Soft, chewy, and bursting with the delicious flavors of raspberry and chocolate, these Raspberry Chocolate Chip Cookies are a must try!
Are you a cookie fan? I LOVE eating cookies, but if I am being completely honest, I do NOT enjoy making them! Honestly, I don’t know why! I think it is the repetition of having to scoop the cookie dough, place on a cookie sheet, line up, bake, and repeat.
A few weeks back, my daughter asked if I wanted to do some baking with her. Who was I to say no to that, right?!
My initial thought was to make a quick bread, however, she wanted to bake cookies.
Since we had some fresh raspberries on hand to use up, we decided to add some of those to our fav chocolate chip cookie recipe as a new variation! The end result was fabulous!
Incredibly moist, packed with chocolate chips, and chunks of raspberry…. these are definitely a must try!!
For all the cookie lovers out there, you will definitely be glad you tried these as the raspberries add such a refreshing, juicy addition!!
Check out these other great cookie recipes:
Secret Ingredient Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Is there anything better than a homemade cookie? No matter how old you are, homemade cookies are always a favorite, especially fresh from the oven, right? With so many variations, there is a cookie for everyone! Are you a crispy cookie fan? Prefer chewy? Melt in your mouth goodness? I love an ooey gooey cookie, and when it returns to room temp, I love a chewy cookie! These cookies maintain the most perfect texture no matter whether you enjoy them fresh from the oven, reheated in the microwave, or room temperature!
Tips for the perfect cookies:
Use a cookie scoop to keep all the cookies consistent in size! THIS is the one I use and love!
Make sure your butter is room temperature. It combines easily and really helps keep the texture just right!
If using fresh raspberries, fold them gently into the cookie dough as to not turn the cookie pinkish red. You can also use frozen raspberries which will stand up to stirring a bit more!
Change up the chocolate to fit your taste. If you like white chocolate, use it! Dark chocolate, milk chocolate, or semi-sweet chocolate chips all work great too!
Once cooled completely, store the cookies in an airtight container/bag to keep them fresh longer.
Enjoy and be sure to let me know what you think of these cookies in the comment section below if you give them a try!!
Ingredients Needed for these Raspberry Chocolate Chip Cookies:
Unsalted butter, softened
Instant vanilla pudding (5.1 oz.)
How to prepare:
In a medium mixing bowl, beat together the butter, sugar, and brown sugar until smooth and creamy.
Pour in the vanilla pudding mix.
Add in the eggs and vanilla, mix well.
Slowly add in the flour and baking soda. Mix until combined.
Fold in the chocolate chips and raspberries carefully.
Drop dough in 1 tbsp. amounts onto a cookie sheet.
Bake in a preheated oven, 350, for about 12 minutes, or until edges are slightly golden brown.
Remove from oven and allow to cool for 1 minute before removing from tray.
Serve and enjoy!!
Delicious, flavor packed chocolate chips cookies with bits of raspberry in every bite! These Raspberry Chocolate Chip Cookies are the ultimate sweet treat for any occasion!
Raspberry Chocolate Chip Cookies
- 1 cup unsalted butter *softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 box Instant Vanilla Pudding 5.1 oz box
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour *all purpose
- 1 teaspoon baking soda
- 1 1/2 cups chocolate chips
- 1 cup raspberries *diced
- In a medium mixing bowl, beat together the butter, sugar, and brown sugar until smooth and creamy.
- Add in the pudding mix.
- Add in the eggs and vanilla extract, mix well.
- Slowly add in the flour and baking soda. Mix until just combined.
- Fold in the chocolate chips and raspberries carefully.
- Drop dough in 1 tablespoon amounts onto a cookie sheet.
- Bake in a preheated oven, 350 degrees, for about 12 minutes.
- Remove cookie sheet from oven and allow to cool for about 1 minute prior to removing.
Recipe updated 2/4/22