Name: Raspberry Fudgy Chocolate Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 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; 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); 8 oz semi-sweet or dark chocolate, melted; 1 tbsp coconut oil (optional for shine)

Ingredients

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

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)

8 oz semi-sweet or dark chocolate, melted

1 tbsp coconut oil (optional for shine)

Instructions

Step 1: Prepare the raspberry filling by combining fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until thick and jammy. Remove from heat and let cool completely before using.

Step 2: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Step 3: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips if using. Chill the dough in the refrigerator for 30 minutes.

Step 4: To shape the cookies, scoop about 1½ tablespoons of dough and flatten it in your hand. Place about ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened dough piece, carefully sealing the edges and rolling into a smooth ball. Repeat until all dough and filling are used. Place the cookies about 2 inches apart on a lined baking sheet.

Step 5: Bake the cookies for 10 to 12 minutes, until the edges are set but the centers remain soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6: Melt the chocolate and coconut oil (if using) in the microwave in short intervals, stirring frequently until smooth. Dip the tops of the cooled cookies into the melted chocolate. Set the cookies at room temperature until the coating firms, or refrigerate to speed up the process.

Tips & Variations

Use seedless raspberry jam for a smoother filling without seeds.

Chilling the dough before shaping helps prevent spreading during baking.

For a different twist, try using dark chocolate chips or adding a pinch of cinnamon to the dough.

If you don’t have coconut oil, you can omit it; the chocolate will still set nicely.

For a festive look, sprinkle crushed freeze-dried raspberries on the chocolate before it sets.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If keeping longer, refrigerate for up to a week. To reheat, allow cookies to come to room temperature; avoid microwaving as it can soften the chocolate coating. You can also freeze the uncoated cookies for up to 3 months, then thaw and dip in chocolate before serving.

FAQs

Can I use frozen raspberries for the filling?

Yes, thaw the frozen raspberries completely before cooking to ensure a smooth filling and proper thickening.

What if I don’t want to dip the cookies in chocolate?

You can skip the chocolate coating and enjoy the cookies as fudgy filled treats. They will still be delicious with the gooey raspberry center.