Name: Raspberry Fudgy Chocolate Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 5 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. Remove from heat and let cool completely before using.

Step 2: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

Step 3: Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring until combined.

Step 5: Fold in the semi-sweet chocolate chips if using. Chill the dough in the refrigerator for 30 minutes to prevent spreading during baking.

Step 6: To assemble the cookies, scoop about 1½ tablespoons of dough and flatten it in your hand. Place ½ teaspoon of the cooled raspberry filling in the center, cover with another flattened dough piece, seal the edges well, and roll gently into a ball. Repeat with remaining dough and filling. Place cookies 2 inches apart on a baking sheet lined with parchment paper.

Step 7: Bake the cookies for 10–12 minutes, until the edges are set but the centers remain soft. Let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Melt the chocolate and coconut oil (if using) together in the microwave in short intervals, stirring until smooth. Dip the tops of the cooled cookies into the melted chocolate and allow the coating to set at room temperature or refrigerate to speed the process.

Tips & Variations

Chill the dough before baking to prevent the cookies from spreading too much and to deepen the flavor.

Seal the edges of the cookies carefully to avoid raspberry filling leaking during baking.

Avoid overbaking to keep the cookies fudgy and soft in the center.

Add coconut oil to the melted chocolate for a glossy, professional-looking finish on the coating.

To vary the filling, try using other berry jams or preserves for a different fruity flavor.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well once thawed. Just be sure to drain any excess liquid before cooking to avoid a watery filling.

Do I have to use chocolate chips in the dough?

No, the chocolate chips are optional. The cookies will still be delicious and fudgy without them, but chips add extra texture and bursts of chocolate.