Chewy Chocolate-Raspberry Cookies Recipe

Name: Chewy Chocolate-Raspberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raspberry preserves; 1 cup sugar; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/2 cup unsweetened cocoa powder; 2 tablespoons unsweetened cocoa powder; 1 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt

Servings: persons

1
Preheat the oven to 350. Lightly grease cookie sheet.
2
In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
3
In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
4
Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
5
Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup raspberry preserves, 1 cup sugar, 1/3 cup canola oil, 1 teaspoon vanilla extract, and more.

Yes, Chewy Chocolate-Raspberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chewy Chocolate-Raspberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions