This bakery-style cookie recipe comes straight from Andrea Buckett’s Essential Cottage Cookbook and is everything you want in a sweet treat at the lake or at home. There’s something magical about the way frozen raspberries swirl through rich dark chocolate—you get a chewy center, crisp edges, and the perfect balance of tart, fruity brightness and bittersweet chocolate. Using frozen berries keeps those vibrant streaks bold and also chills the dough just enough to skip the fridge time. They’re perfect on their own, but even better sandwiched around a scoop of vanilla ice cream.

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Table of Contents

• Ingredients you’ll need for raspberry dark chocolate cookies
• How to make these cookies step by step
• Tips for success
• FAQ

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Ingredients you’ll need for raspberry dark chocolate cookies

This recipe makes about 28 cookies, depending on size.

• ¾ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or use a 1:1 gluten-free blend)
• ½ teaspoon baking soda
• 150g (5¼ oz) 70% dark chocolate, roughly chopped
• 1¼ cups frozen raspberries (keep frozen until ready to use)

How to make these raspberry dark chocolate cookies

1. Preheat the oven to 350°F and position the racks in the upper and lower third of your oven. Line two baking sheets with parchment paper.
2. In a stand mixer with the paddle attachment (or use a handheld mixer and a large bowl), beat the butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl.
3. Add the egg and vanilla extract. Beat on low speed until incorporated, about 1 minute. Scrape down the sides again.
4. Add the flour and baking soda, mixing on low speed just until combined. The batter will be thick. Add the chopped chocolate and mix on low until evenly distributed.
5. Add the frozen raspberries and gently mix for about 15 seconds. Stop as soon as the raspberries are incorporated—overmixing will cause them to break apart and bleed into the dough.
6. Scoop about 2 tablespoons of dough per cookie and place 8 cookies on each sheet, spacing them at least 2 inches apart. Refrigerate any remaining dough while the first batch bakes.
7. Bake for 14–16 minutes, rotating and swapping the pans halfway through. The cookies should be golden around the edges with soft centers. Let cool on the pan for 10 minutes before transferring to a wire rack.
8. Repeat with the remaining dough. Cool completely before storing.
9. Store in an airtight container layered with parchment. They’ll keep at room temperature for up to 4 days—though they rarely last that long.

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Tips for success

• Keep raspberries frozen until just before adding them to the dough to avoid bleeding and mushiness.
• If your kitchen is warm, pop the dough in the fridge or freezer for 10 minutes before scooping.
• Rotate the baking sheets halfway through baking for even browning.
• For extra visual appeal, press a few chunks of chocolate or raspberry pieces on top before baking.

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FAQ

Can I use fresh raspberries instead of frozen?
Frozen berries are best here. Fresh raspberries break down too easily in the dough and can make it too wet.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10–15 minutes before scooping if it becomes too firm.

Can I use chocolate chips instead of chopped chocolate?
You can, but chopped chocolate melts differently and gives you those puddles and streaks that make these cookies bakery-style.

Can I freeze the baked cookies?
Yes! Let them cool completely, then store in a freezer-safe container. Thaw at room temperature or microwave for 10–15 seconds to soften slightly.

Excerpted from The Essential Cottage Cookbook by Andrea Buckett. Copyright © 2025 Andrea Buckett. Photographs by Betty Shin Binon. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.

Chocolate Raspberry Ripple Cookies

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5 from 3 reviews

• Author: Andrea Buckett
• Yield: 28 cookies

Ingredients

Units USM

3/4 cup butter, at room temperature 1 cup granulated sugar 1/2 cup packed brown sugar 1 egg, at room temperature 1 teaspoon vanilla extract 2 cups all-purpose flour or gluten-free flour 1/2 teaspoon baking soda 5 1/4 oz (150 g) 70% dark chocolate (about 1 1/2 bars), roughly chopped 1 1/4 cups frozen raspberries

Instructions

1. To make it:
Position one rack in the upper middle and one in the lower middle of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Using a stand mixer fitted with the paddle attachment, or a handheld mixer in a large bowl, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Add the egg and vanilla, and beat on low speed for 1 minute or until everything is well incorporated. Scrape down the sides.

3. Add the flour and baking soda, and mix on low speed until it just comes together, forming a thick batter. Add the chocolate and mix on low for about 15 seconds or until the chocolate is evenly distributed throughout. Add the raspberries and mix on low for about 15 seconds or until the berries are just mixed in. Don’t overmix, as it will cause the raspberries to thaw, break apart, and bleed into the dough too much.

4. Using a small cookie scoop (or roughly 2 tablespoons), portion the dough into compact balls and place eight balls on each prepared baking sheet, at least 2 inches apart. Refrigerate the remaining dough.

5. Place one pan on the upper rack and the other on the lower rack. Bake for 14–16 minutes, rotating the pans and swapping their positions in the oven halfway through, until the cookies are golden brown. Let cool on the pans for 10 minutes, then transfer the cookies to a cooling rack to cool completely.

6. Repeat steps 4 and 5 to bake the remaining cookies.

7. Transfer the cooled cookies to an airtight container, with parchment paper between layers. Store at room temperature for up to 4 days—if they last that long.

8. To take it:
Transport with your other non-perishables and store in a cool, dry place when you arrive.

9. To serve it:
Snack away! Cookies will soften a bit the longer they sit.

Notes

TIP: If your kitchen is on the warmer side or it’s a hot summer day, you might consider chilling the dough in the freezer for 10 minutes before portioning the cookies. The same applies if you need to take a break between making the dough and baking the cookies.