Raspberry Almond Chocolate Chunk Cookies

Course: Dessert
Cuisine: American
Keyword: almond, chocolate, raspberry
Dessert Type: Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24
Calories: 256kcal
Author: Elizabeth LaBau
Calling all almond lovers! These soft, moist cookies have a delicate almond flavor from almond paste and toasted almonds. The almond flavor pairs perfectly with tart and tangy dried raspberries and rich semi-sweet chocolate.
Print Recipe


  • 4 oz almond paste soft, cubed
  • 5 2/3 oz brown sugar (3/4 cup), lightly packed
  • 1 3/4 oz granulated sugar (1/4 cup)
  • 6 oz butter at room temperature
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 2 tsp vanilla extract
  • 9 oz all-purpose flour (2 cups)
  • 2 tsp corn starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 oz semi-sweet chocolate chunks (1 cup)
  • 3/4 cup almonds toasted, coarsely chopped
  • 1 cup freeze-dried raspberries


  • Combine the almond paste, brown sugar, and granulated sugar in the bowl of a large stand mixer fitted with the paddle attachment. Turn the mixer to low and mix the almond paste and sugars together, until the paste is worked into the sugar and the mixture is coarse crumbs.
  • Add the butter, and cream the butter and sugar together until light and fluffy, about 1-2 minutes. Add the egg, yolk, and vanilla extract, and beat until combined.
  • In a small bowl, whisk together the flour, corn starch, baking soda, and salt. Add the dry ingredients to the mixing bowl and turn the mixer to low, mixing until just a few flour streaks remain. Turn the mixer off and mix the dough the rest of the way by hand, scraping the bottom and sides of the bowl with a rubber spatula. Add the chocolate chunks, chopped almonds, and freeze-dried raspberries, and stir them in until everything is well-mixed.
  • Wrap the dough tightly in cling wrap, and refrigerate it until firm, about 2 hours. (Dough can be made several days ahead and kept in the refrigerator until ready to bake.) Once the dough is firm, preheat the oven to 350 F. Scoop the dough into large (1 1/2”) balls, and place on a parchment-covered baking sheet. Bake for 10-12 minutes, until cookies are puffed and starting to brown around the edges. Remove from the oven and let cool at room temperature on the baking sheet.


This recipe requires almond paste, which is often found in the baking aisle near the marzipan. It can also be purchased online. If you would like to try making your own, here is a recipe for homemade almond paste you can make from scratch. Whichever type of almond paste you choose, make sure that it is soft, like play-doh, not hard, dried up, or crusty.
As written, the cookies will have a subtle but noticeable almond flavor. If you prefer a stronger almond taste, add 1/2 tsp almond extract to the recipe when you add the vanilla extract.


Serving: 24g | Calories: 256kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 157mg | Potassium: 242mg | Fiber: 2g | Sugar: 19g | Vitamin A: 200IU | Vitamin C: 120.5mg | Calcium: 37mg | Iron: 3.5mg