Peanut Butter Raspberry Chocolate Chip Cookies

 

The classic chocolate chip cookie gets a delicious upgrade with plenty of peanut butter and pops of tart raspberry. These cookies bring together a trifecta of flavor combinations that just work:

  • Peanut butter + chocolate: an unbeatable classic

  • Chocolate + raspberries: the perfect balance of rich and tart

  • Peanut butter + raspberries: a nostalgic PB&J moment, cookie-style

They’re also flourless, with hearty oats and peanut butter creating the base. That means these cookies happen to be gluten-free when made with certified gluten-free oats — without sacrificing texture or flavor. The oats and peanut butter also add a bit of protein and fiber, making these cookies more satisfying than your average sweet treat.

While I usually aim to keep added sugars on the lower side, cookies are one place where a little sugar matters for both taste and structure (and hey, they’re cookies after all).

These Peanut Butter Raspberry Chocolate Chip Cookies are incredibly easy to make, come together with simple ingredients, and are always a crowd-pleaser — whether you’re baking for others or just treating yourself.

Peanut Butter Raspberry Chocolate Chip Cookies

 

Makes 9-12 cookies

Ingredients:

  • 1 cup rolled oats

  • 1/2 tsp baking soda

  • 1 cup creamy salted peanut butter (just peanuts and salt, I used Teddie’s. Add 1/2 tsp salt if using unsalted peanut butter)

  • 2/3 cup dark brown sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 2/3 cup dark chocolate chips

  • 1 cup fresh raspberries

Instructions:

  1. Preheat oven to 350 °F and line a baking sheet with parchment paper.

  2. In a small bowl, mix together oats and baking soda.

  3. In a large bowl, whisk together peanut butter, brown sugar, eggs, and vanilla.

  4. Add oats and baking soda to wet ingredients and stir to combine.

  5. Fold in chocolate chips, followed by raspberries. Make sure not to over mix.

  6. Form 2-in balls of dough and spread out on baking sheet. Gently press down on dough to flatten slightly.

  7. Bake for about 15 minutes, until the tops are slightly golden. These cookies will still be soft to the touch, but will continue to harden once removed from the oven. Let cool on baking sheet for a few minutes, then transfer to a wire rack or remove from baking pan to finish cooling.

RecipesApril Dupeedessert, gluten-free