Soft and chewy red velvet cookies bursting with fresh raspberries and a gooey chocolate center—perfectly festive, fruity, and indulgent in every bite. These cookies blend the iconic flavor of red velvet with the tart brightness of raspberries, making them a standout treat for holidays, gatherings, or anytime you’re craving a luxurious dessert.
Why You’ll Love This Recipe
These cookies offer a rich red velvet base that’s both velvety and chocolatey, enhanced by the juicy pop of fresh raspberries in every bite. The semi-sweet chocolate chips provide a smooth, molten center when warm, balancing the sweet and tangy elements perfectly. They’re easy to make with simple pantry staples and require no chill time, making them a quick and satisfying baking project.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips or chunks
- ¾ cup fresh raspberries
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and red food coloring. Mix until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips, then gently fold in the fresh raspberries to avoid breaking them.
- Scoop the dough onto the prepared baking sheet, spacing the cookies evenly. Optionally, press a few extra raspberries on top of each dough ball.
- Bake for 10–12 minutes or until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe yields approximately 18 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: 25–27 minutes
Variations
- White Chocolate Swap: Substitute semi-sweet chocolate with white chocolate chips for a sweeter twist.
- Frozen Berries: Use frozen raspberries instead of fresh, but add them straight from the freezer to minimize bleeding.
- Nutty Addition: Add ¼ cup chopped pecans or walnuts for a crunchier texture.
- Dairy-Free Option: Use plant-based butter and dairy-free chocolate chips to make these cookies dairy-free.
- Stuffed Center: Insert a square of chocolate or a dollop of cream cheese in the center of each dough ball for a molten surprise.
storage/reheating
Store cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, warm in the microwave for 10–15 seconds for a freshly-baked taste.
FAQs
How do I keep the raspberries from making the dough too wet?
Use firm, dry raspberries and fold them in gently to prevent them from breaking down and releasing excess moisture.
Can I use raspberry jam instead of fresh raspberries?
Fresh raspberries are ideal for texture, but you can swirl in a small amount of raspberry jam for a different effect—just be careful not to overmix.
Are these cookies overly sweet?
No, the tartness of raspberries balances the sweetness of the dough and chocolate perfectly.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Bring to room temperature before baking.
Can I skip the food coloring?
Yes, the food coloring is purely for the red velvet appearance and doesn’t affect taste. The cookies will still be delicious.
Can I double the recipe?
Absolutely. Just be sure to bake in batches and not overcrowd the baking sheet.
Can I use a stand mixer?
Yes, a stand mixer can make creaming the butter and sugars easier, but it’s not required.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder, not Dutch-processed, for the best red velvet flavor and color.
Do these cookies spread a lot?
They spread moderately, so leave enough space between each dough ball on the baking sheet.
How can I tell when the cookies are done?
The edges should be set and slightly firm, while the centers remain soft. They’ll continue to cook slightly while cooling on the pan.
Conclusion
Red Velvet Raspberry Cookies are an irresistible blend of chocolate, fruit, and festive charm. Whether you’re baking for a special occasion or just treating yourself, these cookies deliver bold flavor and satisfying texture with every bite. Try them once, and they might just become a new favorite in your cookie rotation.
Print
Red Velvet Raspberry Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy red velvet cookies bursting with fresh raspberries and a gooey chocolate center—perfectly festive, fruity, and indulgent in every bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips or chunks
- 3/4 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, vanilla, and red food coloring. Mix well.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to wet mixture.
- Fold in chocolate chips. Gently fold in raspberries to avoid crushing them.
- Scoop dough onto baking sheet, spacing evenly. Press a few extra raspberries on top of each cookie if desired.
- Bake for 10–12 minutes until edges are set but centers are soft. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Use fresh raspberries for best results, but frozen (unthawed) can work in a pinch.
- Do not overmix the dough once raspberries are added to prevent them from breaking apart.
- Cookies will continue to set as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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