Chocolate Raspberry Thumbprint Cookies
I will never ever ever get enough of the chocolate + fruit combination. Chocolate + orange? I am there. Chocolate + raspberry? Sign me up. These chocolate raspberry thumbprint cookies are actually my first foray into the realm of thumbprint cookies. And I am 100% sold.
Fudgey crisp-on-the-outside chocolate chocolate chip cookies filled with cool, gooey raspberry jam. WINNING. Make sure you are generous with the amount of raspberry jam you drop into those thumbprints. The jam will bubble in the oven and sink down into the cookie a bit, so you don’t have to worry about it spilling over.
And of course! Feel free to sub another jam if you have dreams of chocolate covered strawberry or chocolate covered apricot. You could even go for a black forest thumbprint cookie by subbing in some cherry jam.
This batch makes a lot of chocolate raspberry thumbprint cookies, so don’t forget to plan on sharing!
Cheers!
PS – Not a jam person? No worries. Go straight for the good stuff with strictly fudgey, double chocolate chip cookies.
mikaela | wyldflour
50-60 cookies
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save Recipe4.8 based on 4 review(s)
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 cup white sugar
- 1 cup light brown sugar
- 3/4 cup cocoa powder
- 3 eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2-3/4 cup raspberry jam
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Allow butter to soften or soften in the microwave at 50% power. Cream together butter, shortening, and sugars. (I always use a fork and mash, but feel free to use beaters.)
- Mix in cocoa powder. Mix in eggs and egg yolk, one at a time, until thoroughly incorporated. Mix in vanilla extract.
- Stir in 1 cup flour, baking soda, and salt. Stir in remaining flour and chocolate chips.
- Scoop out 1 1/2-2 Tablespoons of dough and roll into a ball. Place on cookie sheet and, using your thumb, press an indent into the middle of a ball. Spoon 1/2 to 1 teaspoon of raspberry jam into each cookie indentation. Bake in preheated oven for 7-8 minutes. Because of the indentation in the middle, these don't need very long to cook completely!
- Remove the cookies from the oven and use a spatula to move cookies to a cooling rack to cool completely. Store in an airtight container for up to three days.
Notes
The raspberry jam boils down a little bit, so fill those thumbprints all the way up!
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