These Chocolate Raspberry Cookies are inspired by my Chocolate Mint Cookies, but with a fruity raspberry filling. They’re soft, chocolatey, and slightly chewy, topped with a sweet and tangy raspberry buttercream and finished with a glossy chocolate ganache. Rich but not too heavy, they’re perfect for sharing or enjoying as a special treat at home. If you love chocolate and raspberry, try my Chocolate Raspberry Truffles for the same bright, fruity flavor in a bite-sized treat.
Ingredients & Substitutions
- Butter (for the cookies): You’ll need 2 sticks of unsalted butter, softened so it’s easy to mix. Butter makes the cookies soft and tender. If all you have is salted butter, just use a little less salt in the recipe.
- Sugar: This recipe uses both granulated sugar and light brown sugar. Brown sugar keeps the cookies a bit chewy and moist, while granulated sugar balances the sweetness.
- Eggs: Two large eggs help hold the cookie dough together. It’s best if they are at room temperature.
- Flour: All-purpose flour gives the cookies their shape. Spoon the flour into your measuring cup and level it off with a knife for the best results. Scooping straight from the bag can make cookies too dense.
- Cocoa Powder: Unsweetened cocoa powder gives these cookies their deep chocolate flavor. You can use Dutch-processed cocoa if you like a darker color and a smoother chocolate taste.
- Baking Soda & Baking Powder: These make the cookies puff up a little while keeping the centers soft and chewy.
- Raspberry Filling: The sweet topping is made with butter, confectioners’ sugar (also called powdered sugar), raspberry extract, a pinch of salt, and a few drops of red gel food coloring.
- Red Gel Food Coloring: Gel food coloring makes the buttercream bright without making it too runny. Add one drop at a time until you get the color you like.
- Chocolate Ganache: The cookies are finished with a shiny chocolate ganache made from semi-sweet chocolate chips and butter. I also have milk chocolate ganache if you want a sweeter topping.
FAQs
Can I make these cookies ahead of time?
Yes! You can bake the cookies a day or two ahead and store them in an airtight container at room temperature. Add the raspberry buttercream and chocolate ganache right before serving for the freshest taste.
Can I use a different flavor instead of raspberry?
Absolutely! You can swap the raspberry extract for strawberry, cherry, or even orange extract for a fun variation. Just keep the same amount so the buttercream isn’t too runny.
What should I do if my chocolate ganache seizes while melting?
If your ganache gets thick or grainy, it probably got too hot or a little water got in. Stir in a teaspoon of softened butter or a tiny splash of warm cream while mixing gently. If it still doesn’t smooth out, melt fresh chocolate slowly and start over.
Can I make the cookies larger or smaller?
Yes! Use a bigger or smaller scoop for the dough. Larger cookies will take a few more minutes to bake; smaller ones will be done faster. Make sure the edges are set and the centers still look soft, and leave space between cookies on the tray.
How To Store Chocolate Raspberry Cookies
Room Temperature: Store fully assembled cookies in an airtight container in a cool, dry place for up to 2 days.
Refrigerator: For longer storage, keep the cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 to 15 minutes before serving so the raspberry buttercream softens and the ganache is easy to bite into.
How to Freeze Chocolate Raspberry Cookies
Freeze Baked Cookies: Fully assembled cookies can be frozen for up to 2 months. Place them in a single layer on a parchment-lined tray and freeze until solid, then move them to a freezer-safe container. Thaw in the fridge or at room temperature before serving.
Freeze Unbaked Dough: Scoop and shape the cookie dough into balls and freeze on a parchment-lined tray until firm. Transfer the frozen dough balls to a freezer bag and keep for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
Chocolate Raspberry Cookies
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Raspberry Filling
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 cups (480 g) confectioners’ sugar
- 2 teaspoons pure raspberry extract
- ½ teaspoon kosher salt
- 2-3 drops red gel food coloring, adjust as needed to reach your desired shade
Chocolate Ganache
- 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
- ½ cup (1 stick / 113 g) unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly soft.
- Remove from the oven. Let the cookies cool completely on the baking sheets, about 20 to 30 minutes.
Raspberry Filling
- In a medium bowl, using a hand mixer, beat butter until smooth.
- Add confectioners’ sugar, raspberry extract, and kosher salt. Mix until creamy and fluffy.
- Add red gel food coloring one drop at a time, mixing until you reach your desired shade.
- Using a 1-tablespoon scoop, place a ball of raspberry filling in the center of each cooled cookie. Gently press and spread the filling slightly, leaving a small border around the edges.
Chocolate Ganache
- Fill a pot about halfway with water and bring to a simmer over low heat. Place a heat-safe bowl (glass or stainless steel) over the pot, making sure the bottom of the bowl does not touch the water.
- Add chocolate chips and butter to the bowl. Stir continuously with a rubber spatula until melted and smooth, about 5 minutes.
- Remove the bowl from heat once the ganache is smooth.
- Spoon a small amount of ganache over each raspberry filling center, just enough to cover it.
- Let the cookies sit at room temperature until the ganache is set, or refrigerate briefly if you want to speed up the setting process.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I. L love raspberry. These sound so good
I hope a get a Kitchen Aid mixer before I expire🤗This will be the first thing I make…
Love your recipes that I can pop back and look at again and redo. Thank you very much. Have a wonderful 2026.