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Chocolate-Raspberry Thumbprints 

Nikki shows us an easy holiday cookie recipe that can make a great gift! These cookies are so simple and best of all delicious.
prep time
20 min
45 min
27 servings, 2 cookies each

what you need

  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
  • 1/2 cup butter
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
  • 1-1/4 cups sugar, divided
  • 1  egg
  • 1 tsp. vanilla
  • 1/3 cup red raspberry jam

  • MIX flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
  • HEAT oven to 375°F. 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.
  • BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.

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