Got a craving for something chocolaty with a fruity twist? Chocolate thumbprint cookies with raspberry jam are the perfect treat for any occasion. The soft chocolate base and tangy raspberry jam come together for a flavor combo that’s hard to beat—all in a bite-sized cookie!
Whether you’re an avid baker or someone looking to impress guests with minimal effort, this recipe is your ticket to success. Packed with indulgence and made with everyday ingredients, chocolate thumbprint cookies are as easy to make as they are delightful to enjoy.
Below, we’ll explore why these cookies are a favorite, walk you through the recipe step-by-step, and share tips to ensure your cookies turn out perfectly every time.
Why Are Chocolate Thumbprint Cookies with Raspberry Jam so Popular?
Chocolate thumbprint cookies with raspberry jam have become timeless classics, and their popularity continues to soar for good reasons:
- Perfect Flavor Balance: The deep, decadent flavor of chocolate contrasts beautifully with the bright, tangy sweetness of raspberry jam.
- Elegant yet Easy: These cookies look stunning and sophisticated, but they’re straightforward enough for novice bakers.
- Versatile Treat: They fit any occasion—holiday parties, family gatherings, or even a weekday indulgence.
- Customizable: Personalize them by trying different jams, adding toppings like crushed nuts, or swapping in white chocolate.
Ingredients for Chocolate Thumbprint Cookies
What makes these cookies even better is the simplicity of the ingredients! Here’s what you’ll need for about 24 cookies:
Dry Ingredients:
- 1 1/4 cups (160g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup raspberry jam (use your favorite brand or homemade jam for the best flavor)
Optional Garnish:
- Powdered sugar or melted chocolate drizzle
Tools You’ll Need
Having the right tools can make all the difference when it comes to baking. Here’s what you’ll need for this recipe:
- Mixing bowls (one large, one medium)
- Electric hand or stand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking sheet
- Parchment paper
- Small melon baller or the back of a spoon (for creating the thumbprint indent)
Step-by-Step Recipe for Chocolate Thumbprint Cookies with Raspberry Jam
Follow these simple steps to bake your very own batch of chocolate thumbprint cookies that will disappear in no time.
Step 1: Make the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix your dry ingredients—flour, cocoa powder, and a pinch of salt. In a large bowl, use an electric mixer to beat softened butter and sugar until fluffy. Add an egg and vanilla and mix well. Slowly add the dry ingredients to the wet mixture and stir until you get a smooth dough.
Step 2: Shape the Cookies
Scoop out small amounts of dough with a spoon or melon baller to make 1-inch balls. Roll them gently in your hands to make them smooth. Place the balls on the baking sheet, leaving some space between them. Use your thumb or the back of a spoon to press a small dent in the center of each cookie.
Step 3: Bake the Cookies
Put the baking sheet in the oven and bake for 10-12 minutes, until the edges are set. Don’t overbake, or they might turn dry. While the cookies are baking, stir your raspberry jam to make it easier to spread. After baking, let the cookies cool on the sheet for 5 minutes, then move them to a wire rack.
Step 4: Add the Jam
Once the cookies are cool, fill the dents with a little raspberry jam using a spoon or piping bag. Don’t overfill—just enough to stay inside the dent. The jam will add a pop of flavor and color to the cookies.
Step 5: Enjoy!
Your chocolate thumbprint cookies with raspberry jam are ready to eat! They’re great for snacks, desserts, or gifts. Store leftovers in an airtight container at room temperature for up to a week to keep them fresh.
Ideas for Serving
- Serve the cookies alongside a hot cup of coffee or tea for a cozy afternoon treat.
- Pair them with a scoop of vanilla ice cream for a delightful dessert combination.
- Arrange them on a festive platter for holiday parties or gatherings.
- Package them in decorative boxes or bags as thoughtful homemade gifts.
- Accompany them with a glass of milk for a classic snack pairing.
- Use them as a topping for parfaits by crumbling them over yogurt and fruit.
How to Store Them
To keep your cookies fresh:
- Store your cookies in an airtight container at room temperature to maintain their freshness and texture.
- If you have multiple types of cookies, store each type in separate containers to prevent flavor mixing.
- For softer cookies, add a slice of bread to the container to help retain their moisture.
- If you need to store cookies for an extended period, place them in a freezer-safe bag or container and freeze them for up to three months.
- When freezing, layer the cookies with parchment paper to prevent them from sticking together.
Tips for Perfect Chocolate Thumbprint Cookies Every Time
I know you can’t wait to try these scrumptious treats, so here are some tips to ensure your success:
- Chill the dough before shaping to make it easier to handle and to help the cookies hold their shape during baking.
- Make even indents by using the back of a teaspoon, your thumb, or a small round tool, pressing gently to avoid cracking the edges.
- Ensure the filling is added after baking, especially if using delicate ingredients like chocolate or fruit preserves, to maintain their texture and flavor.
- Rotate your baking sheet halfway through the bake for even cooking and consistent results.
- Allow the cookies to cool completely on a wire rack before adding the filling to avoid melting or spreading.
FAQ
How do I store cookies to keep them fresh?
Keep cookies fresh by storing them in an airtight container at room temperature for up to a week. To keep them longer, freeze them in a freezer-safe bag or container for up to three months. Make sure the cookies are fully cooled before storing to avoid sogginess.
Can I substitute ingredients in cookie recipes?
Yes, you can make substitutions, but they might change how the cookies taste or feel. For example, you can use margarine or coconut oil instead of butter, or gluten-free flour instead of regular flour. Just make sure to use the right amounts so the recipe still works.
Why do my cookies spread too much during baking?
Excess spreading can be caused by using warm or overly soft butter, inaccurate flour measurement, or a baking sheet that is too hot. To prevent this, chill the cookie dough before baking and ensure precise measurements for all ingredients.
Can I prepare cookie dough in advance?
Yes, cookie dough can be prepared in advance and stored in the refrigerator for up to 3 days. For longer storage, freeze the dough in individual portions, such as scoops or logs, for convenient use later.
What is the best way to achieve evenly baked cookies?
Use a light-colored baking sheet lined with parchment paper or a silicone baking mat, as it promotes even heat distribution. Rotate the sheet halfway through baking and use an oven thermometer to verify the oven temperature is accurate.
Conclusion
You’re all set to make delicious chocolate thumbprint cookies with raspberry jam! These cookies are simple to bake and perfect for any occasion. Treat yourself and your loved ones, and enjoy!
For more recipes, keep scrolling or visit our website. Don’t forget to share your cookies on social media with #chocolatethumbprintcookies and tag us—we’d love to see them. Happy baking!
Chocolate Thumbprint Cookies with Raspberry Jam
Equipment
- Mixing bowls (one large, one medium)
- Electric hand or stand mixer
- Measuring cups and spoons
- Spatula or wooden spoon
- Baking Sheet
- Parchment paper
- Small melon baller or the back of a spoon
Ingredients
Dry Ingredients:
- 1 1/4 cups 160g all-purpose flour
- 1/3 cup 30g unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup 115g unsalted butter, softened
- 2/3 cup 135g granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup raspberry jam use your favorite brand or homemade jam for the best flavor
Optional Garnish:
- Powdered sugar or melted chocolate drizzle
Instructions
Step 1: Make the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix your dry ingredients—flour, cocoa powder, and a pinch of salt. In a large bowl, use an electric mixer to beat softened butter and sugar until fluffy. Add an egg and vanilla and mix well. Slowly add the dry ingredients to the wet mixture and stir until you get a smooth dough.
Step 2: Shape the Cookies
- Scoop out small amounts of dough with a spoon or melon baller to make 1-inch balls. Roll them gently in your hands to make them smooth. Place the balls on the baking sheet, leaving some space between them. Use your thumb or the back of a spoon to press a small dent in the center of each cookie.
Step 3: Bake the Cookies
- Put the baking sheet in the oven and bake for 10-12 minutes, until the edges are set. Don’t overbake, or they might turn dry. While the cookies are baking, stir your raspberry jam to make it easier to spread. After baking, let the cookies cool on the sheet for 5 minutes, then move them to a wire rack.
Step 4: Add the Jam
- Once the cookies are cool, fill the dents with a little raspberry jam using a spoon or piping bag. Don’t overfill—just enough to stay inside the dent. The jam will add a pop of flavor and color to the cookies.
Step 5: Enjoy!
- Your chocolate thumbprint cookies with raspberry jam are ready to eat! They’re great for snacks, desserts, or gifts. Store leftovers in an airtight container at room temperature for up to a week to keep them fresh.
