Oh my goodness, let me tell you about these chocolate raspberry thumbprint cookies! They’re like little bites of heaven, perfectly combining rich chocolate and tart raspberry. Each cookie has a soft, chewy texture that melts in your mouth, and that sweet raspberry jam in the center just takes it to another level. I remember the first time I made these for a family gathering; they disappeared in minutes! They’re not just a treat; they’re a celebration of flavors that feels special for any occasion. Trust me, once you try them, you’ll be as obsessed as I am! Perfect for sharing or keeping all to yourself (no judgment here!). Let’s dive in and I’ll show you how to whip up these delicious treats!
Ingredients List
- 1 cup unsalted butter, softened – This is the base of our cookies, giving them that rich, creamy texture.
- 1 cup granulated sugar – Adds sweetness and helps create that perfect chewy bite.
- 1 teaspoon vanilla extract – For a warm, aromatic flavor that complements the chocolate beautifully.
- 2 cups all-purpose flour – This is the backbone of the cookie dough, giving structure to our treats.
- 1/2 cup cocoa powder – The star of the show! It brings that deep chocolate flavor we crave.
- 1/4 teaspoon salt – Just a pinch to balance the sweetness and enhance all the delicious flavors.
- 1/2 cup raspberry jam – The delightful filling that adds a burst of fruity sweetness in every bite.
How to Prepare Chocolate Raspberry Thumbprint Cookies
Making these chocolate raspberry thumbprint cookies is an absolute breeze! Start by preheating your oven to 350°F (175°C). This is a crucial step, so don’t skip it—your cookies will bake evenly and turn out perfect!
Step-by-Step Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. You really want to incorporate air here for that amazing texture, so take your time!
- Once it’s fluffy, add in the vanilla extract and mix until combined. This will give your cookies that wonderful aroma that fills your kitchen!
- In another bowl, sift together the all-purpose flour, cocoa powder, and salt. This helps to avoid any lumps and ensures a smooth dough.
- Now, gradually add the dry mixture to the butter mixture. I like to do this in three parts, mixing well after each addition until a soft dough forms. It should come together beautifully!
- Roll the dough into small balls, about one inch in size, and place them on a baking sheet lined with parchment paper. Make sure to leave some space between them for spreading.
- Using your thumb (or the back of a spoon, if you prefer), create an indentation in the center of each ball. This is where the raspberry jam will go, so make it nice and deep!
- Fill each indentation with raspberry jam. Don’t be shy—this is where the magic happens!
- Bake in your preheated oven for 12-15 minutes. The cookies should look set but still soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
And there you have it! Delicious chocolate raspberry thumbprint cookies that are sure to impress. Get ready for a flavor explosion!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for a last-minute treat or surprise guests!
- Rich, decadent chocolate flavor paired with the bright, tangy raspberry jam that’s just to die for.
- These cookies are perfect for any occasion, whether it’s a casual gathering, holiday celebration, or just because!
- They look adorable on a dessert platter, making them a hit at parties.
- A delightful chewy texture that contrasts beautifully with the gooey jam center.
- They’re so versatile! You can even switch up the jam flavor for a fun twist.
- Made with simple ingredients you probably already have in your pantry.
Tips for Success
To make your chocolate raspberry thumbprint cookies truly shine, here are some of my best tips! First off, make sure your butter is really soft but not melted—this helps create that fluffy texture when creaming it with sugar. If your dough feels a bit sticky, don’t hesitate to chill it in the fridge for about 30 minutes. This makes it easier to handle and roll into those cute little balls.
When making the thumbprint, press gently but firmly to create a nice indentation without going all the way through. And don’t skimp on the raspberry jam—fill those centers generously for a delicious burst of flavor! Lastly, keep an eye on your cookies while they bake; every oven is different, so check them around the 12-minute mark to avoid overbaking. Happy baking!
Nutritional Information
Each of these delightful chocolate raspberry thumbprint cookies is around 120 calories, making them a sweet treat without too much guilt! They contain about 7 grams of fat, including 4 grams of saturated fat, and offer 1 gram of protein and 14 grams of carbohydrates. Plus, with 8 grams of sugar, they satisfy that sweet tooth just right. Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Enjoy these cookies as a part of a balanced diet, and savor every bite!
FAQ Section
Can I use a different jam for these cookies?
Absolutely! While raspberry jam is my favorite, you can switch it up with strawberry, apricot, or even a mixed berry jam for a delightful twist.
What if my dough is too sticky?
No worries! If your chocolate raspberry thumbprint cookie dough feels sticky, just chill it in the fridge for about 30 minutes. This will make it much easier to handle and roll into balls.
How do I know when my cookies are done?
Keep an eye on them while baking! They’re done when the edges look set but the centers are still soft. If they start to look dry, they might be overbaked.
Can I freeze the dough?
Yes! You can freeze the dough for up to three months. Just roll it into balls and store them in an airtight container. When you’re ready to bake, let them thaw in the fridge before baking as directed.
How should I store the cookies?
Store your chocolate raspberry thumbprint cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully too!
Storage & Reheating Instructions
Storing your chocolate raspberry thumbprint cookies is super easy! Just pop them into an airtight container and keep them at room temperature. They’ll stay fresh for about a week, but trust me, they probably won’t last that long! If you want to keep them for a bit longer, you can freeze them. Just layer them between sheets of parchment paper in a freezer-safe container, and they’ll be good for up to three months. When you’re ready to enjoy them again, let them thaw at room temperature.
If you want to warm them up a bit, simply pop them in the microwave for about 10-15 seconds. This will bring back that lovely soft texture and warm up the jam center for a delicious treat! Enjoy your cookies just like fresh out of the oven!
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Chocolate Raspberry Thumbprint Cookies: 7 Must-Try Tips
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chocolate raspberry thumbprint cookies with a sweet raspberry filling.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and sugar until light and fluffy.
- Add vanilla extract and mix well.
- In another bowl, combine flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the butter mixture.
- Mix until a dough forms.
- Roll the dough into small balls and place on a baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use high-quality raspberry jam for best flavor.
- Chill the dough for easier handling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: chocolate raspberry thumbprint cookies
