Bursting with fresh raspberry flavor and studded with chunks of melted dark chocolate, these Raspberry Chocolate Chunk Cookies take classic chocolate chip cookies to a whole new level!
You can never have too many chocolate chip cookie recipes, right? Be sure to also check out our Copycat Levain Chocolate Chip Cookies , Oatmeal Chocolate Chip Cookies , and Pecan Chocolate Chip Cookies !
These cookies are the creation of my oldest daughter, who has recently become really interested in my job as a food blogger. A few weeks ago we had bought a bunch of raspberries just for snacking and Clara said, “Mom, I’ve got a great idea. How about making raspberry cookies for your blog?”
She’s in 2nd grade and often coming up with recipe ideas and then encouraging me to share them on here.
A while back her big ideas that persisted for a while were brownies with whipped cream and pomegranates with chocolate chips.
I have to admit that I was skeptical at first about this raspberry cookie idea, but she kept after it. For weeks. So the other afternoon we decided to give them a try.
And she was definitely on to something because these were delicious!
I happened to have a big bar of dark chocolate from Trader Joe’s in the cupboard so I chopped that up to stir into my favorite basic cookie dough base along with some frozen raspberries. Because I love the combo of dark chocolate and raspberries.
And many of my readers do too, judging by the reactions I got to the raspberry chocolate tart and white chocolate raspberry truffle ice cream recipes I shared last year!
You could totally just use semisweet chocolate chips and make these raspberry chocolate chip cookies if you don’t have a bar of dark chocolate on hand though. Or you can even buy bags of chocolate chunks so you don’t have to chop up a bar of chocolate yourself.
It’s important to use frozen raspberries in these cookies because otherwise they would fall apart when you add them to the dough.
Even frozen, raspberries are pretty delicate and you don’t want to stir to much or it will crush them and you won’t get the same big bursts of raspberry flavor that make these cookies so wonderful.
I think these are perfect for Valentine’s Day, but they would be delicious anytime.
Valentine’s Day Traditions
Speaking of Valentine’s Day, it’s coming up so soon! Just two weeks away! What do you do to make Valentine’s Day special at your house?
If you are like us and always stay in on Valentine’s Day, this chicken madeira or this creamy roasted garlic & mushroom risotto would make a delicious and romantic date-night-in dinner. Especially with some fresh, warm Lion House dinner rolls slathered in raspberry butter .
We always make cut-out sugar cookies and decorate them together sometime during the week of Valentine’s Day. I’ve got lots more yummy Valentine’s Day worthy recipe ideas in my archives that you can check out!
We have a tradition called “Secret Cupid” that my friend Rachel introduced us to back when Clara was just a toddler. Years ago when my husband and I were starting the adoption process for the first time, I became acquainted with a girl named Rachel who was also going through the adoption process with her husband at the same time.
Long story short, it’s 7 years and 4 kids later between us and we are still friends who have never met in person but have communicated a lot online via social media, texting, and even the occasional phone call. My mom ran into Rachel at the airport once, and I met their oldest son’s birthfather while renting skis in Utah. The world really is so small, especially once you factor in connections through adoption and our faith as members of The Church of Jesus Christ of Latter-Day Saints. Rachel & I keep talking about trying to meet in person, but it just hasn’t happened. Yet.
Rachel started an amazing podcast called “ 3 in 30: Takeaways for Moms ” right around the time I was starting House of Nash Eats. If you are a mom, regardless of the age of your kids, you should definitely listen to her podcast because it’s fantastic. The format is set up to give 3 actionable takeaways that moms can implement that week to help them feel better, be better, do better, etc.
Anyway, all that is to say that Rachel is the one who introduced our family to the idea of Secret Cupid around Valentine’s Day and it has become one of our girls’ most loved family traditions. It’s actually caused me to love Valentine’s Day, which was never really a favorite of mine before.
When they were smaller, I just did little things like cut out their sandwiches with a heart-shaped cookie cutter and told them Secret Cupid had done it. Now that the girls are 7 and 5, the way it works is we each draw a name and for the 2 weeks before Valentine’s Day, we do acts of service and love for that person, becoming their “Secret Cupid” and trying to really think about how we can serve each other better.
It might sound like just “one more thing” but it really is so fun and we keep it super easy. Our older daughter had the idea last year to organize all of their shoes in their closet since our younger daughter could never find shoes when we needed to go somewhere.
They both LOVE making beds for somebody else when they are acting as Secret Cupid. Or if they happen to be setting the table they will make sure that the other person has their favorite colored cup or bowl or whatever.
Last year even set up a “Secret Cupid Store” (just a few little gifts or treats from the dollar section at Target like nail polish or socks or activity books laid out on our bed that the girls get to “shop” from one at a time to use in their service rendering, gift-giving endeavors) thanks to Episode 15 from Rachel’s podcast.
Our girls are already so eager to do Secret Cupid again this year, not because they love getting things from Secret Cupid, but because they have so much fun being Secret Cupid. In fact, our youngest daughter, Rose, never let Secret Cupid die after Valentine’s Day 2018 and at least 2-3 times/week she still draws us little pictures or tries cutting out hearts from construction paper and leaves them on our nightstands then comes running to say that she’s pretty sure Secret Cupid has been in our room. It’s seriously the sweetest.
Some of our other favorites are heart-attacking Paul’s car while he is at work and looking forward to the flowers and chocolate covered strawberries he brings home every year.
How to Make Raspberry Chocolate Chunk Cookies
- Cream the butter and sugars together using a stand mixer or hand mixer until light. I find that about 2 minutes on medium speed in my stand mixer is just right.
- Mix in the eggs and vanilla until combined. Be sure to scrape the sides and bottom of the bowl so everything is evenly incorporated.
- Add the flour, baking soda and salt, mixing just until combined. You don’t want to overmix the flour in cookies because that’s when cookies start to get dense or tough. Just mix until no streaks of flour remain.
- Stir in the chocolate chunks and frozen raspberries. Definitely don’t overmix in this step or your raspberries will completely break apart. I find that just mixing for a second or two on low does the trick, but you could also just use a spatula to do that job.
- Scoop 2-tablespoon size balls of dough onto a parchment lined baking sheet, then bake for 10-12 minutes in a 350°F oven until the cookies are just set around the edges. Be careful not to overbake.
- Cool completely and store in an airtight container for 3-4 days.
More Delicious Valentine’s Day Desserts
- Chocolate Molten Lava Cakes
- Cut-out Chocolate Sugar Cookies
- Black Forest Cheesecake
- Vintage Cherry Chip Cake
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Raspberry Chocolate Chunk Cookies
Ingredients123
- ▢ 1 cup salted butter softened (227g)
- ▢ 3/4 cup light brown sugar packed (150g)
- ▢ 1/2 cup granulated sugar (100g)
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
- ▢ 2 1/2 cups all-purpose flour (353g)
- ▢ 1 teaspoon baking soda
- ▢ 1/4 teaspoon salt
- ▢ 1 cup dark chocolate chunks
- ▢ 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes. 1 cup salted butter, ¾ cup light brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed. 2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking soda and salt and mix again on low speed until combined. 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much. 1 cup dark chocolate chunks, 1 ½ cups frozen raspberries
- Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Raspberry Chocolate Chunk Cookies
Ingredients
- 1 cup salted butter softened (227g)
- 3/4 cup light brown sugar packed (150g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (353g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
- 1 1/2 cups frozen raspberries (210g)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugars on medium speed until light and creamy, about 2-3 minutes. 1 cup salted butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed. 2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking soda and salt and mix again on low speed until combined. 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much. 1 cup dark chocolate chunks, 1 1/2 cups frozen raspberries
- Use a 2-tablespoon cookie scoop to drop balls of dough onto the parchment lined baking sheet, about 2-inches apart. Bake for 10-12 minutes.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
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Thumbprint Cookies are a buttery shortbread bite-size delight filled with your favorite jewel-colored jams, then drizzled with a simple vanilla glaze. They make a fun and tasty addition to any holiday cookie plate!
If you are looking to round out your Christmas cookie plates, be sure not to miss my Chocolate Crinkle Cookies , Soft & Chewy Molasses Cookies , and Perfect Peanut Butter Blossoms .
I adore shortbread cookies and look forward to making cranberry shortbread bars and toffee pecan shortbread cookies every year.
It’s the perfect canvas for showcasing other flavors in a crumbly, buttery cookie that practically melts in your mouth.
And it’s not as sweet as most cookies, which is why it goes so well with the fruity jam baked in the center of each little one- or maybe two-bite cookie.
These thumbprint cookies are no exception and one of my favorite traditional Christmas cookies. The easy shortbread dough comes together quickly and little helpers love rolling the dough into balls, then making the thumbprint to hold a dollop of jam.
And speaking of jam, you can use any jam flavor you like! I grabbed raspberry, blueberry, and apricot jam from my fridge for these thumbprint cookies and all were absolutely delicious.
But I just bought a jar of cloudberry jam from Ikea and will try that when I make these again closer to Christmas! And strawberry, boysenberry, and peach jam are also yummy choices.
The glaze is optional and thumbprint cookies are good with and without the glaze, but I love the way it dresses up these cookies and makes them just a bit more special.
How to Make Thumbprint Cookies
- Mix the butter and sugar together until light and fluffy in a stand mixer.
- Add egg yolk and vanilla, beating until combined and scraping down the sides and bottom of the bowl as needed.
- Add flour, cornstarch, and salt. At first it might seem like the dough isn’t going to come together because there isn’t much liquid for binding, but if you keep mixing it will form a nice dough that is perfect for shaping into balls.
- Scoop out small amounts of dough and roll into 1 tablespoon size balls, then place on a parchment-lined baking sheet.
- Use your thumb or the back of a ½ teaspoon measuring spoon to make an indentation in the center of each cookie. Some people get hung up on thumbprint cookies with no cracks, but I find that’s pretty hard to avoid. You can press the dough back together a bit before filling with jam and baking, but I actually think it adds charm and a homemade quality to the cookies that I like.
- Fill with about ½ teaspoon of jam. If the jam is thick, you may need to warm it just a bit in the microwave until you can stir in, but you don’t want to get it too hot.
- Bake until barely browned around the bottom edges of the cookies, but definitely don’t overbake. 9-11 minutes in a 375°F oven is perfect for me.
Do I need to chill the dough?
I have found that this dough is easy to work with right after mixing without chilling it in the fridge first.
You should be able to roll the balls of dough between the palms of your hands without any difficulty, even with unchilled dough. Because the cookies are small and have little liquid in them, they don’t spread much while baking, so chilling is unnecessary.
How to Store Thumbprint Cookies
Jam thumbprint cookies can be stored in an airtight container on the counter at room temperature or in the refrigerator for up to 1 week.
For longer storage, you can freeze the cookies for up to 3 months. Just let them thaw on the counter for 30-60 minutes before eating.
More Christmas Cookies You’ll Love
- Mexican Wedding Cookies [aka Russian Tea Cakes]
- Homemade Iced Oatmeal Cookies
- The Best Snickerdoodle Cookies Recipe
- Oatmeal Rolled Sugar Cookies
- Best Cut-Out Sugar Cookies
- Toffee Pecan Shortbread Cookies
- Peppermint Macarons
- Chocolate-Dipped Almond Biscotti
- Greek Baklava Recipe
- Double Chocolate Nutella Sandwich Cookies
- Soft & Chewy Gingerbread Men Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Jam Thumbprint Cookies
Ingredients123
Cookies
- ▢ 1 cup salted butter softened
- ▢ 2/3 cup granulated sugar
- ▢ 1 large egg yolk
- ▢ 2 teaspoons vanilla
- ▢ 2 1/4 cup all-purpose flour
- ▢ 2 teaspoons cornstarch
- ▢ 1/2 teaspoon salt
- ▢ 1/2 cup jam or preserves raspberry and apricot are our favorites but you can use any you like
Glaze
- ▢ 1 cup powdered sugar
- ▢ 1-2 Tablespoons heavy cream or milk
- ▢ 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy. 1 cup salted butter, 2/3 cup granulated sugar
- Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed. 1 large egg yolk, 2 teaspoons vanilla
- Add the flour, cornstarch, and salt and mix again until everything comes together in a nice dough. It may seem crumbly at first, but just scrape the bottom and sides of the bowl and keep mixing until the dough comes together. 2 ¼ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon salt
- Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared baking sheet. Gently press in the center of each cookie with your thumb or the back of a ½ teaspoon measuring spoon to create and indentation. Fill with your favorite jam, warming the jam first for about 10 seconds so it is stirrable. ½ cup jam or preserves
- Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool for 10 minutes.
- While the cookies cool, prepare the glaze by whisking together the powdered sugar, cream or milk, and vanilla in a medium bowl. Transfer to a ziplock bag and snip off one corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up. 1 cup powdered sugar, 1-2 Tablespoons heavy cream or milk, 1 teaspoon vanilla extract
Notes
- These cookies can be stored in an airtight container at room temperature or in the fridge for up to 1 week, or frozen for up to 3 months.
