Raspberry Fudgy Chocolate Cookies are the perfect marriage of rich, gooey chocolate and tart raspberry bliss. These indulgent treats hide a jammy raspberry center inside a chewy chocolate cookie and are crowned with a glossy chocolate coating for extra decadence. Whether you’re baking for a special occasion or just to spoil yourself, this recipe delivers a show-stopping dessert that’s as delightful to serve as it is to eat.
Discover great ideas like our Raspberry Ice Cream Homemade Dessert to pair with these cookies for the ultimate berry experience.
Ingredients
For the Raspberry Filling:
- ½ cup fresh or thawed raspberries
- ¼ cup raspberry jam (seedless preferred for smoothness)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Chocolate Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (optional)
For the Chocolate Coating:
- 8 oz semi-sweet or dark chocolate, melted
- 1 tbsp coconut oil (optional for shine)
Instructions
1. Prepare Raspberry Filling
In a saucepan, mix fresh raspberries, jam, sugar, cornstarch, and lemon juice.
Cook over medium heat for about 5 minutes until thick and jammy.
Let it cool completely before using.
2. Make the Chocolate Cookie Dough
Preheat oven to 350°F (175°C).
Cream butter and sugars until fluffy.
Add eggs one at a time, then mix in vanilla.
Combine flour, cocoa, baking soda, and salt separately, then add gradually to the wet mix.
Fold in chocolate chips. Chill the dough for 30 minutes.
3. Fill and Shape Cookies
Scoop about 1½ tbsp of dough, flatten, and place ½ tsp of raspberry filling in the center.
Cover with another flattened dough piece, seal edges, roll into a ball.
Repeat for all dough and filling. Place cookies 2 inches apart on lined baking sheet.
4. Bake
Bake for 10–12 minutes until edges are set and centers remain soft.
Cool 5 minutes on tray, then transfer to a wire rack.
5. Dip in Chocolate
Melt chocolate (and coconut oil if using) in the microwave in short intervals.
Dip tops of cooled cookies in melted chocolate.
Let set at room temperature or refrigerate to speed it up.
Tips for Best Results
- Chill the Dough: Prevents spreading and improves flavor.
- Seal Well: Avoids raspberry leaks during baking.
- Don’t Overbake: Keep them fudgy and soft.
- Add Coconut Oil: For glossy, professional-looking chocolate coating.
Serving Suggestions
- Serve warm with a scoop of vanilla or Raspberry Ice Cream
- Pair with coffee or rich hot cocoa
- Gift wrap them for holidays or birthdays
- Add a side of Lemonade Sorbet for a fresh contrast
Looking for inspiration? Try our Dark Chocolate Raspberry Macarons — another elegant raspberry-chocolate fusion.
Storage Instructions
- Store in airtight container for up to 5 days.
- Freeze for up to 3 months. Reheat in the microwave for 10–15 seconds before serving.
Don’t Miss These Variations:
- Swap raspberry for cherry jam.
- Add a teaspoon of almond extract for a twist.
- Make mini versions for parties!
Check out this delicious twist: Raspberry Cookies for another simple raspberry treat.
Conclusion
Raspberry Fudgy Chocolate Cookies are your go-to recipe when you want an over-the-top treat with bold flavors and luxurious textures. The combo of tart raspberry, deep chocolate, and that soft, gooey center wrapped in a glossy chocolate coat is simply irresistible. Make them for a gift, an event, or just for yourself — either way, they’ll disappear fast!
Don’t miss our guide on making The Best Raspberry Tiramisu Recipe for another sweet raspberry-infused sensation.