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Chocolate-Raspberry Thumbprints

Rated as 4 out of 5 Stars

"These delicious, chocolate thumbprint cookies are filled with red raspberry jam."
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45 m servings 137 cals
Original recipe yields 27 servings (4 -1/2 dozen)


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  • Prep

  • Ready In

  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.

Nutrition Facts

Per Serving: 137 calories; 6.1 g fat; 19.6 g carbohydrates; 1.8 g protein; 25 mg cholesterol; 129 mg sodium. Full nutrition

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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.