Raspberry Chocolate Cookies
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Rich, velvety Raspberry Chocolate Cookies are a dreamy dessert that everyone will devour. The incredible combination of chocolate and raspberry is insanely good. These beautiful chocolate cookies are lovely when you want something special and a little bit classy. The flavors are unforgettable, and they happen to be easy to make too.
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Raspberry Chocolate Cookies
Today I give you a cookie that will knock your socks off. That is if you are like me and absolutely adore the raspberry and chocolate combination! I love that these cookies include fresh raspberries instead of the usual raspberry jam or flavoring.
The raspberries are puréed and pressed through a fine-mesh strainer before being added to the cookie dough, so you are left with delicious raspberry flavor without the seeds. Rolling the dough in sugar before you bake them produces a wonderful sugar crust.
With the abundance of fresh raspberries this time of year, you have no excuse not to give them a whirl! 😉
Can I Use Frozen Raspberries in These Cookies?
Yes, you can absolutely use frozen raspberries if you want when making these cookies. It’s best if you let the raspberries defrost a little bit so they can easily be stained, so you don’t end up with seeds. They are much easier to work with when they are thawed out instead of all the way frozen.
Can These be Frozen?
Yes, you can freeze these incredible chocolate raspberry cookies. They are great frozen and are nice to have so you can grab a quick treat anytime you want one. I find that the best way to freeze them is by putting them in an airtight freezer container with a tight-fitting lid. Sometimes I will do a flash freeze then put them in a freezer bag too. Either way works great and will keep them fresh.
The cookies will last in the freezer for 3-4 months. When you are ready to eat them, simply remove them from the freezer and thaw on the counter until they have defrosted then devour.
How do I Make Sure my Cookies Stay Soft?
The most important thing to do to keep cookies soft is to keep them in a sealed container. If you don’t have a lid that fits appropriately, then air can get in there and dry them out. The cookies usually last around 3-4 days as long as they are in an airtight container.
I am super happy that you are going to try a batch of these raspberry chocolate cookies. They are incredible, and I have a feeling you are going to want to eat them all the time, just like I do. Here is a look at the ingredients you will need to make your own batch.
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Unsalted butter softened
- White sugar
- Packed light brown sugar
- Large eggs
- Fresh raspberries (3 teaspoons of puree)
- Turbinado or demerara sugar (for rolling)
How to Make Raspberry Chocolate Cookies
Just like most cookie recipes, these raspberries cookies are easy to make. There isn’t any long process of being in the kitchen or strange steps. What are you waiting for? Get in the kitchen and start baking! 🙂
First Step: Warm the oven to 350 degrees and prepare two baking sheets with parchment paper.
Second Step: Combine the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl then set aside.
Third Step: Pour the raspberries in a blender or your food processor and pulse until they are smooth. Then pour the pureed raspberries through a fine-mesh strainer into a bowl. Push on the solids with the back of a spoon and get all the juice out. Set aside.
Fourth Step: Use your stand mixer and combine the butter, white sugar, and brown sugar for about two minutes or until they are light and fluffy. Use a spatula and scrape the sides of the bowl. Then add in the raspberry puree and the egg, then beat until they are incorporated. Pour in half of the flour and mix for 15 additional seconds. Pour in the rest of the flour and beat until mixed.
Fifth Step: Put 1 cup of sugar in a shallow bowl. Then take a heaping tablespoon of the cookie dough and roll it into a 1 1/2 inch sized ball using your hands. Roll the ball in the sugar and add it to the baking pan. Continue this process until there are 12 cookies on the baking sheet. Take a drinking glass and put butter on the bottom of it. Then dip the glass into the sugar. Flatten the cookie balls with the bottom of the glass, making them around 3/4 inch thick. As needed, add more sugar to the bottom of the glass after every few cookies.
Sixth Step: Bake the raspberry cookies for 8-10 minutes. They will be puffy, and the tops will be slightly cracked. Allow the chocolate cookies to cool on the cookie sheet for five minutes. Then take a spatula and put the cookies on a wire rack. Allow them to cool to room temperature and enjoy!
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Raspberry Chocolate Cookies
- 1 ¾ cups all-purpose flour
- 1 ¼ cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1/4 cup fresh raspberries, 3 teaspoons of puree
- 1 cup turbinado or demerara sugar, for rolling
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- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt; set aside.
- Place the raspberries in a blender or food processor and pulse until smooth. Pour purée through a fine mesh strainer into a bowl, pressing on solids with back of a spoon; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and raspberry puree (about 3 teaspoons of puree) and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
- Place the 1 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
- Bake until the cookies are puffy and the tops are cracked, but still soft, about 8 to 10 minutes. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.
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