These raspberry filled cookies are soft, sweet, and just a little bit fancy without being complicated. A homemade raspberry filling and dark chocolate drizzles make the sugar cookies stand out on any dessert tray. Everyone will be asking for more after one bite, so you'll want to make them again and again.
If you love raspberries, try our raspberry crumble cookies or raspberry thumbprints.
The recipe for raspberry cookies was first published in August 2011. The photos and post were updated and republished in March 2026.
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I love baking treats that have an unexpected but delicious surprise inside. My latest creation is these raspberry filled cookies, and I think you will really like them. From the outside, they look like simple sugar cookies. But once you take a bite, you'll discover a pocket of fruit filling that is so good.
I started with the same recipe I used for my Nutella stuffed cookies. However, this time, I filled them with my homemade raspberry pie filling. To decorate them, I added a drizzle of dark chocolate and crushed freeze-dried raspberries. They look really fancy, but honestly, they are so easy to make.
The best part? These raspberry cookies get better the longer they sit because the filling inside keeps them soft and tender. Although don't be surprised if they disappear in a hurry! That raspberry center gets everyone!
Why You'll Love These Soft Raspberry Cookies
- Soft for days! These cookies stay soft and tender, and the flavor keeps getting better day after day.
- Hidden raspberry filling center. Each treat has a sweet, jammy raspberry center, so you get fruity goodness in every bite.
- Dark chocolate drizzle. Melted chocolate and dried berries give these cookies a pretty bakery-style finish.
- Great for parties or holidays. They are easy enough to make any time, but fancy enough to share on holiday trays or special occasions.
Ingredients Needed
These raspberry treats are easy to make with simple ingredients. Scroll down to the printable recipe card for the exact amounts and full instructions.
- Unsalted Butter: Set the butter out ahead of time so it can soften to room temperature before mixing.
- Sugar: The combination of brown sugar and granulated sugar sweetens the dough and keeps it soft.
- Egg and Milk: Adds moisture to hold everything together. Any variety of dairy-free milk will also work.
- Vanilla Extract, Cinnamon, and Salt: Adds flavor.
- All-purpose Flour: Fluff and scoop the flour or use a kitchen scale to avoid adding too much.
- Cornstarch: Keeps baked goods extra soft.
- Baking Soda: Provides the right amount of lift and spread while the dough is baking.
- Quick Oats: Adds a slightly chewy texture and a subtle nutty flavor.
- Raspberry Pie Filling: I like using my homemade filling, but the store-bought canned stuff works too.
- Dark Chocolate: My go-to is the Ghirardelli melting wafers because they melt and taste great. Dark chocolate chips or almond bark are fine, too.
- Freeze-Dried Raspberries: These are totally optional, but I love the color and taste they add. I usually find them at Trader Joe's or Target.
Fun Variations
- Use raspberry jam or preserves instead of homemade filling for a shortcut.
- Skip the oats and use shredded sweetened coconut.
- Swap the raspberry filling for blackberry pie filling or lemon curd.
- Drizzle the tops with melted white chocolate chips or wafers.
- Add a cream cheese center like in these cheesecake stuffed cookies.
How To Make Raspberry Filled Cookies
Make the raspberry filling ahead of time. It needs time to cool and thicken before you add it to the center of the dough.
- Prepare the cookie dough. Beat the butter and sugars in a large mixing bowl until creamy. Add the egg, milk, and vanilla and mix again. Slowly mix in the dry ingredients until a soft dough forms.
- Shape and fill the cookies. Use a small cookie scoop to make 30 balls. Press the dough balls flat, slightly rolling the edges up for a lip. Spoon the raspberry filling into the center, then cover with another flattened dough ball. Pinch the edges shut, shape into a ball, and roll in sugar.
- Bake and cool. Place the cookie dough balls on a baking sheet and place in a preheated oven. Bake until the edges are set and the centers are soft. Let the cookies sit on the hot pan for a few minutes before moving them to a wire rack to cool completely.
- Decorate. Drizzle melted chocolate over the cooled cookies, then sprinkle crushed freeze-dried raspberries on top. This makes them look extra special and hints at what is inside.
BruCrew Tips
- Make the filling a day ahead of time, as it needs to be completely chilled.
- Use a 1-tablespoon cookie scoop to measure equal portions of dough for consistent size and baking.
- Do not overfill the center, or it may leak out while baking.
- The key to the perfect center is to seal the dough completely around it. Press the edges, then pinch all the way around before rolling into a ball.
- Let the cookies sit overnight for the best flavor and texture.
Storing and Freezing
On the Counter: Keep the cookies in an airtight container at room temperature for up to a week. If you have any left after that, place the container in the fridge.
In the Freezer: Wrap the baked cookies in plastic wrap and then place them in a freezer bag. Freeze for 2-3 months. Thaw on the counter before serving.
More Cookie Recipes With Fun Centers
- Rolo Cookies
- Chocolate Covered Cherry Cookies
- Reese's Chocolate Chip Cookies
- Chocolate Bon Bon Cookies
- Red Velvet Peppermint Pattie Cookies
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Raspberry Filled Cookies
These raspberry filled cookies are soft, sweet, and just a little bit fancy without being complicated. A homemade raspberry filling and dark chocolate drizzles make the sugar cookies stand out on any dessert tray. Everyone will be asking for more after one bite, so you'll want to make them again and again.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar, divided
- 1 large egg
- 1 ½ tablespoons milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour (270g)
- ½ cup quick oats
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon table salt
- â…› teaspoon cinnamon
- ½ cup raspberry pie filling
- â…“ cup dark chocolate melting wafers
- 2 tablespoons freeze-dried raspberries
Instructions
- Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
- Beat butter, brown sugar, and ¼ cup granulated sugar in a large mixing bowl until creamy. Add the egg, milk, and vanilla and mix again.
- Slowly add the baking soda, salt, cornstarch, oats, and flour until a soft dough forms.
- Use a 1-tablespoon scoop to make 30 dough balls. Press 15 balls flat and divide the pie filling into the center.
- Press the remaining 15 dough balls flat, then cover them with the dough. Pinch the edges to seal them shut, then roll each one back into a ball. Roll each ball in the remaining granulated sugar.
- Place the balls on the prepared baking sheet and bake for 10 minutes. Let cool on the hot pan for 2-3 minutes, then place on a wire rack to cool completely.
- Place the chocolate wafers in a microwave-safe bowl. Heat for 30 seconds, stir until creamy. Heat again if needed. Spoon into a plastic bag and cut one corner off. Drizzle over the tops of the cookies, then sprinkle with crushed freeze-dried raspberry pieces.
Notes
- Make the filling a day ahead of time, as it needs to be completely chilled.
- Use a 1-tablespoon cookie scoop to measure equal portions of dough for consistent size and baking.
- Do not overfill the center, or it may leak out while baking.
- The key to the perfect center is to seal the dough completely around it. Press the edges, then pinch all the way around before rolling into a ball.
- Let the cookies sit overnight for the best flavor and texture.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 32mgSodium: 163mgCarbohydrates: 55gFiber: 2gSugar: 21gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Laura@Cowboy Boots says
stumbled upon ur blog...glad i did...i'm drooling! these look sooo yummy!
Jenn Erickson says
Jocelyn, I'm soooo right there with you on the pencils. Most pencil sharpeners (electric and non) kinda stink these days, so starting out with a freshly sharpened pencil from the factory would be awesome. I'm also really amazed by the difference in quality from brand to brand of pencils. At the absolute bottom of the barrel are the Office Depot brand -- they splinter and sharpen unevenly. They make better kindling than a writing tool. My favorite is still the classic Dixon Ticonderoga. Sheesh, I'm such a nerd for pencils. Sorry for taking off on that tangent...
Your recipe sounds delightful! I'm sharing a link over on my FB page...
Jenn
The Procrastobaker says
oo oo oo i LOVE the look of these! Coconut is one of my favvouuritee things and i adore surprise cookies! 🙂 i dont have rum extract but is there a way i could use rum instead? (i also have malibu could that work or would that taste funky do you think?)
sanieannie says
Um, it's called an automatic pencil sharpener. I've had mine for over 10 years now! The girls LOVE using it! It doesn't take very long to sharpen a pencil or two. LOL
Clare says
These look and sound delicious! Definitely bookmarking for a baking day. 🙂
alissa {33shadesofgreen} says
Wow, do these ever sound delicious! Thanks so much for linking up.
Alissa
Lisa says
Great mix of flavors with the raspberry and coconut! These sound so yummy!
april@gingerbread says
no way...i need these with my coffee in the morning!
xoxo
carissa says
i like this cookie idea... it sounds light and refreshing! it might make me feel a bit less guilty. and you have a good point on the pencils. hehehe!
Sara says
Those look so good! Thanks for sharing 🙂
Kirsten @ Mushki Loves says
Oh yum! I need to make these very soon!
Kristin says
I think that's a fabulous idea Jocelyn! Start a #2 pencil revolution! Cookies sound great...I love both coconut and raspberry! Hope the kids are all happily out the door for a new school year!
The Clegg Family says
Looks yummy! This will be going on my list of cookies to try 🙂
Brandi says
Yum! Two of my favorite things, coconut and raspberries!