“These delicious, chocolate thumbprint cookies are filled with red raspberry jam.” - by Kraft Desserts
Ingredients
Adjust Servings
Original recipe yields 4 -1/2 dozen
Directions
- Heat oven to 375 degrees F.
- 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.
- 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 sheet; transfer to wire racks. Cool completely.
Nutrition
Amount Per Serving (27 total)
- Calories
- 137 cal
- 7%
- Fat
- 6.1 g
- 9%
- Carbs
- 19.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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...." See more"
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