Sink your teeth into these Salted Raspberry Chocolate Chip Cookies—where gooey chocolate and tangy raspberries come together with a hint of sea salt for a truly irresistible treat!
Salted Raspberry Chocolate Chip Cookies: Salty, Sweet, Tangy Perfection!
This was one of the first cookie recipes to hit the blog when Madly Delicious was just getting started—and it’s one that deserved a plant-based glow-up. Now fully dairy-free, Salted Raspberry Chocolate Chip Cookies have even more chocolate, extra bursts of tart raspberry, and the kind of soft-but-structured center I always go for. It’s somehow even better than the original, with crisp edges, melty pockets, and just the right hit of sea salt on top. I’ve always loved this combo—raspberries, dark chocolate, and flaky salt is a forever favorite—and now that it’s fully plant-based, I somehow nailed the texture even more. Soft, chewy, rich, jammy… basically cookie perfection.
Why You’ll Love This Recipe
Classic Pairing: The tart raspberries perfectly balance the rich chocolate for a one-of-a-kind cookie experience.
Perfect Texture: Light, crispy edges with soft, gooey centers.
Make-Ahead Friendly: These cookies freeze wonderfully, making them perfect for planning ahead.
Elevated Twist: Flaked sea salt adds just the right contrast to the sweetness.
Plant-based: Of course!
Ingredient Highlight: Flaked Sea Salt
Flaked sea salt isn’t just for savory dishes—it’s the not-so-secret ingredient that takes these cookies to the next level. It adds that delicate crunch on top and pulls out the richness of the chocolate and the tartness of the raspberries. Sweet, salty, jammy, chocolatey… it’s the balance that makes every bite so madly delicious!
Madly Delicious Must-Know Tips and Questions
- Adjusting Tartness
For a milder flavor, swap frozen raspberries with dried ones. They’re less tangy but still add a fruity touch.
- Mix It Up with Berries
Try swapping raspberries with blackberries, blueberries, or a mix of berries for a fun twist!
- Jumbo Cookie Option
Feeling extra indulgent – scoop larger portions of dough, bake a bit longer, and enjoy jumbo-sized cookies!
Can I Use Fresh Raspberries?
You can, but they’ll break down more and make the dough wetter. A quick freeze can help, or just embrace the rustic look.
What If I Don’t Have Flaked Sea Salt?
You’ll miss a little texture and contrast, but the cookies will still taste amazing. A pinch of fine sea salt on top works in a pinch.
How Do These Freeze?
Cool completely, then freeze in an airtight container for up to 3 months. Thaw or warm in the oven to revive their freshly baked taste.
Let’s Dish: Did You Know?
Chocolate chips didn’t exist until the 1930s, when Ruth Wakefield famously chopped up a semisweet chocolate bar and mixed it into cookie dough at the Toll House Inn. That accidental invention became the original chocolate chip cookie—and sparked a baking revolution. Nestlé eventually made chocolate chips a thing, and now they’re a go-to for everything from classic cookies to salty-sweet combos like this one.
Sweet, Salty, and Absolutely Irresistible! Try my Salted Raspberry Chocolate Chip Cookies!
Sweet and salty, they’re a guaranteed crowd-pleaser—or just a treat for yourself! Tag me on Instagram @madly__delicious with #MadlyDelicious—I can’t wait to see your cookie creations! 🍪✨
More Cookie Recipes
Brown Butter Pistachio Chocolate Chunk Cookies
Salted Raspberry Chocolate Chip Cookies
Equipment
- Medium cookie scoop
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- ¾ cup salted plant-based butter, melted
- 1 cup granulated sugar
- ⅓ cup packed dark or light brown sugar
- 1 tsp vanilla extract
- ¼ cup unsweetened plant-based milk (plus 1 tbsp more if needed)
- 1 ¼ cup dark chocolate chips (ensure dairy-free for vegan version, plus extra for topping)
- 1 cup frozen raspberries* (plus a few extra for topping)
- Flaked sea salt, to top cookies
Instructions
- Preheat the oven and prep your baking sheet: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together 2¼ cups flour, 1 tsp baking soda, and ¾ tsp salt. Set aside.
- Combine the wet ingredients: In a large bowl, stir together the ¾ cup melted butter, 1 cup granulated sugar, and ⅓ cup packed brown sugar until smooth. Add 1 tsp vanilla extract and ¼ cup plant-based milk, mixing until fully combined. If the dough looks too dry later, you can add the remaining 1 tbsp milk as needed.
- Mix the dough: Add the dry ingredients to the wet ingredients and stir until just combined. If the dough looks too dry later, you can add the remaining 1 tbsp milk if needed. Fold in 1¼ cups dark chocolate chips and 1 cup frozen raspberries (no need to thaw). The dough may appear a bit crumbly at first but should easily press together when scooped.
- Scoop and shape: Using a medium cookie scoop, portion the dough onto the prepared baking sheet. Gently press each cookie down and top with a few broken bits of frozen raspberry and a couple chocolate chips or chopped chocolate pieces. Press lightly to help them stick.
- Finish with flaked salt: Sprinkle with flaked sea salt before baking so it sticks to the dough. Some flakes may melt slightly in the oven, but this method ensures better adhesion. (See Notes for tips on salting after baking instead.)
- Bake: Bake for 11–13 minutes, or until the edges are lightly golden and the centers are just set. They’ll firm up as they cool.
- Let cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Loved these cookies!!