RASPBERRY CHOCOLATE CHIP COOKIES

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 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
  1. With a hand mixer, cream together the butter and sugars.
  2. Add the pudding mix and mix until well blended.
  3. Add the eggs and vanilla and mix well.
  4. Add the flour and baking soda and continue mixing.
  5. Stir in the chocolate chips and then very gently fold in the raspberries.
  6. Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).
  7. 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:

Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference!Step by step photos of how to make raspberry chocolate chip cookies. Butter With a Side of Bread  Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference! Nellie signature

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RASPBERRY CHOCOLATE CHIP COOKIES

Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference!
Course Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 36 cookies
Author Butter With a Side of Bread

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

  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!

 

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78 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!

    • With 4 kids in the house, I’ve never had any cookies last more than a couple of days so I’m not sure! If you are planning to keep them for more than a 1-2 days, I would probably try to freeze them or maybe even just put them in the refrigerator to make them last a little bit longer?

  4. Sooo I made them and my dough turned green 😳 what’s going on here I’m really good at baking cookies my first time with raspberries though

    • Hi McKenzie- fear not! Apparently if you bake with raspberries and the food turns colors, it’s a chemical reaction between the raspberries, your baking powder and perhaps even the type of pan you baked them on. It’s not common, but it’s not uncommon- they’re perfectly safe to be eaten! I’ve never experienced it but I’ve heard of it happening. Just consider yourself LUCKY! 😉

    • I have never tried freezing the actual cookies but I would imagine they would be just fine. Usually I scoop out the cookies and then freeze the portioned dough. You can pull them out and bake them without thawing – just add a minute or two to the baking time. Enjoy!

  5. 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!!!

  6. 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.

    • 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!

  7. 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!

  8. Beautiful looking cookies! I just upgraded my microwave which has soften butter function. Perfect to try it out with this recipe 😀 Thank you!

  9. 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?

  10. Best cookie recipe I have found. Made these and they were delicious. Then i used black raspberries with white chips…amazing!

  11. 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

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