Take chocolate chip cookies to the next level with the addition of fresh raspberries! These cookies are everything you never realized your life was missing. Soft, chewy, and bursting with the delicious flavors of raspberry and chocolate. Sure to become a new favorite!

Raspberry Chocolate Chip Cookies on baking sheet

Is there anything more perfect than homemade chocolate chip cookies? They’re one of those things you never really outgrow…no matter how old you get…and one of those things you might even appreciate more as an adult.

Because as an adult, you realize all the possibilities that chocolate chip cookies hold! They can be thin and crispy or perfectly chewy or soft and pillowy…and when it comes to add-ins, there are as many variations as the mind can dream up.

These Raspberry Chocolate Chip Cookies are the perfect example. They’re soft and pillowy and crispy around the edges. The perfect chocolate chip cookie, if you ask me!

Not to mention… who doesn’t love raspberries + chocolate!? It’s the perfect combo! And when you combine them in the form of a cookie, it truly is a win-win.

what you’ll need for this recipe

I used semi-sweet chocolate chips, but you could also use milk chocolate, dark chocolate, or even white chocolate chips if you prefer. The type of chocolate chips you use will not affect the end result except in terms of flavor.

For the raspberries, I used fresh berries and froze them before using them in this recipe. I found that using non-frozen berries resulted in the raspberries becoming completely smushed in the process of scooping. Of course, they still tasted delicious, but in terms of appearance, frozen berries yield a prettier cookie.

All purpose flour
Baking soda
Salt
Unsalted butter, room temperature
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Chocolate chips
Frozen raspberries

Overhead image of Raspberry Chocolate Chip Cookies on baking sheet

how to make raspberry chocolate chip cookies

Combine the dry ingredients. In a medium mixing bowl, combine flour, baking soda, and salt. Set aside.

Combine the wet ingredients. In a separate larger mixing bowl, cream the butter and sugars; mix in eggs and vanilla.

Mix together. Add the dry ingredients to the wet ingredients and mix until incorporated. Stir in the chocolate chips.

Add raspberries. Gently fold in the raspberries.

Scoop & bake. Drop by rounded tablespoon on an ungreased baking sheet. Bake until golden brown.

Close-up of 6 Raspberry Chocolate Chip Cookies

storing & freezing

Raspberry Chocolate Chip Cookies can be stored in an airtight container at room temperature for 2-3 days. If you need to store them longer, you can store them in the refrigerator for up to 5 days. These cookies can also be frozen for longer storage. To freeze, start by flash freezing cooled cookies directly on the baking sheet for about 1 hour. Then transfer to a freezer-safe bag or container and freeze for up to 3 months.

tips for success

Start with room temperature butter. As hard as it is to be patient, leaving the butter out on the counter until it reaches room temperature is the best way to go. If you’re in a hurry, you can also soften it in the microwave on the correct setting or try this technique to soften butter quickly.
Use frozen raspberries. I used fresh raspberries that I popped in the freezer overnight, but feel free to use pre-frozen raspberries in this recipe. Bonus: you can find them year round!
Use a cookie scoop for evenly sized cookies.

Close-up of Raspberry Chocolate Chip Cookies

More Delicious Cookie Recipes

Looking for some more fun & delicious cookie recipes? Be sure to check out these favorites: