Print

Easy Dark Chocolate Raspberry Thumbprint Cookies

dark chocolate raspberry thumbprint cookies - featured image
Print Recipe

These buttery, tender chocolate thumbprint cookies are filled with bright raspberry jam and drizzled with rich dark chocolate. A happy accident turned into a beloved recipe that’s perfect for cozy evenings, holiday cookie exchanges, or any time you need a little sweetness.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/4 teaspoon salt
  • 1/2 cup (160g) raspberry jam or preserves
  • 1/2 cup (85g) dark chocolate chips or chopped dark chocolate (60-70% cacao)
  • 1 teaspoon coconut oil or vegetable shortening (optional, for smoother drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter and granulated sugar with an electric mixer on medium speed until light, fluffy, and pale (about 2-3 minutes). Scrape down sides as needed.
  3. Add egg yolk and vanilla extract; beat on low speed until just combined (about 30 seconds). Mixture may look slightly curdled.
  4. In a separate medium bowl, whisk together flour, cocoa powder, and salt until evenly distributed.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed in thirds, just until no dry flour remains. Dough will be crumbly and dry but should hold together when pressed.
  6. Scoop dough into 1-inch balls (about 1 tablespoon each) and roll between palms into smooth balls. Place 2 inches apart on prepared baking sheets.
  7. Use your thumb, the back of a rounded teaspoon, or the handle of a wooden spoon to press a deep well into the center of each ball, almost to the bottom but not through. Gently press any cracked edges back together.
  8. Fill each indentation with about 1/2 teaspoon raspberry jam. Do not overfill.
  9. Bake for 10-12 minutes, rotating pans halfway through, until edges are set and bottoms are lightly golden. Centers will still look soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire cooling rack. Cool completely before adding chocolate drizzle.
  11. Melt dark chocolate in a small microwave-safe bowl in 20-second intervals, stirring between each, until smooth. If using, stir in coconut oil or shortening for a glossier finish.
  12. Transfer melted chocolate to a small piping bag or zip-top bag with a tiny corner snipped off. Drizzle zigzag pattern over each cooled cookie. Let chocolate set at room temperature for about 30 minutes, or refrigerate for 15 minutes.

Notes

Don’t overmix the dough to keep cookies tender. If dough is sticky, chill for 15 minutes before baking. Use a measuring spoon for uniform indentations. Cookies taste even better the day after baking. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: thumbprint cookies, dark chocolate, raspberry jam, easy cookies, no chill cookies, holiday cookies, chocolate cookies

Find it online: https://sunnysavory.com/easy-dark-chocolate-raspberry-thumbprint-cookies/