Raspberry Chocolate Chip Cookies are absolutely amazing! Adding fresh raspberries to a classic chocolate chip cookie recipe makes a delicious difference!
Be sure to check out our updated collection of FABULOUSLY FRUITY COOKIE RECIPES here!
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°.
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!
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
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!
mary says
The first time I made this recipe it turned out perfect! The second time I had to refrigerate the dough overnight due to time constraints and baked it the next morning…my cookies had a green-ish hue! I have no idea why as I did everything the same as before besides refrigerating them…lesson learned! thanks for the recipe!
Jessica says
The greenish blue hue is a result from a chemical reaction with the berries and baking soda. It’s perfectly safe to eat, just a bit unordinary!
Anna Mae Robbins says
This recipe sounds wonderful. I’m definitely going to make them. Do you think it would be okay to use frozen raspberries?
Nellie says
Yep, you can definitely use frozen raspberries!
LYNDA says
Just the comment I was hoping to find. I have frozen berries but I’m concerned about the added water content. This is where my worry floods.
Anna Mae Robbins says
These cookies sound wonderful. What could be better than chocolate and raspberry together? Can frozen raspberries be used? I froze them on a cookie sheet and then put them in a freezer zip lock bag.
Pat says
Can I use chocolate pudding instead of the vanilla?
Nellie says
What a great idea – that sounds delicious!
Gianna says
These cookies turn out so good! My boyfriend’s new favorite! Mine look kinda gray, which had me worried when they first came out of the oven, but the texture and taste is all good, so it’s not really an issue. Would that be because of the pudding mix? I’ve never used it in cookie dough before so that’s what I attributed it to.
Nellie says
Not sure about the gray color – I’ve never had that happen before! But I’m glad you loved the cookies!
Nancy says
Very tasty. I found the dough very stiff so was hard to “fold” in the berries so they got crushed. Still a delicious treat! I have made these twice.
Nellie says
Yep, the dough is a little bit stiff, but it’s totally ok if the raspberries get crushed!
Sarah D Bower says
Do you thaw the raspberries first? My grocery store only had frozen 😩
Nellie says
I’ve never made with frozen before and I’m a little nervous there might be too much liquid in the frozen raspberries. I would probably coat them in a bit of flour (1/4-1/2 cup extra) while frozen and then gently stir them into the dough. The extra flour may help to absorb some of the extra liquid. Let me know if it works!
Tanya says
Delicious! I used dark chocolate chips. Definitely will keep this recipe in the mix.
Alison says
I love raspberries and dark chocolate chips! Such a great idea!