Crispy Raspberry Chocolate Chip Cookies
Crispy on the outside, soft and gooey on the inside, these are the best Raspberry Chocolate Chip Cookies you’ll ever make. After making these dozens of times, I’ve discovered the trick to keeping them crispy: use frozen raspberries. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Garlic Chicken and Better Than Takeout Pineapple Chicken and Rice.
Why This Crispy Raspberry Chocolate Chip Cookies Is Pure Comfort
- Crispy edges with a soft, chewy center
- Packed with fresh raspberries and chocolate chips
- Easy, one-bowl recipe ready in 20 minutes
- Better than takeout, perfect for any occasion
What You'll Need for Crispy Raspberry Chocolate Chip Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup fresh or frozen raspberries
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
📝 Ingredient Notes
- raspberries: Fresh or frozen work great. If using frozen, don't thaw.
🛒 Tools & Equipment I Recommend
- Silicone Baking Mats — Prevents cookies from sticking and burning → See on Amazon
- Parchment Paper — Easy cleanup and even baking → See on Amazon
How to Make Crispy Raspberry Chocolate Chip Cookies
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, cream together butter and sugars until light and fluffy.
- Step 2: Beat in egg and vanilla extract. In another bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 3: Fold in chocolate chips and raspberries. Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
- Step 4: Bake for 9-11 minutes, or until edges are golden brown. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
Cook's Tips for Perfect Crispy Raspberry Chocolate Chip Cookies
- Common mistake and fix: Don't overmix the dough or the cookies will be tough. Mix just until combined.
- Pro tip: For extra crispy cookies, slightly underbake them. They'll continue to cook on the hot baking sheet.
- Pro tip: To keep cookies soft, store them in an airtight container with a slice of bread.
- Pro tip: For even baking, use a cookie scoop to ensure each cookie is the same size.
Storing & Reheating Crispy Raspberry Chocolate Chip Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days.
Freezing Crispy Raspberry Chocolate Chip Cookies
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, try adding a handful of chopped nuts or a pinch of sea salt.
- Best substitution: Substitute dried cranberries or blueberries for the raspberries.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.
Want to level up this recipe?
Stand Mixer — Makes quick work of creaming butter and sugars, ensuring even baking → Check price on Amazon
Crispy Raspberry Chocolate Chip Cookies
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup fresh or frozen raspberries
Seasonings
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, cream together butter and sugars until light and fluffy.
- Step 2: Beat in egg and vanilla extract. In another bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 3: Fold in chocolate chips and raspberries. Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
- Step 4: Bake for 9-11 minutes, or until edges are golden brown. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
Notes
- Chef tip: For a fun twist, try adding a handful of chopped nuts or a pinch of sea salt.
- Best substitution: Substitute dried cranberries or blueberries for the raspberries.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: Dough can be made ahead and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 130
- Protein: 1.5g
- Fat: 6g
- Carbs: 18g
- Fiber: 1g
- Sugar: 10g
- Sodium: 70mg
- Cholesterol: 20mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Raspberry Chocolate Chip Cookies FAQs
Yes, frozen raspberries work great in this recipe. No need to thaw them first.
Overbaking is the most common reason for dry cookies. Try reducing the baking time by a minute or two.
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the baked cookies for up to 3 months.
Yes, bake at 350°F (175°C) for 6-8 minutes, or until edges are golden brown.
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months.
A Warm Final Note
I can’t wait for you to try Crispy Raspberry Chocolate Chip Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
