Rating: 4.5 stars
85 Ratings
  • 5 star values: 52
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

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  • In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.

  • Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.

  • Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.

Nutrition Facts

88 calories; protein 0.6g; carbohydrates 14.9g; fat 3g; cholesterol 6.9mg; sodium 21.9mg. Full Nutrition
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