Real Recipes From Real Home Cooks ®

raspberry dark and white chocolate chunk cookies

(1 rating)
Recipe by
Samantha Jacobs
Manchester, NH

I LOVE raspberries AND chocolate. They’re in season and I wanted something sweet with a serious pop of flavor AND color.

(1 rating)
yield 24 cookies
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For raspberry dark and white chocolate chunk cookies

  • 2 1/2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 c
    white sugar
  • 3/4 c
    brown sugar, firmly packed
  • 1 c
    butter, softened
  • 2
    eggs
  • 1 tsp
    vanilla extract
  • 8 oz
    semi sweet chocolate bar, chunked
  • 8 oz
    vanilla or white chocolate chips
  • 1 1/2 c
    frozen raspberries
  • 8 oz
    good quality dark chocolate bar, chopped

How To Make raspberry dark and white chocolate chunk cookies

  • 1
    You’re going to need two bowls for these delightful cookies!! Grab a sheet pan with parchment paper- set aside Preheat oven to 350
  • 2
    In bowl number 1 add your first three ingredients. 2 1/2 cups of flour 1 tsp baking soda 1/4 tsp salt Wisk together and set aside!
  • 3
    In your second bowl, add your 1 cup butter 1/2 cup granulated sugar 2/3 cup packed, brown sugar
  • 4
    Use a mixer set on low and cream together your butter and sugars - about 3 min until smooth and creamy
  • 5
    Add two eggs ONE AT A TIME while mixing.
  • 6
    Add your 1tsp vanilla.
  • 7
    Start to had your flour mixture 1/3 at a time mixing in between, until all is incorporated.
  • 8
    Add 1 1/2 cups FROZEN RASPBERRIES 8oz of semi sweet chunks 8 oz of white chocolate chips
  • 9
    Fold into the cookie mixture gently
  • 10
    I used a medium sized ice cream scoop to try to keep my cookies about the same size. Put 6-8 scoops on a cookie sheet 2 in apart.
  • 11
    Bake 12-14 min.
  • 12
    Let set about 5 min before transferring to cooling rack.
  • 13
    Shove delicious cookie in face

Categories & Tags for Raspberry Dark and White Chocolate Chunk Cookies:

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