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I suppose it’s a good sign that I didn’t manage to get any styled photos of these cookies – it means we ate them too fast. Over the weekend I remembered that I had bought fresh raspberries on sale a few weeks ago and froze them for future use, so I got to digging around my cupboard and decided I wanted to make Raspberry Chocolate Chip Cookies.

I found this recipe online, and adapted it ever so slightly to fit the ingredients I had on hand + the amounts. I prefer a smaller batch of cookie dough, so I halved the recipe, baked 7 cookies and froze the rest of the dough to have fresh cookies on hand. I’ve included the ingredients I used in my version, but please see this recipe by Lemon Tree Dwelling for the full details on how to put it all together!


  • 1.5 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1 /2tsp. salt
  • 1/2 c. unsalted butter, room temperature
  • 1/4 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 large egg
  • 1/2 tsp. vanilla
  • 1/2 c. chocolate chips
  • 1/2 c. frozen raspberries
  • decorating sugar for on top


  • Natalie Reyes
  • February 09, 2020

These look so tasty! My only question is, how did you resist not eating all 7 in one go? (Or is that why only 6 arw pictured 😛 )

  • Helen C
  • May 25, 2020

These look incredible, and I love the idea of putting raspberries in. Berries are tasty, as well as being a pretty pop of colour. I like your tip of freezing half the dough – thanks!! You have a beautiful blog too. 🙂 xx

Helen | Helen’s Fashion, Beauty & Lifestyle Blog

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