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

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  • 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

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 5 out of 5 by from I needed to make some holiday cookies for my husband's company's Christmas party yesterday, and this... I needed to make some holiday cookies for my husband's company's Christmas party yesterday, and this recipe just caught my eyes. The cookies look so pretty! I read some comments and I was concerned. I made a few changes and that made things a whole lot better. I added a pack of cook-and-serve chocolate fudge pudding powder mix. I substituted half of the sugar with brown sugar, and I put only 1/8 tsp jam on top, so it wouldn't be running. While cooling, spread out the jam a little bit. The only thing is: it doesn't look as ruby-ish as the picture? What is your secret?
Date published: 2009-12-17
Rated 4 out of 5 by from I made a few extra additions and these cookies turned out great! I made a few extra additions and these cookies turned out great! To the dough I added 1/2 cup of light brown sugar, 1/2 tsp of salt ( to bring out the chocolate flavor), and 2 tbs cocoa. Also, instead of pressing the cookies with my thumb I used the back of my round 1/4 tsp measuring spoon. I will definitely make these again, but I think I'll use seedless raspberry jam next time.
Date published: 2009-12-21
Rated 4 out of 5 by from I read the comments before making this recipe, and altered slightly. I read the comments before making this recipe, and altered slightly. I used 2 bars of semi sweet bakers chocolate, and 2 unsweetened. This gave it just enough sweetness and chocolate flavor for me. I also used a 1/3 teaspoon to make the indents, and then used that to fill the cookies with the jam so it was in the same shape. I had no problems with the jam running over.
Date published: 2009-12-21
Rated 1 out of 5 by from The recipe is faulty in that directions say bake until lightly browned. The recipe is faulty in that directions say bake until lightly browned. These are chocolate cookies. They are brown. Additional guidelines should be given to test for doneness. I followed the recipe exactly and they are tasteless blobs of chocolate and the raspberry jam ran and was colorless. I finally dusted them with powdered sugar so they would look better.
Date published: 2010-12-11
Rated 4 out of 5 by from LOVED this cookie recipe! 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! :)
Date published: 2010-12-25
Rated 1 out of 5 by from This recipe was a total disappointment. 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.
Date published: 2010-12-17
Rated 3 out of 5 by from The cookies were very pretty, quite moist, but lacked that "I want to make these again" thought. The cookies were very pretty, quite moist, but lacked that "I want to make these again" thought. Make sure to keep the cookie-to-jelly ratio even. Don't make the cookies too large. If I do make them again I would use Semi-Sweet chocolate instead of Unsweet. The cookie batter just needed more of a delicate taste.
Date published: 2009-12-14
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