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Triple Chocolate Raspberry Cookies

written by Ashley Fehr

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5 from 2 votes
Prep Time 45 minutes
Total Time 55 minutes
Servings 48 cookies

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Last updated on March 10, 2025

I have something to tell you, but I feel like you’re not going to believe me.

stack of five triple chocolate raspberry cookies with white chocolate and dark chocolate chips

These are the best cookies I’ve ever eaten.

Not just the best cookies I’ve created, or the best cookies I’ve made from someone else’s recipe, or the best cookies I’ve ever eaten at a coffee shop or bakery.

The best cookies I’ve ever eaten. Ever.

First, there’s the rich, fudgy chocolate base.

Then the semisweet chocolate chips.

Then the white chocolate chips.

And — wait for it — REAL raspberries.

overhead image of triple chocolate raspberry cookies with frozen raspberries and chocolate chips around

I am forever indebted to the lovely lady at Anecdotes and Apples for making me brave enough to try putting frozen fruit in a cookie. I tried her recipe once and loved it, and I wanted to use the same idea to enhance my mom’s double chocolate chip cookie recipe.

I’ve been wanting to share my mom’s double chocolate cookie recipe with you for a long time. Growing up, my mom made exactly 3 different cookie recipes: chocolate chip, double chocolate chip and oatmeal raisin. When I was a teenager, she added a peanut butter oatmeal chocolate chip to the mix. Sometimes, if things got really exciting, she would make two-tone cookies, and mix clumps of regular chocolate chip and double chocolate chip together.

This is where I’m the complete opposite of my mother. She finds something really good, and sticks with it. She will make the same recipe hundreds of times. Me? When I get around to making something the second time, I feel like it’s a pretty big deal.

Discovering Pinterest only made things worse. Sometimes I feel as if each of my recipe boards is a giant To-Do list, and I can never keep up because I keep finding more amazing recipes from food bloggers I love.

Often, I’m nominated to bring dessert to family functions at my in-laws’ house. My mother-in-law will ask, “new recipe?” Sometimes I wonder why she asks.

triple chocolate raspberry cookies on parchment paper

How was that for a tangent?

These cookies are perfect. They are thin enough to be soft and fudgy and not at all crispy. The chocolate is rich and sweet but not too sweet. The white chocolate adds a buttery, creaminess that complements raspberries so perfectly. And the raspberries. Unlike a lot of cookie recipes, the raspberries here are juicy, and fresh-tasting, and sweet but a little bit tart at the same time, just to give enough contrast to the dark (but not too dark), fudgy chocolate.

Chocolate is the star of the show here. But the raspberries are going to make you question why you ever ate chocolate without them before.

Please, do yourself a favour and go make these cookies.

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Triple Chocolate Raspberry Cookies

written by Ashley Fehr

5 from 2 votes
Incredibly fudgy cookies stuffed with semisweet chocolate, white chocolate and real raspberries! Chocolate and fruit at its best!
Review
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Cuisine American
Course Dessert
Servings 48 cookies
Calories 124cal

Ingredients

  • 1 cup butter cold
  • 2 cups sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour
  • 3/4 cup cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1 1/2 cups frozen raspberries
US Customary – Metric

Instructions

  • In the bowl of a stand mixer (or use a handheld), cream cold butter 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 sugar and vanilla and cream together.
  • Add the eggs 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 325 degrees F.
  • Shape dough into approximately 1″ balls and place on a lightly greased cookie sheet. Bake for 10-13 minutes until the tops just appear dry and slightly puffed — the cookie will sink down as it cools. Make sure you take them out just as they finish setting, because we don’t want overbaked cookies.

Notes

*Keeping the raspberries frozen prevents them from becoming complete mush. They will still break and smush a little bit as you mix them in — do not worry. I prefer it this way because the raspberry flavour is spread more evenly throughout the cookie, but you will still have some chunks of raspberry.

Nutrition Information

Calories: 124cal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.7mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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 😉

    Reply

    • 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!

      Reply

  2. 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

    Reply

    • 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!

      Reply

      • 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!

  3. 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!!!

    Reply

  4. 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?

    Reply

    • 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?

      Reply

      • 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!

  5. 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!

    Reply

  6. Shaina says

    Stopping by from the Best of the Weekend party! These cookies look delicious, chocolate and raspberry is such a yummy combination.

    Reply

  7. Elizabeth says

    These look so yummy!! I can’t wait to try them. White chocolate and raspberries are a winning combination. Pinned!

    Reply

  8. 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.

    Reply

  9. 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!

    Reply

  12. 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! 🙂

    Reply
5 from 2 votes (2 ratings without comment)

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