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Chocolate-Raspberry Thumbprints

Chocolate-Raspberry Thumbprints

  • Prep

    20 m
  • Ready In

    45 m
Kraft Desserts

Kraft Desserts

These delicious, chocolate thumbprint cookies are filled with red raspberry jam.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 27 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 375 degrees F.
  2. Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
  3. 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.
  4. Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheet; transfer to wire racks. Cool completely.
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Reviews

kr
1

kr

2/14/2012

Received good reviews from my co-workers. I thought they could be more chocolaty. Easy to make. Thumbprint tended to flatten out but didn't effect the taste.

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