These raspberry cookies are so fresh and flavorful! They are naturally pink and contain a strong raspberry flavor. These cookies are made in 20 minutes in one mixing bowl. No need to chill the cookie dough. They are soft, gooey, chocolaty, and sweet!
First, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Place frozen raspberries in a microwave safe bowl. Microwave for 45 to 60 seconds, until thawed and juicy.
In the bowl of a stand mixer, add cubes of cold butter and sugar. Beat on high for 2 to 3 mintues, until creamy.
Add in thawed raspberries and their juices. Beat on high for 1 to 2 minutes.
Then, add in flour, baking powder and sea salt. Stir to combine.
Fold in chocolate chips.
Use an ice cream scoop to scoop balls of dough onto lined cookie sheet. Place at least 2 inches apart.
Bake for 9 to 10 minutes or until barely set in the middle.
Finally, remove pan from oven. Allow raspberry cookies to cool for 5 minutes. Then transfer to a wire rack to cool completely.
@organically-addison
Hello, my name is Addison! I am a gluten free food blogger, food photographer, and founder of Organically Addison. I have been blogging for 5 years and now operate 4 websites! In 2024, I launched Sweet Addison’s and became a food brand founder. Sweet Addison’s specializes in creating gourmet gluten free dairy free desserts with nationwide shipping.
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1 from cooks who made it
DeDe Ebner left a review
Jan 17
These were delicious and oh so easy with the one bowl mixing! Instead of a cookie scoop I just did a double tablespoon size and it yielded about 16 cookies. They were absolutely delicious and would make a great treat for Valentines Day!!
