If your regular cookies are putting you to sleep, these raspberry chocolate chip cookies with an espresso swirl will wake you up — literally. Imagine tart raspberry bits dancing with rich chocolate while espresso swirls around like it owns the place. These cookies strike a delicious balance between sweet, bitter, and fruity, making them irresistible to anyone who claims they “don’t do dessert.” Spoiler alert: they will. Perfect for caffeinated snack breaks, impressing in-laws, or simply leveling up your cookie game. Go ahead, stir up a batch — chaos and deliciousness are guaranteed.

Raspberry Chocolate Chip Cookies with Espresso Swirl

Raspberry Chocolate Chip Cookies with Espresso Swirl

moka coffee pot
Delightfully fruity and chocolate-packed cookies with a bold espresso swirl. Sweet, tart, and caffeinated — dessert has never been this rebellious.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 150 kcal

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ½ cup freeze-dried raspberries crushed
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup dark chocolate chips
  • 1 tbsp instant espresso dissolved in 1 tbsp hot water

Instructions
 

  • Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, crushed raspberries, baking powder, and salt.
  • Cream Butter & Sugar: Beat softened butter and granulated sugar in a large bowl with an electric mixer until fluffy, about 2 minutes.
  • Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
  • Combine Mixtures: Gradually mix the dry ingredients into the wet mixture. Gently fold in chocolate chips using a spatula.
  • Create Espresso Swirl: Drizzle the espresso mixture over the dough. Swirl it with a spatula, but don’t overmix — messy is good.
  • Shape Cookies: Drop tablespoon-sized scoops of dough onto the baking sheet, leaving about 2 inches of space between each.
  • Bake: Bake for 9-10 minutes or until the edges are just set.
  • Cool: Allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Nutritional Values (Per Serving)

  • Calories: 150 kcal
  • Total Fat: 6g
  • Saturated Fat: 3g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Calcium: 2%
  • Iron: 5%
  • Potassium: 3%
  • Vitamin C: 3%
  • Magnesium: 3%

Additional Notes/Tips

  • Use fresh raspberries for a juicier twist, but watch out for extra moisture.
  • Chill the dough for thicker cookies.
  • Add a pinch of cinnamon for an extra kick.
  • Serve with hot espresso for the ultimate flavor bomb.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating