Raspberry Fudgy Chocolate Cookies Recipe
Introduction
These Raspberry Fudgy Chocolate Cookies are a decadent treat combining rich chocolate with a tart raspberry filling. Soft, gooey centers wrapped in chocolate dough and finished with a glossy coating make them truly irresistible. Perfect for gifting or indulging yourself!
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. Let it cool completely before using.
- Step 2: Preheat the oven to 350°F (175°C). Cream the softened butter, brown sugar, and granulated sugar together until fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring to combine. Fold in the chocolate chips if using. Chill the dough in the refrigerator for 30 minutes.
- Step 4: To assemble, scoop about 1½ tablespoons of dough and flatten it slightly. Place ½ teaspoon of the cooled raspberry filling in the center, then cover with another flattened piece of dough. Seal the edges well and roll into a ball. Repeat with remaining dough and filling. Arrange 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. Let them cool on the baking tray for 5 minutes before transferring to a wire rack.
- Step 6: Melt the chocolate and coconut oil (if using) in the microwave in short intervals until smooth. Dip the tops of the cooled cookies in the melted chocolate. Allow the coating to set at room temperature or refrigerate to speed up the process.
Tips & Variations
- Chill the dough before baking to prevent spreading and enhance flavor.
- Seal the cookie edges thoroughly to prevent raspberry filling leaks.
- Avoid overbaking to keep cookies soft and fudgy.
- Add coconut oil to the melted chocolate for a glossy, professional finish.
- Swap raspberry jam for cherry jam for a different fruit twist.
- Add a teaspoon of almond extract to the dough for an interesting flavor variation.
- Make mini versions of these cookies for parties or bite-sized treats.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To serve, reheat briefly in the microwave for 10–15 seconds to soften before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for the filling?
Yes, thaw frozen raspberries completely before using to ensure the filling cooks evenly and thickens properly.
Can I skip the chocolate coating?
Absolutely! The cookies are delicious on their own. The chocolate coating adds extra richness and a glossy finish but is optional.
Print
Raspberry Fudgy Chocolate Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
Description
Raspberry Fudgy Chocolate Cookies offer a decadent treat combining rich, fudgy chocolate cookie dough with a tart raspberry filling, all enrobed in a glossy chocolate coating. These cookies provide a perfect balance of sweet and tangy with a soft, gooey texture, ideal for gifting or enjoying with coffee or ice cream.
Ingredients
Scale
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
- Prepare Raspberry Filling: In a saucepan, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jammy, about 5 minutes. Remove from heat and allow to cool completely before using.
- Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in semi-sweet chocolate chips, if using. Chill the dough in the refrigerator for 30 minutes to make shaping easier and prevent spreading during baking.
- Fill and Shape Cookies: Scoop about 1½ tablespoons of the chilled dough and flatten it into a disc. Place about ½ teaspoon of the cooled raspberry filling in the center of the dough disc. Cover with another flattened dough piece, carefully sealing the edges to enclose the filling completely. Roll the filled dough into a smooth ball. Repeat this process for all dough and filling. Place the shaped cookies about 2 inches apart on a baking sheet lined with parchment paper.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft, to keep the fudgy texture. Remove from the oven and cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
- Dip in Chocolate: Melt the semi-sweet or dark chocolate along with coconut oil (if using) in the microwave in short intervals, stirring frequently to ensure a smooth consistency. Dip the tops of the cooled cookies into the melted chocolate to coat. Allow the chocolate to set at room temperature or refrigerate briefly to speed up the process.
Notes
- Chill the cookie dough before shaping to prevent spreading and improve texture.
- Seal the edges of the cookie dough well to avoid raspberry filling leaks during baking.
- Do not overbake; the cookies should remain fudgy and soft in the center.
- Add coconut oil to melted chocolate for a shinier and more professional coating.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry chocolate cookies, fudgy cookies, chocolate-dipped cookies, raspberry filling, homemade chocolate cookies, dessert recipes
