Milk Chocolate Raspberry Cookies

I’ve been on the hunt for some unique recipes to add to my repertoire, and I came across this one. I LOVE IT. Totally different, especially because when using fresh raspberries, white chocolate is normally used, but give the milk chocolate a try. It’s delicious. The original recipe comes from this blog that I follow on Pinterest.

That’s one thing I LOVE about Pinterest. There is someone out there that has tried an idea similar to yours…it’s amazing. I feel so creative when browsing on there and figuring out ingredients I want to use based on others’ experiences. So great.

Okay, but any recipe with fresh raspberries, I’m in. I freaking love those things!!!!

One note of advice beforehand; you need to FOLD in the raspberries as the very last step. DO NOT pour them in while your blender is going.

Milk Chocolate Raspberry Cookies


  • 1 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 large box (5.1 oz) Instant Vanilla Pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 cup milk chocolate chips
  • 1 cup fresh raspberries, quartered


  1. Preheat oven to 375F.
  2. Cream together your butter and sugars. Let them blend together for 2-3 minutes to ensure the mixture is fluffy. 
  3. Add in vanilla, vanilla pudding mix, and eggs. Blend together until smooth.
  4. Sift together flour and baking soda and slowly add into the sugary mixture.
  5. When all is incorporated, add in chocolate chips.
  6. FOLD in the quartered raspberries.
  7. Scoop dough (rounded teaspoon) onto a baking sheet coated in parchment paper and bake for 7-9 minutes at 375F.