Name: Raspberry Fudgy Chocolate Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
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

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

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

Step 2: Preheat your oven to 350°F (175°C). Cream the softened butter with the brown and granulated sugars until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until combined. Stir in chocolate chips if using. Chill the dough for 30 minutes to prevent spreading.

Step 4: Scoop about 1½ tablespoons of dough and flatten it slightly. Place ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened piece of dough, seal the edges carefully to avoid leaks, and roll into a ball. Repeat with remaining dough and filling. Place the cookies 2 inches apart on a lined baking sheet.

Step 5: Bake the cookies for 10–12 minutes, until the edges are set but the centers remain soft and fudgy. Let them cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Melt the chocolate and coconut oil (if using) in the microwave in short bursts, stirring frequently. Dip the tops of the cooled cookies into the melted chocolate and place them on parchment paper to set. Allow the chocolate to harden at room temperature or refrigerate for quicker setting.

Tips & Variations

Chill the dough well to prevent cookies from spreading too much during baking.

Seal the cookies thoroughly to keep the raspberry filling from leaking out.

Avoid overbaking to maintain a soft, fudgy center.

Add coconut oil to melted chocolate for a glossy, professional finish.

Substitute raspberry filling with cherry jam for a different fruity twist.

Try adding a teaspoon of almond extract to the dough for extra flavor depth.

Make mini versions for bite-sized party treats.

FAQs

Can I use frozen raspberries for the filling?

Yes, thaw frozen raspberries fully before using to achieve the best texture and to ensure the filling thickens properly.

Is it necessary to chill the cookie dough?

Chilling helps prevent spreading and improves the flavor and texture, so it’s highly recommended but not absolutely mandatory.

Dessert

Raspberry Fudgy Chocolate Cookies Recipe

Introduction