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Raspberry Cookies

Delightful Raspberry Cookies blending tart raspberries and rich chocolate in a simple, nostalgic treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • ⅔ cup frozen raspberries Can use fresh raspberries; reduce flour slightly if so.
  • ⅔ cup cold unsalted butter Cut into cubes.
  • ¾ cup granulated sugar
  • 1 ¾ cups flour (all-purpose or gluten-free)
  • 1 tsp baking powder Ensure it's fresh for best rise.
  • pinch sea salt
  • ½ cup chocolate chips Or swap for white chocolate or nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
  2. Thaw frozen raspberries in a microwave-safe bowl for 45 to 60 seconds until juicy.
  3. In a stand mixer, beat the cold butter cubes and sugar on high for 2-3 minutes until creamy.
  4. Add thawed raspberries and their juices, beating again on high for 1-2 minutes.
  5. Gently stir in flour, baking powder, and sea salt until just combined. Fold in chocolate chips.
Baking
  1. Using an ice cream scoop, place balls of dough on the prepared cookie sheet, 2 inches apart.
  2. Bake for 9 to 10 minutes until barely set in the middle.
  3. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature with tea or coffee. Sprinkle extra chocolate chips on top before serving. Store in an airtight container for up to a week or freeze for longer storage.