Soft, chewy, and visually stunning, these Raspberry Red Velvet Chocolate Chip Cookies combine the rich flavors of cocoa and dark chocolate with the tart brightness of fresh raspberries. With their striking red hue and gooey texture, they’re a show-stopping treat perfect for holidays, Valentine’s Day, or any time you want to elevate your cookie game.

Why You’ll Love This Recipe

These cookies offer the perfect balance of flavor and texture—rich, slightly tangy, and sweet with bursts of raspberry and melty chocolate in every bite. The red velvet base adds a luxurious feel, while the raspberries provide a natural contrast that keeps the cookies from becoming overly sweet. They’re easy to make, beautiful to serve, and always crowd-pleasers at gatherings and celebrations.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
3/4 cup fresh raspberries

directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Add the egg, vanilla extract, and red food coloring to the creamed mixture. Mix until smooth and fully combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Gently fold in the dark chocolate chips, being careful not to overmix.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
Press a few fresh raspberries lightly onto the top of each dough ball.
Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 18–20 cookies.
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes

Variations

White Chocolate Twist: Substitute dark chocolate chips with white chocolate for a sweeter, creamier contrast.
Gluten-Free: Use a gluten-free all-purpose flour blend.
Berry Mix: Add a combination of raspberries and chopped strawberries or dried cranberries for added flavor.
Nutty Option: Fold in chopped pecans or walnuts for extra crunch.
Stuffed Cookies: Insert a small square of cream cheese or chocolate in the center of the dough ball for a gooey core.
Mini Version: Make smaller cookies and reduce the baking time by a minute or two.

storage/reheating

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To keep the cookies soft, place a slice of bread in the container. These cookies also freeze well—place cooled cookies in a freezer-safe bag and store for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but use them straight from the freezer and avoid overmixing to prevent excess moisture and bleeding into the dough.

Why did my cookies spread too much?

Too much butter or warm dough can cause excessive spreading. Chill the dough for 20–30 minutes before baking if needed.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours. Bring it to room temperature slightly before scooping and baking.

How do I make the cookies extra chewy?

Using more brown sugar than white sugar and slightly underbaking the cookies helps create a chewy texture.

Can I use a different food coloring?

Yes, gel food coloring works well and gives a more intense color with less liquid.

Do I have to press the raspberries on top?

It’s optional but recommended for presentation. You can also fold them gently into the dough, though they may break apart more.

Can I freeze the cookie dough?

Yes, scoop the dough into portions and freeze them. Bake from frozen, adding an extra 1–2 minutes to the baking time.

What kind of cocoa powder should I use?

Natural unsweetened cocoa powder works well for this recipe. Avoid Dutch-processed unless adjusting the leavening.

How do I prevent the raspberries from making the cookies soggy?

Limit the amount of fruit and make sure they’re dry before using. Placing them on top instead of mixing them in also helps.

Are these cookies suitable for gifting?

Absolutely! Their vibrant color and unique flavor make them ideal for gift boxes or festive occasions.

Conclusion

Raspberry Red Velvet Chocolate Chip Cookies are a delightful fusion of rich cocoa, tart fruit, and melty chocolate—offering a beautiful and indulgent treat that’s as impressive to look at as it is to eat. Easy to make and loved by many, they’re the perfect choice for special occasions or simply indulging in a little sweetness.