Name: Fudgy Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup all-purpose flour (Substitute 1:1 gluten-free flour blend if needed); 1/2 cup unsweetened cocoa powder (Use Dutch-processed for deeper flavor); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened (Or use room-temp vegan butter for dairy-free); 1 cup granulated sugar (Can replace up to 1/4 cup with brown sugar for chewiness); 1 large egg (Use a flax egg for vegan: 1 tbsp flax + 3 tbsp water, let sit 5 min); 1 teaspoon vanilla extract; 1/2 cup fresh raspberries (See tips for frozen use); 1/2 cup chocolate chips (Semisweet or bittersweet)

I remember the first time I made these fudgy chocolate raspberry cookies — the kitchen smelled like melted chocolate and warm berries, and every bite had that luxe balance of deep cocoa and bright raspberry. They’re small enough for a snack, special enough for a dinner party, and forgiving enough for a midweek bake. If you want a quick cookie with a gooey center and a tart pop, this recipe delivers.

Why you’ll love this dish

These cookies pack brownie-like fudginess into a simple drop cookie. Fresh raspberries cut through the richness, while chocolate chips add pockets of melty decadence. They’re perfect for when you want an elegant dessert from pantry staples plus a handful of fresh fruit.

“Rich, fudgy, and slightly tart — these quickly became my favorite cookies to make for guests. Everyone asks for the recipe.” — a happy baker

Reasons to try it:

Quick: about 10–12 minutes in the oven and minimal hands-on time.
Simple ingredients: mostly pantry staples with an easy fresh-berry twist.
Versatile: serve warm with ice cream or pack for lunchboxes.
Crowd-pleasing: adults love the chocolate intensity, kids love the melty chips.

How this recipe comes together

Before you start: expect a soft, slightly sticky dough studded with whole raspberries and chocolate. You’ll cream butter and sugar, add egg and vanilla, fold in the dry cocoa-flour mix, then gently fold in fruit and chips. Scooped dough bakes into cookies with set edges and soft centers in about 10–12 minutes.

Quick process overview:

Whisk dry ingredients.
Beat butter and sugar until airy.
Add egg and vanilla.
Combine wet and dry; fold in raspberries and chips.
Scoop and bake at 350°F (175°C) until edges set.

What you’ll need

1 cup all-purpose flour (substitute 1:1 gluten-free flour blend if needed)
1/2 cup unsweetened cocoa powder (use Dutch-processed for deeper flavor)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened (or use room-temp vegan butter for dairy-free)
1 cup granulated sugar (can replace up to 1/4 cup with brown sugar for chewiness)
1 large egg (use a flax egg for vegan: 1 tbsp flax + 3 tbsp water, let sit 5 min)
1 teaspoon vanilla extract
1/2 cup fresh raspberries (see tips for frozen use)
1/2 cup chocolate chips (semisweet or bittersweet)

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
In a large bowl, beat the softened butter and sugar together for 2–3 minutes until light and slightly fluffy.
Add the egg and vanilla to the butter-sugar mixture and beat until smooth and homogenous.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined — do not overmix.
Carefully fold in the fresh raspberries and chocolate chips. Use a spatula to avoid breaking the berries.
Drop rounded tablespoonfuls of dough onto the prepared sheet, leaving about 2 inches between cookies.
Bake for 10–12 minutes. The edges should be set but the centers still appear soft.
Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

How to plate and pair

Serve warm with a scoop of vanilla ice cream for an easy dessert.
Dust with powdered sugar and add a few whole raspberries for a pretty presentation.
Pair with a rich espresso or a bright, fruity tea; a light dessert wine also complements the tart berry.
For a party platter, arrange with shortbread or biscotti to offer contrast in texture.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Because these cookies contain fresh fruit, refrigerate if keeping longer; they’ll last 4–5 days in an airtight container.
Freezing: Freeze cooled cookies in a single layer on a tray, then transfer to a freezer bag. Keep up to 3 months. Thaw at room temperature.
Reheating: Warm in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds for a just-baked feel.
Safety note: If you leave cookies at room temp, keep them covered and consume within 48 hours to avoid fruit-related spoilage.

Pro chef tips

Handle raspberries gently: fold them in with a light touch to keep whole berries — broken berries can color and loosen the dough.
Slightly underbake for fudgy centers: remove when centers still look soft; they continue to set as they cool.
Chill if needed: if dough is very soft, chill 15–20 minutes so cookies spread less during baking.
Use a cookie scoop for uniform size and even baking.
For extra shine, press an extra chocolate chip on top of each cookie right after they come out of the oven.

Creative twists

Raspberry jam swirl: drop a small dot of raspberry jam into the center of each cookie before baking for concentrated fruit flavor.
White chocolate and pistachio: swap chips for white chocolate and fold in chopped pistachios for color and crunch.
Gluten-free: use an equal-measure all-purpose GF blend with xanthan gum.
Vegan: swap butter for vegan butter and use a flax egg; check chips for dairy.
Intensify the chocolate: add 1–2 tablespoons instant espresso powder to dry ingredients to amplify chocolate flavor.

Helpful answers

Q: Can I use frozen raspberries?
A: Yes. Toss frozen raspberries in a tablespoon of flour before folding in to reduce bleeding. Use them straight from frozen and expect a slightly moister dough and a marginally longer bake time.

Q: How do I keep the cookies fudgy and not cakey?
A: Don’t overmix after adding the flour. Remove from the oven while centers still look a little soft. Using granulated sugar (with a small amount of brown sugar if you like chew) helps the fudgy texture.

Q: Can I make the dough ahead?
A: Yes. Refrigerate the dough in an airtight container for up to 48 hours. Bring to room temperature briefly if too firm before scooping. You can also freeze scooped dough balls and bake from frozen, adding 1–2 minutes to bake time.

Q: Are these safe to leave out with fresh fruit inside?
A: Baked cookies with fruit are generally safe at room temperature for up to 48 hours in a sealed container. For longer storage, refrigerate to slow spoilage.

Conclusion

If you like the idea of chocolate and raspberries together but want a cookie rather than a tart or cake, this recipe is a fast, reliable way to get fudgy, chocolate-forward results with fresh fruit brightness. For additional inspiration and variations on chocolate-raspberry cookies, check out this take on Chocolate Raspberry Cookies – Flouring Kitchen. If you’re curious about a denser, brownie-style raspberry cookie (gluten-free option), you might enjoy Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) for ideas you can adapt here.

Enjoy baking — and don’t be surprised if these become your new go-to when you want something both comforting and a little sophisticated.