Chocolate-Raspberry Thumbprints

Chocolate-Raspberry Thumbprints

"These delicious, chocolate thumbprint cookies are filled with red raspberry jam."
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Ingredients

45 m servings 137 cals
Serving size has been adjusted!
Original recipe yields 27 servings

Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat oven to 375 degrees F.
  2. Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
  3. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
  4. Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheet; transfer to wire racks. Cool completely.

Reviews

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Received good reviews from my co-workers. I thought they could be more chocolaty. Easy to make. Thumbprint tended to flatten out but didn't effect the taste.