Print

Raspberry Chocolate Cookies: Bake Irresistibly Soft Treats!

Raspberry Chocolate Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, fudgy raspberry chocolate cookies topped with raspberry cream frosting and fresh raspberries.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chunks
  • Fresh raspberries for topping
  • Dark chocolate squares for garnish
  • For Raspberry Cream Frosting:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons raspberry puree (or mashed fresh raspberries, strained)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter with both sugars until light and fluffy. Add egg and vanilla, beat to combine.
  3. In a separate bowl, whisk flour, cocoa, baking soda, and salt. Gradually add dry mix to wet, then fold in chocolate chips.
  4. Scoop dough into balls and place on baking sheet. Bake 10–12 minutes until set but soft in the center. Cool completely.
  5. Meanwhile, beat all raspberry cream frosting ingredients until smooth and fluffy.
  6. Pipe or spoon frosting onto cooled cookies. Top with fresh raspberries and a square of dark chocolate. Chill slightly to set or serve immediately.

Notes

  • Serve chilled for a firmer frosting bite.
  • Pair with hot cocoa or berry tea for a cozy treat.
  • Pack in a gift box for romantic edible gifting.
  • Use freeze-dried raspberry powder in frosting for intense color and flavor.
  • Press chocolate square gently while frosting is soft for that melted look.
  • Store in fridge up to 3 days, best enjoyed slightly chilled.

Nutrition

Find it online: https://www.homeydishes.com/raspberry-chocolate-cookies-recipe/