Introduction

These Raspberry Fudgy Chocolate Cookies combine rich, intense chocolate with a sweet and tangy raspberry filling for a truly decadent treat. Perfectly soft and coated with glossy chocolate, they are sure to satisfy any chocolate lover’s cravings.

Raspberry-Filled Fudgy Chocolate Cookies Recipe - Recipe Image

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 the mixture thickens and becomes jammy. Remove from heat and let it cool completely.
Step 2: Preheat the oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 3: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips if using, then chill the dough in the refrigerator for 30 minutes.
Step 4: Scoop about 1½ tablespoons of dough and flatten it in your hand. Place ½ teaspoon of the cooled raspberry filling in the center, then cover with another flattened dough piece. Seal the edges carefully and roll into a ball. Repeat with the remaining dough and filling. Place the cookies 2 inches apart on a lined baking sheet.
Step 5: Bake the cookies for 10 to 12 minutes until the edges are set but the centers remain soft. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Melt the chocolate and, if desired, coconut oil in the microwave in short intervals, stirring between each until smooth. Dip the tops of the cooled cookies into the melted chocolate. Let the chocolate set at room temperature or refrigerate briefly to speed up the process.

Tips & Variations

Use seedless raspberry jam for a smoother filling that’s easier to scoop and seal inside the dough.
Chilling the dough helps the cookies keep their shape better during baking.
For a richer fudge flavor, add an extra 2 tablespoons of unsweetened cocoa powder to the dough.
Try dipping cookies in white chocolate or sprinkle with crushed nuts before the coating sets for added texture.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If refrigerated or frozen, allow cookies to come to room temperature before serving. Reheat gently for a warm, melty experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well once thawed. Just be sure to drain any excess liquid before cooking the filling.

Do I have to dip the cookies in chocolate?

No, the cookies are delicious on their own. The chocolate coating adds extra richness and a shiny finish, but you can skip this step if preferred.

Raspberry-Filled Fudgy Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

These Raspberry Fudgy Chocolate Cookies combine rich, chocolatey cookie dough with a luscious raspberry filling, all coated in a smooth layer of melted chocolate. Perfectly fudgy with a burst of tangy raspberry, these cookies are an indulgent treat for any occasion.

Author: Lila
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Yield: 24 cookies 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

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

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)

Chocolate Coating

8 oz semi-sweet or dark chocolate, melted
1 tbsp coconut oil (optional for shine)

Instructions

Prepare Raspberry Filling: In a saucepan, combine fresh raspberries, raspberry jam, granulated sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely before using.
Make the Chocolate Cookie Dough: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips if using. Chill the dough in the refrigerator for 30 minutes to firm up.
Fill and Shape Cookies: Scoop about 1½ tablespoons of dough and flatten it slightly in your hand. Place approximately ½ teaspoon of the cooled raspberry filling in the center. Cover with another flattened piece of dough, seal the edges carefully, and roll into a smooth ball. Repeat this process until all dough and filling are used. Place the cookies about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft and fudgy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Dip in Chocolate: Melt the semi-sweet or dark chocolate along with the optional coconut oil in the microwave in short intervals, stirring until smooth. Dip the tops of the cooled cookies into the melted chocolate and set them on parchment paper to allow the chocolate to harden. Let the coating set at room temperature or refrigerate to speed up the process.

Notes

Use seedless raspberry jam for a smoother filling texture.
Chilling the dough helps prevent spreading during baking and makes shaping easier.
If you prefer, simply drizzle melted chocolate over the cookies instead of dipping.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Allow the raspberry filling to cool completely before assembling to avoid dough melting or leaking.

Keywords: raspberry chocolate cookies, fudgy cookies, chocolate dipped cookies, raspberry filling, chocolate cookies