Raspberry Chocolate Chip Cookies
I took a very informal Instagram poll and the survey said raspberry and chocolate wins over strawberry and chocolate. So…using that incredibly scientific data ? I started measuring and mixing these dreamy and delicious Raspberry Chocolate Chip Cookies.
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Change of Plans: Jam Style
My first thought was to go with a chocolate base but I quickly nixed the idea after I opened the jar of raspberry jam. Those beautiful raspberry seeds and colors would go unappreciated if I used a straight-up chocolate cookie.
So quickly switching gears, I grabbed my soft-baked sugar cookie recipe and used it as a starting point. Seeing as how the raspberry jam is already quite sweet, I went with only a cup of sugar for this recipe and I’m glad I didn’t use more as they turned out plenty sweet.
I first started this batch of cookies with half a cup of raspberry jam creamed into the butter and sugar but soon realized it wasn’t enough of that raspberry flavor I wanted. Another quarter cup of jam and a teaspoon of extract gave an extra burst of raspberry.
Enter the Chocolate
I’m all about that chip-to-bite ratio so a very healthy addition of 2 cups of mini chocolate chips and a splash of coarse sea salt rounded this cookie flavor profile out nicely. Dairy-free milk chocolate chips were what I used, but you can use whatever you prefer or have on hand! And don’t sweat it if you don’t have raspberry extract. Try something else like strawberry or almond or simply another teaspoon of vanilla.
Easy Raspberry Chocolate Chip Cookies
I will shamefully admit I ingested at least 3 cookies’ worth of dough while scooping and then another 4 (at minimum) while photographing them. Seriously…all self-control went out the window. Think my New Year’s Resolutions went out the window too, but screw it! Sometimes a girl needs copious amounts of raspberry chocolate chip cookies. Can I get an amen?!
Cookies Galore!
Check out these fun and tasty cookies while you’re at it:
- Chocolate Chip Cookies
- Key Lime Pie Cookies
- Sparkle Cookies
- Chai Oatmeal Cookies
- Double Chocolate Caramel Cookies
- Gingersnaps
Raspberry Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 4 dozen 1x
- Diet: Low Lactose
Description
The easiest no-chill raspberry chocolate chip cookies. Bursting with sweet raspberry flavor and loaded with mini chocolate chips.
Ingredients
- 1 cup dairy-free salted butter, room temperature
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1 cup granulated sugar
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1 large egg, room temperature
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¾ cup raspberry jam
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1 teaspoon raspberry extract *use another teaspoon of vanilla if you do not have the raspberry extract
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1 teaspoon vanilla extract
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2 ½ cups all-purpose flour *can sub for 1 to 1 gluten-free baking blend
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1 teaspoon coarse sea salt
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1 teaspoon baking powder
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2 cups dairy-free mini chocolate chips
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optional: if you want really pink cookies add a drop or two of Chef Master pink gel color
Instructions
- Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
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In the bowl of a stand mixer with the paddle attachment cream the butter and sugar on high for 3 minutes until light and fluffy.
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Add in the egg, jam, raspberry extract (optional), and vanilla extract and mix on high for 3 minutes. Scrape down the sides of the bowl. *If you are using food color, mix it in during this step.
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Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
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Mix in the mini chocolate chips until just incorporated. Be careful not to overmix.
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Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
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Let the cookies cool on the tray for at least 10 minutes before removing them to a cookie rack to fully cool. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 136
- Sodium: 98 Miligrams
- Fat: 6 Grams
- Saturated Fat: 4 Grams
- Unsaturated Fat: 1 Gram
- Trans Fat: 0 Grams
- Carbohydrates: 18 Grams
- Fiber: 1 Gram
- Protein: 1 Gram
- Cholesterol: 14 Miligrams
Keywords: raspberry chocolate chip cookies, cookie recipe, raspberry cookies, dairy-free cookie recipe, dairy-free raspberry chocolate chip cookies
These look SO yummy!!!
They were raspberry chocolate delight!
Making them right now…?
And definately dont need to bake them ! The raw dough is amazing!
Haha, right?! I ate an embarrassing amount of this cookie dough.
The perfect cookie for Valentine’s Day! Can’t wait to try!
★★★★★
They really would make the perfect treat for Valentine’s Day. I hope you love them as much as I did.
I made these cookies and they only lasted a day in my house! So delicious.
★★★★★
Yay! You know it’s a yummy cookie when…? Thanks for baking them, Meghan!
I have never been a cookie dough thief until now. Wow. I could have eaten 1/2 the bowl that way! Oh, and it’s a really lovely cookie too!!
★★★★★
Haha that’s too funny Sherry. And I feel the same way. I couldn’t stop snitching little bits of dough as I scooped it. Thanks for trying out the recipe!
After making these once, they’ve gone into my treasured recipe book- gobbled up by my taste testers in a day!!
★★★★★
I am so glad you (and your taste testers ?) love them!!!
These cookies are amazing! Any recommendations on how to turn this into an edible cookie dough…
So glad you loved them, Amber. I would start with heat-treating the flour, omitting the eggs, and adding a tbsp of milk at a time to thin the dough until you get the consistency you want. Let me know if it works!
Thank you Katie! I went a head and tried making it edible before I saw your response by comparing a few other edible cookie dough recipes. I didn’t add any milk but I think it still turned out nicely. I also left out the baking powder. Next time I will try adding milk to see how it changes the consistency. Thank you again! This cookie dough is dangerously good in either form.
★★★★★
It sounds like a dream! Thanks for sharing!
Thank you so much for this recipe. Do you think it will work with regular dairy butter?
Yes, it absolutely will. Dairy butter doesn’t spread as much as non-dairy butter so if you want a flatter cookie, use a flat bottomed glass and gently press down on each cookie as soon as they come out of the oven.
Loved this recipe! The raspberry flavor really shines though and is well balanced with the sweetness from the chocolate. Also loved the natural light pink color!
★★★★★
Thanks for giving this recipe a shot Gina! A pink cookie is hard to beat, right?!
There’s baking powder not baking soda? Will it spread if there’s no baking soda? Can you explain?
They spread but are not flat
SUCH a delightful recipe! So much so that I tried it again with Blueberry jam which worked great as well!!
★★★★★
I am so glad to hear you enjoyed it, Erin. I must try it with blueberry jam now too!
I made this recipe a while ago and they were truly some of the best cookies I’ve had! They had the perfect amount of raspberry flavor and a wonderful balance of tart and sweet. Thank you Katie for sharing this amazing recipe!
★★★★★
Aw Anna, your review has made my day! Thank you so very much for baking them and sharing with me.
Insanely delicious cookie!
★★★★★
Thanks, Melissa. That’s very sweet of you to say.
These cookies are just phenomenal!! I loved how easy these were to make…and the color was simply amazing!!
★★★★★
My girls loved the soft pink colour too! Thanks for baking these cookies up Smita!
Katie! Can I use squished raspberries instead of jam? I have some that accidentally got defrosted and I’d love to use them.
Hey! My gut says no. There’s just too much liquid in fresh raspberries and you’ll end up with a cookie batter vs. a cookie dough. That said, you could try to cook down/reduce the raspberries on the stove for a bit to cook out that extra liquid and then try adding them into the cookie dough.
Do these have to be refrigerated?
Nope, no chilling time required. If you want a thicker cookie you can certainly chill the dough.
These look awesome! Can you freeze them?
Yes, you absolutely can!
I made these over Christmas and OMG soooo good!! I could have eaten the dough by the spoonful. I definitely recommend making these!
★★★★★
Haha I could eat the dough by the spoonful too!
Hi! These cookies look gorgeous. I want to achieve the same shade of pink. Was the pink gel color used for the cookies pictures or was it just the jam? Thanks!
I used a few drops of Chef Master baker’s rose gel food color.
Ok, thank you for the swift reply!
These are soooo good! Definitely need to add colouring next time for more fun pink colour, but super delicious! Adding to our recipe book ASAP 🙂
★★★★★
Yay! I am so glad you enjoyed them Emma.
Delicious!! I didn’t have raspberry jam on hand so used cherry and it did not disappoint.
★★★★★
Mmmm cherry sounds absolutely delicious!
Can I use preserves instead of jam?
Yes, as long as they aren’t too liquidy.
I Absolutely love them!
I made them many times now, because they’re so easy to make and sooo delicious. Even on a busy day you can find time to bake them and quickly have a gorgeous partysnack. Great recipe!
★★★★★
I can’t tell you how excited I am to read that Esther! Thank you for sharing.
I made these amazing cookies again yesterday. My family loves them! I always freeze half the batter for later.
★★★★★
Freezing the dough for when that cookie craving hits is the best idea!
I’m surprised no one else asked. In my opinion, dairy free butter is not butter. I want to make these cookies and hope that real butter will yield the same results. I make raspberry jam every summer so have plenty with which to experiment. It’s the other some-what costly ingredients I’d rather not waste!
Hi Robin, you’re right. Dairy-free butter is not technically butter but for those of us with severe and sometimes life-threatening food allergies it’s a godsend. But with that said, you can absolutely make these cookies with “regular” ingredients. I hope you love them as much as my family does.
I’m definitely going to try these cookies! Is it best to use raspberry seedless jam or jam with the seeds in it?
Either will work so choose whatever you have on hand or prefer.
Made these a month ago and they were so incredibly delicious my hubby and I ate a dozen in one evening
★★★★★
Haha I could easily eat that in a sitting too!
do you not need baking soda for this cookies? only baking powder?
Correct, only baking powder.