Raspberry and Chocolate Chip Cookie Bars Recipe
If you’re craving a treat that wraps up the tart brightness of raspberries with melty chocolate in a buttery, golden cookie bar, you’ll absolutely adore these Raspberry and Chocolate Chip Cookie Bars. Layered with fresh or frozen raspberries and studded with chocolate chips, every bite is a sweet, tangy, and indulgent experience. These bars were made for sharing — or for keeping all to yourself with a cup of coffee or a tall glass of milk. Easy to make and perfectly nostalgic, they’re destined to become the dessert you’ll want to bake on repeat.
Ingredients You’ll Need
The beauty of these Raspberry and Chocolate Chip Cookie Bars is that every ingredient truly counts — from the butter that creates a rich, chewy texture, to the raspberries that add a pop of color and flavor. Here’s what you’ll need and why each element matters.
- Unsalted butter (1/2 cup, softened): The key to a tender, melt-in-your-mouth cookie bar; be sure it’s softened for easy creaming.
- Granulated sugar (1/2 cup): Adds sweetness and helps the bars get that slightly crispy edge.
- Light brown sugar (1/2 cup, packed): Brings moisture and a subtle caramel flavor that pulls the chocolate and raspberries together.
- Large egg (1): Binds everything and keeps the bars soft and chewy.
- Vanilla extract (1 teaspoon): Enhances all the other flavors; don’t skip it!
- All-purpose flour (1 1/2 cups): Creates the structure, making the bars sturdy enough to slice but still soft.
- Baking soda (1/2 teaspoon): Gives just the right amount of lift for a perfect, cookie-like texture.
- Salt (1/4 teaspoon): Balances sweetness and intensifies the other flavors.
- Semi-sweet chocolate chips (3/4 cup): Melt into gooey pockets throughout the bars – use your favorite brand for the best flavor.
- Fresh or frozen raspberries (1/2 cup, patted dry): Bring a juicy tartness that pairs beautifully with the chocolate; no need to thaw if frozen.
- Optional: Extra chocolate chips or raspberry pieces for topping: Make the bars even more tempting and pretty.
How to Make Raspberry and Chocolate Chip Cookie Bars
Step 1: Prep Your Pan and Oven
Start off by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting some overhang for easy lifting later, or lightly grease it to prevent sticking. Getting this ready first ensures your bars won’t turn into a sticky mess and pop out beautifully when baked.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat them together until the mixture is light and fluffy – you’re looking for a creamy, pale blend. This step is crucial for giving your Raspberry and Chocolate Chip Cookie Bars their tender crumb and slight crisp at the edges.
Step 3: Add Egg and Vanilla
Crack the egg into your creamed mixture and pour in the vanilla extract. Beat until fully combined. These ingredients help to pull everything together and deepen the sweet, fragrant flavor that carries through every bar.
Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to your wet mixture, stirring by hand or with a mixer on low just until a soft dough forms. Avoid overmixing to keep the finished bars tender and moist.
Step 5: Fold in Chocolate Chips and Raspberries
Now for the fun part: Gently fold in the semi-sweet chocolate chips and the raspberries. If you’re using frozen berries, don’t thaw them — add straight from the freezer and make sure they’re patted dry. Stir carefully to avoid squishing the raspberries too much, so you get pockets of fruit in every bar.
Step 6: Spread and Top
Transfer the dough into your prepared baking pan, smoothing it into an even layer. If you’d like, sprinkle a few extra chocolate chips or raspberry pieces on top. This not only makes the bars look gorgeous but ensures everyone knows exactly what’s inside.
Step 7: Bake to Perfection
Bake for 25 to 30 minutes, until the edges are lovely and golden and a toothpick poked in the center comes out with just a few moist crumbs. Be patient and let the bars cool completely in the pan — this helps them set up for clean cutting.
How to Serve Raspberry and Chocolate Chip Cookie Bars
Garnishes
For extra flair, dust the cooled bars with a touch of powdered sugar or drizzle with melted chocolate. A dollop of freshly whipped cream or a single raspberry perched on top makes them look bakery-worthy in seconds.
Side Dishes
Pair your Raspberry and Chocolate Chip Cookie Bars with a scoop of vanilla ice cream or a pile of fresh berries for a more decadent dessert. They also shine next to a cup of coffee, hot chocolate, or a tall glass of cold milk — perfect for both kids and grown-ups.
Creative Ways to Present
For parties or picnics, cut the bars into bite-sized squares and serve them in mini cupcake liners. Stack them on a platter next to chocolate-dipped strawberries, or wrap individual bars in parchment and tie with string for adorable lunchbox treats.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry and Chocolate Chip Cookie Bars at their prime, store them in an airtight container at room temperature for up to 3 days. If your kitchen is warm or you want them to last longer, pop the container in the fridge for up to 5 days. This keeps them soft yet sturdy.
Freezing
If you want to make a batch ahead of time, these bars freeze wonderfully! Simply place cut bars in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Thaw at room temperature or warm gently before serving for a just-baked effect.
Reheating
If you love a warm, gooey treat, pop a bar in the microwave for about 10–15 seconds. The chocolate gets melty and the bar irresistibly soft — basically, dessert heaven! Or, heat in a low oven for a few minutes if serving a crowd.
FAQs
Can I use other berries instead of raspberries?
Absolutely! While the tang of raspberries is a unique match for chocolate, you can swap in blueberries, blackberries, or even chopped strawberries. Just remember to pat any berries dry to avoid extra moisture in the dough.
Do I need to thaw frozen raspberries before baking?
Nope! Toss frozen raspberries directly into the dough without thawing. This keeps them from coloring the entire batter and prevents excess moisture, so your Raspberry and Chocolate Chip Cookie Bars bake up just right.
Can I double the recipe for a larger batch?
Yes, you can easily double the ingredients and bake in a 9×13-inch pan. Keep an eye on the bake time; it may need a few extra minutes. Use the toothpick test in the center to check for doneness.
Are these bars suitable for anyone with nut allergies?
Yes, this recipe is naturally nut-free as written. However, always check your chocolate chips for possible cross-contamination if allergies are a concern, and avoid adding any nut-based garnishes.
Can I make Raspberry and Chocolate Chip Cookie Bars gluten-free?
You sure can! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your baking soda and other ingredients are gluten-free, too, for a perfectly safe treat.
Final Thoughts
If you’ve been searching for a crowd-pleasing, downright delicious dessert, these Raspberry and Chocolate Chip Cookie Bars are about to become your new favorite. They’re simple to whip up, wonderfully versatile, and every slice is a little celebration of fruit and chocolate. Give them a try — you’ll be so glad you did!
Print
Raspberry and Chocolate Chip Cookie Bars Recipe
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of sweet raspberries and rich chocolate with these delectable Raspberry and Chocolate Chip Cookie Bars. A soft, chewy treat that’s ideal for any occasion!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup fresh or frozen raspberries (patted dry)
- Optional: extra chocolate chips or raspberry pieces for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan with parchment paper or light greasing.
- Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture and stir until dough forms.
- Add chocolate and raspberries: Gently fold in chocolate chips and raspberries, being careful not to overmix.
- Spread dough: Evenly spread the dough in the pan. Add extra toppings if desired.
- Bake: Bake for 25–30 minutes until edges are golden and a toothpick comes out with a few moist crumbs.
- Cool and cut: Cool completely in the pan before cutting into bars.
Notes
- If using frozen raspberries, do not thaw before adding to the dough.
- Bars can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
