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
Scale
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
