I have COOKIES for you!
These are super fudgy, intensely chocolate cookies studded with bright, sweet raspberries.
And more chocolate.
And a whole lot of summer feelings—baked right into each cookie.
These cookies were inspired by a favorite from a local berry farm, Sandhill Berries. Their version hides white chocolate and black raspberries inside, and the fruit becomes almost like a raspberry fudge ganache in the center. I tested and tweaked until the flavor felt close — maybe not exact, but very close.
I stuffed each cookie with extra chocolate chips and fresh raspberries, sealing the filling inside the dough the way I do with my double dark chocolate peanut butter cup cookies. The result is melty, fruity, and full of summer flavor. The raspberry seeds soften and blend into the cookie dough, leaving little pink jewels when you bite in.
To finish, I drizzled extra melted dark chocolate over the cookies and sprinkled crushed freeze-dried raspberries and strawberries on top. The flakes add color, a hint of extra berry flavor and a subtle crunch that complements the fudgy cookie.
They look irresistible and taste even better.
I love that these are dense and fudgy with just a whisper of raspberry in the dough and a full, gooey burst of fruit and chocolate in the center. Make them while fresh raspberries are in season—you won’t regret it.
They’re perfect for summer gatherings, cookie swaps, or whenever you need a show-stopping dessert. The combination of dark chocolate, chocolate chunks, fresh raspberries, and the crunchy freeze-dried topping makes every bite layered and memorable.
Below is the recipe so you can recreate these at home.
Double Chocolate Chunk Raspberry Stuffed Cookies
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Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cut into pieces
- 3/4 cup loosely packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 ounces dark chocolate, chopped
- 1/2 cup chocolate chips
- 1 cup fresh raspberries
- topping
- 4 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- 1/2 cup freeze dried raspberries or strawberries, crushed
Instructions
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Whisk together the flour, cocoa, baking powder, baking soda and salt in a bowl.
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In the bowl of a stand mixer, beat the cold butter until it forms a lump. Add brown sugar and granulated sugar and beat to combine. Add the eggs one at a time, beating between each addition, then beat in the vanilla. The batter may look curdled or lumpy—this is fine. With the mixer on low, slowly add the flour mixture and mix until just combined. Fold in the chopped dark chocolate.
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Divide the dough into 10–12 equal balls. Pull each ball apart, press a small handful of chocolate chips and a few raspberries into one piece, then cover with the other half of the dough and shape into a ball so the filling is completely enclosed. Place the dough balls on a baking sheet and refrigerate for 1 hour.
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Preheat the oven to 375°F (190°C). Bake 4 dough balls at a time, spacing them about 2 inches apart. Bake 18–20 minutes, until the cookies are just set. Let cool slightly before adding the topping.
topping
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Melt the chopped dark chocolate in the microwave at 50% power or over a double boiler. Stir in the coconut oil until smooth. Drizzle the chocolate over the cookies and sprinkle with crushed freeze-dried berries. Let sit 30 minutes to firm up before serving.
Notes
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I asked on Instagram whether I should post that inside shot — it’s a little wild, but you needed to see it!