Chocolate Raspberry Cookies Recipe

Name: Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter, softened; 1 cup sugar; 1/2 cup lightly packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1/3 cup Dutch process cocoa; 1 teaspoon baking powder; 1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme); Raspberry Icing, recipe follows; 1 1/2 cups confectioners' sugar; 2 tablespoons milk; 1 tablespoon seedless raspberry preserves

Servings: persons

1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)
Raspberry Icing, recipe follows
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves

1
Preheat oven to 350 degrees F. Lightly grease baking sheets.
2
With an electric mixer, beat butter and sugars together at medium speed until fluffy.
3
Add eggs and vanilla, beating well.
4
In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended.
5
Stir in baking pieces.
6
Drop cookies by tablespoonfuls onto prepared baking sheets.
7
Bake 12 to 14 minutes.
8
Remove to wire racks to cool.
9
Once cool, drizzle with Raspberry Icing.
10
In a small bowl, combine all ingredients, stirring until smooth.
11
Photograph by Miki Duisterhof

1502

kcal

Calories

Fat

230

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 1 cup (2 sticks) butter, softened, 1 cup sugar, 1/2 cup lightly packed brown sugar, 2 large eggs, and more.

Yes, 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!

Chocolate Raspberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions