Raspberry Milk Chocolate Chunk Cookies – Recipe! Image 1
Cookies, Love

Raspberry Milk Chocolate Chunk Cookies – Recipe!

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Summertime is definitely berry season, so adding a handful of fruit to any baked good makes complete sense this time of year.  Raspberries just happen to be one of my favorite things to add to so many recipes, so I thought why not swirl a bit of raspberry preserves into chocolate chunk cookie dough and create a whole new take on everyone’s favorite treat?  Right?!

Raspberry Preserves are easy to make, but I didn’t even go that extra step, I used store-bought preserves and these cookies turned out great.  What happens when the preserves are baked into the dough is that the sugar in the preserves starts to caramelize in places, and you get a more unique chew.  The swirl of raspberry just pops up in the most surprising places – sort of like sand under your swimsuit at the beach in the summer.

The chocolate and raspberry combination are a pair made in heaven in any recipe, as most of us would agree.  Remember that dark chocolate tart at Christmastime with the raspberry preserves spooned over the crust before baking – yes that one.  These cookies taste similar to that, but in a more casual form.

Raspberry Milk Chocolate Chunk Cookies – Recipe! Image 2


12 tablespoons butter, room temperature

2/3 cup brown sugar

2/3 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup chocolate chunks or wafers (not cookies)

1/2 cup raspberry preserves

(Makes 15 Cookies)

Raspberry Milk Chocolate Chunk Cookies – Recipe! Image 3

Raspberry Milk Chocolate Chunk Cookies – Recipe! Image 4

To Prepare:

  1. Preheat oven to 350 degrees.  In a stand mixer or large bowl, cream butter and sugars for 3 minutes.  Scrape down sides of bowl, add vanilla and eggs.  Mix again on high speed for 2 minutes.
  2. Add flour, baking soda, salt and mix on low for 1 minute or until just combined.  Remove from stand and mix dough by hand until all flour is incorporated.  Add chocolate and raspberry preserves, stir to combine and gently swirl preserves through dough – do not over mix.
  3. Scoop by tablespoonfuls onto a silpat or parchment lined baking sheet.  Bake for 12 minutes and remove from oven.  Let cool on sheet pan for 6 minutes before removing to a wire rack to cool completely.  Enjoy!

Raspberry Milk Chocolate Chunk Cookies – Recipe! Image 5





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