Comida Kraft
Recipe Box

Chocolate-Raspberry Thumbprints

No referer *
Prep Time
20
min.
Total Time
45
min.
Servings

27 servings, 2 cookies each

They're not just chocolate cookies! They're thumbprints filled with raspberry jam. Watch the how-to video recipe to see how easy they are to pull off.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Servings

  • 27 servings, 2 cookies each

Nutritional Information

Serving Size 27 servings, 2 cookies each
AMOUNT PER SERVING
Calories 160
Total fat 9g
Saturated fat 5g
Cholesterol 30mg
Sodium 125mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 12g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Chocolate-Raspberry Thumbprints is rated 3.3333333333333335 out of 5 by 6.
  • 2016-07-30T09:40CST
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  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_5
  • loc_en_US, sid_114049, PRD, sort_relevancy
  • clientName_khcrm
Rated 4 out of 5 by from This recipe is awesome and always a big hit...but only with tweeks. 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!
Date published: 2011-12-26
Rated 4 out of 5 by from I've made this recipe a few times. 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!
Date published: 2012-01-01
Rated 4 out of 5 by from I just made these cookies and love them! 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.
Date published: 2011-12-21
Rated 2 out of 5 by from Easy to mix together but when baking the thumbprint didn't stay indented and all the filling baked... 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.
Date published: 2011-12-15
Rated 1 out of 5 by from This recipe is not very good. This recipe is not very good. I'm glad I only made 1/2 a batch. My husband will eat chocolate anything, but wouldn't eat these.
Date published: 2013-12-21
  • 2016-07-30T09:40CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_5
  • loc_en_US, sid_114049, PRD, sort_relevancy
  • clientName_khcrm

K:4234v4:114049

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