Description
Delightfully soft and fruity raspberry cookies made with juicy frozen raspberries, buttery dough, and melty chocolate chips. These cookies offer a perfect balance of sweet raspberries and rich chocolate in every bite, baked to a tender finish.
Ingredients
Fruits
- ⅔ cup frozen raspberries
Dairy
- ⅔ cup cold unsalted butter (cut into cubes)
Dry Ingredients
- ¾ cup granulated sugar
- 1 ¾ cups flour (all purpose or gluten free flour)
- 1 tsp baking powder
- pinch sea salt
Add-ins
- ½ cup chocolate chips
Instructions
- Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Thaw raspberries: Place frozen raspberries in a microwave-safe bowl. Microwave for 45 to 60 seconds until they are thawed and juicy, releasing their natural juices for better flavor integration.
- Cream butter and sugar: In the bowl of a stand mixer, add the cold butter cubes and granulated sugar. Beat on high speed for 2 to 3 minutes until the mixture becomes creamy and fluffy.
- Add raspberries: Incorporate the thawed raspberries along with their juices into the butter and sugar mixture. Beat on high for 1 to 2 minutes, allowing the flavors to blend well.
- Mix dry ingredients: Add the flour, baking powder, and a pinch of sea salt to the wet mixture. Stir gently to combine everything into a dough without overmixing.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough, distributing them evenly throughout for melty pockets of chocolate in every cookie.
- Scoop dough: Use an ice cream scoop to portion balls of dough onto the prepared cookie sheet, spacing them at least 2 inches apart to prevent sticking during baking.
- Bake: Bake the cookies in the preheated oven for 9 to 10 minutes or until they are barely set in the middle, ensuring a soft and tender texture.
- Cool cookies: Remove the cookie sheet from the oven and allow the cookies to cool for 5 minutes on the pan. Then transfer them to a wire rack to cool completely before serving.
Notes
- Frozen raspberries can be substituted with fresh raspberries, but reduce extra liquids accordingly.
- For gluten-free cookies, use a gluten-free flour blend instead of all-purpose flour.
- To avoid spreading, ensure the butter is cold when creaming with sugar.
- Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Cookies will keep in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
