These delicious Chocolate Raspberry Cookies are made with raspberry jam, white chocolate, semi sweet sweet chocolate chips, and almond extract for a rich flavor and tender texture. These scrumptious cookies are a fantastic copycat for the raspberry white chocolate cookies Subway makes. Nothing beats a fresh baked, homemade cookie. Especially when it is filled with two different chocolates.
These chocolate raspberry cookies can even be drizzled with extra white or dark chocolate for a beautiful flair. This is one of our favorite cookie recipes and we know you will love it too.
Does raspberry and chocolate go together?
Yes! Raspberry and chocolate are a fantastic pair and balance each other beautifully. Chocolate has a rich, creamy flavor while raspberry brings a bright, sweet and slightly tart note. We love both white and semi sweet chocolate with raspberry because the chocolates are complimented by the fresh raspberry jam.
These cookies are wonderfully similar to the Subway white chocolate raspberry cookies recipe; which is popular for its bold flavor of sweet and tart.
We all love those ginormous, soft cookies that the bakery sells, and we are are going to help you make your very own. We are sharing our tips for how to get moist, fluffy chocolate raspberry cookies that have phenomenal flavor and an even bake.
- For the best flavor make sure your ingredients are fresh, that you add adequate salt, and the correct amount of add ins like chocolate chips
- Warm butter and eggs to room temperature for a smoother consistency and to prevent over mixing
- Be careful not to over mix the dough. Cookie doughs should be mixed until everything is only just combined
- Don’t bake the cookies too long, and be sure to cook at the correct temperature. Cookies are usually a bit soft in the middle when done baking, and will finish baking after you remove them from the oven. If you leave them in for too long they will become hard and brittle
- Use an ice cream or cookie scoop to ensure the cookie size is as uniform as possible. This will help keep the bake even throughout each batch of cookies
What chocolate goes best with raspberry?
Dark chocolate is usually the best chocolate to pair with these berries. The rich, deep flavor is balanced by the sweetness of the raspberries. Most berries, including strawberries and blueberries, will pair best with dark chocolate because of the bold contrast of flavor and sweetness.
Our chocolate raspberry cookies use a combination of white and semi sweet chocolate, in order to keep these cookies soft and higher on the sweet scale. However, you can absolutely swap out the semi sweet chocolate for dark, and even omit the white chocolate if you find it too sweet.
Another tip would be to use chocolate bricks and dice them up into chunks for a bolder flavor profile. Raspberry chocolate chunk cookies are delicious and present a thick, rich flavor that most people love.
This chocolate raspberry cookies recipe makes a large batch of cookies, so if you are needing to store them for later here are some tips on how to keep them fresh.
Make sure the cookies have cooled completely, and place them in an airtight bag or container to keep the air off of them. Place them in a cool, dark area on your counter or in a cupboard. If you are needing to freeze the cookies you can absolutely do that too. They will freeze for up to 3 months without compromising flavor or texture.
Fresh raspberries are not the easiest to add to cookies simply because they are so delicate. They will break apart in the chocolate raspberry cookies dough. Our chocolate raspberry cookies recipe uses a raspberry jam to bring the fruit element, and it works wonderfully. The flavor is strong and the laced color throughout the cookies creates a beautiful flair.
If you want an extra pop of raspberry, consider using freeze dried raspberries. They won’t hold very much flavor, but they will keep their shape throughout the bake and add a beautiful pop of color and tart sweetness to the cookies. This recipe can easily become freeze dried raspberry and white chocolate cookies.
After you make these, be sure to check out some of our other delicious cookie recipes including our white chocolate strawberry cookies, fluffy root beer float cookies, or our caramel sugar cookies. Click on any of the pictures below to explore these favorites.
This recipe might need a bit of milk added in to make the dough a perfect consistency. When we made it we noticed the dough was crumbly, so we reduced the flour by a half a cup in the recipe. If you’re still having a bit too much crumble in the dough add milk by tablespoons full until your cookie dough is perfect.
This chocolate raspberry cookies recipe can easily be used as a base recipe to play around with, which is always the fun of home baking. If you are looking for ideas to elevate these cookies, here are some to get you going.
- Make them as freeze-dried raspberry and white chocolate cookies by adding bits of freeze dried raspberries
- Create a luscious brown butter raspberry chocolate chip cookies recipe for a decadent flavor
- Use a chocolate cookie recipe to make chocolate raspberry brownie cookies
- Swap out the semi sweet chocolate for dark chocolate
- Top with flaked sea salt for an added layer of flavor
- Drizzle with melted white or dark chocolate
Chocolate Raspberry Cookies
White chocolate raspberry cookies deliver sweet luscious goodness. Eat them plain or drizzle them with either white or dark chocolate for a change up.
Ingredients
- 2 Cups flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. cream of tartar
- 1/4 tsp. salt
- 1/2 Cup butter, softened
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 Cup raspberry jam
- 1 Cup white chocolate
- 1 Cup semi-sweet chocolate chips
- (set aside 1/4 Cup each white and dark chocolate chips for optional drizzle if desired)
Instructions
- Pre heat the oven to 350 F
- Line cookie sheets with parchment or sil pat liners
- In a large stand mixer, cream together the butter and sugars until light and fluffy
- Add eggs, vanilla and almond extract and beat well, about 1 minute
- Add the dry ingredients, mix until just combined
- Add white and chocolate chips and gently mix them in
- Set aside 1/4 of the dough and add the raspberry jam to it.
- Cut the jam in with two knives to get a swirled appearance.
- Now in your hands scoop out two balls of dough, one quarter size of the raspberry swirl dough and mix with three quarter sized plain dough.
- Make them into even sized balls and put them on a parchment or sil pat lined cookies sheet.
- These will be firm, thick cookies.
- Flatten the balls and shape them on the cookie sheet as necessary to keep them even and round.
- Bake for 10 to 12 minutes. Remove from oven and cool on rack.
- After cooling, drizzle with chocolate if desired.
Nutrition Information
Yield
40Serving Size
1Amount Per Serving Calories 115Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 53mgCarbohydrates 16gFiber 0gSugar 11gProtein 1g
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Recipe Source: My Baker Lady.com