Name: Chocolate Raspberry Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup raspberry jam; 1/2 cup fresh raspberries; Powdered sugar for coating

Jump to Recipe·Print Recipe

I bake this on slow afternoons. I like a small tray with tea. The sweet jam and dark cocoa fit well together. I make them when I want a simple treat that tastes fresh.

Table Of Contents show

These cookies fit in small boxes. I share them with neighbors and keep some for snacks. Chocolate Raspberry Crinkle Cookies make a nice plate for visits and for quiet nights. The dough is quick, and the bake time is short.

This recipe mixes cocoa and raspberry in a soft cookie. It tastes like rich chocolate with bright fruit. People often bake it for snacks, small gifts, or holiday trays. The texture is soft in the middle and a bit set at the edge. It works well warm or at room temp. For a different cookie idea, see this Boston cream pie cookies which use a similar idea of a filled sweet.

Why make this recipe

This version is fast and simple. The dough comes together in one mix. You do not need tools beyond bowls and a scoop. The flavor is deep chocolate and fresh raspberry. It fills snack time, quick gifts, or a small dessert after dinner. You can change jam or use frozen berries if needed. The bake time is short, so you can make a batch and eat them the same hour.

How to make this recipe

You mix dry and wet parts, then join them to a dough. The jam and berries fold in last. Drop dough on a sheet, coat with powdered sugar, and bake. The sugar helps give the crinkle top. Watch the edges; you want them set but soft inside. Let the cookies rest a few minutes on the tray so they firm up before you move them. Cooling fully on a rack stops them from getting soggy.

Ingredients

1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup raspberry jam, 1/2 cup fresh raspberries, Powdered sugar for coating. Flour gives the cookie its shape. Cocoa gives the chocolate taste and color. Granulated and brown sugar add sweet and chew. Eggs and oil bind and keep the inside soft. Jam and fresh raspberries give the bright fruit note and some moisture. Powdered sugar makes the classic crinkle look and a thin sweet crust. For another swap idea, look at this chewy maple cinnamon cookies page for mix ideas.

Directions

Preheat the oven to 350°F (175°C). This makes sure the oven is ready.
In a bowl, whisk together flour, cocoa powder, and salt. This keeps the dry parts even.
In a separate bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined. Mix until smooth but do not overbeat.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Do not overwork it.
Fold in the raspberry jam and fresh raspberries. Fold gently to keep bits of fruit.
Using a cookie scoop, drop spoonfuls of dough onto a parchment-lined baking sheet. Space them apart so they can spread.
Coat each cookie in powdered sugar before baking. The sugar helps the crinkle look and adds a light crust.
Bake for 10-12 minutes or until edges are set. Watch the first batch to learn your oven.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up and move without falling apart.

How to serve this recipe

Serve warm or at room temperature. They go well with a cup of tea or coffee. Place on a small plate for a quick snack. For guests, stack a few on a small napkin or box. You can also add a dusting of extra powdered sugar right before serving. This makes a neat, simple dessert at small gatherings or for a handout when you visit someone.

How to store this recipe

Store cookies in an airtight container at room temp for 2–3 days. If you have jam or fresh fruit in them, the cookies stay best within that time. For longer storage, freeze on a tray first, then move to a sealed bag for up to 2 months. Thaw at room temp. To refresh, warm briefly in the oven for a few minutes. Keep layers separated with parchment paper to avoid sticking.

Tips to make this recipe

Use a medium scoop so cookies bake evenly. If berries are very wet, pat them dry to limit extra moisture. If dough feels too loose, chill it 15 minutes. Do not skip the powdered sugar step. It gives the top its crinkle and a mild sweet layer. If a cookie breaks, press it gently while warm to shape it back. For another cookie idea with a different flavor, try this chocolate peanut butter cookies which use a similar simple process.

Variation

Swap raspberry jam for strawberry or apricot jam for a different fruit note. Use frozen raspberries if fresh are not in season; thaw and drain a bit first. For a richer bite, add a few chocolate chips into the dough. You can also use butter instead of oil for a firmer texture. Keep changes small; too much extra wet ingredient will make the dough spread too much.

FAQs

Q: Can I use frozen raspberries?

A: Yes. Thaw and drain excess juice first.

Q: Can I make the dough ahead?

A: Yes. Chill the dough up to 24 hours in airtight wrap.

Q: Do I need to chill the dough?

A: Not required, but a short chill can help with handling.

Q: How do I avoid flat cookies?

A: Use the right scoop size and do not add extra liquid.

Conclusion

These cookies are simple to make and fit many small needs. They bake fast and are easy to share. For more ideas and a similar recipe guide, see Chocolate Raspberry Crinkles – Sally’s Baking Addiction. For another take with step photos and tips, check Raspberry Chocolate Crinkle Cookies – Trial and Eater.