These delicious cookies combine sweet raspberries, crunchy almonds, and rich chocolate chips for a perfect treat! They’re soft in the middle with a slight crunch on the outside.
Baking these cookies always makes my kitchen smell heavenly! I love enjoying them warm with a glass of milk. Trust me, they won’t last long once you start sharing! 🍪❤️
Key Ingredients & Substitutions
Unsalted Butter: Softened butter helps create a tender cookie. If you’re out, you can use margarine, but real butter gives a better flavor and texture.
Granulated and Brown Sugar: Both sugars add sweetness, but brown sugar adds moisture and a slight chewiness. You can use coconut sugar or even sugar substitutes for lower-cal options.
Fresh Raspberries: Fresh is best for flavor and texture, but if they’re out of season, frozen raspberries work too. Just add them straight from the freezer without thawing to avoid sogginess.
Sliced Almonds: They add crunch and nuttiness. If you’re nut-free, try using sunflower seeds or pumpkin seeds as a substitute for a similar texture.
How Do I Avoid Crushing Raspberries in My Cookies?
Crushing raspberries can make the dough too wet and mess up the texture. Here are a few tips to keep your berries intact:
- Gently fold the raspberries into the dough as the last step. Use a spatula to carefully mix.
- Consider using frozen raspberries straight from the freezer; they hold up better than fresh ones.
- Be delicate when measuring and pouring them into the mixture – go slow!
Following these tips will keep your cookies bright and flavorful, ensuring every bite has that delightful burst of raspberry.
Raspberry Almond Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Mix-Ins:
- 1 cup semisweet or dark chocolate chips
- 3/4 cup fresh raspberries, gently rinsed and patted dry
- 1/2 cup sliced almonds, plus extra for garnish
How Much Time Will You Need?
This delightful cookie recipe will take about 15-20 minutes for preparation and around 10-12 minutes for baking, plus a short cooling time of about 5 minutes on the baking sheet. Overall, you can expect to spend about 40 minutes from start to finish before you can enjoy these tasty cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First and foremost, preheat your oven to 350°F (180°C). While it’s warming up, you can get everything else ready! Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is well combined. You should have a smooth and creamy mixture.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to ensure that the rising agent is evenly distributed throughout the flour.
5. Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix, or you might end up with tough cookies!
6. Fold in the Goodies:
Gently fold in the chocolate chips, fresh raspberries, and sliced almonds. Be careful not to crush the raspberries too much while mixing—this will keep your cookies colorful!
7. Scoop the Dough:
Using a spoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow room for spreading. For a fun touch, lightly press a few extra chocolate chips and almond slices on top of each scoop.
8. Bake the Cookies:
Pop the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft. They will continue to firm up as they cool!
9. Cool the Cookies:
Once baked, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. This is the hardest part—resisting the warm, tempting cookies!
10. Enjoy!
Serve your raspberry, almond, and chocolate chip cookies with a glass of milk or your favorite beverage. Enjoy the combination of flavors and textures in every bite. Happy baking!
These cookies showcase chunks of vibrant raspberries with crunchy almond slices and rich chocolate chips throughout a tender buttery cookie base. The result is a colorful, delicious, and satisfying treat!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries in this recipe! Just add them directly to the dough without thawing to prevent them from becoming mushy. This can help keep the cookie texture intact!
What Can I Substitute for Almonds?
If you’re allergic to nuts or prefer not to use them, you can replace the sliced almonds with sunflower seeds, pumpkin seeds, or even crunchy granola. These alternatives will still add a nice texture to your cookies!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them in a single layer, then transferring to a freezer bag for up to 2 months. Just let them thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! If you want to make the dough in advance, you can refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, scoop and bake as usual—no need to wait for it to come to room temperature!
