Dark Chocolate Raspberry Cookies

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Dark Chocolate Raspberry Cookies-chocolate cookies dotted with dark chocolate chips and raspberries. The chocolate and raspberry combo is divine! 

Dark Chocolate Raspberry Cookies Recipe

I didn’t post a single dessert recipe in January, not even a cookie recipe. WHAT? I know, crazy! I was trying to be kind to the new year’s resolution goers. Don’t be fooled though, I may have not posted any desserts for a month, but I was still eating them. Thank goodness for our cookie stash in the freezer! 🙂

Well, it is February so I am bringing back the desserts in full force. Valentine’s Day is right around the corner and that means you NEED chocolate! Specifically, you NEED these Dark Chocolate Raspberry Cookies. They are divine!

Dark Chocolate Raspberry Cookies Recipe

Chocolate and raspberry are a match made in heaven. I love chocolate and raspberry desserts. A few favorites include: Raspberry Truffle BrowniesRaspberry Chocolate Bread Pudding, and Raspberry Dark Chocolate Frozen Yogurt. I’ve never made a chocolate raspberry cookie though. Crazy, since I have a serious cookie obsession. We have about 200 other cookie recipes on our site so I don’t know why it took me so long to make a chocolate raspberry cookie. I am so glad I did because the results were amazing!

 

Dark Chocolate Raspberry Cookies Recipe

I made a chocolate cookie dough and added in dark chocolate chips and frozen raspberries. I used frozen raspberries so they would hold up in the cookie. When I was rolling the cookie dough balls, some of the raspberries still juiced out and I was worried I was going to have a cookie disaster, but they baked up perfectly!

Make sure you stir the raspberries in gently and if they do start to juice out a little, it’s ok. Go ahead and form the cookie dough balls and put them in the freezer for about 15 minutes before baking.

The cookies are rich, chocolaty, with a pop of sweet raspberry! They turned out even better than expected. I LOVE these cookies!

If you are looking for a special sweet treat to make your Valentine this year, I highly recommend these Dark Chocolate Raspberry Cookies.

And if you did take a month off from desserts and are looking for a special recipe to get your sugar fix, make these cookies. You will enjoy every single bite! They are SO worth it!

Dark Chocolate Raspberry Cookies Recipe

Dark Chocolate Raspberry Cookies

Chocolate cookies dotted with dark chocolate chips and raspberries. The chocolate and raspberry combo is divine!
5 from 2 votes
Prep Time
15 minutes
Servings
18 cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 ⁄4 teaspoon sea salt
  • 1/4 cup Dutch processed cocoa plus 2 tablespoons
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup frozen raspberries
  • Sea salt for sprinkling on cookies, if desired

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
  3. With a mixer, cream butter and sugars together until smooth. Add in the egg and vanilla extract and mix until combined.
  4. Gradually add flour mixture and beat until just combined. Gently stir in the chocolate chips and frozen raspberries. Try not to smash the raspberries. Some will fall apart and that is ok. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. If the raspberries squish out a bit, try to place the chocolate dough over them. If some raspberries are peaking out, that is fine. Sprinkle each cookie with sea salt, if desired.
  5. Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.
  6. Note-if the cookie dough balls get too soft and juicy because of the raspberries, stick them in the freezer for 15 minutes before baking. This will keep the raspberries from oozing out. Again, try to cover them with the chocolate dough as best as you can.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Like Batman and Robin, Peanut Butter and Jelly and Tom Brady and my husband (ok nix that last one) Chocolate and Raspberry is the dynamic duo. They go together, don’t know why, they just do!

    Valentine’s Day is just a great excuse to make these cookies and enjoy each bite of decadence.

  2. I’m ally about some chocolate. Literally never a day goes by that I’m not eating or craving some kind of chocolately thing (usually right around 3pm) ha. But I love sending distant family members a food gift for Valentines day and I think this is a winner! It will hold up well in the mail and it will be a delicious way to tell them I love them :). What says “Love” better than chocolate?!

    1. I have only tried the cookies with frozen raspberries. I think the frozen raspberries will hold up better than fresh raspberries in the cookies, but let me know if you try it!

  3. Thank you for sparing us dieters in January! I am excited to start baking again though. And this recipe looks heavenly!! Thanks for your amazing recipes! 🙂

  4. The recipe calls for one egg, but, the directions say, add the eggs one at a time. Should there be more eggs?

  5. Love the combo! Have to try these 🙂 just a tip, my favorite cake/brownies are chocolate and raspberry. I make the brownie/chocolate cake batch and pour it in the pan, then stick frozen rasberries in and cover the top after. Can’t use more cake mix than just covering the berries. Makes the yummiest cake and suuuure moist for days! 🙂

  6. When I make cookies like this I use Chambord instead of vanilla extract…
    Additionally, there is an unsweetened raspberry cocoa (MC STEVEN’s) that I use instead of the Dutch cocoa. It kicks the raspberry taste over the brink 🙂
    What was the response to using fresh raspberries instead of frozen?
    I would be curious to know how you would adjust this divine recipe for elevation 6035? Sadly ALL of my cookie recipes need to be tweaked here in Colorado Springs. Sigh!

    1. I’ve only made the cookies with frozen raspberries. You can try it with fresh, but I think the frozen will hold up better once stirred into the dough.

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  8. Made these last night and served them to guests today and they loved them (as did my family)! A huge hit! Will definitely remake!

  9. I took them from the oven 15 min ago. OMG!!!! I’m sure that is how heaven tastes. A great recipe. I must try brownies that Liss recommends..
    Now I have in the oven coconut pineapple bread. I also made one of your soups today (fall vegetable quinoa) and tomorrow it will be avocado, feta and chickpea salad.
    I have discovered ‘two peas & their pod’ yestarday and it has been a long time since someone inspired me so much. Thank you so much!!! You are awesome !!!!

  10. I made these! It’s heaven on earth! I had to add about 3 Tablespoons of water to the bater but other than that it all came out great! It’s pure joy! Thank you!

  11. I made these and they are delicious. One thing I would like to note is that I feel they are best eaten right after they cool. We put them in an airtight container and they became VERY soft – stuck together kind of soft. But right off the cooling rack, these are in the top three I have ever tasted – thank you for this great recipe!

  12. These cookies are so gourmet! I did 1/2 tsp vanilla extract and 1/2 tsp raspberry extract and mound the cookies quite a bit and they’re so soft and brownie-like.
    Everyone is getting these for Christmas from me this year!

  13. I am eating one of these delicious cookies now.  Fudge chocolate cookie with raspberries perfect. My grocery store did not have Dutch cocoa so used regular because the recipe sounded too good to wait until I found the right cocoa. I was forced to eat the cookie which had too many raspberries and fell apart yummy.   Other than the cocoa followed the recipe with no problem.  I did cook all the cookies at once to avoid the raspberries thawing.  Put one cookie sheet on bottom shelf with no problem.

  14. Delicious! Another great cookie recipe! I love the chocolate and raspberry combo. These cookies don’t last long. Thanks for the recipe!


  15. I made these last night and they were delicious! The husband is also a fan of them. The only problem was my cookies didn’t spread that much when baking so they ended up more ball-like than the cookies pictured here. Could it be because I used dark brown sugar instead of light? They still tasted amazing, but next time I might mush them down a bit before popping in the oven.


  16. I loved these cookies! I read the recipe wrong and did a rough chop on the Frozen raspberries but I think it was a good mistake! I also used half Dutch processed Coco and half special dark chocolate Coco (1/8 cup 1/8 cup) very rich cookies

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