Chocolate-Raspberry Thumbprints

Chocolate-Raspberry Thumbprints

1 Review 1 Pic
  • Prep

    20 m
  • Ready In

    45 m
Recipe by  Kraft Desserts

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

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Ingredients

Adjust Servings

Original recipe yields 4 -1/2 dozen

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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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Review (1)

Rate This Recipe
kr
1

kr

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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Nutrition

Amount Per Serving (27 total)

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

Based on a 2,000 calorie diet

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