Hey friends! I still remember the first time I stumbled upon the idea of folding fresh raspberries into my classic chocolate chip cookie dough. It was a sweltering July afternoon—perfect for a little kitchen experiment. I’d just picked a basket of plump, sun‑kissed berries from my neighbor’s garden (shh, they let me snag a handful), and I was craving something sweet. A batch of ordinary chocolate chip cookies just wouldn’t do. So I tossed in those bright red jewels and hoped for the best.

What came out of my oven was pure magic: soft, chewy cookies dotted with melty chocolate and pockets of jammy raspberry. My husband declared them “the best cookies ever,” and I couldn’t agree more. Since then, Raspberry Choco Chip Cookies have become my go‑to for summer potlucks, afternoon treats, and whenever I need a little pick‑me‑up. If you’re looking for an easy homemade cookie that’s just a bit unexpected, you’re in the right place.

Let’s dive in—because these cookies are as fun to make as they are to eat!

Why You’ll Love This Recipe

Sweet and tangy in every bite. The raspberries lend a bright pop that balances the rich chocolate chips.
Soft, chewy texture. Thanks to a bit of brown sugar and a short chill in the fridge, these cookies stay tender.
Simple ingredients. No fancy extracts or obscure flours—just pantry staples plus fresh fruit.
Perfect summer baking idea. Make them when raspberries are at their peak, or swap in frozen berries any time of year.
Kid‑friendly fun. Little hands love plucking out the berries and helping to fold them in.

Ingredients You’ll Need

Here’s what you’ll want to have on hand. I’ve also included a few tips and swap‑outs:

2¼ cups (280 g) all‑purpose flour
Tip: Spoon and level your flour for accurate measurement.
1 teaspoon baking soda
½ teaspoon fine sea salt
10 tablespoons (140 g) unsalted butter, softened
Variation: You can use salted butter; just skip the extra salt.
¾ cup (150 g) granulated sugar
¾ cup (165 g) light brown sugar, packed
Tip: Brown sugar adds chewiness and a hint of caramel.
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1½ cups (225 g) fresh raspberries
Variation: Frozen raspberries work, too—just don’t thaw them completely or they’ll turn mushy.
1 cup (175 g) semisweet chocolate chips
Substitution: White chocolate chips are delicious here, too.
Optional: coarse sugar for sprinkling

How to Make Raspberry Choco Chip Cookies

Prep & Preheat.
Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.
Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream butter and sugars.
In a large bowl (or the bowl of a stand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2–3 minutes.
Add eggs and vanilla.
Crack in the eggs, one at a time, mixing well after each. Stir in the vanilla extract until fully combined.
Combine wet and dry.
With the mixer on low, gradually add the flour mixture. Mix just until no streaks of flour remain—overmixing can lead to tough cookies.
Fold in raspberries and chips.
Gently fold in the fresh raspberries and chocolate chips with a spatula. Be careful not to crush the berries too much—you want little pockets of jammy goodness.
Chill the dough.
Cover the bowl and refrigerate for at least 30 minutes. This resting time firms up the dough, prevents spreading, and deepens the flavor.
Portion and bake.
Scoop rounded tablespoons (or use a medium cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. If you like, sprinkle a little coarse sugar on top for extra crunch.
Bake.
Bake one sheet at a time for 10–12 minutes, or until the edges are golden but the centers still look soft. Rotate the pan halfway through for even baking.
Cool and enjoy.
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. These cookies are best enjoyed within 2 days, but you can store them in an airtight container for up to 5 days.

Expert Tips

Raspberry prep: If you’re worried about berries breaking down, toss them lightly in a teaspoon of flour before folding in.
Chocolate variation: Try dark chocolate chips for a deeper, richer flavor.
Freezing dough: Roll dough into balls and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen—just add 2 minutes to the bake time.
Make‑ahead: Dough can chill up to 24 hours for an even more developed flavor.
Serving idea: Warm them slightly in the microwave and sandwich a scoop of vanilla ice cream between two cookies for a dreamy dessert.

Common Mistakes to Avoid

Overmixing the dough. This activates too much gluten and yields dense, tough cookies.
Skipping the chill. Warm dough spreads too much and loses that chewy center.
Crowding the pan. Give each cookie enough breathing room—otherwise they’ll merge into one giant cookie pancake.
Using overly ripe berries. If your raspberries are too soft, they’ll bleed excessively into the dough.

Final Thoughts

Biting into a Raspberry Choco Chip Cookie feels like catching summer in a little handheld treat. The contrast of bright, tangy fruit with rich chocolate chips is surprisingly delightful, and the chewy texture keeps you coming back for more. Whether you’re baking for a backyard barbecue, afternoon snack, or just because, this recipe is a guaranteed crowd‑pleaser. Give it a try the next time you’re craving something a bit different from your usual chocolate chip routine—you might just start a new tradition!