RASPBERRY CHOCOLATE CHIP COOKIES

Raspberry Chocolate Chip Cookies are soft, chewy and absolutely amazing! Adding fresh raspberries to a delicious classic 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!

I had some fresh raspberries on hand the other day and decided to see what would happen if I added those to the 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. If you plan ahead enough, you can just set the butter out 2-3 hours before making the cookies. If you’re like me and forget that part, just place the butter in the microwave and microwave for about 10 seconds. If it’s not quite soft enough, try 5-7 more seconds. Just be really careful that the butter doesn’t start melting!
• Cream the butter and sugars together a little bit longer. If you mix them together for about 2-3 minutes, the texture of your cookies will be better!
• Use high quality cookie sheets. If your cookie sheets are really dark, your cookies will likely burn on the bottom before the rest of the cookie is fully baked. I’ve recently started using silicone baking mats on my cookie sheets and I love how easy it is to scoop the cookies off of the trays.

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!

What ingredients are in Raspberry Chocolate Chip Cookies?

• 1 cup butter, softened (2 sticks)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 large box (5.1 oz) Instant Vanilla Pudding mix
• 2 eggs
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup fresh raspberries, halved

How do you make Raspberry Chocolate Chip Cookies?

1. With a hand mixer, cream together the butter and sugars.
2. Add the pudding mix and mix until well blended.
3. Add the eggs and vanilla and mix well.
4. Add the flour and baking soda and continue mixing.
5. Stir in the chocolate chips and then very gently fold in the raspberries.
6. Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).
7. Bake for about 10 minutes at 350. Enjoy!

 

After you try our Cherry Chocolate Chip Cookies try a few of our other delicious fruity cookie recipes:

• Blackberry Oatmeal Cookies
• Raspberry Meltaway Cookies
• Blueberry Cream Cookies
• Cherry Cheesecake Cookies
• Snickerdoodle Apple Pie Cookie Cups
• Fresh Strawberry Cookies

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?