Raspberry Chocolate Chip Cookies
Raspberry chocolate chip cookies are easily a favorite recipe of mine! Summer is right around the corner and that means raspberries! I don’t know about anyone else, but raspberries are my all time favorite fruit. I was excited when I found the idea to put them in cookies! Raspberries and chocolate are a fabulous combination.
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These raspberry chocolate chip cookies need to be eaten within a couple of days so that they don’t spoil, but they will disappear when you aren’t looking! They are just that good. The smell alone is incredible. I stopped before Nathan was allowed to start dividing them up to simply smell the mixing bowl. It is that good!
1 cup butter (2 sticks) softened
½ cup brown sugar
½ cup white sugar
1 box (5.1 ounces) vanilla pudding mix
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 bag milk chocolate chips
8 ounces fresh raspberries
Preheat the oven to 350 degrees.
In a stand mixer cream the butter and both sugars together. Add in the vanilla pudding and continue mixing. Note, the batter will be very thick and gooey. The vanilla pudding makes the cookies soft and that is perfect, I think. Who wants a dry cookie? But the batter seems very thick to start with. Using a spatula, scrape the sides of the mixing bowl to incorporate everything well. I had to stop mixing and scrape the sides two or three times just to be certain the batter was well mixed.
Add in the eggs and vanilla, and continue mixing. Once that is all mixed, add in the flour and baking soda, to mix again.
Once that is all mixed, pour in the chocolate chips and raspberries. Note, each container of raspberries from the store is 6 ounces. I used approximately one and a half containers. Once the chocolate and raspberries are in the mixer, turn it back on for just a few seconds at the lowest setting. This will mix everything together, while mushing the berries a bit.
Mushing or muddling the berries really brings out the flavor in them and makes the cookie that much more delicious. If you want to simply cut the berries in half and fold them in gently, they do create a much more aesthetically pleasing cookie. But in terms of flavor, I prefer the mushed version.
Once the chocolate and raspberries are mixed in, just stop and smell the mixing bowl. I’m serious! Just stick your nose in and breathe in the smell of heaven in a bowl! The smell of fresh muddled raspberries with chocolate and vanilla. Ahh, it is amazing.
Once you have completely fallen in love with the intoxicating smell of these cookies and want to devour the batter, raw eggs and all, it is time to bake. I was beyond impatient at this point. But I had to cook them. Spray a cookie sheet with flour-based baking spray and divide the batter evening on the sheet. Bake at 350 degrees for 10-12 minutes. Once baked, I let the cookies sit on the cookie sheet for 1-2 minutes outside of the oven before transferring to a cooling rack.
Time to enjoy some raspberry chocolate chip cookies!
At this point there was nothing left to do but sit back and enjoy these fabulous cookies with a glass of milk and good company. Or you can hide them from everyone and just eat them yourself. That is totally optional as well!
My neighbor stopped over last night just as these cookies were coming out of the oven and she loved them as well. Nathan and I sent her home with some as well as the candied bacon chocolate chip cookies we recently made. Nathan has gobbled up all the cookies I’ve made lately. If you know me, you know I love a good chocolate chip cookie! Check out my zucchini chocolate chip cookies as well.
I can tell this is going to be a new family favorite in my house. These are so simple to make and the fresh raspberry flavor is just incredible. The pudding makes them soft and ooey-gooey. If you’ve made these, I would love to hear your thoughts! I hope you loved them as much as I do.
Have you tried these raspberry chocolate chip cookies? Tell me about it in the comments! Check out my other dessert recipes!
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