Chocolate-Raspberry Thumbprints

I've made this recipe a few times. The first time I made it according to the instructions and the cookies weren't sweet enough for me. Since then, I've taken the recommendation from others and used 2 oz. unsweetened chocolate and 2 oz. semi-sweet chocolate and I love this recipe!

This recipe is awesome and always a big hit...but only with tweeks. First, do not use "jam" use red raspberry preserves...much better taste! I also do not roll in sugar...I roll in chopped walnuts...makes a HUGE difference. The unsweetened Bakers chocolate is just fine, use it. Never substitute butter for anything else..otherwise your cookies will spread and run and look ugly. Real butter gives you a taller puffy cookie, and tastes better too! I have been making these for years this way and get requests for them! I only rated 4 stars because of my own changes. Try it!

I just made these cookies and love them! I did have the problem with the filling draining out while cooking, but i wasn't sure if it was the type of jam I used.

Easy to mix together but when baking the thumbprint didn't stay indented and all the filling baked out of the cookies. Tasted okay but not as expected.

I made this for christmas and everyone love it! it came out delish! they were super soft and moist and the cranberry def made the final and crucial touch. xD

LOVED this cookie recipe!!! I did not use unsweetened chocolate though. You definitely need the chocolate flavor to go with the raspberry jam! The only problem I had was when rolling the dough, I had to keep putting it back into the refridgerator bc it was too sticky to roll. This recipe will definitely make it back in my kitchen again and again! :)

I an not a great cook, but I really liked these cookies, when they are warm they taste a little bland, but when cooled, everyone loved them. I'm getting ready to make another batch right now. Thank you!

This recipe was a total disappointment. The cookies looked decent, but had no taste at all and the texture was just blah. I realize now I should have used semi-sweet chocolate and would think that should be changed in the recipe. I would not try them again or recommend this recipe. I love Kraft recipes, but this was a real disappointment.

pretty easy and pretty tasty. did 1/2 unsweetened and 1/2 semi-sweet chocolate.

These cookies were delicious, brownie-like in texture, and quite chocolately, though only after some tweaking of the recipe. Best of all, they served as an excellent vessel to hold jam (used homemade preserves). The jam did not run all over the place as so often happens when making thumbprint cookies. I am only giving the recipe 4 stars, because as others have mentioned you need to use half-semi and half unsweetened chocolate. I also added a generous tablespoon of unsweetened cocoa to the flour to enhance the overall complexity of the chocolate flavor. To prevent the cookie from spreading too much in the oven and the jam from running out, I chilled the dough several times over, i.e., first overnight in the fridge, then again after I rolled the dough into balls, then for 10 minutes after I formed the cups (rolled in sugar one more time to eliminate finger prints) and filled with the jam,i.e., right before putting them into the oven. Also, because the cookies do nonethele