Chocolate-Raspberry Thumbprints

3.6
(43) 41 Reviews
Prep Time
20
min.
Total Time
45
min.
Servings

27 servings, 2 cookies each

Here's an idea you can put your own thumbprint on. Make these with your kids for a super-easy, delectably chocolaty gift idea.

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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
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 30mg
Sodium 125mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 12g
Protein 2g
   
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

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  • AngieG30 |

    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.

  • Max4222240 |

    YUMMY!!!

  • uhgirl520 |

    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!

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