These Triple Chocolate Raspberry Cookies are made with double chocolate cookie dough, white chocolate chips, and tart raspberries! They’re chewy, fudgy, and a little fruity, perfect for when you feel like changing things up.
Want more chocolatey cookie recipes? Try these Oreo-Stuffed Double Chocolate Cookie Cups, Reese’s Double Chocolate Cookies, and 4 Ingredient Double Chocolate Cookies!
These Chocolate Raspberry Cookies have one of the best flavor combinations of all time! I basically took my Mom’s Double Chocolate Cookies and added a white chocolate raspberry twist.
These raspberry chocolate cookies are wonderfully rich and fudgy, with just enough crispness on the edges.
We’re using frozen raspberries instead of fresh ones for this recipe, which still gives you that tart raspberry flavor but won’t fall apart as much when you make the dough.
They’re make-ahead friendly, too, so they’re perfect for bake sales, holidays, or whenever you need a quick treat without all the prep.
What people are saying:
“I just made these to add to my Christmas cookie collection and they are absolutely amazing!! These will be a part of my Christmas cookies from now on and will be made throughout the year. Thanks so much for the recipe!!!” Angie
Triple Chocolate Raspberry Cookies Ingredients:
- Unsalted butter: Make it sure it’s cold, as cold butter prevents the cookies from spreading too much!
- Granulated sugar: Adds the perfect amount of sweetness and crisp edges.
- Eggs: Helps bind the dough together. Use room temperature eggs!
- Vanilla extract: Use pure vanilla extract for the best flavor.
- All-purpose flour: You can swap for 100% whole wheat flour for added fiber if you want and no one will know the difference.
- Cocoa powder: Unsweetened, natural cocoa powder gives us that rich chocolate flavor!
- Baking soda: This helps the cookies to rise and gives them a chewy texture.
- Semisweet chocolate chips: You can swap in dark chocolate for a more intense flavor or milk chocolate for a sweeter flavor!
- White chocolate chips: I like to add white chocolate for a bit of buttery contrast, but you can leave them out if you’d rather use only semisweet chocolate. Use regular white chocolate chips, not melts or wafers.
- Frozen raspberries: They’ll break up slightly while mixing, spreading the raspberry flavor throughout the cookie, but shouldn’t disintegrate completely.
How to make Raspberry Chocolate Chip Cookies:
These cookies are easier than they look and are the perfect combination of rich chocolate and tart raspberries! Don’t forget to check the recipe card for the full list of instructions.
- Cream the cold butter and sugar. Then, add eggs and vanilla.
- Add the flour, cocoa powder, salt, and baking soda. Mix until just combined.
- Gently stir in the semisweet chocolate, white chocolate, and frozen raspberries.
- Scoop the dough into balls and place them on a parchment-lined cookie sheet.
How to store leftover cookies:
These cookies will last in an airtight container at room temperature for up to 3 days.
After that, it’s best to freeze them in a freezer bag for up to 3 months.
When you’re ready to eat a cookie or two, let them thaw on the counter first!
Triple Chocolate Raspberry Cookies
written by Ashley Fehr
Ingredients
- 1 cup unsalted butter (cold)
- 2 cups granulated sugar (400 grams)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ cup semisweet chocolate chips
- ¾ cup white chocolate chips
- 1½ cups frozen raspberries
Instructions
- With an electric mixer, cream cold butter and sugar until smooth. If you need to let it warm up a bit, feel free, but I have had more luck with these with my butter still cold.
- Add the eggs and vanilla and mix well.
- Add in flour, cocoa, salt and baking soda until combined.
- Stir in the chocolate chips, white chocolate chips and frozen raspberries (do not let thaw*). Cover bowl with plastic wrap and let dough chill in the freezer for 30 minutes.
- Preheat oven to 350℉.
- Shape dough into approximately 1½" balls and place on a parchment lined baking sheet. Bake for 12-15 minutes until the tops are set and no longer glossy. (The exact bake time will vary depending on the size of your cookies).
- Allow to cool completely on the baking sheet before removing.
Notes
Nutrition Information
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Tag @thereciperebelMake-ahead option:
After mixing, cover and chill the dough in the fridge for up to 24 hours. Let the dough sit out on the counter for 5-10 minutes before scooping out the dough.
You can also portion out the cookie dough balls onto a cookie sheet and flash-freeze until frozen, then transfer to a freezer bag for up to 3 months.
Bake directly from frozen and add a minute or two to the bake time.
More chocolate cookie recipes you’ll love:
- Chocolate Mint Cookies — a favorite around the holidays!
- Chocolate Crinkle Cookies — the prettiest contrasting colors.
- Double Chocolate Oatmeal Cookies — from Grandma’s recipe book!
- Chocolate Sour Cream Sugar Cookies Recipe — thick and chewy.
Jen says
these are so delicious thank you!
I’m wondering can I use less sugar in them at all in any way? I found it to be too much for me or at least for my waist line 😉
Ashley Fehr says
I’m so happy you enjoyed them! You can definitely try reducing the sugar but it’s not something I’ve experimented with. Let me know how it works if you do!
Laura says
Hello Ashley!
I’m going to bake these delicious looking cookies in a few days but I’ve got a little question and was hoping that you might be able to help; I’m assuming that your oven has a fan assisted setting (since most ovens do, after all) and that this is the one you used, but our oven is rather old and only has bottom heat, top heat and the typical combination of both, do you think I should increase the temperature when attempting this recipe? If so, how many degrees would you suggest?
Thanks in advance!
~ Laura
Ashley Fehr says
I do have a convection oven but I actually never use it. So I just use regular bottom heat to bake pretty much everything! I honestly find the convection fan doesn’t do a whole lot of good and I end up only baking one or two pans at a time on the middle rack. Hope that helps!
Laura says
Ah, now that’s good to hear! It definitely helped, yes, thank you very much! Can’t wait to see how they’ll turn out.
Ashley Fehr says
They are one of my favorite cookies! Hope you like them 🙂
Ashley Fehr says
Great! Let me know!
Laura says
Soo, I finally baked them today and while the whole “shaping the dough” part was kind of a mess because of the raspberries it was well worth it in the end, everyone who tried these cookies so far totally loved them! Especially my brother – who just left the kitchen with another (!!) handful of cookies and the words “I’m sorry, they are just too good”. They turned out perfectly chewy without falling apart and the edges are only slightly crispy, just the way we like ’em best. To be honest, I was kinda intimidated by the idea of adding frozen fruits to cookies since I’ve never tried that before as well, so I ended up putting it off for weeks, frequently coming back only to close the page again… but now I’m really glad that I finally gave it a shot. 🙂 Thank you for this awesome recipe (and for your help, of course), I have a feeling that I’ll “have” to make these again pretty soon!
Ashley Fehr says
Ah, I’m so glad you made them and liked them! They are totally a mess to form but totally worth it! Thanks Laura!
Angie Gifford says
I just made these to add to my Christmas cookie collection and they are absolutely amazing!! These will be a part of my Christmas cookies from now on and will be made throughout the year. Thanks so much for the recipe!!!
Ashley says
Thanks Angie! They are one of my all-time favorites 🙂
Serene says
These taste great!!
I love them, but I have one question.
Mine came out round and fat not thin and flat.
Anything you can suggest?
Did you use AP flour?
Ashley says
I think I did use AP flour with these. I often do whole wheat but I haven’t with these. Were they chilled quite a while?
Serene says
Only half an hour. Have you made them not chilled? I might try that, it might help.
Ashley says
You could! I found I needed to chill mine otherwise it was difficult to work with, but if you find it doesn’t need it you could definitely try without!
Mags says
Made these to bring into the office and everyone absolutely loved them. I may not be allowed back into work unless I bring another batch!
Ashley says
Haha, I’m so glad you liked them!
Shaina says
Stopping by from the Best of the Weekend party! These cookies look delicious, chocolate and raspberry is such a yummy combination.
Ashley says
Thanks! We love them!
Elizabeth says
These look so yummy!! I can’t wait to try them. White chocolate and raspberries are a winning combination. Pinned!
Ashley says
Thanks Elizabeth! Chocolate and pretty much anything is good by me!
Melanie @ Carmel Moments says
Stopping by from I’m Loving It. These are right up my alley. Love the chocolate and raspberry combo. Delish!
Pinning.
Ashley says
Thanks Melanie! I LOVE fruit and chocolate 🙂
Laurie @ Frosting and a Smile says
I spotted these on the Best Blog recipes weekend retreat and had to stop by! Chocolate and raspberry are so seductive. I will have to add this to my also ever-growing list of must-make blogger recipes!
Ashley says
Thanks Laurie! It’s a new favorite recipe here!
Francesca @ Love.Bake.Read says
These cookies…I can’t even. They look stunning and I just know the taste is out of this world. I adore chocolate, raspberries too — perfection!
Ashley says
Thanks so much Francesca!
kristi@ishouldbemoppingthefloor says
Wow, Ashley! The look absolutely delicious–so decadent!
Ashley says
Thanks Kristi! My new FAVORITE 🙂
Medha @ Whisk & Shout says
Oh boy, I’m a sucker for the chocolate/raspberry combo, so these are sure to disappear quickly if I make them! I love the contrast of the raspberries and the white chocolate against the deep chocolate cookies. Great recipe + photos! 🙂
Ashley says
Thanks so much! I love chocolate with just about any fruit 🙂
Anna @ One Prickly Pear says
These look amazing! Love the colours. Can’t wait to try them! Pinned 🙂
Ashley says
Thanks Anna!