RASPBERRY CHOCOLATE CHIP COOKIES

Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a classic chocolate chip cookie recipe makes a delicious difference!

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Raspberry Chocolate Chip Cookies – a new invention of mine that I want to share it with all of you! As you can tell, I make a lot of treats at my house. There are quite a few that I really love, but even with all of the “fancy” treats I have made over the years, I still feel like chocolate chip cookies are my all-time 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 to make perfect chocolate chip cookies

• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Ingredients in 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

How to make Raspberry Chocolate Chip Cookies

With a hand mixer, cream together the butter and sugars for about 2-3 minutes. The more you cream the butter and sugars together, the better! Add the vanilla pudding mix and mix until well blended.

Next, 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. Some of the raspberries will fall apart a little bit but you don’t want to completely smash them up.

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°.

Chocolate Chip Cookie troubleshooting tips

Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!

Why are my chocolate chip cookies flat?

If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why do my chocolate chip cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

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