Description
Delicious chocolate raspberry thumbprint cookies with a sweet raspberry filling.
Ingredients
Scale
- 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