Chocolate Raspberry Crinkles – Soft, Fudgy & Fruity

These Chocolate Raspberry Crinkles are soft, fudgy, and packed with chocolate flavor with a tart surprise of fresh raspberry in every bite. Perfect for holidays, special occasions, or a decadent everyday treat, these cookies bring a gourmet touch to any cookie platter. The exterior is lightly cracked and dusted with powdered sugar, while the inside remains rich, moist, and slightly chewy.

Why You’ll Love This Recipe

• Soft, fudgy texture with a chewy center
• Sweet chocolate and tart raspberry in perfect harmony
• Powdered sugar exterior creates a classic crinkle look
• Simple ingredients and easy-to-follow steps
• Perfect for holidays, gifting, or everyday treats
• Keeps fresh for several days and freezes beautifully

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen raspberries
• 1/2 cup powdered sugar, for rolling

Step-by-Step Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until creamy.
4. Add eggs one at a time, then vanilla extract, mixing until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
6. Gently fold in raspberries, trying not to break them too much.
7. Chill the dough for 30 minutes to firm it slightly.
8. Scoop tablespoons of dough and roll them into balls. Roll each ball in powdered sugar.
9. Place the cookies 2 inches apart on the baking sheets.
10. Bake for 12–14 minutes, until the edges are set and the tops have cracked slightly.
11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Tips & Variations

• Frozen raspberries work if fresh aren’t available; thaw slightly before folding in.
• Chocolate chips can be added for extra richness.
• Cocoa dusting: Swap powdered sugar with cocoa powder for a darker chocolate finish.
• Flavor twist: Add a teaspoon of orange zest for a citrus-chocolate note.
• Mini crinkles: Make smaller dough balls for bite-sized cookies.

Storage & Freezer Instructions

• Store in an airtight container at room temperature for up to 4 days.
• Refrigerate for up to 7 days for longer freshness.
• Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1 extra minute.
• Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

Serving & Pairing Ideas

• Pair with hot chocolate, milk, or coffee
• Add a scoop of vanilla ice cream for a dessert twist
• Serve on a holiday cookie platter or gift in decorative tins
• Drizzle melted chocolate over the cooled cookies for extra decadence

Frequently Asked Questions

Can I use frozen raspberries?

Yes, just thaw them slightly to prevent excess moisture in the dough. Fold gently to keep the berries intact.

Why do my cookies crack too little?

Chill the dough well before baking, and don’t overcrowd the baking sheet. Rolling the dough in powdered sugar also enhances the classic crinkle appearance.

Can I use jam instead of fresh raspberries?

Yes, a small spoonful of raspberry jam can be added to the center of each cookie for a gooey surprise.

How do I keep the cookies soft?

Avoid overbaking and store them in an airtight container at room temperature. Soft cookies can also be refreshed in the microwave for a few seconds before serving.

Ready to Make It?

These Chocolate Raspberry Crinkles combine fudgy chocolate with tart raspberries in every soft, crackly cookie. Save this recipe for holidays, bake sales, or indulgent weekend treats that everyone will love.

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