Raspberry Chocolate Chip Cookies made with fresh raspberries and chocolate chips. Adding fresh raspberries to a classic chocolate chip cookie recipe makes a delicious difference!
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Raspberry Chocolate Chip Cookies are 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 these to one of my favorite chocolate chip cookie recipes – 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
This delicious chocolate chip cookie recipe is made with vanilla pudding to keep the cookies soft and add some extra flavor that is absolutely incredible. All of the other ingredients are basic ones – butter, sugar, flour, etc. Add semi-sweet chocolate chips and fresh raspberries to make these incredible Raspberry Chocolate Chip Cookies.
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
Butter – The recipe calls for 1 cup of butter, which is just less than 2 full sticks. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.
Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.
Vanilla pudding mix – You will need 1 large (5.1 ounce) box of instant vanilla pudding mix. This adds sweetness and flavor to the cookies and also makes the cookies super soft.
Eggs – Add 2 large eggs to the dough to help bind everything together.
Vanilla extract – The higher the quality of the vanilla, the better.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Baking soda – 1 teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.
Chocolate chips – I really love semi-sweet chocolate chips in my cookies, but dark chocolate chips go so well with the raspberries, so that’s a great option as well. White chocolate chips work great too!
Raspberries – This is the star ingredient in the recipe! You will need about 1 cup of fresh raspberries that have been washed, dried and cut in half. It’s really important to wait for the raspberries to be dry before adding them to the dough, because if there is a lot of extra moisture on them, that water will make the dough too sticky.
How to make Raspberry Chocolate Chip Cookies
Preheat the oven to 350°.
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 for another 2-3 minutes.
Add the flour and baking soda and continue mixing until well combined.
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 one that has been lined with parchment paper or a silicone baking mat.
Bake for about 10 minutes or until the edges just barely begin to brown. Let the cookies cool on the pan for a few minutes before transferring to wire racks to cool completely.
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
- 2 ½ cups flour
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries halved
- Preheat oven to 350°.
- Cream the butter and sugars with an electric mixer for 2-3 minutes.
- Add the pudding mix and mix again until well combined.
- Add the eggs and vanilla and mix for another 2-3 minutes.
- 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 one that is lined with parchment paper or a silicone baking mat.
- Bake for about 10 minutes or until the edges barely begin to brown. Let the cookies cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.
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!
MORE FRUITY COOKIE RECIPES:
- Banana Cream Pie Cookies
- Dark Chocolate Apricot Cookies
- Apple Cinnamon Oatmeal Cookies
- Chocolate Chip Banana Oatmeal Cookies
- Lemon Pudding Cookies
- Double Chocolate Cherry Cookies
- Caramel Banana Cream Pie Cookies
- Blueberry Cream Cookies
- Cherry Pie Cookies
- Strawberry Cake Mix Cookies
- Raspberry Meltaway Cookies
- Blackberry Oatmeal Cookies
- Cherry Chocolate Chip Cookies
- Peach Snickerdoodles
- Raspberry Cheesecake Cookies
- Frosted Orange Juice Cookies
Delicious pudding chocolate chip cookie recipe made with fresh raspberries. Soft, chewy and delicious Raspberry Chocolate Chip Cookies that are easy to make!
The pudding mix makes these cookies so soft – love them!
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!!!
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!
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!
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?
Pudding mix in cookies makes them softer. You can leave it out, but I encourage you to try it!!
Best cookie recipe I have found. Made these and they were delicious. Then i used black raspberries with white chips…amazing!
Great ideas!! Glad you enjoyed them David!
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
love your ideas!!
We don’t have vanilla pudding mix in uk… could I make these without?
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!
I made with miniature choc chips and 5 fresh raspberries and turned out beautifully.
Would it be OK to use m&Ms instead of chocolate chips?
Nicole – Absolutely! M&Ms are always a good idea!
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!
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?
Yep, you can definitely use frozen raspberries!
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.
Can I use chocolate pudding instead of the vanilla?
What a great idea – that sounds delicious!
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.
Not sure about the gray color – I’ve never had that happen before! But I’m glad you loved the cookies!
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.
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 😩
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!
Delicious! I used dark chocolate chips. Definitely will keep this recipe in the mix.
I love raspberries and dark chocolate chips! Such a great idea!