Chocolate Raspberry Thumbprints


Butter and Sugar:

Moist Ingredients:

Dry Ingredients:

Raspberry Jam:

Semisweet Chocolate Chips:


  1. Cream butter and sugar until light and fluffy.
  2. Mix in egg, vanilla, and almond extract.
  3. Add flour, cocoa powder, and salt; mix well.
  4. To make the dough a bit firmer to work with, refrigerate for 30 minutes or up to 1 hour.
  5. Preheat oven to 350°. If using a convection oven use the pure convection setting preheated to 325°.
  6. Lightly grease cookie sheets; set aside. Click here to learn more about how to grease cookie sheets.
  7. Shape dough into 1-inch balls and place on cookie sheets.
  8. Indent center of each dough ball with thumbprint.
  9. Fill each thumbprint with ¼ to ½ teaspoon of raspberry jam. To prevent jam from oozing over the edges of cookies while baking, avoid overfilling.
  10. Bake for 12 to 14 minutes, or until the cookies feel firm to the touch and the jam is bubbling.
  11. Remove cookies from cookie sheets and cool on a rack.
  12. Melt the chocolate chips in a bowl over a pan of simmering water or in a microwave.
  13. Drizzle the melted chocolate chips over the cookies.
  14. Allow the melted chocolate to set then serve.


Makes approximately 36 cookies.

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