5 from 168 votes
Raspberry Cookies
These Raspberry Cookies blend the sweetness of chocolate chips with the tartness of thawed frozen raspberries, creating a soft textured cookie with moist pockets of berry flavor. The recipe uses cold cubed butter creamed with sugar, then combines juicy raspberry leftovers with flour, baking powder, and salt, yielding tender, barely set centers after a brief bake. This treat is practical when frozen fruit is handy and offers a gentle balance without fresh berry moisture overwhelming the dough.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
12
cookies
Calories:
245 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ⅔ cup raspberries frozen
- ⅔ cup butter cut into cubes, cold unsalted
- ¾ cup granulated sugar
- 1 ¾ cups flour all purpose or gluten free flour
- 1 tsp baking powder
- pinch salt sea salt
- ½ cup chocolate chips
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Place frozen raspberries in a microwave safe bowl. Microwave for 45 to 60 seconds, until thawed and juicy.
- In the bowl of a stand mixer, add cubes of cold butter and sugar. Beat on high for 2 to 3 mintues, until creamy.
- Add in thawed raspberries and their juices. Beat on high for 1 to 2 minutes.
- Then, add in flour, baking powder and sea salt. Stir to combine.
- Fold in chocolate chips.
- Use an ice cream scoop to scoop balls of dough onto lined cookie sheet. Place at least 2 inches apart.
- Bake for 9 to 10 minutes or until barely set in the middle.
- Finally, remove pan from oven. Allow raspberry cookies to cool for 5 minutes. Then transfer to a wire rack to cool completely.
Cup of Yum
Notes
- Only frozen raspberries should be used; fresh berries lack the necessary juice and can cause dough issues.
- Retain the juice released from thawed berries as it contributes important moisture and flavor.
- Both regular and gluten-free all-purpose flours work well; avoid other flour types.
- Do not overbake; cookies may appear soft when removed but will firm up while cooling.
- Store in an airtight container at room temperature for up to 4 days; freeze up to 1 month for longer storage.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
27mg
(9%)
Sodium
43mg
(2%)
Potassium
23mg
(0%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
315IU
(6%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 cookies
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 43mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 315IU | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.