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These chocolate raspberry thumbprint cookies are tender, buttery, and filled with a bright pop of raspberry jam that contrasts beautifully with the cocoa-rich dough. They bake up with crisp edges, soft centers, and jewel-like middles that make them perfect for holiday trays, gifting, or year-round baking.
Roll them in chopped pecans for extra crunch, dip them in sugar for sparkle, or leave them plain for a smoother finish. The dough is easy to work with, and the cookies hold their shape well, giving you consistently pretty thumbprints every time.
What You’ll Like About This Dish
Chocolate meets raspberry. The rich cocoa dough pairs beautifully with tart, fruity jam.
Pretty and festive. Perfect for cookie exchanges, gifting, or holiday dessert boards.
Easy to customize. Roll in nuts, sugar, or leave plain depending on the occasion.
Ingredient Notes
- Flour: Forms the structure of the cookies; measure carefully for a tender texture.
- Cocoa powder: Natural cocoa adds deep chocolate flavor without bitterness.
- Salt: Enhances both the chocolate and the raspberry notes.
- Butter: Use room-temperature butter for smooth creaming and tender cookies.
- Granulated sugar: Sweetens the dough and helps the cookies brown.
- Egg white: Adds moisture and helps the dough hold its shape.
- Vanilla: Adds warmth and depth.
- Pecans: Optional; finely chopped nuts add texture and flavor.
- Raspberry jam: Seeded or seedless both work well—choose a thick jam for best definition.
Steps to Make Chocolate Raspberry Thumbprint Cookies
- Whisk together the flour, cocoa, and salt.
- Cream the butter and sugar until light and fluffy.
- Mix in the egg white and vanilla.
- Add the dry ingredients and blend just until combined.
- Chill the dough briefly for easier shaping.
- Preheat the oven and line baking sheets with parchment.
- Shape the dough into balls and roll in chopped pecans if using.
- Press an indentation into each cookie and fill with raspberry jam.
- Bake until set and allow to cool on racks.
Pro Tip:
Make the indentations slightly wider than you think you need—jam settles and spreads a bit during baking. A well-sized thumbprint keeps the filling centered and prevents overflow.
Recipe Variations
- Nut-free version. Roll in granulated sugar for sparkle instead of pecans.
- Chocolate ganache filling. Pipe ganache into the centers instead of jam.
- Almond twist. Add ½ teaspoon almond extract to the dough and use apricot jam.
- Double raspberry. Mix freeze-dried raspberry powder into the dough for extra berry flavor.
- Holiday version. Use different jams—strawberry, cherry, or mixed berry—for color variety.
Serving Suggestions
- Serve as part of a holiday cookie assortment or dessert platter.
- Pair with tea, coffee, or hot cocoa for a cozy treat.
- Add a dusting of powdered sugar for a pretty finish.
- Choose to package these cookies in tins or bags for gifting.
How to Store
Room temperature: Store in an airtight container for up to 5 days.
Refrigerate: Keep for 7 to 10 days if you prefer a firmer jam center.
Freeze: Freeze for up to 6 months. Thaw on a rack to maintain texture.
Chocolate Raspberry Thumbprint Cookies
Ingredients
- 2 ¼ cups all-purpose flour, (275 grams)
- ⅓ cup unsweetened cocoa powder, (27 grams)
- ¾ tsp fine salt
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar, (132 grams)
- 1 large egg white
- 1 ½ tsp vanilla
- ½ cup finely chopped pecans (optional)
- ½ cup raspberry jam
Recommended Equipment
Instructions
- Combine the flour, cocoa, and salt in a bowl; stir or whisk to blend.2 1/4 cups all-purpose flour | 1/3 cup unsweetened cocoa powder | 3/4 tsp fine salt
- In a mixing bowl with an electric mixer, beat the butter with the sugar until light and fluffy, about 3 minutes.1 cup unsalted butter | 2/3 cup granulated sugar
- Add the egg white and vanilla to the creamed mixture and beat until smooth and well blended.1 large egg white | 1 1/2 tsp vanilla
- Add the flour mixture and beat on low just until combined.
- Chill the dough for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Shape the dough into balls, roll them in the finely chopped pecans, then arrange them on the prepared baking sheet.1/2 cup finely chopped pecans (optional)
- Use your finger, knuckle, or thumb to press an indentation into the center of each ball of cookie dough. Add about 1/2 teaspoon of raspberry jam to each indentation. Make the indentations a little larger/wider if you like more jam filling.1/2 cup raspberry jam
- Bake the cookies for 15 to 18 minutes, until set.
- Cool the cookies in the pan for 5 minutes then remove to racks to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
