RASPBERRY CHOCOLATE CHIP COOKIES

Raspberry Chocolate Chip Cookies - Butter With a Side of Bread I make a lot of treats at my house and there are quite a few that I love, but even with all of the fancy treats I have made, I still feel like chocolate chip cookies are my favorite. I have made so many different chocolate chip cookie recipes over the years and am still coming up with ways to tweak some of my favorites! I had some fresh raspberries on hand and decided to see what would happen if I added those to the dough – the results are absolutely amazing! You’ll have to eat them within a couple of days so they don’t spoil, but I don’t think you’ll find that to be too hard.

RASPBERRY CHOCOLATE CHIP COOKIES

  • 1 cup butter, softened (2 sticks)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 large box (5.1 oz) Instant Vanilla Pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup fresh raspberries, halved

With a hand mixer, cream together the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well. Add the flour and baking soda and continue mixing. Stir in the chocolate chips and then very gently fold in the raspberries. Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet). Bake for about 10 minutes at 350. Enjoy! Raspberry Chocolate Chip Cookies - Butter With a Side of Breadraspberrychocolatechipcookies9  Raspberry Chocolate Chip Cookies - Butter With a Side of BreadNellie signature

RASPBERRY CHOCOLATE CHIP COOKIES
 
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A classic chocolate chip cookie with fresh raspberries!
Author:
Recipe type: Cookies
Serves: 36 cookies
Ingredients
  • RASPBERRY CHOCOLATE CHIP COOKIES
  • 1 cup butter, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 large box (5.1 oz) Instant Vanilla Pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cups flour
  • 1 tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup fresh raspberries, halved
Instructions
  1. Cream the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well.
  2. Add the flour and baking soda and continue mixing.
  3. Stir in the chocolate chips and then very gently fold in the raspberries.
  4. Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).
  5. Bake for about 10 minutes at 350. Enjoy!

 

43 COMMENTS

      • I have often just switched out the flour in recipes like this for an all-purpose gluten free flour blend without any problem.
        My co-workers never even know they are eating gluten free cookies instead of cookies made with regular flour unless I tell them. They always finish them off and want me to make more!

    • I’ve never tried that so I’m not sure! Frozen fruit tends to have more moisture than fresh fruit so you may have to add a little bit more flour to compensate for that, but I think it would probably work ok. Let me know if you try it!

    • If you do be prepared for grey/purple cookies that look like they have molded! Couldn’t find fresh so used frozen and the juice colored the batter. They still taste really good though!

  1. Followed the ingredients and instructions word for word. The cookies look nothing like the finished product shown here. I had to bake them for 15 minutes, not 10. They were getting golden on top and bottom at 15min but still doughy inside. The are chunky and bulky, not smooth like pictured. They’re pretty tasty, but not what I expected from what is pictured.

    • Hello! I’m sorry your cookies didn’t look as you’d hoped. From your comment about them being chunky, I wonder if you used 1 stick of butter instead of 1 cup (which is 2 sticks.) Was your butter softened? Our recipe is actually a fairly standard chocolate chip cookie recipe, with the addition of raspberries. Maybe try it again, making sure you get all the measurements correct and see if that yields results you’re expecting? Again, I’m sorry your cookies didn’t turn out!

  2. Yes, I used 2 softened sticks. I think part of the problem was that I folded the raspberries in gently, as instructed, when actually I should have made sure they were broken down into the batter. Crushing the berries a bit would have provided more moisture and smoother cookies. I’m definitely going to make them again…my kids have been gobbling them up!

  3. Do you think I could prepare the dough a day before cooking them. I would like to have them fresh out of the oven to serve at a party but I don’t want to be preparing the dough rhe day of the party. By the way, I made them before and they are delicious.

    • You could definitely make the dough the day before as long as you keep it refrigerated, although I would probably wait until right before baking to add the raspberries. I’m glad you enjoyed them!

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