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!
You can never have too many chocolate chip cookie recipes, right? Be sure to also check out our Copycat Levain Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and Pecan Chocolate Chip Cookies!
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.
And many of my readers do too, judging by the reactions I got to the raspberry chocolate tart and white chocolate raspberry truffle ice cream recipes I shared last year!
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
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Raspberry Chocolate Chunk Cookies
Ingredients
- 1 cup salted butter softened (227g)
- 3/4 cup light brown sugar packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat oven to 350°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.1 cup salted butter, ¾ cup light brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking soda and salt and mix again on low speed until combined.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.1 cup dark chocolate chunks, 1 ½ cups frozen raspberries
- 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.
Would the freeze dried raspberries also from trader Joe’s work well in this?
I haven’t tried them yet, but I’m sure they would work just fine. The taste and texture will be different, of course, but not bad.
This is an AMAZING recipe. Thanks so much!!
Secret Cupid is an adorable idea and a great way to teach life skills too! I need your little sous chef to give me ideas like this one because those cookies look amazing!
I just made these cookies, and they really are good.
My only problem was when I tried to ball the dough, the raspberries didn’t want to stick to the dough. Do you think refrigerating the dough for 15 minutes would help that?
Raspberry & Chocolate make the perfect cookie pair!!!!
Chocolate and Raspberry are one of my most FAVORITE flavor combinations!! These cookies are absolutely gorgeous, and you can bet happening this week in my kitchen!
Well, I bet your daughter is thrilled with her creation. Fruit and chocolate work well together and dark chocolate is my favorite. Great recipe!
These cookies are dynamite! The combination of raspberry and dark chocolate is making me swoon!
These cookies have me drooling over here!!I am loving the combo of raspberry and chocolate! So smart!
These are so addicting! The tart raspberry goes so great with the chocolate. They are my new obsession!
Kids say the darnedest things. I love that your daughter is so creative in her cookie flavors! Whipped a batch up becasue I had a lot of leftover berries…. and Ill be darned! That girl is right! They are DELICIOUS!
Chocolate and raspberries are one of my favorite flavor combinations! They look so good and that ooey chocolate is calling my name!
These looked amazing so I tried tonight. It was difficult for me to mix without breaking the raspberries up. And for some reason they came out black. Asked myself if I used black berries. No, they’re definitely red!! 😆 No idea what happened but they taste good 👍🤗
Just made these this morning and the cookies were pure mush. After taking them out of them oven, resting for then minutes they were so incredibly soft they just fell apart. I couldn’t transfer them to a cooling rack. Not the most attractive cookie I’ve seen either, flat.
I just made them too. I used a cookie scoop not my hands to make the balls. the heat from your hands will soften the raspberries and make them soft. I worked quickly to make the balls and put them in the freezer. I found I needed to add a little extra flour, so I added two tbsp of almond flour.
I added the raspberries frozen as directed which stiffened the dough a little, so I had to shove a few back in the dough to reshape some a little!
They turned out perfectly, just as pictured. I added some white chocolate drizzle to the top too just for aesthetics after they came out of the oven. Pretty cookies!
I only baked 6 and froze the rest for another day! Soon, I suspect!
Thanks for the recipe
Bon Appétit: (*<🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪
Could I make these into a bar cookie?
I don’t see why not, but I haven’t tried it myself. Please let me know how it turns out if you do!
Hi! I am literally in the middle of baking these cookies right now!! They’re very Cake like but I love the flavor how can I make them more chewy?
Hi Julia! Unfortunately, when you add fruit to cookies, it also adds moisture unless the fruit is dried or dehydrated. If you wanted chewier cookies, you could opt for freeze-dried raspberries, although then the flavor isn’t the same.
How should these be stored?
You can store them in an airtight container on the counter for 4-5 days or freeze them so that they last longer.
Made these today and they were delicious! Mine needed a bit more time to cook about 14-15 minutes but they are so nice and held together better than I expected! Would definitely make again!
Made these today and they turned our great! I used a triple chocolate mix of white Chocolate, milk chocolate and dark chocolate in them. I also baked mine 14 mins on convection bake. Thanks for the recipe!
I love the idea of a triple chocolate combination in these!
Made these cookies for a charity event for work. These Cookies are phenomenal! The raspberries and the dark chocolate combination is to die for! I added a white chocolate drizzle on the top for presentation and a bit of extra sweetness 😛
They are.. just wow! So good! Thank you so much ❤️
I’m so glad you enjoyed them! I love the idea of the white chocolate drizzle!
Flavor is amazing. Followed directions to a T other than replacing the chocolate chunks with dark chocolate chips. They won’t win the prize for best shape but are still yummy. First tray edges were touching when done. Second tray is even worse. Butter was not too soft and it’s not too warm here yet either. Next time I’m going to hold dough in fridge while first tray bakes and make cookies smaller. With how they have spread they are pretty big.
Hi and Happy Mother’s Day! I was just browsing on Pinterest and saw your cookie recipe. However, there does not appear to be a list for ingredients. I did go to your website to check the original article, but I do not see anything. Could you please send the recipe in it’s entirety to me? …so excited to try your recipe—thanks!
I’m sorry, but where is the recipe? All I see is how to make it but no ingredients. Even when you click the print option, it only has Prep, cool, and total time….
I’m so sorry! I had a problem with my recipe cards this morning for this recipe and a couple others, but it’s fixed now and you should be able to see the full recipe with ingredients and instructions! Thank you for alerting me to this issue!
I really want to make these for my mom today but there is no ingredient list.. just instructions!
I’m so sorry! I had a problem with my recipe cards this morning for this recipe and a couple others, but it’s fixed now and you should be able to see the full recipe with ingredients and instructions! Thank you for alerting me to this issue!
I made these with no substitutions and they came out kind of strange and mushy for me. 🙁 I used cold butter and frozen raspberries; I’m not sure what ruined the texture. The taste isn’t awful but they are kind of unattractive and off-putting. I wouldn’t recommend this recipe to anyone else. Kudos to you for experimenting with a new idea though. I had been considering trying out a raspberry-chocolate cookie and was happy to find a recipe online. This one just didn’t work out for me.
It reads butter “softened”; general rule of thumb is to use room temp butter. Maybe that was the problem?
This looks so good! Can I use fresh raspberries?
Yes! Just be careful not to mix too hard when you fold them into the dough.
Thanks for sharing! Do they keep long?
Not as well as other cookies. I really think these are best within 2-3 days.
This Cookis are great and perfect balance of sweet, sour and taste. I used fresh raspberrys. To not mash them to much, i stired first the chocolate chunks to the dough and in the last step i stired gently the raspberrys to it, using a rubber scraper.
To me two spoons of dough gave to big cookies, i used only one spoon, resulting in a baking time of 16 Min.
For decoration i added some whole raspberrys on top of the cookies before making them. This looks realy nice.
As i like the recepie realy much, i translated it to german and calculated the ingredients in EU standards. You may find it here: https://m.facebook.com/story.php?story_fbid=123093268893894&id=100035796644560
I’m so glad you enjoyed them enough to go to the trouble of translating the recipe!
Can you use dried cranberries with this recipe? Will that change the taste or consistency?
Yes you can use them, but it would definitely change the taste and even the consistency somewhat. But they would still be good!
How long do these cookies stay fresh, I need to make several different cookies for a shower. & want to know how far in advance I could make the
I wouldn’t make them more than a day or two in advance. Although you could probably freeze them okay. I haven’t tried with these particular cookies, but most cookies freeze well.
The cookie dough turned blue after combining the raspberries. any idea on why?
I’m not sure – maybe the raspberries got broken up too much when getting mixed in?
It was hard to dole out 2 trays of cookies before berries started melting. But…not as bad as anticipated. 🙂 I used the wild black raspberries that I keep spreading along my stonewall, & only used a little over 1 cup. Also…used flax eggs. My bowl made 2 dozen (2″ diam.) cookies. Baked both on lightly greased cookie sheets @ 350° My oven & batch 15 minutes turning both trays around half-way. Also…I taste-tested 1 cookie from each tray. DELICIOUS!!
These are amazing and your daughter is a genius. That is all.
OMG just made a batch today and they came out perfect!!!!! Thank you so much for sharing this recipe!!!
They taste sooo goooood!!!! Will for sure be making this again – well they are already almost gone!
They were delicious and a nice change especially for someone who loves raspberries!
Very light and delious reapberry taste!
I found this recipe today, and decided to make these tonight. Two of my favorite flavors. Raspberry and chocolate. These were so good. Thank you and your daughter for the recipe
Made these cookies today and while they smell good they look nothing like yours. Followed the recipe to the T and they are very soft. Even after letting cool on baking sheet for 10 min. They are for my husband so he won’t care what they look like. I’ve decided to freeze them before putting them into the ovenm hopefully they don’t spread to much and I can transfer them.
Yes, the extra moisture from the raspberries causes the cookies to be softer than normal cookies. If you are having trouble with spreading, you might also want to consider adding an extra 2 tablespoons of flour to the cookie dough.
Hi! I just made these and they spread out like crazy. They all ran into each other in the oven and made one large blob. I followed the instructions and even reread them to make sure I did it correctly. Any ideas on what might have happened? Thanks.
Oh dear! It could be a number of things, but the first one I would try is adding a couple of extra tablespoons of flour and make sure your butter isn’t too soft. You can also try freezing fresh raspberries overnight and using those, which seem to give the very best results, even over the bagged frozen raspberries at the store (I’m not sure why though!).
I wanted to love these but they are too cakey for me, I prefer chewy or crispy cookies. Are they supposed to be cake-like cookies? I used fresh raspberries so it might be the reason why? And I added more flour (4 tbsp) after reading some of the comments, I’m glad I did because the batter spread a bit too much even with the extra flour.
Yes, it’s the moisture from the fresh fruit that causes the cookies to be on the cakey side rather than dense and chewy like other cookies. I haven’t really found a way around it, whether the berries are fresh or frozen, but I have decided I like them regardless.
LOVE these cookies! They’re super easy and so delicious 🙂
How would you adjust these dark chocolate raspberry chooses for high altitude baking? (Northern Utah)
I’m not as familiar with high altitude baking, but I think you are supposed to increase the flour by 1 tablespoon. King Arthur Flour has a helpful high-altitude baking guide you might want to check out!
How many dozen does it make?
About 2 dozen.
Just delicious! 😋 No words… Thank you!!! Saving this recipe to my favorites. My family absolutely likes them. I also froze some to bake when someone stops by…
Made these beauties for a Christmas Cookie Exchange and they turned out great! I thought they were very easy to make and something a little different. Thank you so much!
It says to use Choc. Chunks, couldn’t you just use the reg. choc chips?
Absolutely!
What if I add an extra teaspoon of baking powder too? Will the cookie be more puffier?
Possibly, although it might just puff while baking and then deflate. They are fairly “cakey” cookies as it is because of the added moisture from the raspberries.
So good! I used half to make regular choc chip cookies and the other half with the raspberries! I used milk chocolate instead and wow. Yum. Thanks so much!
These look amazing! What a great idea for Valentine’s Day!
I tried to make these and followed the recipe as closely as I could and they turned out incredibly flat and not great. Wouldn’t say I would recommend to a friend, but a nice idea. The dough itself is incredibly sweet to eat on its own as well.
Hi! Love the recipe. Would this work with a butter substitute (such as smart balance or margarine) as well?
I have never tested this recipe with a butter substitute so I can’t say confidently that this would work. Although when I was a kid my mom bought margarine all the time and we used it for baking. I think it was because she was trying to stretch a dollar and margarine was less expensive, but I haven’t used it as an adult, to be honest.
I love how frozen raspberries just seem to melt into these cookies. They are delicious and easy to make.
I love the flavor combination but the frozen strawberries provided too much moisture in the cookies. They were very gooey and often were like a not fully cooked cake texture and got worse after being stored in a zip lock container. I would try freeze dried instead to cut back on the moisture!
Yeah, I wouldn’t attempt this recipe with frozen strawberries as they have even more moisture than raspberries.
YUM!! I made them exactly as you recommended, but added 1/4c quick oats to absorb some of the juice and they were amazing!!!!