Raspberry Chocolate Chip Cookies Recipe
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These Raspberry Chocolate Chip Cookies are a great way to enjoy raspberries when they are in season. You could also make these cookies with other in-season berries as well!
Raspberry Chocolate Chip Cookies
I love making smoothies with in-season fruit but sometimes it’s fun to do something a little different with it, like making these Raspberry Chocolate Chip Cookies!
These cookies can be rolled and cut with a small biscuit cutter for a uniform appearance, or simply scooped and dropped onto baking sheets for easier baking. The glaze is brightly colored naturally by raspberries but you could also use a different type of berries or even skip the berry glaze and just drizzle chocolate OR you could do the raspberry glaze AND drizzle chocolate. Have fun with these!
–If you love cooking with fresh berries, you’ve got to try these Soft Sugar Cookies with Strawberry Frosting, so delicious!
Raspberry Chocolate Chip Cookies Recipe
What You Need:
Makes 36-42
- 1 cup softened butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon baking powder
- 4 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 cup sour cream
- 2 cups frozen raspberries, divided
- 1/2 cup mini chocolate chips
- 2 cups powdered sugar
How to Make the Cookies:
Pre-heat the oven to 375 F. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each egg is added. Add vanilla and mix well. Sift together the flour, baking powder, baking soda, and salt.
Reserve 1 tablespoon of the flour mixture in a small bowl and set aside.
Add the flour mixture alternately with the sour cream, adding one-third of each mixture at a time. Begin with the flour and end with the sour cream.
Chop one cup of frozen raspberries roughly with a sharp knife and add them to the reserved tablespoon of flour mixture in the small bowl. Toss to coat the berries. Stir them, along with the mini chocolate chips, into the cookie dough.
If you want to make drop cookies, drop rounded tablespoons of dough at least 1 inch apart on a lightly greased baking sheet. I like to use these cookie scoops to get nice, uniform sizes.
If you are rolling the cookies and cutting them out, drop the dough onto a generously floured surface and turn it several times to cover it with flour. Roll the dough out fairly thick–approximately 1/3-inch. Cut with a small (about 2 1/2-inch) round cookie or biscuit cutter, and place at least 1 inch apart on a lightly greased baking sheet.
Bake the cookies for 12 minutes, or until the bottom of the cookies are lightly browned.
Raspberry Glaze for Raspberry Cookies:
Place the remaining cup of raspberries and 1 tablespoon of water in a small pot and heat at medium-low heat, stirring often, until it begins to simmer. Turn off heat and allow the berries to cool slightly. Put them in a small strainer over a bowl and press with a spoon to remove as much of the juice as possible. Discard mashed berries. (or save them to use in a smoothie! Add water to berry juice if necessary to make 4 tablespoons of juice.
—Looking for a smoothie to use up those mashed berries? Try this yummy Banana Raspberry Blueberry Smoothie Recipe!
Add powdered sugar to the berry juice and beat well. Adjust the glaze as needed by adding more powdered sugar or liquid (water or milk) until a thin glaze is achieved.
Dip the top of each cookie in the glaze or drizzle it over the top of the cookies and let the cookies dry until the glaze is set.
Need to print this to add to your Recipe Binder? Get the Raspberry Chocolate Cookies recipe below:
Raspberry Chocolate Chip Cookies Recipe
Ingredients
- 1 cup softened butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 4 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream
- 2 cups frozen raspberries divided
- 1/2 cup mini chocolate chips
- 2 cups powdered sugar
Instructions
How to Make the Cookies:
-
Pre-heat the oven to 375 F.
-
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each egg is added. Add vanilla and mix well.
-
Sift together the flour, baking powder, baking soda, and salt. Reserve 1 tablespoon of the flour mixture in a small bowl and set aside.
-
Add the flour mixture alternately with the sour cream, adding one-third of each mixture at a time. Begin with the flour and end with the sour cream.
-
Chop one cup of frozen raspberries roughly with a sharp knife and add them to the reserved tablespoon of the flour mixture in the small bowl. Toss to coat the berries. Stir them, along with the mini chocolate chips, into the cookie dough.
-
If you want to make drop cookies, drop rounded tablespoons of dough at least 1 inch apart on a lightly greased baking sheet.
-
If you are rolling the cookies and cutting them out, drop the dough onto a generously floured surface and turn it several times to cover it with flour. Roll the dough out fairly thick–approximately 1/3-inch. Cut with a small (about 2 1/2-inch) round cookie or biscuit cutter, and place at least 1 inch apart on a lightly greased baking sheet.
-
Bake the cookies for 12 minutes, or until the bottom of the cookies are lightly browned.
How to make the Rasberry Glaze:
-
Place the remaining cup of raspberries and 1 tablespoon of water in a small pot and heat at medium-low heat, stirring often, until it begins to simmer. Turn off heat and allow the berries to cool slightly.
-
Put them in a small strainer over a bowl and press with a spoon to remove as much of the juice as possible. Discard mashed berries. (or save them to use in a smoothie! Add water to berry juice if necessary to make 4 tablespoons of juice.
-
Add powdered sugar to the berry juice and beat well. Adjust the glaze as needed by adding more powdered sugar or liquid (water or milk) until a thin glaze is achieved.
-
Dip the top of each cookie in the glaze or drizzle it over the top of the cookies and let the cookies dry until the glaze is set.
Here are some more delicious cookies to try next!
- Old Fashioned Sour Cream Cookies Recipe
- Rice Crispy Oatmeal Cookies Recipe
- Easy Pumpkin Cookies
- Chocolate Brownie Cookies
- Oatmeal Lace Cookies Recipe
- Brown Sugar Chocolate Chip Cookies
- Homemade Milano Cookies
What are your favorite cookies to make in the summer?
This Raspberry Chocolate Chip Recipe was originally published on Little House Living in May 2014. It has been updated as of March 2020.
I like that these are all-natural. Great idea!
These look absolutely delicious! I’ve saved this for our next sweet tooth craving. 🙂
These look delicious. I love the Raspberry icing, Yum!
These look delicious! I bet they would be good with strawberries. 🙂
What a gorgeous cookie! I love raspberries and chocolate together, and these look so delicious!
These look tasty! Thanks for sharing on Tips and Tricks!
This looks awesome!
Thanks for joining us for Friendship Friday at Create With Joy!
Congratulations – you are our Featured Blogger this week! 🙂
Love your biscuits,they look great. Love raspberries and chocolate:)
Seen them on Friendship Friday.
Thanks for sharing your recipe:)
Love Raspberries and this just sounds good! I’m featuring this over at GardenUp green tomorrow on Tuesdays with a twist. Hope you stop by to link up! -Carole
What a great combination! I would love to try these and they look so pretty! Thanks for inspiring us at the Make Bake Create Party!
Thanks so much for linking this w/ us at The Wednesday Roundup last week. We’ve decided to feature it this week! I’d love to have you back this week.
These cookies sound really great! If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove anything goes link party!
Chocolate and raspberry are one of my favorite combinations!
These look wonderful and not overly complicated. I can’t wait to try them.