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Raspberry Chocolate Cookies

Valentina K. Wein
These delicious cookies are fruity, chocolaty and chewy, with a slight crunch. The juice from fresh raspberries, instead of food coloring, makes these naturally pink cookies —which is fun for the holiday or any day!
*Please note that 1 hour of the prep time is inactive, refrigeration time.
*Makes about 2 dozen small cookies
5 from 5 votes
Prep Time 1 hr 20 mins
Cook Time 12 mins
Total Time 1 hr 32 mins
Course Dessert
Cuisine American
Servings 10
Calories 240 kcal



  • Line a baking sheet with parchment paper. Set aside.
  • Add the raspberries to a small bowl and use the back of a teaspoon to mash them into a purée. Set aside.
  • In a medium-sized mixing bowl, combine the butter with the powdered sugar. Mix for about a minute or so, until it's a bit lighter and very smooth. (Using an electric mixer for this is easiest.)
  • Add in the raspberry purée, almond meal, vanilla, and salt. Mix until smooth.
  • Fold in the flour and mix only until it's evenly incorporated.
  • Shape the batter into approximately tablespoon-sized balls. (If you have a 1¼ inch cookie scoop, it’s the perfect size.) For a smoother surface, you can gently roll each one between the palms of your hands. Place them on the parchment-lined baking sheet as you go, with about 1½ or so inches between them. (You might need a second sheet, but it’s not likely - they barely spread when they bake.) At this point, gently and lightly press about 5 chocolate chips onto each cookie. (If you want to keep them purely raspberry, you can skip this.)
  • Cover with plastic wrap and refrigerate until the batter is firm, about 1 hour. (It’s okay if it’s longer — up to overnight is fine.)
  • Preheat the oven to 350°F.
  • Remove the the baking sheet from the refrigerator and bake in the preheated 350° F oven until bottoms are slightly golden and the cookies are solid, about 12 minutes.
  • Let the cookies cool on the baking sheets for at least 15 minutes.
Keywords cookies for a party, great for Valentine's Day
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