Chocolate Chip Raspberry Cookies
These chocolate chip raspberry cookies are a no chill and no mixer recipe. They are a chewy chocolate chip cookies filled with a frozen raspberry swirl.
These chocolate chip raspberry cookies are really easy to make, since no mixer is required! The raspberries are frozen, they are crumbled up before adding to the cookie dough. As you scoop the cookie dough, it will give you these raspberry swirls. I based these off my white chocolate raspberry cookies.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- Tip 2: Let the frozen raspberries lightly thaw while you make the cookie dough. We want them to be still frozen and cold, but thawed enough to crumble with your hands.
- Tip 3: Let the cookie dough rest for 10 minutes before scooping. This lets the gluten to absorb into the cookie dough, which helps prevent over spreading.
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For more raspberry recipes, try my white chocolate raspberry cake and raspberry cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Chocolate Chip Raspberry Cookies
Ingredients
- 2 2/3 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted
- 1 cup Light brown sugar, packed
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 1 cup Semi-sweet chocolate chips, extra to top the cookies
- 3/4 cup Frozen raspberries
Instructions
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside. Pull the frozen raspberries out to lightly start thawing.2 2/3 cup All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- In a large bowl, use a whisk to mix the melted butter, brown sugar, sugar, vanilla, egg, and egg yolk.1 cup Unsalted butter, 1 cup Light brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Before adding in the dry ingredients, use your fingers to crumble the raspberries to 3/4 cup. Add in the dry ingredients and mix using a baking rubber spaula.3/4 cup Frozen raspberries
- Add in the chocolate chips and frozen raspberry crumbles. Mix until just combined.1 cup Semi-sweet chocolate chips
- Preheat the oven to 350℉. Prepare two cookie sheets with parchment paper sheets. Let the cookie dough rest for 10 minutes to help with spreading.
- Use a large cookie scoop to scoop the cookie dough. Place 6 cookie dough balls per cookie sheet. Top each cookie dough ball for 5-7 extra chocolate chips.
- Bake for 14-16 minutes. Bake until the edges are lightly golden.
- Let cookies sit on the hot pans for 10 minutes before transferring to a cooling rack.
I love the raspberry swirl!