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Raspberry Fudgy Chocolate Cookies Recipe

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4.5 from 64 reviews

Deliciously rich and fudgy chocolate cookies filled with a luscious raspberry jam center, then dipped in a smooth chocolate coating for an irresistible treat. These Raspberry Fudgy Chocolate Cookies combine the deep flavors of cocoa with the fresh tartness of raspberry, perfect for chocolate lovers seeking a fruity twist.

Ingredients

Scale

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

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)

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, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens and becomes jammy. Remove from heat and allow the filling to cool completely before using.
  2. Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Fold in the semi-sweet chocolate chips if using. Chill the dough in the refrigerator for 30 minutes to firm up.
  3. Fill and Shape Cookies: Scoop approximately 1½ tablespoons of the chilled cookie dough and flatten it slightly in your palm. Place about ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened dough portion, sealing the edges carefully to encase the filling completely. Roll the filled dough into a smooth ball. Repeat this process for the remaining dough and filling. Place the shaped cookies about 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
  4. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft. Remove from the oven and let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
  5. Dip in Chocolate Coating: Melt the semi-sweet or dark chocolate together with coconut oil (if using) in the microwave in short intervals, stirring in between to ensure a smooth consistency. Once the cookies are fully cooled, dip the tops of each cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on parchment paper and let the chocolate set at room temperature or speed up the process by refrigerating them briefly.

Notes

  • Using seedless raspberry jam will create a smoother filling texture.
  • Chilling the dough helps prevent the cookies from spreading too much during baking.
  • Chocolate chips are optional but add extra pockets of melted chocolate inside the cookies.
  • For a glossy finish, add coconut oil to the melted chocolate coating.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Raspberry Chocolate Cookies, Fudgy Chocolate Cookies, Chocolate Raspberry Dessert, Baked Cookies, Homemade Chocolate Cookies

Find it online: https://yumwithmia.com/raspberry-fudgy-chocolate-cookies-recipe/