Dessert

Raspberry Dark Chocolate Cookies: The Ultimate Sweet Fix Recipe

ByJulian Dempsey February 19, 2026February 19, 2026

Introduction

Imagine biting into a cookie that’s crisp on the outside, chewy in the middle, and packed with tart raspberries and rich dark chocolate. These raspberry dark chocolate cookies are a perfect balance of sweet and tart, easy to make, and look gourmet enough to impress any dessert lover. Let’s get baking and enjoy this ultimate sweet fix.

A white plate holds a stack of round cookies with two color swirls, bright pink and dark brown, forming a smooth, wavy pattern on each cookie's surface. The cookies have a soft, slightly textured look, with the pink areas appearing airy and the brown areas denser. Around the plate, fresh red raspberries are scattered on a white marbled textured surface, adding contrast and color. 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 and both sugars together 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 ingredients, stirring gently to combine without overmixing.
Step 6: Fold in the dark chocolate chunks and lightly mashed raspberries gently to avoid turning the dough pink.
Step 7: Scoop the 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 are golden and the centers are still soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Lightly mash and pat dry the raspberries to prevent soggy dough.
Try dried cranberries or cherries if you don’t have raspberries on hand.
Substitute milk chocolate for dark chocolate if preferred, though dark chocolate adds richer flavor.
For a vegan version, use coconut oil instead of butter and flax eggs instead of regular eggs.
Use whole wheat flour or coconut sugar for a healthier twist.
Don’t overmix the dough to keep cookies tender and chewy.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls and bake fresh cookies as needed. Baked cookies can also be frozen, layered between parchment paper in an airtight container, and kept for up to 3 months. To reheat, warm them briefly in the oven for that just-baked feel.

How to Serve

A white plate holds a pile of round swirl cookies with two layers, one bright pink and one dark brown, mixed together in smooth wavy patterns on the top surface. The cookies look soft and moist with a slightly textured finish. Around the plate are a few fresh red raspberries scattered, adding a pop of color. The plate is set on a white marbled surface with some cookies and raspberries lying on it as well. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, but thaw and pat them dry thoroughly before folding into the dough to avoid excess moisture, which can lead to flat cookies.

Why did my cookies spread too much?

If your cookies spread too much, it’s likely that your butter was too soft or the dough was too warm. Try chilling the dough for 30 minutes before baking to help maintain shape.