Dessert

Raspberry Fudgy Chocolate Cookies Recipe

ByLily Cross November 18, 2025November 18, 2025

Introduction

These Raspberry Fudgy Chocolate Cookies combine rich, chocolatey dough with a luscious raspberry filling for a perfect balance of sweet and tart. Coated in smooth melted chocolate, they make an irresistible treat for any occasion.

The image shows two chocolate cookies stacked on a white plate with a white marbled texture background. The bottom cookie is whole, dark brown with a slightly cracked and glossy surface. The top cookie is broken in half, revealing a bright red raspberry filling inside. Around the cookies on the plate are fresh raspberries, bright red with a textured surface. The cookies have a soft, rich texture with chunks of melted chocolate on top. Photo taken with an iphone --ar 4:5 --v 7

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 raspberries, raspberry jam, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for about 5 minutes until thick and jammy, then let it cool completely.
Step 2: Preheat your oven to 350°F (175°C). Cream the softened butter with brown and granulated sugars until fluffy. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients and combine. Fold in chocolate chips if using. Chill the dough for 30 minutes to help with shaping.
Step 4: Scoop about 1½ tablespoons of dough and flatten it. Place ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened piece of dough, seal the edges tightly, and roll into a ball. Repeat for all the dough and filling. Place cookies 2 inches apart on a lined baking sheet.
Step 5: Bake for 10–12 minutes until the edges are set but the centers remain soft. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Melt the chocolate and coconut oil (if using) in the microwave in short intervals, stirring until smooth. Dip the tops of cooled cookies into the melted chocolate, then let them set at room temperature or refrigerate to speed up the process.

Tips & Variations

Chill the dough before baking to prevent spreading and enhance the flavor.
Seal the cookies well around the raspberry filling to avoid leaks during baking.
Don’t overbake; cookies should be fudgy and soft in the center.
Add coconut oil to the melted chocolate for a glossy, professional look.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to soften the centers. For longer storage, freeze cookies without chocolate coating for up to 2 months, then dip in chocolate after thawing.

How to Serve

The image shows two chocolate cookies stacked on a white plate, with the top cookie broken in half to reveal a red raspberry filling inside. The cookies have a cracked, slightly glossy dark brown surface with a rough texture. Around the cookies on the plate, there are whole bright pink raspberries with a bumpy texture. The background is a white marbled surface that adds a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, you can use thawed frozen raspberries. Make sure they are fully thawed and drained of excess liquid before cooking to avoid a runny filling.

Is it necessary to chill the dough before baking?

Chilling the dough helps prevent spreading during baking and improves the cookies’ texture and flavor. While it’s possible to bake immediately, chilling is recommended for best results.