Boost your fruit intake while indulging something sweet as an excuse 😜
Not gonna lie, everyone’s making cookies lately, but I couldn’t resist giving it a twist! I was also trying to boost my fruit intake while indulging in something sweet as an excuse lol.
So I ended up baking this recipe—chewy on the inside, crispy on the outside, and super fresh thanks to the raspberries. You can swap in blackberries or strawberries, and if you’re feeling fancy, replace the chocolate with frozen Nutella bites.
Ideal for tea time, as a snack… or breakfast… or whenever you like—this cookie is chef’s kiss 🤤🍪
Raspberry Chocolate Cookies
Ingredients
- 200 g all-purpose flour
- 113 g soft butter 1 stick
- 1 egg room temperature
- 1 tbsp vanilla extract
- 1/2 tsp baking soda
- 100 g light brown sugar
- 60 g granulated white sugar
- 1 cup frozen raspberries
- 1/2 cup chopped chocolate milk or white
Instructions
- 1️⃣ Preheat the oven to 350°F (175°C).
- 2️⃣ In a bowl, mix the soft butter with the brown sugar and granulated white sugar until well combined.
- 3️⃣ Add the egg and vanilla extract, and mix until smooth.
- 4️⃣ Next, add the flour and baking soda. Mix until the flour is fully incorporated and no patches remain.
- 5️⃣ Gently fold in the frozen raspberries and chopped chocolate. Be careful not to overmix—just combine everything lightly.
- 6️⃣ Scoop the dough onto a baking sheet lined with parchment paper.
- 7️⃣ Bake at 350°F for 15–18 minutes, or until the edges are golden.
Let the cookies cool slightly, and that’s it—you’re ready to enjoy these soft, melt-in-your-mouth, irresistible raspberry-chocolate cookies!!
Eat your fruits and veggies, drink some water, and tell me how yours turned out! 🍪✨
Byeeee
jes