Dessert

Raspberry Chocolate Chunk Cookies Recipe

Bynova cole January 5, 2026January 5, 2026

Introduction

These Raspberry Chocolate Chunk Cookies offer a delightful combination of sweet chocolate and tart raspberries in every bite. Soft, chewy, and bursting with fresh fruit, they make a perfect treat for any occasion.

A close-up view of two cookies stacked, with the top cookie broken in half showing a gooey dark brown melted chocolate center. The cookies have a rough texture with a creamy light beige dough base mixed with scattered bright red berry pieces and dark chocolate chunks. The cookies rest on a black wire cooling rack, which sits on a white marbled surface that adds a soft contrast. Other similar cookies are blurred in the background, creating a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and creamy, about 2 to 3 minutes.
Step 3: Add the eggs and vanilla extract to the bowl and beat again until fully combined, scraping down the sides and bottom of the bowl as needed.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix on low speed just until combined.
Step 5: Gently fold in the dark chocolate chunks and frozen raspberries, taking care not to mash the raspberries too much.
Step 6: Using a 2-tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes.
Step 7: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For softer cookies, slightly underbake and let them finish setting on the baking sheet after removing from the oven.
Swap dark chocolate chunks for white chocolate or milk chocolate to change the flavor profile.
Use fresh raspberries instead of frozen, but be gentle to avoid breaking them during mixing.
If you prefer a sweeter cookie, increase the amount of brown sugar by 1/4 cup.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them longer, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave or oven for a soft and warm treat.

How to Serve

The image shows many small round balls of cookie dough arranged in rows on light brown parchment paper. Each ball is made of a creamy pale dough mixed with bright red berry pieces and dark chocolate chunks, giving a speckled look of red, dark brown, and creamy off-white colors. The texture of the dough looks soft and slightly crumbly, with parts where berries and chocolate pieces stick out unevenly. The balls are close to each other but not touching, all roughly the same size and shape, on a smooth white marbled surface beneath the parchment paper. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well but handle them gently while mixing to prevent them from breaking apart and turning the dough too wet.

Will the raspberries make the cookies soggy?

Frozen raspberries can release moisture, but since they’re gently folded in and baked immediately, the cookies maintain a good texture. Avoid overmixing to prevent excessive raspberry juice.