If you’re craving a cookie that’s soft, fudgy, and bursting with the irresistible pairing of chocolate and raspberry, then Chocolate Raspberry Crinkles are about to become your new obsession. These cookies have a rich, brownie-like interior and a beautiful snowy powdered sugar shell, with an unexpected hint of tart raspberry that takes them over the top. Whether you’re whipping up a batch for the holidays or just satisfying your sweet tooth, Chocolate Raspberry Crinkles never fail to dazzle and delight.
Ingredients You’ll Need
The magic of these Chocolate Raspberry Crinkles is how easily the simple ingredients transform into something decadent and unique. Each component brings its own personality—richness from cocoa, a little fruity sharpness from raspberry extract, and that classic powdered sugar finish everyone loves.
- Granulated Sugar: The backbone of sweetness and responsible for that tender crumb we all adore in cookies.
- Vegetable Oil: This keeps the cookies extra moist and gives a melt-in-your-mouth texture unique from butter-based recipes.
- Eggs: They bind everything together and help the cookies puff up with that perfect crackle.
- Vanilla Extract: Always a support act, vanilla enriches the chocolate and rounds out the flavors with gentle warmth.
- Raspberry Extract: The secret ingredient! Just a splash infuses every bite with the delicate tartness of raspberry.
- Unsweetened Cocoa Powder: The star of the show—deep, rich, chocolatey flavor that makes every crinkle irresistible.
- All-Purpose Flour: Keeps the cookies sturdy but still soft; don’t overmix to ensure ultimate tenderness.
- Baking Powder: A little lift makes your cookies puff and crack just like they should.
- Salt: Just enough to sharpen all the flavors and keep things balanced.
- Mini Chocolate Chips (optional): For those who like little pools of melty chocolate in every bite—totally recommend!
- Powdered Sugar: The signature snowy coat, creating a stunning contrast and sweet exterior on Chocolate Raspberry Crinkles.
How to Make Chocolate Raspberry Crinkles
Step 1: Mix Together the Wet Ingredients
Start by whisking together the granulated sugar and vegetable oil in a large mixing bowl until the mixture looks smooth and glossy. Next, add both eggs, the vanilla extract, and that magical raspberry extract. Whisk again until everything is beautifully combined—this is where your cookies start to build their flavor base.
Step 2: Incorporate the Cocoa Powder
Gently stir in the unsweetened cocoa powder until there are no streaks left. This step is where your mixture transforms into a chocolatey dream, and you’ll start to taste that classic richness that makes Chocolate Raspberry Crinkles unforgettable.
Step 3: Combine the Dry Ingredients
In another bowl, quickly whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into your wet mixture, stirring until just combined—overmixing risks making your cookies tough. If you love a little extra chocolate, now’s the time to fold in those mini chips.
Step 4: Chill the Dough
Cover your bowl and pop it in the fridge for at least two hours, or overnight if you have time. Chilling allows the flavors to deepen and ensures your Chocolate Raspberry Crinkles have that signature crackle as they bake.
Step 5: Shape and Coat
Preheat your oven to 350°F (177°C) and line two baking sheets. Scoop out tablespoon-sized portions of dough, roll them into balls, and give them a generous roll in powdered sugar. The more powdered sugar, the bolder your crinkle stripes!
Step 6: Bake to Perfection
Space the coated dough balls two inches apart on your baking sheet, and bake for 10 to 12 minutes. You’re looking for cookies that are beautifully cracked on top and just set in the centers. Let them cool for five minutes on the tray before carefully transferring to a wire rack—they’re delicate at first but set up beautifully.
How to Serve Chocolate Raspberry Crinkles
Garnishes
The classic look of Chocolate Raspberry Crinkles is part of their magic, but a little extra flair goes a long way. Dust them with a fresh sprinkle of powdered sugar right before serving, or top with a few freeze-dried raspberry crumbs for a pop of color and tang.
Side Dishes
Pair these cookies with a cold glass of milk or a hot mug of coffee for an instant pick-me-up. They’re also stunning on a platter with fresh berries or a bowl of vanilla ice cream, which gently softens the richness and lets that raspberry shine through.
Creative Ways to Present
For the holidays, stack Chocolate Raspberry Crinkles in a jar and tie with a ribbon—homemade gifts made with love! If you’re entertaining, create a cookie charcuterie board with other colorful bites, or sandwich a layer of raspberry jam between two cookies for an extra special treat.
Make Ahead and Storage
Storing Leftovers
Chocolate Raspberry Crinkles stay tender for days. Store any leftovers in an airtight container at room temperature, and they’ll stay fresh and chewy for up to five days. Layer with parchment to keep them looking perfect.
Freezing
Want to enjoy these straight from the freezer? Simply freeze unbaked dough balls rolled in powdered sugar on a tray, then transfer to a zip-top bag. Bake from frozen, adding an extra couple minutes to the baking time, or freeze baked cookies for up to three months.
Reheating
To refresh that just-baked taste, pop a cookie in the microwave for about 8–10 seconds. You’ll get a soft, melty treat that tastes freshly made, with the raspberry aroma even more pronounced.
FAQs
Can I use fresh raspberries instead of extract?
While a handful of chopped fresh raspberries might add some flavor, the extract gives a more intense, consistent raspberry taste in every bite. If you’re adventurous, try folding in a few freeze-dried raspberries for real berry texture and color.
What can I substitute for vegetable oil?
If you prefer, you can use another neutral oil like canola. For a richer cookie, melted coconut oil works too, though it will lend a hint of coconut flavor. Butter is not recommended if you want that signature crinkle and fudgy texture.
Why do my cookies not crackle as much?
The key is chilling your dough thoroughly, generously coating the dough balls in powdered sugar, and making sure your baking powder is fresh. The cold dough hitting the hot oven is what helps create those perfect Chocolate Raspberry Crinkles stripes.
Can I make these cookies gluten free?
Absolutely! Swap the all-purpose flour with a cup-for-cup gluten-free blend. Make sure to check that all your ingredients, especially chocolate chips, are certified gluten free.
Do I need to use the chocolate chips?
The mini chocolate chips are totally optional but oh-so-good. They make every bite even more chocolatey and feel like little hidden gems inside each cookie. Omit them for a smoother crinkle or leave them in for maximum decadence.
Final Thoughts
Whether you’re a chocolate devotee or a raspberry lover, these Chocolate Raspberry Crinkles are impossible to resist. Their fudgy, fruit-kissed flavor and snowy crackled tops make them both gorgeous and crave-worthy. If you’re looking for a show-stopper cookie that has a little something extra, this is the treat to bake. I hope you’ll share a batch soon—your kitchen will smell incredible and everyone lucky enough to try one will be smiling.
Print
Chocolate Raspberry Crinkles Recipe
- Total Time: 27 minutes (plus chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Raspberry Crinkles are a delightful combination of rich chocolate and bright raspberry flavors, perfect for holiday baking or any time you’re craving a sweet treat.
Ingredients
For the cookies:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract
- 1/2 cup unsweetened cocoa powder
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
For rolling:
- 1/2 cup powdered sugar
Instructions
- In a large bowl, whisk together the granulated sugar and oil until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Cover the dough and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Bake for 10–12 minutes, or until the cookies are cracked on top and just set.
- Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Add eggs, vanilla extract, and raspberry extract, and whisk until well combined. Stir in the cocoa powder until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in mini chocolate chips if using.
Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar and place on the prepared baking sheet, spacing them 2 inches apart.
Notes
- For a stronger raspberry flavor, add an extra 1/4 teaspoon of raspberry extract or stir in a few freeze-dried raspberries.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
