Easy Chocolate Raspberry Cookies
Indulge in the irresistible fusion of rich chocolate and sweet-tart raspberries with these Easy Chocolate Raspberry Cookies! Perfect for beginners and seasoned bakers alike, this recipe combines a classic cocoa-based cookie dough with ribbons of luscious raspberry preserves and melty bites of semisweet chocolate chips. Ready in just 25 minutes, these cookies boast a delightful balance of fudgy chocolate and fruity brightness, making them an ideal treat for any occasion. With their beautiful swirls and soft, chewy texture, these cookies are as visually stunning as they are delicious. Perfect for dessert spreads, gifts, or an indulgent snack, these chocolate raspberry cookies will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 cups raspberry preserves
- 0.75 cups semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture, and beat until well combined.
Slowly incorporate the dry ingredients into the wet ingredients, mixing until a smooth dough forms.
Gently fold in the raspberry preserves and semisweet chocolate chips, being careful not to overmix to maintain swirls of raspberry throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set around the edges but still soft in the center.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled and enjoy their rich chocolatey flavor paired with the fruity tang of raspberries!
Nutrition Facts
Calories |
3863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 607.3 g | 221% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 377.9 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 380 mg | 29% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
