Chocolate Raspberry Thumbprint Cookies
A dab of bright red raspberry jam in the center makes these chocolate thumbprint cookies extra special! Roll them in chopped nuts or sugar, or leave them plain.
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Total Time: 28 minutes
- Yield: 30 cookies 1x
- Category: Cookies, Chocolate
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 1/4 (275 grams) cups all-purpose flour
- 1/3 (27 grams) cup unsweetened cocoa powder
- 3/4 teaspoon table salt
- 1 cup unsalted butter, room temperature
- 2/3 cup (132 grams) granulated sugar
- 1 large egg white
- 1 1/2 teaspoons vanilla
- 1/2 cup finely chopped pecans, optional
- 1/2 cup raspberry jam
Instructions
- Combine the flour, cocoa, and salt in a bowl; stir or whisk to blend.
- In a mixing bowl with an electric mixer, beat the butter with the sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla to the creamed mixture and beat until smooth and well blended.
- Add the flour mixture and beat on low just until combined.
- Chill the dough for 30 minutes.
- Meanwhile, preheat the oven to 350 F and line baking sheets with parchment paper.
- Shape the dough into balls, dip the top of the balls in the finely chopped pecans, then arrange them, pecan-side up in the prepared baking sheet.
- 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.
- 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.
- Store chocolate raspberry thumbprint cookies in an airtight container for up to 5 days, or in the fridge for 7 to 10 days. For longer storage—up to 6 months—the cookies may be frozen.