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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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stack of raspberry chocolate chip cookies

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.

Pink raspberry chocolate chips cookies

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.

Pink raspberry chocolate chip cookie stack

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?!

Pink raspberry chocolate chip cookies.

Cookies Galore!

Check out these fun and tasty cookies while you’re at it:

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stack of raspberry chocolate chip cookies

Raspberry Chocolate Chip Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

  • Author: Katie Stymiest
  • 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

Scale
  • 1 cup dairy-free salted butter, room temperature
  • 1 cup granulated sugar

  • 1 large egg, room temperature

  • ¾ cup raspberry jam

  • 1 teaspoon raspberry extract *use another teaspoon of vanilla if you do not have the raspberry extract

  • 1 teaspoon vanilla extract

  • 2 ½ cups all-purpose flour *can sub for 1 to 1 gluten-free baking blend 

  • 1 teaspoon coarse sea salt

  • 1 teaspoon baking powder

  • 2 cups dairy-free mini chocolate chips

  • optional: if you want really pink cookies add a drop or two of Chef Master pink gel color


    Instructions

    1. Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.
    2. 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.

    3. 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.

    4. Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.

    5. Mix in the mini chocolate chips until just incorporated. Be careful not to overmix.

    6. 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.

    7. 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

     

     

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    63 Comments

        1. 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!!






          1. 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!

      1. 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!

        1. 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.






      1. 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.

    1. 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!






        1. There’s baking powder not baking soda? Will it spread if there’s no baking soda? Can you explain?

            1. They came out super super flat because I used dairy butter I assume. I don’t think I will be making these again. Not very pretty for my plate.

            2. Ugh! That’s so very disapointing, isn’t it?! Dairy (or non dairy) butter actually has nothing to do with a cookie spreading too much. It generally is caused by the butter being too warm when the dough is mixed. We want room temperature, no warmer. You can also choose to chill the cookie dough before baking to ensure a “pretty” cookie. Hope you’ll give it a another shot with these tips.

    2. SUCH a delightful recipe! So much so that I tried it again with Blueberry jam which worked great as well!!






    3. 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!






      1. Aw Anna, your review has made my day! Thank you so very much for baking them and sharing with me.

    4. These cookies are just phenomenal!! I loved how easy these were to make…and the color was simply amazing!!






    5. Katie! Can I use squished raspberries instead of jam? I have some that accidentally got defrosted and I’d love to use them.

      1. 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.

      1. Nope, no chilling time required. If you want a thicker cookie you can certainly chill the dough.

        1. I made these over Christmas and OMG soooo good!! I could have eaten the dough by the spoonful. I definitely recommend making these!






    6. 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!

    7. 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 🙂






    8. 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!






    9. 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!

      1. 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.

    10. I’m definitely going to try these cookies! Is it best to use raspberry seedless jam or jam with the seeds in it?

    11. Made these a month ago and they were so incredibly delicious my hubby and I ate a dozen in one evening






    12. I’m trying to make these large cookies, and using a large cookie scoop but I can’t seem to get the timing right. They are still raw in the middle after like 12 minutes and then I leave them in a few minutes longer and when I take them out they’re really dark on the bottom. Any time tips?

      1. How many tablespoons is your large cookie scoop? These cookies are meant to be underbaked slightly in the center when removed as they will continue to bake while on the cookie pan. This gives them the super soft chewy texture. You can double up your cookie pans and that will prevent over browning on the bottoms.

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