I remember the first time I tried these fudgy chocolate raspberry cookies — the centers were so soft they almost sagged when I lifted them, while the tart raspberries cut through the deep cocoa like a bright note in a dark chocolate song. They’re the kind of cookie you make when you want something a little grown-up, a little decadent, and surprisingly quick to pull together for a weeknight dessert or a cookie swap.

Why you’ll love this dish

These cookies are fudgy, not cakey, and they deliver bold chocolate flavor with fresh bursts of raspberry. They’re perfect when you want an indulgent treat without a long bake time — 30 minutes from start to finish if you move efficiently. They also work well for gatherings where you want a small, impressive dessert: the fresh fruit keeps them tasting light, while chocolate chips add pockets of melty richness.

If you like bakery-style bakes, I’ve found the texture and technique here are in the same family as my milk chocolate pecan cookies, but with a fruit-forward twist.

“Deep chocolate, soft center, little pops of raspberry — these are my new go-to when I want a cookie that feels special but isn’t fussy.”

How this recipe comes together

Quick overview of the workflow so you know what to expect:

Whisk the dry ingredients (flour, unsweetened cocoa, baking soda, salt).
Cream butter and sugar until light, then beat in the egg and vanilla.
Fold the dry mixture into the wet until just combined.
Gently fold in fresh raspberries and chocolate chips.
Drop spoonfuls onto a baking sheet and bake 10–12 minutes for fudgy centers.

This short path (mix dry, cream, combine, fold, bake) keeps the cookies tender and fudgy — overmixing or overbaking are the two main ways to lose that texture.

What you’ll need

1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder (Dutch-processed for extra depth, optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened (room temperature)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh raspberries (gently rinsed and patted dry)
1/2 cup chocolate chips (semi-sweet or dark)

Notes and quick substitutions:

For a richer flavor, use dark cocoa powder; for a slightly lighter cookie, use natural cocoa.
If you’re out of fresh raspberries, freeze-diced raspberries can work but expect a little extra moisture — fold them in straight from frozen.
Want a nuttier texture? Toss 1/4 cup chopped toasted pecans with the chips.

If you’re curious about creaming techniques and how they impact cookie structure, I cover similar methods in my best-ever butterscotch chocolate chip cookies post, which explains why creaming until light and fluffy matters.

How to prepare it

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until evenly combined.
In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and slightly fluffy, about 2–3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until smooth.
Gradually add the dry ingredients to the wet mixture and stir until just combined — don’t overmix.
Gently fold in the fresh raspberries and chocolate chips, taking care not to crush the raspberries.
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, watching for edges to set while centers remain soft.
Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to finish cooling.

Baker’s tip: If your dough seems very soft, chill it 15–20 minutes before scooping. For more on when chilling helps texture, see how I handle similar steps in gingerbread white chocolate cookies.

Best ways to enjoy it

Serve warm for the melty chocolate-and-raspberry experience, with a dusting of powdered sugar if you like. Pair ideas:

A scoop of vanilla bean ice cream for an adult-milkshake vibe.
A small cup of espresso or a cream-forward latte to balance the tart fruit.
On a dessert board with shortbread and salted caramels for variety.

For a casual brunch, stack two cookies with mascarpone spread for an elegant sandwich-style bite.

How to store & freeze

Short-term storage: Keep cookies in an airtight container at room temperature for up to 3 days. Lay a piece of parchment between layers to prevent sticking.
Refrigeration: Not necessary unless your kitchen is very warm; refrigerating can firm centers and dull flavors. If you do refrigerate, bring cookies to room temperature before serving.
Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. You can also freeze scoops of raw dough (shape into balls, freeze on a tray, then bag) and bake from frozen, adding 1–2 minutes to the bake time.

Food safety note: Because these cookies include fresh fruit, avoid leaving them at room temperature for more than a day in hot climates to preserve freshness.

Pro chef tips

Handle raspberries gently: fold them in with a rubber spatula to avoid turning your batter pink and watery.
Measure flour correctly: spoon flour into your cup and level it — too much flour makes cookies cakier.
Don’t overbake: remove when edges are set and centers still look soft; they’ll finish firming on the sheet.
Use a small cookie scoop for uniform size; it keeps baking times consistent.
If you want perfectly shiny chocolate pockets, chill the dough briefly so chips don’t fully melt into the cookie during baking. For a crisp finish on dipped chocolate, see my notes in the chocolate-dipped meringue cookies guide.

Creative twists

Raspberry-stuffed: place a whole raspberry in the center of each dough ball with extra chocolate around it for a jammy core.
White chocolate & almond: swap chips for white chocolate and add 1/4 cup sliced toasted almonds.
Vegan swap: use 1/2 cup coconut oil or vegan butter and an egg replacer (flax egg) — results will be slightly different in texture.
Orange zest: add 1 teaspoon orange zest to the dough for a citrus accent that brightens the chocolate.

Your questions answered

Q: Can I use frozen raspberries?
A: Yes. Fold frozen raspberries in gently straight from the freezer to limit bleeding. Expect slightly more moisture; you may want to bake a minute or two longer.

Q: How do I keep the centers fudgy without underbaking?
A: Watch for the edges to look set and slightly cracked while the centers still wobble when you nudge the tray. Remove and cool on the sheet — residual heat finishes them.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough for up to 48 hours (cover tightly). Bring to room temperature before scooping, or bake straight from chilled — add 1–2 minutes to baking time.

Q: Are these safe to serve to kids?
A: Absolutely. They contain no alcohol and use standard baking ingredients. If serving to very young children, consider mashing the raspberries more uniformly to avoid an intense burst of tartness.

Q: What if my cookies spread too much?
A: Chill the dough for 15–30 minutes before baking and ensure your butter wasn’t too soft or melted when you started.

Conclusion

These fudgy chocolate raspberry cookies are an easy way to make an elevated cookie with familiar pantry ingredients and a fresh-fruit pop. If you want to compare other chocolate-raspberry takes, check out Flouring Kitchen’s chocolate raspberry cookies for another method and flavor profile. For a different fudgy, raspberry-stuffed approach (gluten-free), see The Loopy Whisk’s super fudgy raspberry stuffed brownie cookies for inspiration.