Raspberry Chocolate Chunk Cookies

Raspberry chocolate chunk cookies are soft and chewy filled with melty chocolate chunks and juicy raspberry pockets. These cookies are perfect for any occasion, but the bright pink contrast from the raspberries make them extra pretty for Valentine’s Day.

Info and tips for raspberry chocolate chunk cookies

When you introduce fruit to cookies it can change the dough. Raspberries add moisture and steam as they bake, which can make cookies softer and more cake-like if not balanced properly. To help ensure your cookies stay crispy always use cold raspberries and toss them in some flour before mixing into the dough.

Baking time can vary depending on the size of the cookie. Always use your own discretion and bake until the edges look lightly golden and firm, but the centers still look soft. Let the cookies set on the pan before finishing cooling on a rack. You may notice these cookies take longer to set than regular ones, this is because of the extra moisture.

Equipment

This is the KitchenAid Stand Mixer I use. In my opinion it it is one of the best investments you can make for your kitchen.

Ingredients for raspberry chocolate chunk cookies

• ½ cup salted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 ¼ cups AP flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup chocolate chunks
• ¾ cup frozen raspberries
• flakey salt for topping

Instructions

1. Begin by mixing the softened butter with both the sugars until light and fluffy.
2. Add in the egg and vanilla, mix again until combined.
3. Gently fold in the flour, baking soda, and salt, mixing just until combined. Add the raspberries and chocolate chunks and gently fold until evenly distributed throughout the dough.
4. Scoop the dough into balls (about 1–2 tablespoons each) and place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 13–15 minutes, until the edges are set and lightly golden while the centers remain soft.
5. Let the cookies set on the baking sheet before removing to a wire rack to finish cooling. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Dreamy Pink Strawberry Loaf
• Saskatoon Berry Danish
• Strawberry Cheesecake Crumb Bars

Print Recipe

Raspberry Chocolate Chunk Cookies

(20 votes, average: 4.10 out of 5)

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Desserts

By Kenna's Cooks – Serves: 12-15 cookies

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Raspberry chocolate chunk cookies are soft and chewy filled with melty chocolate chunks and juicy raspberry pockets. These cookies are perfect for any occasion, but the bright pink contrast from the raspberries make them extra pretty for Valentine's Day.

Ingredients

• ½ cup salted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 ¼ cups AP flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup chocolate chunks
• ¾ cup frozen raspberries
• flakey salt for topping

Instructions

1

Begin by mixing the softened butter with both the sugars until light and fluffy.

2

Add in the egg and vanilla, mix again until combined.

3

Gently fold in the flour, baking soda, and salt, mixing just until combined. Add the raspberries and chocolate chunks and gently fold until evenly distributed throughout the dough.

4

Scoop the dough into balls (about 1–2 tablespoons each) and place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 13–15 minutes, until the edges are set and lightly golden while the centers remain soft.

5

Let the cookies set on the baking sheet before removing to a wire rack to finish cooling. Enjoy!