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

Units Scale

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

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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