If you love a chunky cookie filled with chocolate and raspberries then you will love these chocolate raspberry cookie bars. The rich chocolate and juicy berries in a deep pan cookie are a combination made in heaven in this cookie traybake recipe.
I adore chunky, chewy cookies. I love mixing flavours and trying new combinations and recently I stumbled across the mix of raspberries and chocolate, and wow. I might have a new favourite cookie bar recipe. Making your thick cookies into a cookie traybake means the whole cookie is chewy and chunky!
Top Questions
Does raspberry and chocolate go together?
Do raspberries taste good with Nutella?
Can you freeze cookie bars?
What can you serve with cookie bars?
Why you’ll love this Chocolate Raspberry Cookie Bars recipe
- Who doesn’t love a chewy chunky chocolate chip cookie? Adding the sweet raspberries to the mix just took chocolate chip cookie traybake to the next level.
- This raspberry chocolate bars recipe is really easy to follow and means you’ll have chocolate raspberry cookie bars in no time once the craving strikes and trust me. Once you’ve had these raspberry chocolate chip cookie bars, you’ll be craving them again.
- Making cookie bars is a great way to enjoy chunky cookies and ensure you enjoy a chewy cookie with every bite.
Chocolate Raspberry Cookie Bars Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Raspberries
A key and fruity ingredient in these chocolate raspberry cookie bars are the raspberries themselves! Deliciously sweet and tart, they marry the sweet vanilla cookie perfectly and add a beautiful pop of pink into the cookie bars.
Chocolate
For these chocolate chip cookie bars, I used dark chocolate as I love the rich taste along with the sweet raspberries and the lightness of the cookie mix. You can use either chocolate chips or a roughly cut chocolate bar in your raspberry chocolate chip cookie bars.
How to make Chocolate Raspberry Cookie Bars – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Measure out the sugars and use a fork to break down any lumps.
Add the sugar and the butter into a mixing bowl.
Cream together until light and fluffy.
Stir in the eggs and vanilla.
Sieve in the flour, salt and bicarb and stir together.
Add the milk and stir together.
Roughly chop your chocolate into fine shards and mix through until evenly distributed. Pour the mix into your baking tray.
Stud the top of your cookie bar mixture with the raspberries and bake until golden brown but still gooey in the centre.
Top Tips
- Use a mix of dark and milk chocolate in the cookie tray bake. The sweetness blends perfectly with rich and slightly bitter dark chocolate. Especially once paired with the raspberries.
- When baking your cookie traybake, I suggest taking the cookie bars out the oven whilst the centre is still gooey. This creates perfect chewy cookies that have a gooey centre and crunch on the outside.
- As always, don’t forget to thoroughly wash your raspberries. Whether you’ve grown them yourself in the garden or nipped to your local supermarket – you always need to give your fruit and veg a good wash before bake with them.
Chocolate Raspberry Cookie Bars Serving Suggestions
I think raspberry and chocolate cookie bars are best when they’re still warm and slightly gooey in the middle. I m often burning my fingers trying to nibble some of the cookie bars as soon as they come out of the oven. (I do not recommend this, please wait until your cookie bars are mostly cooled before serving).
Chocolate raspberry cookie bars are wonderful with a big dollop of vanilla ice cream. The ice cream melts over the warm portion of the cookie bar and just tastes fantastic. It also makes for a wonderful cookie bar traybake dessert.
Equipment
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9 x 9 inch square cake tin
Chocolate Raspberry Cookie Bars – Substitutions and variations
Raspberry chocolate oatmeal Bars
To add a rougher texture and make it a little more healthy you can dried oats (rolled oats/ oatmeal). Add 80g to the mix as you add the chocolate.
Chocolate
I’ve used dark chocolate in these raspberry chocolate chip cookie bars but you could go for decadent chocolate cookie bars and use milk or white, milk and dark chocolate.
You could even add about 20g of cocoa powder to the cookie bar mixture and create double chocolate cookie bars,
Berries
Summer berry cookie bars. I love mixing together all my favourite summer berries, including raspberries, blueberries and strawberries. When you’re making these cookie bars, mix the berries into the cookie batter. I suggest chopping your strawberries into smaller pieces so they mix in more evenly.
Nutella
A spoonful of Nutella in your cookie bar traybake mix will add a wonderfully rich and hazel-nutty flavour to the cookie bars.
Storing Chocolate Raspberry Cookie Bars / Making ahead of time options
Personally, I think cookie bars are best eaten when they are fresh. They do however keep very well in the fridge or a cool/ dark cupboard for a few days if kept in an airtight container.
FAQS
Does raspberry and chocolate go together?
Yes! Raspberry and chocolate go so well together, the sweet fruit and creamy chocolate pair really well together. Especially when paired together in a cookie.
Do raspberries taste good with Nutella?
Raspberries taste really lovely with Nutella, they are slightly tart so when mixed with the cream and sweet Nutella it brings out all the wonderful flavours of each of them. You could even dip your raspberries into the Nutella!
Can you freeze cookie bars?
Yes, you can easily freeze cooked cookie bars, once they’ve cooled they can be wrapped in cling film and placed in the freezer for up to 1 month. Then once you’re ready to eat the cookie bars, simply defrost them and serve.
What can you serve with cookie bars?
You can serve your favourite hot coffee with your cookie bars, or try serving them with fresh cream or vanilla ice cream!
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Recipe
Chocolate Raspberry Cookie Bars
Equipment
Ingredients
- 140 g (5 oz) unsalted butter or a baking butter like stork
- 60 g (2 ⅛ oz) caster sugar
- 140 g (5 oz) light brown soft sugar (if you don't have you can use all caster sugar)
- 2 medium (2 medium) eggs
- 1 tsp (1 tsp) vanilla extract
- 300 g (2 ⅖ cups) plain flour / all-purpose flour
- tiny pinch of salt
- 1 teaspoon (1 teaspoon) bicarb of soda
- 200 g (1 ⅓ cups) raspberries
- 200 g chocolate (I used dark but you can use milk or white)
- 3 tbsp (3 tbsp) milk (add a little extra if the mix is really thick)
Instructions
- Preheat the oven to 180ºC/160ºfan. Grease and line a 9inch x 9inch cake tin.
- In a mixing bowl, cream together the butter and sugar. Use a fork to break up the sugar if it’s lumpy before adding to the butter.
- Stir in the eggs and vanilla.
- Sieve in the flour, salt and bicarb and stir together.
- Chop up the chocolate and add it to the mixture – or stir in the chocolate chips.
- Add the milk and stir together.
- Set aside half of the raspberries for the topping. Very gently stir the rest into the mix.
- Spoon the cookie dough into the pan and level out.
- Stud the cookie bar with the remaining raspberries.
- Place in the oven and bake until golden brown. If you like your cookies slightly gooey take them out at 20 minutes. 20-25 minutes if you want them to be set more. Both work really well.
- As they cool slice up. I love cutting them into finger shapes as they are nice to nibble when enjoying a cup of tea.
Video
Notes
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I live for this dessert!! The chocolate with the raspberry filling is to die for!! Thanks for sharing.
I couldn’t agree more!
Oh my goodness these are like one giant cookie with my most favorite flavor combination! Yum!
What could be better!
Love the recipe, will make it for the family, we love chocolate and cookies and this recipe looks delicious. Thank you 🙂
You are most welcome
These chocolate and raspberry cookie bars are heavenly. I made a double batch and popped them into the freezer for later.
That is a great idea! I don’t think I’ve ever had enough leftover to freeze before.