Name: Raspberry Fudgy Chocolate Cookies Recipe
Prep time: 20 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)

Introduction

These Raspberry Fudgy Chocolate Cookies combine rich, chocolatey dough with a sweet and tangy raspberry filling for a delightful treat. Perfectly soft and fudgy, they’re finished with a glossy chocolate coating that makes each bite irresistible. Ideal for sharing or indulging in a special dessert.

Two rich chocolate cookies are stacked on a white plate with a white marbled surface. The top cookie is broken open, showing a bright red raspberry filling inside. The cookies have a cracked, shiny chocolate surface with a soft, dark brown texture underneath. Around the cookies, there are fresh whole raspberries with a bumpy texture and bright pinkish-red color. The background is softly blurred, focusing attention on the cookies and raspberries. Photo taken with an iphone --ar 4:5 --v 7

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, granulated 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 with brown and granulated sugars until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in chocolate chips if using. Chill the dough for 30 minutes to prevent spreading.

Step 4: Shape the cookies by scooping about 1½ tablespoons of dough and flattening it slightly. Place ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened dough portion, seal the edges carefully, and roll into a ball. Repeat with remaining dough and filling. Place 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 briefly to speed up the process.

Tips & Variations

Chill the dough to prevent spreading and enhance flavor.

Seal the cookie edges well to avoid raspberry filling leaks during baking.

Don’t overbake to keep cookies fudgy and soft.

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

Try using frozen raspberries if fresh aren’t available; just thaw before use.

FAQs

Can I use frozen raspberries for the filling?

Yes, you can use frozen raspberries. Just thaw them completely before cooking the filling to ensure a smooth texture.

How do I prevent the raspberry filling from leaking during baking?

Make sure to seal the edges of the cookie dough around the filling tightly and chill the dough before baking. This helps keep the filling inside and prevents leaks.