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Easy Dark Chocolate Raspberry Thumbprint Cookies Recipe

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These easy dark chocolate raspberry thumbprint cookies are a happy accident that turned into a favorite. Rich, fudgy chocolate cookies with a bright raspberry jam center, ready in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder (preferably Hershey’s Special Dark)
  • 1/4 teaspoon salt
  • Optional: turbinado or coarse sugar for rolling
  • 1/3 cup raspberry jam or preserves (preferably seedless or with seeds for rustic look)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula once or twice.
  3. Beat in the egg yolk and vanilla extract until just combined. Do not overmix.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until a soft dough forms. The dough will be slightly sticky but should hold together when pressed. If too sticky, refrigerate for 10 minutes.
  6. Using a small cookie scoop or a tablespoon, scoop out rounded balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth. If desired, roll each ball in a small bowl of granulated or turbinado sugar before placing on the prepared baking sheet.
  7. Place the dough balls about 2 inches apart on the baking sheet. Use your thumb or the back of a teaspoon to press a deep well into the center of each cookie, pressing almost to the bottom.
  8. Spoon about 1/2 teaspoon of raspberry jam into each indentation. Do not overfill.
  9. Bake for 10-12 minutes. The cookies are done when the edges look set and the tops are slightly cracked. The centers will still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The jam will set as they cool.

Notes

Don’t overmix the dough to keep cookies tender. Press indentations deep enough to prevent jam from spilling over. Use room temperature ingredients for best results. Start checking cookies at 10 minutes as oven times vary. Let cookies cool on the pan for 5 minutes before moving to avoid hot jam sliding off.

Nutrition

Keywords: chocolate thumbprint cookies, raspberry thumbprint cookies, easy cookie recipe, dark chocolate cookies, raspberry jam cookies, weeknight cookies, no-chill cookies

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