Introduction

These Raspberry Fudgy Chocolate Cookies combine rich chocolate with a sweet-tart raspberry filling for a delightful treat. Soft and fudgy on the inside, coated with a glossy chocolate layer, they are perfect for any chocolate lover looking for a fruity twist.

Raspberry Fudgy Chocolate Cookies Recipe - Recipe Image

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, stirring frequently, until the mixture thickens and becomes jam-like. Set aside to cool completely.
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. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Fold in the chocolate chips if using. Chill the dough in the refrigerator for 30 minutes.
Step 4: Scoop about 1½ tablespoons of dough and flatten it slightly in your hand. Place ½ teaspoon of the cooled raspberry filling in the center, then cover with another flattened piece of dough. Carefully seal the edges and roll into a ball. Repeat with the remaining dough and filling. Arrange the cookies about 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. Allow them to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Melt the chocolate along with coconut oil (if using) in the microwave in short intervals, stirring between each until smooth. Dip the tops of the cooled cookies into the melted chocolate. Let them set at room temperature or refrigerate briefly to speed up the process.

Tips & Variations

For a smoother raspberry filling, strain the cooked mixture through a sieve to remove seeds before cooling.
Substitute fresh raspberries with frozen ones if out of season, just thaw fully before use.
Use dark chocolate for coating if you prefer a more intense chocolate flavor.
Adding a pinch of cinnamon to the dough can enhance the chocolate’s depth.
Ensure the dough is well chilled before shaping to prevent sticking and easier handling.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. If refrigerated or frozen, allow the cookies to come to room temperature before serving to enjoy their fudgy texture. Reheat briefly in a microwave if desired to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Just make sure to thaw them fully and drain any excess liquid before cooking to avoid a runny filling.

Can I skip the chocolate coating?

Absolutely. The cookies are delicious on their own without the chocolate dip. The coating adds a glossy finish and extra chocolate flavor but is optional.

Raspberry Fudgy Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 595 reviews

These Raspberry Fudgy Chocolate Cookies combine rich, fudgy chocolate dough with a sweet and tangy raspberry filling, all coated in a smooth chocolate glaze. Perfectly balanced between decadent and fruity, these cookies are a delightful treat for any chocolate lover looking for a unique twist.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 for about 5 minutes, stirring frequently, until the mixture thickens and becomes jammy. Remove from heat and let it cool completely before using. This filling provides a tart contrast to the rich chocolate.
Make the Chocolate Cookie Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until fully combined. Fold in the semi-sweet chocolate chips if using. Cover the dough and chill it in the refrigerator for 30 minutes to make it easier to handle.
Fill and Shape Cookies: Scoop approximately 1½ tablespoons of the chilled dough and flatten it in your palm. Place about ½ teaspoon of the cooled raspberry filling in the center of the flattened dough. Cover with another flattened piece of dough and carefully seal the edges to enclose the filling completely. Roll the filled dough gently into a smooth ball. Repeat this process until all dough and filling have been used. Arrange the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for slight spreading.
Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes. The edges should be set while the centers remain soft and fudgy. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them 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 between each, until smooth. Dip the tops of the cooled cookies into the melted chocolate to coat. Allow the chocolate to set at room temperature or place the cookies in the refrigerator to speed up the setting process.

Notes

The raspberry filling can be made ahead and stored refrigerated for up to 3 days.
For a shinier chocolate coating, adding coconut oil helps achieve a glossy finish.
If you prefer, use raspberry jam only, but fresh raspberries add natural texture and flavor.
Ensure the cookie dough is well chilled before shaping to prevent spreading during baking.
Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Keywords: Raspberry Chocolate Cookies, Fudgy Cookies, Chocolate Desserts, Filled Cookies, Holiday Cookies, Chocolate Raspberry Treats