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Amazing Raspberry Chocolate Cookies

Featured in Sweet Endings: Irresistible Desserts.

Soft chocolate cookies meet sweet-tart raspberry, with jam in the dough and a light raspberry sugar finish on top.
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Updated on Fri, 04 Apr 2025 00:10:08 GMT
Chocolate cookies with a raspberry twist sliced open, stacked high, and dusted with sugar. Pin it
Chocolate cookies with a raspberry twist sliced open, stacked high, and dusted with sugar. | linacooks.com

I can't wait to let you in on my Chocolate Raspberry Crinkle Cookies! They're absolutely wonderful - the deep chocolate taste meets bright raspberry flavor in the most delightful way. Everyone's always amazed by how stunning the crackled raspberry-sugar coating looks when I bring these treats to gatherings.

Sweet Treat Wonder

The magic of these cookies comes from how the chocolate and fruit work together. You get fudgy centers with just the right touch of natural raspberry sweetness. They're simple enough for anyone to make but still look super impressive when they're done!

Round Up These Items

  • Butter: Grab 1/2 cup, left out till soft so it mixes nicely.
  • Oil: This makes sure your cookies turn out nice and fudgy.
  • Granulated Sugar & Brown Sugar: These team up for the right sweetness and chew.
  • Egg: You'll need one large egg to hold everything together.
  • Vanilla Extract: Just 1 tsp, or try raspberry liqueur to boost the berry taste.
  • Flour: You'll use 1 3/4 cups all-purpose as your foundation.
  • Cocoa Powder: Drop in 1/2 cup natural cocoa for that chocolatey goodness.
  • Baking Soda: A teaspoon helps your cookies puff up nicely.
  • Salt: Just a tiny bit to make all flavors pop.
  • Raspberry Preserves: Add 1/4 cup for authentic fruit taste.
  • Confectioners' Sugar: This creates that pretty crackle effect when rolled.
  • Freeze-Dried Raspberries: Crush these finely to mix with sugar for your colorful coating.

Baking Up Happiness

Mix Your Base
Blend the soft butter, oil, and sugars until smooth and creamy. Stir in your egg, vanilla, and raspberry preserves. Gently add the sifted flour, cocoa powder, baking soda, and salt until you've got a sticky dough.
Let It Rest
Wrap up your dough and pop it in the fridge for at least 3 hours or up to 3 days. If it's been chilling more than 3 hours, let it sit out for 30 minutes before working with it.
Form Your Cookies
Take about 1 1/2 tablespoons of dough and roll into balls. Give them a good coating in your raspberry-powdered sugar mix.
Into The Oven
Set your coated balls on a parchment-lined cookie sheet, keeping them 2 inches from each other. Bake at 350°F (175°C) for 10–12 minutes until you see cracks forming. Let them cool 5 minutes before moving to a rack.

Smart Cookie Advice

Make sure you chill that dough or they won't keep their shape! Don't be shy with the raspberry sugar coating - pile it on for the prettiest cookies. I always go for natural cocoa powder for better flavor. And try to bake when it's not too humid or your coating might get a bit sticky.

Storage Smarts

Your cookies will taste great for about a week if you keep them in an airtight container. I often make a double batch to stick in the freezer - they last up to 3 months that way. Just dust them with fresh raspberry sugar before you serve them again.

Try These Twists

I sometimes throw in some orange zest for a fresh twist or mix in white chocolate chips. Different jams work great too - give blackberry or cherry a try! When I want them to look extra special, I add a little dark chocolate drizzle on top.

Wow Your Friends

These always get tons of attention at parties! The red and white crackle pattern looks so pretty on any dessert table. They go perfectly with a hot mug of cocoa or coffee and make everyday get-togethers feel like something special.

A plate of chocolate cookies dusted with powdered sugar, revealing a bright red filling on some of them. Pin it
A plate of chocolate cookies dusted with powdered sugar, revealing a bright red filling on some of them. | linacooks.com

Frequently Asked Questions

→ Why do I have to chill the dough?
Since there’s raspberry preserves, the dough is sticky and soft. Chilling firms it up so you can roll it easier and keeps the cookies from spreading too much.
→ Can I swap out raspberry ingredients?
You need the exact preserves for the dough and freeze-dried raspberries for rolling. Regular dried ones don’t powder well, and fresh ones are too wet.
→ How do I keep the sugar coating intact?
Coat the dough generously with raspberry sugar before baking. After, shake a bit more on cooled cookies for extra color and sweetness.
→ Can I prep these in advance?
Yep! Chill the dough for up to three days, or freeze balls (no sugar coating) for a few months. Finished cookies freeze great too!
→ Why mix two kinds of sugar?
White sugar helps the edges crisp while brown sugar makes the insides moist and chewy. The balance gives the best texture.

Raspberry Chocolate Cookies

Rich chocolate treats with a tangy twist of raspberry, rolled in fruity powdered sugar for a burst of color and flavor.

Prep Time
210 Minutes
Cook Time
13 Minutes
Total Time
223 Minutes
By: Paolina

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (Around 24-26 cookies)

Dietary: Vegetarian

Ingredients

01 1/2 cup (113g) softened butter, unsalted.
02 1 tablespoon olive oil, avocado oil, or vegetable oil.
03 1/2 cup (100g) white sugar.
04 1/2 cup (100g) packed dark or light brown sugar.
05 1 large room-temperature egg.
06 1 teaspoon vanilla extract or raspberry-flavored liqueur.
07 1 1/2 cups (188g) all-purpose flour.
08 2/3 cup (56g) natural cocoa powder, unsweetened.
09 1 teaspoon baking soda.
10 Just a pinch (1/8 teaspoon) of salt.
11 1/3 cup (100g) raspberry jam or preserves.
12 3/4 cup (90g) powdered sugar.
13 1/2 cup (13g) freeze-dried raspberries.

Instructions

Step 01

Whisk the butter, oil, and both sugars until creamy, about 2-3 minutes. Toss in the egg and vanilla, then blend again. In a separate bowl, stir together the cocoa, flour, salt, and baking soda. Mix these dry ingredients into the wet mix along with the raspberry preserves.

Step 02

Wrap up the dough and stick it in the fridge for at least three hours, or let it chill as long as three days.

Step 03

Pull the dough out and leave it on your counter for 10-20 minutes to take off the chill. Set your oven to 350°F and line your baking trays.

Step 04

Grind up the freeze-dried raspberries until they turn into powder, then sift out any seeds. Stir the powder into your powdered sugar.

Step 05

Scoop out dough balls about 1.5 tablespoons each, roll them generously in the raspberry-sugar mixture, and set them 3 inches apart on the lined baking sheets.

Step 06

Pop them in the oven for about 12-14 minutes. The edges should be set while the middles stay soft. Cool them on the baking sheet for 10 minutes, then move them to a rack.

Notes

  1. Cookies will stay good for a week if stored in a covered container at room temperature.
  2. Freeze the rolled dough balls for up to 3 months if you'd like to make them later.
  3. You can swap out the raspberries and use freeze-dried strawberries and strawberry jam instead.

Tools You'll Need

  • Mixer, electric or hand.
  • Food processor for grinding.
  • Baking trays.
  • Medium-sized cookie scoop.
  • Fine sieve for sifting.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains eggs.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 6 g
  • Total Carbohydrate: 25 g
  • Protein: 2 g