Name: Raspberry Fudgy Chocolate Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 10 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

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 fresh raspberries, raspberry jam, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for about 5 minutes until thick and jammy, then let it cool completely.

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

Step 3: In a separate bowl, mix the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring to combine. Fold in chocolate chips if using, then chill the dough for 30 minutes.

Step 4: Scoop about 1½ tablespoons of dough and flatten it slightly. Place ½ teaspoon of raspberry filling in the center, then cover with another flattened piece of dough. Seal the edges carefully and roll into a ball. Repeat with the remaining dough and filling.

Step 5: Place the shaped cookies on a lined baking sheet, leaving 2 inches between each. Bake for 10–12 minutes until the edges are set but the centers remain soft. Cool the cookies on the tray for 5 minutes before transferring to a wire rack.

Step 6: Melt the chocolate and coconut oil (if using) in short intervals in the microwave until smooth. Dip the tops of the cooled cookies into the melted chocolate, then let them set at room temperature or refrigerate to speed the process.

Tips & Variations

Chill the dough before baking to prevent spreading and enhance flavor.

Ensure you seal the cookie edges well to avoid raspberry filling leakage.

Don’t overbake the cookies to keep them fudgy and soft inside.

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

Try substituting raspberry with blackberry or cherry jam for a different berry twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated up to a week. If refrigerated, allow them to come to room temperature or warm slightly before serving. The chocolate coating may harden in the fridge but will soften when warmed.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Thaw them completely before cooking to avoid excess moisture in the filling.