If you’re ready for dessert magic, these Raspberry and Chocolate Chip Cookie Bars are about to be your new obsession. Imagine a soft, chewy cookie layered with tangy raspberry jam, studded with juicy fresh berries, and packed with melty chocolate chips, all baked into one glorious bar. This recipe takes everything you love about classic cookies and snackable bars and levels it up with gorgeous pops of color and bright fruit flavor. With every bite, you get that perfect balance of rich chocolate, buttery dough, and the unmistakable zing of raspberry. Whether you need a treat for a picnic, potluck, or just your own sweet cravings, these Raspberry and Chocolate Chip Cookie Bars deliver pure happiness.

Raspberry and Chocolate Chip Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the beauty of simple, pantry-friendly ingredients coming together for bakery-quality results! Each element adds its own charm to the Raspberry and Chocolate Chip Cookie Bars, from the richness of butter to the sparkle of fresh raspberries. Here’s what you’ll need and why it matters:

Unsalted Butter (1 cup, softened): Gives the bars their lovely soft crumb and rich flavor—make sure it’s room temp for easy creaming.
Granulated Sugar (1 cup): Adds classic cookie sweetness and helps achieve a tender texture.
Brown Sugar, packed (1 cup): Deepens the flavor with its hint of molasses and keeps the bars extra chewy.
Large Eggs (2): Binds the batter together while keeping everything moist and light.
Vanilla Extract (2 teaspoons): Rounds out all the flavors and adds that delicious, aromatic bakery note.
All-Purpose Flour (2 1/4 cups): The foundational structure for the bars—measured precisely for the perfect thickness.
Baking Soda (1 teaspoon): Ensures lift and gentle rise as the bars bake.
Salt (1/2 teaspoon): Balances sweetness and intensifies chocolate and berry flavors.
Semi-Sweet Chocolate Chips (1 cup): Bursts of chocolate create gooey pockets throughout every bite.
Seedless Raspberry Jam (3/4 cup): The star filling gives a decadent swirl of fruity flavor without seeds to distract.
Fresh Raspberries (1/2 cup): Juicy, tart, and colorful—these little gems bake up beautifully.

How to Make Raspberry and Chocolate Chip Cookie Bars

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper. This step makes sure your bars pop out cleanly, so you don’t lose even a crumb to sticking. The parchment also makes cleanup a breeze—always a win!

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is where the magic starts, building a base that’s both rich and airy. Creaming thoroughly ensures every bite of your Raspberry and Chocolate Chip Cookie Bars will bake up deliciously tender.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, letting each incorporate fully before adding the next. Stir in the vanilla extract. This gives the dough structure and subtle sweetness, plus infuses every bite with that cozy, dreamy bakery aroma.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda and salt evenly, so the bars rise reliably and the flavors are perfectly balanced. Precision here really pays off.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to your wet ingredients, mixing just until combined. Resist the urge to overmix—gentle folding will keep your bars soft, not tough. Fold in the chocolate chips until they’re peppered throughout the dough.

Step 6: Assemble the Layers

Spread about two-thirds of the dough evenly into the prepared pan. It may look like a thin layer, but it will rise as it bakes! Next, carefully spread the raspberry jam over the dough—you want a layer that reaches right to the edges, so every bite is loaded with fruitiness. Sprinkle the fresh raspberries on top for bursts of juicy tang. Finally, drop spoonfuls of the remaining dough over everything, gently spreading to partially cover the jam and berries for a classic bar cookie look.

Step 7: Bake and Cool

Bake your Raspberry and Chocolate Chip Cookie Bars for 28–32 minutes, or until the top is golden and the edges are set. Let the pan cool completely—this helps the bars hold together perfectly when sliced. If you cut while warm, you risk losing those gorgeous layers!

How to Serve Raspberry and Chocolate Chip Cookie Bars

Garnishes

For a beautiful finishing touch, dust the cooled bars with a little powdered sugar or scatter a few extra chocolate chips and fresh raspberry halves on top just before serving. If you’re feeling fancy, a drizzle of melted chocolate or a handful of sliced almonds adds both flair and crunch.

Side Dishes

Pair these sweet Raspberry and Chocolate Chip Cookie Bars with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a tart lemon sorbet to contrast the richness. They’re also excellent with a mug of coffee, a tall glass of cold milk, or fruity herbal tea.

Creative Ways to Present

Cut the bars into bite-size squares for party platters, stack them in cupcake liners for a picnic, or serve them warm (and just a little gooey) with a scoop of gelato as a show-stopping dessert. For celebrations, try arranging the bars on a tiered stand with extra berries scattered around for pops of color.

Make Ahead and Storage

Storing Leftovers

Once cool, transfer Raspberry and Chocolate Chip Cookie Bars to an airtight container. They’ll stay fresh, soft, and flavorful for up to four days at room temperature—if they last that long! Just make sure each layer of bars is separated with parchment to avoid sticking.

Freezing

To freeze, wrap individual bars or the entire batch in plastic wrap, then place in a freezer-safe bag or container. Your Raspberry and Chocolate Chip Cookie Bars will keep well in the freezer for up to three months. This makes them perfect for grabbing a sweet treat whenever a craving strikes!

Reheating

If you love your bars warm, just pop one in the microwave for 10–15 seconds straight from the fridge (or 20–25 seconds from frozen). This brings back that melty, gooey texture in the chocolate and makes the raspberry flavors sing.

FAQs

Can I use frozen raspberries in these bars?

Yes! If fresh raspberries aren’t available, frozen berries work beautifully in Raspberry and Chocolate Chip Cookie Bars. Just add them straight from the freezer—no need to thaw, which helps prevent excess moisture in the dough.

What if I don’t have seedless raspberry jam?

You can swap in any raspberry jam you like, seeds or not, or try a different berry jam such as blackberry or strawberry for a fun twist. Just make sure it’s a spreadable consistency for easy layering.

Can I make these bars gluten free?

Absolutely! Substitute your favorite 1-to-1 gluten free baking flour for the all-purpose flour. Double-check that your chocolate chips and jam are certified gluten-free, and bake as directed for delicious results.

How do I know when the bars are baked through?

The edges of the bars should look set and golden, and the top will spring back gently when pressed. A toothpick inserted in the center should come out with just a few moist crumbs—and some melted chocolate is totally fine!

Can I double this recipe?

Yes, if you need a big batch for a crowd, doubling the Raspberry and Chocolate Chip Cookie Bars recipe is easy. Use a larger pan or two 9×13-inch pans, and check doneness a few minutes before the suggested baking time as oven temps may vary.

Final Thoughts

There’s nothing cozier or more satisfying than sharing Raspberry and Chocolate Chip Cookie Bars with the people you care about. Each bite is a little celebration of sweet berries, chocolate, and buttery dough—all simple, joyful, and absolutely irresistible. Give them a try and let these bars become a staple in your baking lineup. Happy baking!

Raspberry and Chocolate Chip Cookie Bars Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 24 bars 1x
Diet: Vegetarian

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Description

Indulge in the perfect combination of sweet raspberries and rich chocolate with these Raspberry and Chocolate Chip Cookie Bars. These bars are a delightful treat for any occasion, from afternoon snacks to dessert indulgences.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Filling:

3/4 cup seedless raspberry jam
1/2 cup fresh raspberries

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Stir in the chocolate chips.
Layer the Dough: Spread two-thirds of the dough evenly into the prepared pan. Spread the raspberry jam evenly over the dough, then sprinkle fresh raspberries on top. Drop spoonfuls of the remaining dough over the berries and jam, gently spreading to partially cover.
Bake: Bake for 28–32 minutes, or until golden brown and set. Cool completely before cutting into bars.

Notes

For extra texture, sprinkle sliced almonds or chopped pecans over the jam before adding the top dough layer.
These bars store well in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American