Dessert

Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

Bylina Carter February 14, 2026February 14, 2026

Introduction

These Raspberry Dark Chocolate Cookies combine rich chocolate chunks with the vibrant tartness of fresh raspberries for a truly irresistible treat. Soft and chewy with bursts of fruity sweetness, they make the perfect sweet fix anytime.

Multiple round cookies with dark brown edges and light beige centers are closely packed together. Each cookie has a few bright red raspberries and dark, shiny chocolate chips and triangular chocolate pieces embedded on the top layer. The raspberries add a fresh, slightly bumpy texture with some red juice stains blending into the beige dough. The chocolate pieces are smooth and glossy, contrasting with the soft, crumbly cookie surface. The cookies’ arrangement forms an overlapping pattern that fills the entire frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar

1 cup brown sugar, packed
2 large eggs

1 tsp vanilla extract
3 cups all-purpose flour

1 tsp baking soda
½ tsp salt
1 cup dark chocolate chunks or chips

1 cup fresh or frozen raspberries (lightly mashed)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
Step 2: In a large bowl, cream the softened butter with granulated and brown sugars until fluffy, about 3 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing.

Step 6: Fold in the dark chocolate chunks and lightly mashed raspberries carefully to keep some texture.
Step 7: Scoop dough into balls about 2 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10–12 minutes until the edges turn golden but the centers remain soft.

Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use frozen raspberries if fresh are not available, but thaw and lightly mash them before folding into the dough to avoid excess moisture.
For an extra flavor boost, add a pinch of cinnamon or a hint of orange zest to the dry ingredients.

Try substituting half the dark chocolate with white chocolate chunks for a sweeter contrast.
If you like crunch, sprinkle some chopped nuts, like walnuts or pecans, into the dough.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. To reheat, warm gently in a low oven or microwave for a few seconds to regain softness.

How to Serve

The image shows several cracked chocolate cookies topped with a smooth, dark chocolate disk, each with a bright red raspberry placed on top. The cookies are rough and slightly crumbly in texture with visible cracks. The dark chocolate disks are shiny and thick, sitting perfectly on the cookies’ round flat tops, creating a contrast with the softer cookie layer below. Each raspberry is fresh and plump with detailed seeds and a hollow center, adding a pop of red color that stands out against the dark chocolate and brown cookie layers. The cookies rest on white parchment paper on a tray, placed on a white marbled surface, with extra raspberries scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries directly in the dough?

It’s best to thaw and lightly mash frozen raspberries before adding them to the dough to prevent extra moisture that can affect the cookie texture.

Why are my cookies spreading too much?

Ensure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 15-30 minutes before baking can also help control spreading.