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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

88.2 calories; 0.6 g protein; 14.9 g carbohydrates; 6.9 mg cholesterol; 21.9 mg sodium. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2007
Great Recipe. To make uniform cookies I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag cut off a small corner and used it like a frosting bag. Read More
(59)

Most helpful critical review

Rating: 2 stars
03/29/2010
Kinda messy... Didn't know that the house was gonna fill with smoke (rookie mistake). Friends still loved em though. Read More
(3)
85 Ratings
  • 5 star values: 51
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/15/2007
Great Recipe. To make uniform cookies I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag cut off a small corner and used it like a frosting bag. Read More
(59)
Rating: 5 stars
01/14/2004
These little cookies are delicious! I didn't use the chocolate chips but they still turned out to be one of my favorites of all the Christmas cookies I baked this year! Be sure and make the well deep and straight down -- and these make a lot more than 3 dozen cookies (maybe I just made mine smaller) and you won't need a full 10 oz. jar of jam either. A previous review used a baby spoon for the jam -- I didn't have a baby spoon but a demi-tasse spoon worked just as well. This recipe is a keeper and will be on my future Christmas cookie list from now on. Read More
(35)
Rating: 5 stars
06/11/2003
These cookies are WONDERFUL. They're crispy and a bit chewey at the same time! The chocolate & the raspberry compliment eachother. YUM! I am making these ahead for our cookie exchange! Very easy to make - but don't use anything but real butter or they won't be the same! Read More
(25)
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Rating: 5 stars
12/10/2006
I've fallen in love with these cookies! I made the first dozen too big (my husband's thrilled with that) I think they're better smaller. I made the impression with the small end of a cork and used strawberry preserves (couldn't find black raspberry at my store). I think they're fantastic and love the bits of chocolate in there. I'd give this 10 stars if I could! Read More
(19)
Rating: 5 stars
05/08/2009
I made a big batch of these for mothers day to bring to my family luncheon - and my family was thrilled! they didnt even know i could cook!;) i used 1/3 C. unsweetended Cocoa instead of chocolate chips to give the whole cookie a chocolate flavor and used a cork to make the holes as per other suggestion. i also used a ziploc as icing bag to fill holes with my favorite boisenberry jam! GREAT! Read More
(13)
Rating: 5 stars
12/15/2009
These are wonderful! I actually made them pretty much as written although I rolled them in turbinado sugar instead of regular. I used Trader Joe's seedless blackberry jam and I put it into a small zip-top bag cut off the corner and piped the jam into the thumbprints. I must have made mine very small 'cause 1 batch made 47 cookies. Yum yum! Read More
(11)
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Rating: 4 stars
09/10/2003
Great flavor combination! Thirteen minutes was almost too long. Watch these carefully. Overbaking dries eggless cookies quickly. Next time I'll add more mini-chocolate chips and squash balls a little flatter for more even browning. Read More
(11)
Rating: 5 stars
12/28/2004
Wonderful cookies I did not have any mini choc chips so I did as another person suggested and drizzled choc over the cookies once they came out of oven. I make my own black raspberry jelly. so these are truly homemade cookies. Everyone at work was very impressed. This will go into my "must make for Christmas" cookie list. Read More
(8)
Rating: 5 stars
04/03/2008
We followed the recipe exactly and the cookies came out perfect! We all loved them. They were moist inside slightly crispy outside and the chocolate & raspberry combination is delicious. Read More
(7)
Rating: 2 stars
03/29/2010
Kinda messy... Didn't know that the house was gonna fill with smoke (rookie mistake). Friends still loved em though. Read More
(3)