Raspberry Chocolate Chunk Cookies
Delight in the perfect blend of sweet raspberries and rich dark chocolate in these decadent cookies. They’re a delightful treat that combines fruity freshness with indulgent chocolate chunks.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32-34 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup salted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dark chocolate chunks
- 1 ½ cups frozen raspberries
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2-3 minutes.
- Add eggs and vanilla extract. Beat again until well combined, scraping down the sides and bottom of the bowl as needed.
- Add flour, baking soda, and salt. Mix on low speed until combined into a dough.
- Gently stir in dark chocolate chunks and frozen raspberries, being careful not to mash the raspberries too much.
- Use a 2-tablespoon cookie scoop to drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg