Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference!
Raspberry Chocolate Chip Cookies is a new invention of mine and I want to share it with all of you! 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 the other day 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!
How do you make perfect chocolate chip cookies?
- Make sure that the butter is softened, NOT melted. If you plan ahead enough, you can just set the butter out 2-3 hours before making the cookies. If you’re like me and forget that part, just place the butter in the microwave and microwave for about 10 seconds. If it’s not quite soft enough, try 5-7 more seconds. Just be really careful that the butter doesn’t start melting!
- Cream the butter and sugars together a little bit longer. If you mix them together for about 2-3 minutes, the texture of your cookies will be better!
- Use high quality cookie sheets. If your cookie sheets are really dark, your cookies will likely burn on the bottom before the rest of the cookie is fully baked. I’ve recently started using silicone baking mats on my cookie sheets and I love how easy it is to scoop the cookies off of the trays.
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!
If you enjoyed these Raspberry Chocolate Chip Cookies, you might also like to try the following cookie recipes:
- Mint Chocolate Pudding Cookies
- The Best Peanut Butter Chocolate Chip Cookies
- Hot Chocolate Cookie Cups
- Cookies & Creme Cookies
- Banana Cream Pie Cookies
RASPBERRY CHOCOLATE CHIP COOKIES
Ingredients
- RASPBERRY CHOCOLATE CHIP COOKIES
- 1 cup butter softened
- 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
Instructions
- Cream 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!
Alyssa says
The pudding mix makes these cookies so soft – love them!
Claire says
These are some of my favourite cookies for the kids.
I have made them with semi sweet choc chips and white choc chips.
My kids adore them!!!
Millie says
My cookies came out delicious. Just wanted to know since they have raspberry in them, do I have to put them in the refrigerator overnight after I bake them, or can they stay on the counter overnight.
Nellie says
I’m so glad you enjoyed them! I haven’t refrigerated mine and they have been just fine on the counter overnight. Just know that these cookies may not stay fresh as long as other cookies do because of the fresh raspberries in them. But we usually devour them within a couple of days anyways so it’s never been a problem!
Ash says
These cookies are great! Perfect summer food. It’s quite hard to get them crispy, so I recommend 15 or so minutes in the oven, rather than the 10. Otherwise, love the recipe!
Shiho says
Beautiful looking cookies! I just upgraded my microwave which has soften butter function. Perfect to try it out with this recipe 😀 Thank you!
Tayler Ross says
I just love the combination of raspberry and chocolate!
Roxanne Mansfield says
Yum! I’m going to make these for my sisters birthday. Question.. What is the purpose of the pudding mix in the recipe? Is it ok to leave it out?
Jessica says
Pudding mix in cookies makes them softer. You can leave it out, but I encourage you to try it!!
David says
Best cookie recipe I have found. Made these and they were delicious. Then i used black raspberries with white chips…amazing!
Jessica says
Great ideas!! Glad you enjoyed them David!
Dre says
These were a fantastic use of my abundance of raspberries. YUM! I used white chocolate morsels and some nuts.
Next batch I’m going to try substituting lemon pudding mix and fresh lemon juice for vanilla
Jessica says
love your ideas!!
Sophie says
We don’t have vanilla pudding mix in uk… could I make these without?
Nellie says
Yes, you can definitely make the recipe without it. It just makes the consistency a little bit softer, but doesn’t change the taste very much so the cookies will still be delicious!
Melinda says
I made with miniature choc chips and 5 fresh raspberries and turned out beautifully.
Nicole says
Would it be OK to use m&Ms instead of chocolate chips?
Nellie says
Nicole – Absolutely! M&Ms are always a good idea!