolate Chip Cookie Ingredients

• Get ready to bake these delightful treats with easy-to-find ingredients!

For the Cookies

Unsalted Butter – Adds richness and moisture; use margarine as a non-dairy alternative.
White Granulated Sugar – Provides sweetness and structure; required for perfect texture.
Light Brown Sugar – Offers a hint of caramel flavor; substitute with darker brown sugar for a bolder profile.
Large Egg – Binds the dough and contributes to the structure; a flax egg can be used for a vegan option.
Vanilla Bean Paste – Infuses a deep vanilla flavor; switch to pure vanilla extract if needed.
All-Purpose Flour – Essential for structure; consider gluten-free 1:1 baking flour as a substitute.
Baking Soda – Acts as a leavening agent for lift; do not swap with baking powder.
Baking Powder – Works in tandem with baking soda to improve texture; ensure it’s fresh for best results.
Kosher Salt – Balances sweetness and enhances flavors; table salt can be used in equal amounts.
Dark Chocolate Chunks – Provides rich chocolate taste and gooey texture; use chocolate chips if necessary.
Frozen Raspberries – Adds tartness and juiciness without breaking apart; fresh raspberries may be too delicate for this recipe.

These Raspberry Chocolate Chip Cookies are waiting to be baked, bringing a delightful balance of flavors and textures to your table!

Step‑by‑Step Instructions for Raspberry Chocolate Chip Cookies

Step 1: Melt the Butter
Start by melting 1 cup of unsalted butter in a microwave-safe bowl. Heat it in the microwave for about 30–45 seconds, or until fully melted. Allow the butter to cool for around 10 minutes; this is crucial to avoid cooking the egg in the next step. Once cooled, you’ll have perfectly rich and luscious melted butter to add to your cookie dough.

Step 2: Mix the Sugars
In a large mixing bowl, combine the cooled melted butter with ¾ cup of granulated sugar and ¾ cup of light brown sugar. Using a whisk, mix these ingredients vigorously for about 2 minutes until you achieve a smooth, paste-like consistency. The sugars will incorporate nicely, creating a sweet base for your Raspberry Chocolate Chip Cookies.

Step 3: Add Egg and Vanilla
Next, crack in 1 large egg and add 1 tablespoon of vanilla bean paste to the sugar mixture. Whisk the ingredients together until fully combined and the mixture appears creamy and velvety. This step will bind the ingredients and infuse your cookies with delightful vanilla flavor.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt. Mix these dry ingredients well until evenly incorporated. This step ensures that your Raspberry Chocolate Chip Cookies will have a balanced texture and rise beautifully during baking.

Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined—be mindful not to overmix, as this can lead to tough cookies. The dough should begin to come together beautifully, ready for the stars of the show: the chocolate and raspberries.

Step 6: Fold in Chocolate and Raspberries
Carefully fold in 1 cup of dark chocolate chunks and 1 cup of frozen raspberries into the dough using a gentle motion. This helps preserve the shape of the juicy raspberries. Make sure the chocolate is evenly distributed throughout, and stop mixing as soon as the ingredients are incorporated for the best texture in your cookies.

Step 7: Portion the Dough
Using a 2 oz ice cream scoop, portion the cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. The curved shape of the scoop will give your cookies a lovely mound, ensuring they bake evenly. You can aim for around 12 cookies per batch, making perfect little rounds of raspberry and chocolate bliss.

Step 8: Preheat and Bake
Preheat your oven to 350°F (175°C). Once preheated, slide the baking sheet into the oven and bake for 12–13 minutes. Rotate the pan halfway through for even baking. You’ll know the cookies are ready when the edges turn golden brown, while the centers remain soft and slightly underbaked—this is the secret to achieving that chewy texture!

Step 9: Reshape for Uniformity
As soon as the Raspberry Chocolate Chip Cookies come out of the oven, use a round cookie cutter slightly larger than your cookies to reshape them. Gently press the cutter around each cookie to create a perfect circle. This technique will enhance their appearance and keep them looking fabulous for serving.

Step 10: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely, allowing the flavors to develop and the cookies to set perfectly. You’ll be rewarded with soft and chewy Raspberry Chocolate Chip Cookies, ready to enjoy with a glass of milk or your favorite scoop of ice cream!

Expert Tips for Raspberry Chocolate Chip Cookies

Maintain Raspberry Shape: Only fold in the frozen raspberries until just incorporated. Overmixing can break them apart and make your cookies soggy.
Quality Chocolate Counts: Use high-quality dark chocolate chunks for ooey, gooey pockets. Avoid using chocolate chips, as they tend to hold their shape instead of melting beautifully.
Don’t Skip the Cooling: Allow your cookies to cool slightly before reshaping them. This enhances their appearance and keeps them from falling apart.
Storage Strategy: Store your Raspberry Chocolate Chip Cookies in an airtight container for up to 2 days at room temperature or refrigerate for up to one week due to the perishable raspberries.
Keep Measuring Tools Handy: Use a kitchen scale for an accurate measurement of ingredients, ensuring the perfect texture and flavor in every batch!

What to Serve with Raspberry Chocolate Chip Cookies

These scrumptious cookies offer a delightful balance of rich chocolate and tart raspberry flavor, making meal pairing an adventure!

Glass of Milk: Complements the creamy richness while balancing the tartness of the cookies for a classic treat.
Vanilla Ice Cream: A scoop of this creamy delight melts perfectly with the warm cookies, creating an indulgent dessert experience.
Fresh Berries: Serve a mix of fresh berries on the side to enhance the fruity flavor and add a refreshing touch.
Decadent Dark Chocolate Sauce: Drizzle this over your warm cookies for a luxurious twist that intensifies the chocolatey goodness.
Fruity Lemonade: A glass of refreshing lemonade balances the sweetness, making your dessert feel light and lively.
Espresso or Coffee: The bitter notes of coffee enhance every chocolate bite, creating a sophisticated pairing for your afternoon treat.
Chocolate Milkshake: Rich and sweet, the milkshake brings out the cookies’ flavors while adding a fun, nostalgic vibe.
Cheesecake: Offer a small slice for a lavish dessert table; the creamy texture contrasts beautifully with the chewy cookies.

Make Ahead Options

These Raspberry Chocolate Chip Cookies are a great choice for meal prep, allowing you to enjoy fresh-baked goodness with minimal fuss! You can prepare the cookie dough up to 24 hours in advance; just scoop the dough onto a baking sheet, cover it tightly, and refrigerate it until needed. Additionally, you can also freeze the formed cookie dough balls for up to 3 months. When you’re ready to bake, simply preheat your oven to 350°F and bake straight from the freezer, adding a couple of extra minutes to the baking time. By prepping ahead, you’ll save time on busy days while still serving up delicious, fresh cookies that taste just as delightful!

How to Store and Freeze Raspberry Chocolate Chip Cookies

Room Temperature: Store cookies in an airtight container for up to 2 days to maintain freshness and chewy texture.

Fridge: Keep cookies in the refrigerator for up to one week; ensure they are completely cooled and in an airtight container to prevent drying out.

Freezer: Freeze cookie dough balls for up to 3 months in a zip-top bag. Bake straight from the freezer, adding a minute or two to the baking time for delicious fresh cookies anytime!

Reheating: To enjoy soft cookies later, warm them in the microwave for about 10 seconds; it revitalizes their gooey chocolate and raspberry goodness.

Raspberry Chocolate Chip Cookies Variations

Feel inspired to put your unique spin on these delightful cookies and make them truly yours!

Berry Medley: Substitute frozen raspberries with your favorite berries like blueberries or cherries for a new flavor twist. The juicy bursts will add a delightful surprise in every bite.
Nutty Delight: Add chopped nuts, such as pecans or walnuts, to the dough for an added crunch and flavor. This variation will give your cookies a satisfying texture that complements the softness of the dough.
White Chocolate Swap: Use white chocolate chunks instead of dark chocolate for a creamier, sweeter cookie. This change creates a softer flavor profile, perfect for those who prefer a milder sweetness.
Spiced Up: Incorporate a dash of cinnamon or nutmeg into the dry ingredients for a warm, inviting flavor. The spices will elevate your cookies, making them perfect for cozy gatherings or chilly evenings.
Oatmeal Addition: Mix in ½ cup of quick oats for a heartier texture. The oats will give your cookies an enjoyable chewiness without compromising the softness of the cookie.
Zesty Kick: Add a hint of orange zest to the dough to brighten the flavor. This simple addition will create a refreshing citrus undertone, perfectly balancing the tartness of the raspberries.
Dairy-Free Option: Swap the unsalted butter for a non-dairy margarine to make these cookies dairy-free. Enjoy the same great taste while accommodating dietary preferences.
Spicy Surprise: If you’re feeling adventurous, a pinch of chili powder or cayenne can add unexpected heat! This fiery twist contrasts beautifully with the sweetness of the chocolate and the tartness of the raspberries.

Let your creativity flow, and don’t forget to check out my Frozen Greek Chips or 4-Ingredient No-Bake Chocolate Oat Cookies for more sweet inspirations!

Raspberry Chocolate Chip Cookies Recipe FAQs

What kind of raspberries should I use for the cookies?
Absolutely! For the best texture and flavor, I recommend using frozen raspberries. They hold their shape well during baking and add a delightful tartness without breaking apart in the dough. Fresh raspberries can be too delicate and may turn mushy in the mix.

How should I store my Raspberry Chocolate Chip Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 2 days. If you’d like them to last longer, you can refrigerate them for up to one week. Just make sure they’re fully cooled before storing to maintain their chewy texture!

Can I freeze Raspberry Chocolate Chip Cookie dough?
Yes, you can freeze the cookie dough! Portion the dough into balls and place them on a baking sheet to freeze individually for about 2 hours. After they’re frozen solid, transfer the dough balls into a zip-top bag, where they can stay good for up to 3 months. When you’re ready to bake, you can bake them directly from the freezer—just add an extra minute or two to the baking time!

Why are my cookies spreading too much during baking?
Oh no! If your cookies are spreading too much, it may be due to a few reasons. Make sure your butter isn’t too warm when mixing, as melted butter can cause spreading. Also, be careful not to overmix the dough when incorporating the flour; this can lead to tough cookies that spread. Try chilling the dough for about 15 minutes before baking if needed.

Are these cookies suitable for people with egg allergies?
Yes! You can easily make these Raspberry Chocolate Chip Cookies egg-free by substituting the large egg with a flax egg. To do this, mix 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will bind the ingredients together just like an egg would!