This recipe was a happy accident. My husband had asked me to make my double chocolate strawberry cookies that I had made before, and they ended turning into double chocolate raspberry cookies instead.

I actually went to the store to purchase strawberries, but they didn’t look so good, so I decided to try something else. I already had fresh raspberries that I just bought, and I thought.. ‘chocolate raspberry.. cookies..’

So I decided I must absolutely try this new idea. Plus I couldn’t deprive my husband of cookies, now could I?

They turned out pretty well; I think anyone who already likes the taste of chocolate raspberry flavored things will be happy with this. And these cookies have a soft, fluffy, almost cake-like texture.

For these double chocolate raspberry cookies, the dough is no-chill (which totally works for me), although it’s too soft to roll into balls- so you can just drop dough in about 2 tablespoonfuls on a greased foil-lined cookie sheet about an inch apart. This made us 11 cookies.

Our one-year-old decided she likes these, as you can see in the candid photo below:

She put her finger in the icing and then in her mouth as I was trying to take pictures. I guess that’s blogging with a toddler for ya.. 🙂

My husband, who doesn’t usually eat a lot of cookies, ate 7 of these, so that in itself tells you these are quite good! Naturally I had to eat the last 2, so he wouldn’t.

But anyways, this recipe is great, and super easy. It should take you less than 30 minutes from the time you preheat the oven till after you take them out, but you will need to give them time to cool before drizzling on that icing 🙂

DISCLOSURE/DISCLAIMER: This post may contain affiliate links to products/services we use and/or trust. Read our full disclosure/disclaimer policies here. I am not a professional cook/baker; see our full recipe disclaimer policy here. Happy eating!

So, without further ado, here is the recipe:

 Double Chocolate Raspberry Cookies with White Chocolate Icing

Prep time: 10 mins | Baking time: 12-14 mins | Cooking time: 2 mins | Cooling time: 10 mins

Total time: About 35 mins                                     Yields: about 10-12 cookies

INGREDIENTS:

For the Cookies:

• 4 Tbsp of salted butter, (half a stick) softened
• 1/3 cup white or cane sugar
• 1/3 cup light brown sugar
• 1/3 cup raspberries (for blending/mashing) PLUS 1/4 cup (for chopping)
• dash of salt
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 egg (I used a large egg)
• 1/4 cup cocoa powder
• 1 cup all-purpose flour
• 1/4 cup semi-sweet chocolate chips

For the White Chocolate Icing:                                                                                                                                

• 1 Tbsp salted butter
• 1/4 cup white chocolate chips
• 1 tsp vanilla almond milk (or choice of milk)

DIRECTIONS:

1.) Preheat oven to 350 degrees. Place aluminum foil on a cookie sheet and lightly grease it.

2.) Cream the 4 tablespoons of butter with both sugars in a medium sized mixing bowl.

3.) Either mash (with a fork or masher) or blend (with a blender that works on small amounts) the 1/3 cup of raspberries. Mix these in with the creamed sugars.

4.) Add salt, baking powder, vanilla, and egg to the mixing bowl. Stir until thoroughly combined.

5.) Mix in the cocoa powder, and then the flour, just until mixed in all the way.

6.) Chop up the remaining 1/4 cup raspberries and add these and the 1/4 cup of semi-sweet chocolate chips to the dough and gently mix in, but don’t overdo it.

7.) Drop dough onto cookie sheet- about 2 tablespoonfuls for each cookie, with cookies at least 1 inch apart. Place in oven on middle rack for about 12-14 minutes, then remove from oven. (I removed mine after 13 minutes.) Cookies will have expanded and tops should be mostly set, but will also finish setting during cooling time.

8.) While cookies are cooling, leave them (alone:) on the cookie/baking sheet and make the white chocolate icing. Melt the tablespoon of butter in a small saucepan on medium-low heat (make sure it’s not too hot- you don’t want the butter to brown.) Once melted, add the white chocolate chips and stir frequently until they’re melted and mixed together. Add the tsp of milk, turn off heat, and stir.

9.) After cookies are cooled and before the icing hardens, drizzle it on the cookies. We hope you enjoy these!

(Please see the notes below for more details/tips.)

NOTES:

1.) When dropping the cookie dough on the baking sheet, I dropped one tablespoon full of dough on the sheet, then another tablespoon right on top of it.

2.) You could also make smaller cookies, but you will likely need to adjust the baking time to be a bit shorter.

3.) Make sure the butter you use for the cookie dough is only softened and not melted. (I usually take mine out of the fridge about an hr before I bake so it’s at room temperature.)

4.) The icing will start to solidify after you remove it from heat, so I advise drizzling it on the cookies as soon as they are cooled. I added the milk to thin it out a bit- you could add a little more milk if necessary, and/or alternatively spread the icing on the cookies if it’s too thick to drizzle.

5.) The icing makes just enough for a modest amount on each cookie (as depicted in the photos); if you want more you can always double the icing portion of the recipe.

Did you make these? We would love to hear your feedback in the comments at the bottom of the page!

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