RASPBERRY CHOCOLATE CHIP COOKIES

Raspberry Chocolate Chip Cookies are soft, chewy and absolutely amazing! Adding fresh raspberries to a delicious classic chocolate chip cookie recipe makes such a delicious difference!

Raspberry Chocolate Chip Cookies is a new invention of mine and I want to share it with all of you! I make a lot of treats at my house and there are quite a few that I love, but even with all of the fancy treats I have made, I still feel like chocolate chip cookies are my favorite. I have made so many different chocolate chip cookie recipes over the years and am still coming up with ways to tweak some of my favorites!

Be sure to check out our updated collection of the BEST HOMEMADE CHOCOLATE CHIP COOKIE RECIPES here!

RASPBERRY CHOCOLATE CHIP COOKIES

I had some fresh raspberries on hand the other day and decided to see what would happen if I added those to my favorite chocolate chip cookie dough – the results are absolutely amazing! You’ll have to eat them within a couple of days so they don’t spoil, but I don’t think you’ll find that to be too hard. This particular chocolate chip cookie recipe has pudding mix in the batter which makes these cookies so soft and adds a stronger vanilla flavor to them as well.

  How do you make perfect chocolate chip cookies?

• Make sure that the butter is softened, NOT melted.
• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Take more time to mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

What kind of chocolate chips are best in Chocolate Chip Cookies?

I prefer to use semi-sweet chocolate chips in my chocolate chip cookies, but milk chocolate chips are wonderful too. In these Raspberry Chocolate Chip Cookies, I think dark chocolate chips would actually be amazing because dark chocolate pairs so well with raspberry! You could even use white chocolate chips in this recipe if you prefer the white chocolate/raspberry flavor combination. Or use a combination of a couple different kinds of chocolate chips!

As far as brands go, I really like Ghirardelli chocolate chips, but I often use Nestle or even store-brand chocolate chips sometimes and the cookies are still delicious!

Ingredients in Raspberry Chocolate Chip Cookies

Butter – The recipe calls for 1 cup of butter, which is just less than 2 full sticks. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.

Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.

Vanilla pudding mix – You will need 1 large (5.1 ounce) box of instant vanilla pudding mix. This adds sweetness and flavor to the cookies and also makes the cookies super soft.

Eggs – Add 2 large eggs to the dough to help bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.

Baking soda – 1 teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.

Chocolate chips – I really love semi-sweet chocolate chips in my cookies, but dark chocolate chips go so well with the raspberries, so that’s a great option as well. White chocolate chips work great too!

Raspberries – This is the star ingredient in the recipe! You will need about 1 cup of fresh raspberries that have been washed, dried and cut in half. It’s really important to wait for the raspberries to be dry before adding them to the dough, because if there is a lot of extra moisture on them, that water will make the dough too sticky.

How to make Raspberry Chocolate Chip Cookies

Preheat oven to 350°.

With a hand mixer, cream together the butter and sugars for about 2-3 minutes.

Add the pudding mix and mix for another 1-2 minutes.

Add the eggs and vanilla and beat for 2 more minutes.

Add the flour and baking soda and continue mixing. Stir in the chocolate chips and then very gently fold in the raspberries.

Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).

Bake for about 10 minutes. The edges should just be just barely turning a light golden brown. Let the cookies cool on the cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

 

Chocolate Chip Cookie troubleshooting tips

Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!

Why are my chocolate chip cookies flat?

If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why are my chocolate chip cookies crispy and hard?

If your chocolate chip cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.

Why do my chocolate chip cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

My husband and I love to travel, even though it’s a little tricky to make arrangements for our four kids so that we can get away occasionally! Last spring, we had the chance to spend a week in Oahu and it was a fabulous break from reality! One night, we rented a scooter and went on a little drive right before sunset – such a fun time! We absolutely loved Oahu, but I think I like Maui better. Which island is your favorite? Or is there another vacation spot we need to put on our list to check out next?

More delicious fruity cookie recipes:

• Blackberry Oatmeal Cookies
• Raspberry Meltaway Cookies
• Cherry Chocolate Chip Cookies
• Blueberry Cream Cookies
• Cherry Cheesecake Cookies
• Snickerdoodle Apple Pie Cookie Cups
• Fresh Strawberry Cookies
• Peach Snickerdoodles
• White Chocolate Cherry Cookies
• Double Chocolate Cherry Cookies
• Easy Raspberry Cheesecake Cookies
• Chocolate Chip Cookie Pizza with Fruit

Raspberry Chocolate Chip Cookies are soft, chewy and absolutely amazing! Adding fresh raspberries to a delicious classic cookie recipe makes such a delicious difference!