These raspberry cookies are sweet, tart, buttery, and loaded with chocolate chips. They need very little prep and bake up in minutes.
Fruit and cookies are a fabulou combination, and my raspberry cookie recipe is a family favorite.
See, everyone loves a good chocolate chip cookie, but throw in some raspberries, and they are on another level. It works with any kind of berry (hello, strawberry cookies!), and they don’t need any chill time either!
Table of Contents
Why this recipe works
- The perfect texture. For me, an ideal cookie must have a gooey center and firm edges. The combination of self-rising and regular flour helps create this perfect texture.
- No fancy gadgets. No mixers or hard-to-find utensils are needed to whip these up- just your basic mixing bowls.
- Ultimate flavor combo. You cannot go wrong with this raspberry-chocolate-vanilla flavor combination. It is rich yet refreshing! The surprising tart pockets of raspberries and melted chocolate guarantee a satisfying experience!
- Customizable. I have made this recipe with raspberries, but you can make it with your favorite berries, chocolate, and flavorings.
A soft and chewy center with crispy borders is the USP of this recipe. To recreate the magic in your kitchen, you’ll need everyday baking ingredients and some raspberries. Here is what this recipe calls for:
- Butter. I prefer using butter over oil when making cookies because the texture is unmatched. If you don’t want to use butter, you can use coconut oil.
- Superfine sugar. Also known as caster sugar, the texture of this sugar is halfway between standard sugar and confectioners sugar. I typically make my own in my blender.
- Self-rising flour. This is your usual flour with added leavening agents. You can buy one at a supermarket or make one at home using my homemade recipe.
- All-purpose flour. To complement the self-rising flour and achieve a perfect cookie texture.
- Milk. To bring the cookie dough together. I used unsweetened almond milk but any milk works.
- Vanilla extract. A must for any good cookie.
- Chocolate chips. Chocolate and raspberries make for one delicious combination. I like using milk or semi-sweet chocolate chips to balance out the tartness.
- Raspberries. Fresh are preferred, but thawed frozen ones work too.
Find the printable recipe with measurements below.
How to make raspberry cookies
These delicious raspberry cookies are incredibly moreish. You won’t believe how easy these mouthwatering sweet and tart cookies are.
Step 1- Make the cookie dough. Use a whisk or an electric beater to cream together butter and sugar. Mix milk and vanilla extract, and fold in self-rising and all-purpose flour. Once you have the dough, gently stir the chocolate chips and raspberries.
Step 2- Shape your cookies. Roll the cookies into balls and place them on a large, prepped cookie sheet lined with parchment paper.
Step 3- Bake and enjoy! Bake the raspberry cookies in a preheated oven (180°C/350°F) until they become firm around the edges. This should take roughly 12-15 minutes. Allow them to rest for a few minutes before enjoying!
Recipe tips and variations
- Avoid overbaking the cookies. If you overbake these cookies, they’ll lose their signature texture and become too hard. Remove them when the edges start to firm up and allow them to cook as they cool down at room temperature.
- Make them look pretty. Not that these cookies need any extra oomph, but you could reserve some raspberries to put on top of the cookie dough balls. This way, you’ll have plenty of visible, refreshing, and bursting raspberries in every cookie!
- Experiment with different chocolates. Use a combination of milk, white, and semi-sweet chocolate chips for the ultimate flavor combination, or keep it all white (like in my white chocolate raspberry cookies).
- Throw in nuts. Add a crunchy texture or nutty flavor by folding through chopped almonds, pecans, walnuts, or cashews!
- Omit the chocolate. Not a fan of chocolate? No problem! Complement the raspberries with lemon zest and bring out the citrusy notes in the recipe.
To store. Store raspberry cookies in a sealed container at room temperature for up to three days. They also stay fresh in the refrigerator for up to a week.
To freeze. You can wrap each raspberry cookie with baking paper, put them in freezer-safe bags, and freeze them for up to six months.
More delicious cookie recipes to try
Frequently asked questions
You need to be very careful while handling raspberries. Fold them very gently into the dough. Alternatively, you could also toss them with some all-purpose flour and then mix them with the dough.
Freeze the rolled dough balls in the freezer. Once solid, transfer them into a freezer-safe ziplock bag and freeze until later use.
Substitute the dairy butter with dairy-free margarine or vegan butter and use plant-based milk instead of dairy milk. Remember to use vegan chocolate chips to make this recipe dairy-free and vegan.
- Preheat oven to 180C/350F. Line a large cookie sheet with parchment paper and set aside.
- Cream together the butter and sugar. Add the milk then add the two flours and then stir through the vanilla extract. Fold through the chocolate chips and raspberries.
- Roll into 12 balls and place them on the lined sheet.
- Bake for 12-15 minutes or until firm around the edges. Let the cookies cool completely before serving.
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