Raspberry Chocolate Chunk Cookies

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These cookies are the perfect treat for Valentine’s Day! If you are a chocolate chip cookie lover like me these are the perfect extra fancy cookie for a special occasion. I made these for our family and we couldn’t stop eating them! They were so chewy and delicious! The raspberry adds a delicious tartness! These cookies are no harder to make than a regular chocolate chip or chocolate chunk cookie. I think that is what I love about them! They are simply simple! They are also very pretty to look at!

Equipment for this Recipe:

  • Mixing Bowl
  • Handheld Mixer
  • Small Bowl
  • Whisk
  • Food Processor or Blender
  • Silicone Spatula
  • Measuring Cups
  • Cookie Scoop
  • Cookie Sheet
  • Parchment Paper
  • Oven

Ingredients for this Recipe:

  • Butter
  • Dark Brown Sugar
  • Granulated Sugar
  • Eggs
  • Vanilla
  • Flour
  • Baking Powder
  • Salt
  • Freeze-Dried Raspberries
  • Chocolate Chunks

Variations:

This recipe is versatile in the fruity flavor. Obviously this is just a play on a chocolate chip cookie. The freeze-dried raspberries add a nice tartness to this recipe. I have also done this same recipe with freeze-dried strawberries. The strawberries are slightly sweeter and less tart, but they are also good. Really any freeze dried fruit that you would like to turn into a powder can be added into this recipe instead of the raspberries.

Melted Butter versus Softened Butter:

Melted Butter- If you like a crunchier/thinner cookie, melt your butter before mixing it in with your sugar. This will allow the cookies to spread faster in the oven. This will make a softer/sticker dough so don’t be alarmed.

Softened Butter- If you like a thicker/chewy cookie, soften your butter before mixing it in with your sugar. This will slow down the process of the cookies spreading out in the oven.

These were made with softened butter, so they are thicker and chewier!

Saving them for later:

These cookies are pretty simple to keep and save for later. Simply seal them in an airtight container and they will keep for a week. If you want to save them longer they will keep in the freezer for up to a month. Make sure to set them out 8 hours prior to serving if you keep them in the freezer.

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