Chocolate Raspberry Thumbprint Cookies – who can resist the classic combination of raspberries and chocolate?! This little cookie boasts plenty of chocolate flavor and a fun little heart shaped thumbprint filled with seedless raspberry jam. An easy and delicious cookie with a Valentine’s Day theme.
First, it’s hard to believe but Valentine’s Day is just a few weeks away. I’m not a big fan of “Hallmark holidays,” but Valentine’s Day can be fun, especially for kids. I’ve always loved the boxes of assorted paper Valentines with little white envelopes that the kids fill out and give to their school classmates. Our kid’s teachers were always great about sending home a complete list of names so no one was missed or forgotten.
Personally, I’ve always been fine to skip the giant bouquets of flowers, jewelry and heart shaped boxes of candy.
My husband and I exchange cards, but that’s about it. On Valentine’s Day we usually skip the overcrowded restaurants to spend a quiet evening at home. But that doesn’t mean I won’t bake up something nice for him, hold hands and tell him how much I love him. After 31 years of marriage one thing I know for sure, all that is still very important. I don’t need him to spend insane amounts of money on me to know how much I am loved. However, if we were uber rich I might feel differently … just saying I wouldn’t turn down a super hot car or a fantastic African safari! You know, it’s the little things that make a relationship special!
As for these delicious little treats I’m confident everybody on your Valentine list would enjoy these tasty, simple Chocolate Raspberry Thumbprint Cookies.
It takes a little practice to make the heart-shaped indentation just the way you want it but after a few tries you’ll have it all figured out. If you’re not sure how they’ll look once baked, put a small batch of cookies in the oven before forming the remaining dough. Finally, one important tip – don’t go too deep when creating the indentations as that will cause the cookies to spread too far and not retain their shape. I used my pinky finger and pressed about halfway down. That seemed to work great!
Don’t forget your PIN!
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour, level cups - not overflowing or the cookies will be dry
- 1/2 cup all natural unsweetened cocoa powder
- 1 teaspoon salt
- 1/2 cup seedless raspberry jam, stirred
- Optional: fill with your favorite flavor of jam such as cherry or strawberry or a simple chocolate ganache or Nutella spread. Pipe an outline of melted white chocolate around the jam if desired.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the egg yolk and vanilla and blend until the yolk disappears.
In a separate medium bowl. whisk together the flour, cocoa powder and salt. Add the flour mixture to the butter and sugar. Mix on low until combined, then blend on medium for about a minute. Scrape down the sides and bottom of the bowl as needed with a rubber spatula. Blend another 30 seconds to make sure the all the ingredients are combined.
Using a small cookie scoop (about 1 1/4" wide - 2 teaspoons) roll the dough into tight balls and place about an inch apart on the prepared cookie sheet. To make the heart shape, use your smallest finger and make two indentations into the dough ball. Don't push your finger all the way through the dough as this will cause the cookie to spread too much and not hold it's shape. Fill the raw cookie with 1/4 teaspoon of raspberry jam.
Bake for 12-15 minutes or until the jam is bubbly and the cookies are puffed and set. Remove from the oven and allow the cookies to cool on the baking sheet for 3-5 minutes, then remove to a wire rack to cool.
Store the baked cookies in an airtight container at room temperature. Use wax paper between layers if necessary.
Important tip - don't go too deep when creating the indentation as that will cause the cookies to spread too far and not retain their shape. I used my pinky finger and pressed about halfway down.
Do not over-bake the cookies or that will also cause them to spread too much.
Here are a few more thumbprint cookies you might like!
Turtle-Twix Thumbprint Cookies ~ from The Chunky Chef
Red Velvet Thumbprint Cookies with Cream Cheese Filling ~ from The Recipe Critic
Check out a few of our favorite kitchen tools used in making these cookies – click each photo for more information:
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Thanks so much for stopping by! Hope you have a terrific week 🙂