Best 5 Nutty Chocolate Raspberry Thumbprint Cookies Recipes

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Indulge in a delightful culinary journey with our Nutty Chocolate Raspberry Thumbprint Cookies, a symphony of flavors that will tantalize your taste buds. These delectable cookies feature a tender and crumbly hazelnut and chocolate cookie base, generously filled with a luscious homemade raspberry jam, creating a delightful textural contrast. Embark on a baking adventure with our detailed and easy-to-follow recipe, where we guide you through each step, ensuring perfect results every time. Along with the classic thumbprint cookies, discover variations that cater to different preferences and dietary needs. Explore our gluten-free and vegan thumbprint cookie recipes, ensuring that everyone can savor these delightful treats.

Check out the recipes below so you can choose the best recipe for yourself!

NUTTY CHOCOLATE-RASPBERRY THUMBPRINT COOKIES



Nutty Chocolate-Raspberry Thumbprint Cookies image

Adapted from Cook's Country. This recipe was a finalist in their 2010 Christmas Cookie contest. It was submitted by Ronna Farley. I prefer to use walnuts instead of pecans.

Provided by Chocolatl

Categories     Dessert

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup dutch-process cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened (1/4 pound, or 1 stick)
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup pecans, toasted and finely chopped
6 tablespoons seedless raspberry jam
1/2 cup white chocolate chips, melted

Steps:

  • Preheat oven to 350°F.
  • Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
  • Beat butter and sugar together until light and fluffy.
  • Add egg and vanilla and mix until just combined.
  • Add flour mixture, and mix until just combined.
  • Take 1 tablespoon of dough and shape into a 1" ball.
  • Roll in nuts.
  • Repeat with remaining dough.
  • Place dough balls 2" apart on baking sheets lined with parchment paper.
  • Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
  • Fill indentations with jam.
  • Bake until cookies are set, about 10 minutes.
  • Cool 5 minutes on cookie sheets, then remove to racks.
  • When cookies are cooled, drizzle with melted chocolate.
  • These can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 113, Fat 5.8, SaturatedFat 2.3, Cholesterol 12.4, Sodium 55.3, Carbohydrate 14.3, Fiber 0.7, Sugar 8.7, Protein 1.4

CHOCOLATE-RASPBERRY THUMBPRINTS



Chocolate-Raspberry Thumbprints image

Watch the how-to video to see how easy Chocolate-Raspberry Thumbprints are to make. Once you've tried Chocolate Raspberry Thumbprints, you may not want to go back to regular chocolate cookies again.

Provided by My Food and Family

Categories     Festive Recipes

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES



White Chocolate Raspberry Thumbprint Cookies image

These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.

Provided by SDSMarvin

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

½ cup butter, softened
½ cup vegetable shortening
½ cup white sugar
½ cup confectioners' sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
⅛ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup seedless raspberry jam
1 cup white chocolate chips
2 tablespoons red sugar sprinkles, or as desired

Steps:

  • Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
  • Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
  • Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 g

RASPBERRY THUMBPRINT COOKIES



Raspberry Thumbprint Cookies image

I got this from a pkg. of Betty Crocker Sugar Cookies. It is much easier than normal thumbprint cookies for when I am in a hurry and they taste great too. Thumbprint cookies have always been my favorite so I am all for making them easier! And, you still get that special taste using the sugar cookie dough.

Provided by OceanLuvinGranny

Categories     Dessert

Time 18m

Yield 24-36 cookies, 18-36 serving(s)

Number Of Ingredients 6

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup butter, softened (I have tried margarine and the butter gives it a richer yummy taste)
1 egg
3 tablespoons flour
1/3 cup seedless raspberry jam (or any of your favorite flavors as long as they are seedless)
1 cup white chocolate chips (or you can use vanilla if you prefer)

Steps:

  • Heat oven to 375.
  • In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
  • Form dough into 3/4 inch balls.
  • Place on ungreased cookie sheet 2 inches apart.
  • Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
  • Spoon about 1/4 tsp of jam into each indentation.
  • Bake 8-10 minutes or until light golden brown.
  • Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
  • In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
  • Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.

Nutrition Facts : Calories 121.4, Fat 8.4, SaturatedFat 5.2, Cholesterol 26.6, Sodium 50.6, Carbohydrate 10.7, Fiber 0.1, Sugar 8.5, Protein 1.1

RASPBERRY THUMBPRINT COOKIES



Raspberry Thumbprint Cookies image

Proving once and for all that jelly isn't just for breakfast, these jewel-toned treats are a must during the holiday season.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 66

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal™ all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  • Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
  • In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Measure your ingredients accurately: Baking is a science, and precise measurements are essential for success. Use a digital kitchen scale for the most accurate results.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your cookies will taste. Look for organic, fair-trade, and locally-sourced ingredients whenever possible.
  • Cream the butter and sugar together until light and fluffy: This step is essential for creating a smooth and creamy cookie dough. Beat the butter and sugar together on high speed for at least 2 minutes, or until the mixture is pale yellow and fluffy.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined, then stop.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much. Chill the dough for at least 30 minutes, or up to overnight.
  • Use a cookie scoop to portion the dough: A cookie scoop will help you create uniform cookies that bake evenly. If you don't have a cookie scoop, you can use a tablespoon.
  • Bake the cookies until the edges are just beginning to brown: The cookies will continue to bake on the baking sheet, so don't overbake them. Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown.

Conclusion:

These nutty chocolate raspberry thumbprint cookies are a delicious and easy-to-make treat. They're perfect for any occasion, from a casual gathering to a holiday party. With their rich chocolate flavor, nutty pecans, and tart raspberry filling, these cookies are sure to be a hit. So next time you're looking for a sweet and satisfying snack, give these nutty chocolate raspberry thumbprint cookies a try.

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