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Bursting with fresh raspberry flavor and studded with chunks of melted dark chocolate, these Raspberry Chocolate Chunk Cookies take classic chocolate chip cookies to a whole new level!
These cookies are the creation of my oldest daughter, who has recently become really interested in my job as a food blogger. A few weeks ago we had bought a bunch of raspberries just for snacking and Clara said, “Mom, I’ve got a great idea. How about making raspberry cookies for your blog?”
She’s in 2nd grade and often coming up with recipe ideas and then encouraging me to share them on here.
A while back her big ideas that persisted for a while were brownies with whipped cream and pomegranates with chocolate chips.
I have to admit that I was skeptical at first about this raspberry cookie idea, but she kept after it. For weeks. So the other afternoon we decided to give them a try.
And she was definitely on to something because these were delicious!
I happened to have a big bar of dark chocolate from Trader Joe’s in the cupboard so I chopped that up to stir into my favorite basic cookie dough base along with some frozen raspberries. Because I love the combo of dark chocolate and raspberries.
You could totally just use semisweet chocolate chips and make these raspberry chocolate chip cookies if you don’t have a bar of dark chocolate on hand though. Or you can even buy bags of chocolate chunks so you don’t have to chop up a bar of chocolate yourself.
It’s important to use frozen raspberries in these cookies because otherwise they would fall apart when you add them to the dough.
Even frozen, raspberries are pretty delicate and you don’t want to stir to much or it will crush them and you won’t get the same big bursts of raspberry flavor that make these cookies so wonderful.
I think these are perfect for Valentine’s Day, but they would be delicious anytime.
Valentine’s Day Traditions
Speaking of Valentine’s Day, it’s coming up so soon! Just two weeks away! What do you do to make Valentine’s Day special at your house?
If you are like us and always stay in on Valentine’s Day, this chicken madeira or this creamy roasted garlic & mushroom risotto would make a delicious and romantic date-night-in dinner. Especially with some fresh, warm Lion House dinner rolls slathered in raspberry butter.
We always make cut-out sugar cookies and decorate them together sometime during the week of Valentine’s Day. I’ve got lots more yummy Valentine’s Day worthy recipe ideas in my archives that you can check out!
We have a tradition called “Secret Cupid” that my friend Rachel introduced us to back when Clara was just a toddler. Years ago when my husband and I were starting the adoption process for the first time, I became acquainted with a girl named Rachel who was also going through the adoption process with her husband at the same time.
Long story short, it’s 7 years and 4 kids later between us and we are still friends who have never met in person but have communicated a lot online via social media, texting, and even the occasional phone call. My mom ran into Rachel at the airport once, and I met their oldest son’s birthfather while renting skis in Utah. The world really is so small, especially once you factor in connections through adoption and our faith as members of The Church of Jesus Christ of Latter-Day Saints. Rachel & I keep talking about trying to meet in person, but it just hasn’t happened. Yet.
Rachel started an amazing podcast called “3 in 30: Takeaways for Moms” right around the time I was starting House of Nash Eats. If you are a mom, regardless of the age of your kids, you should definitely listen to her podcast because it’s fantastic. The format is set up to give 3 actionable takeaways that moms can implement that week to help them feel better, be better, do better, etc.
Anyway, all that is to say that Rachel is the one who introduced our family to the idea of Secret Cupid around Valentine’s Day and it has become one of our girls’ most loved family traditions. It’s actually caused me to love Valentine’s Day, which was never really a favorite of mine before.
When they were smaller, I just did little things like cut out their sandwiches with a heart-shaped cookie cutter and told them Secret Cupid had done it. Now that the girls are 7 and 5, the way it works is we each draw a name and for the 2 weeks before Valentine’s Day, we do acts of service and love for that person, becoming their “Secret Cupid” and trying to really think about how we can serve each other better.
It might sound like just “one more thing” but it really is so fun and we keep it super easy. Our older daughter had the idea last year to organize all of their shoes in their closet since our younger daughter could never find shoes when we needed to go somewhere.
They both LOVE making beds for somebody else when they are acting as Secret Cupid. Or if they happen to be setting the table they will make sure that the other person has their favorite colored cup or bowl or whatever.
Last year even set up a “Secret Cupid Store” (just a few little gifts or treats from the dollar section at Target like nail polish or socks or activity books laid out on our bed that the girls get to “shop” from one at a time to use in their service rendering, gift-giving endeavors) thanks to Episode 15 from Rachel’s podcast.
Our girls are already so eager to do Secret Cupid again this year, not because they love getting things from Secret Cupid, but because they have so much fun being Secret Cupid. In fact, our youngest daughter, Rose, never let Secret Cupid die after Valentine’s Day 2018 and at least 2-3 times/week she still draws us little pictures or tries cutting out hearts from construction paper and leaves them on our nightstands then comes running to say that she’s pretty sure Secret Cupid has been in our room. It’s seriously the sweetest.
I’m pretty sure Secret Cupid would love some of these raspberry chocolate chunk cookies this year. Do you have any favorite Valentine’s Day traditions? Tell me in the comments below!
Some of our other favorites are heart-attacking Paul’s car while he is at work and looking forward to the flowers and chocolate covered strawberries he brings home every year.
How to Make Raspberry Chocolate Chunk Cookies
- Cream the butter and sugars together using a stand mixer or hand mixer until light. I find that about 2 minutes on medium speed in my stand mixer is just right.
- Mix in the eggs and vanilla until combined. Be sure to scrape the sides and bottom of the bowl so everything is evenly incorporated.
- Add the flour, baking soda and salt, mixing just until combined. You don’t want to overmix the flour in cookies because that’s when cookies start to get dense or tough. Just mix until no streaks of flour remain.
- Stir in the chocolate chunks and frozen raspberries. Definitely don’t overmix in this step or your raspberries will completely break apart. I find that just mixing for a second or two on low does the trick, but you could also just use a spatula to do that job.
- Scoop 2-tablespoon size balls of dough onto a parchment lined baking sheet, then bake for 10-12 minutes in a 350 degree oven until the cookies are just set around the edges. Be careful not to overbake.
- Cool completely and store in an airtight container for 3-4 days.
More Delicious Valentine’s Day Desserts
- Chocolate Molten Lava Cakes
- Cut-out Chocolate Sugar Cookies
- Black Forest Cheesecake
- Vintage Cherry Chip Cake
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes.
- Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
- Add the flour, baking soda and salt and mix again on low speed until combined.
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
- Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Amount Per Serving: Calories: 210 Saturated Fat: 6g Cholesterol: 34mg Sodium: 146mg Carbohydrates: 25g Fiber: 1g Sugar: 12g Protein: 2g
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