Chocolate Raspberry Crinkle Cookies

Introduction

A riff on a beloved classic, these Chocolate Raspberry Crinkle Cookies pair deep cocoa with bursts of bright raspberry for a cookie that looks as pretty as it tastes. Soft and slightly fudgy inside with crinkled tops dusted in powdered sugar, they’re perfect for gift plates, afternoon tea, or a showstopping cookie tray. The recipe is quick, uses familiar pantry staples, and brings a fresh fruit note that makes every bite sing. If you love experimenting with cookie flavors, you might also enjoy our take on chewy maple cookies dipped in white chocolate for another crowd-pleasing twist.

Why This Recipe Is a Great Choice

This recipe is a winner when you want something pretty and effortless. It comes together in one mixing sequence after whisking the dry ingredients, and the raspberry jam plus fresh raspberries create pockets of juicy fruit that contrast the cocoa. The dough is forgiving so even novice bakers end up with bakery-style results. These cookies are ideal for holiday platters because the powdered sugar crackle makes them look festive without any extra fuss. For a different crunch or texture, try pairing with recipes like our chocolate chip toffee shortbread cookies on the same tray to offer two distinct textures and flavors.

Flavor and Texture

Imagine a rich chocolate base that is tender and almost brownie-like in the center, with edges that set just enough for easy handling. The raspberry jam melts into ribbons of sweet-tart brightness while whole raspberries add tiny bursts of fresh, slightly tart juice. The powdered sugar on top gives the classic crinkle appearance and a delicate sweetness on first bite. These cookies strike a pleasing balance between fudgy and cakey, making them both comforting and elegant. Serve slightly warm so the jam is soft but not runny.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup fresh raspberries
Powdered sugar for dusting

Step by Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another large bowl, combine granulated sugar, brown sugar, and melted butter. Mix in eggs and vanilla extract until well blended.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Fold in raspberry jam and fresh raspberries.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges are set.
Let cool slightly before dusting with powdered sugar. Enjoy your chocolate raspberry crinkle cookies!

Tips for Best Results

Use room temperature eggs so the batter blends smoothly and holds together without overmixing. Gently fold in the fresh raspberries to avoid smashing them into a puree that discolors the dough. If your jam is very firm, warm it slightly so it ribbons more easily through the batter. For perfectly even cookies, chill the scooped dough for 10 minutes before baking to help keep shapes uniform. Watch the first batch closely and remove when edges are set but centers still look slightly soft.

Storage and Make Ahead

Store baked cookies in an airtight container at room temperature for up to three days to retain their soft texture. If you need to make them ahead, bake and cool completely, then freeze in a single layer before transferring to a freezer-safe container for up to one month. Thaw at room temperature and reheat for a few seconds in the microwave for that just-baked warmth. You can also prepare the dough and refrigerate for up to 24 hours before baking for fresher flavor.

Final Thought

These cookies are an easy way to elevate a simple chocolate cookie into something memorable and visually charming. With minimal fuss and maximum flavor contrast, they make a perfect showpiece for gatherings or a cozy treat at home. Bake a batch and watch them disappear.