Description
Soft, chewy cookies bursting with the sweet and tangy flavors of black raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups black raspberries (fresh or frozen)
- Optional: 1 cup chopped nuts (like walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar in a large mixing bowl using an electric mixer on medium speed for about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually mix this dry mixture into the wet mixture on low speed until just combined.
- Fold in the black raspberries and chopped nuts (if using).
- Drop heaping tablespoons of dough onto ungreased baking sheets.
- Bake in the preheated oven for about 10-12 minutes.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
Notes
For a dairy-free version, substitute butter with coconut oil. Chilling the dough for 30 minutes can help maintain shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg