Chocolate Raspberry Thumbprint Cookies
Perfect for Christmas gift giving, these chocolate raspberry thumbprint cookies are perfect for a cookie exchange!
Cookie exchanges are back! Oh man, this time of year, with all the cookies I could possibly get my paws on makes me blissfully happy. Moreso that I get to see people again and share holiday cheer. Baking is my favorite part of the holidays. So is cutting down my Christmas tree and getting my house to smell like an actual forest. And baking my family’s famous Brandied Fruit Cake. Okay, let’s just be real – I love Christmas! And I’m adding these chocolate raspberry thumbprint cookies to the Christmas cookie rotation.
I’ve got a whole category dedicated to cookies, it is impossible to decide which is my favorite. But it’s the time and love that people put into their holiday cookies that makes me positively joyous. It is my love language. So, let’s make some Christmas cookies!
Ingredients for Chocolate Raspberry Thumbprint Cookies
The ingredients are really simple, but the end result is utterly gorgeous and perfectly chocolatey!
- All Purpose Flour
- Cocoa Powder
- Baking Powder
- Baking Soda
- Unsalted Butter, softened
- Raspberry Jam
- White Chocolate Chips
How to Make Chocolate Raspberry Thumbprint Cookies
- You will need two baking sheets for this recipe. Preheat your oven to 350, and line the baking sheet with silicone mats or parchment paper.
- Whisk together the dry ingredients into a large bowl. Into a stand mixer with a paddle attachment, beat together the butter and sugar until it is light and fluffy. Scrape the bowl down at least once to make sure that the mixture is evenly mixed. Whip in the egg in, for at least 30 seconds and the vanilla.
- Slowly add in the dry ingredients until a dough forms.
- For an extra nutty flavor, toast the pecan in a skillet until they warm and start to smell nutty. Allow them too cool and chop them finely.
- Using a cookie scoop, make even balls of cookie dough, and roll them into the finely chopped pecans. Place them evenly apart on the cookie sheets.
- Using the back of a 1 teaspoon round measuring spoon, press down to create a thumbprint. Add in 1/2 teaspoon of raspberry jam.
- Bake the cookies for 10 minutes, switching and rotating the pans in the oven halfway through baking.
- When the cookies are cooled, drizzle with melted chocolate.
Best Holiday Cookies
There are so many different kinds of cookies you can share with others this holiday season! Below I have a bunch of my favorite christmas cookies to share with those you love.Print
- 1 1/2 cup All Purpose Flour
- 1/2 cup Cocoa Powder
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 8 Tbsp (1/2 cup) Unsalted Butter, softened
- 1 cup Sugar
- 1 Egg
- 2 tsp Vanilla
- 1 cup Pecans, toasted and chopped finely
- 1/3 cup Raspberry Jam
- 1/2 cup White Chocolate Chips, melted
- Adjust two oven racks onto the upper middle, and lower middle rack positions. Preheat oven to 350 degrees. Line two baking sheets with silicone mats or parchment paper.
- In a medium bowl, whisk together the dry ingredients.
- In a stand mixer, or large bowl with hand mixer, whip together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla until evenly whipped.
- Reduce the speed, and add the flour/cocoa mixture into the wet ingredients. Mix together until a dough forms and is just combined.
- Roll 1-inch balls of dough into a bowl of the finely chopped pecans. Space the balls onto the parchment lined baking sheets. Using a round teaspoon, press a print into the top of each cookie. Spoon 1/2 teaspoon of raspberry jam into the divot of each cookie.
- Bake for 10 minutes, rotating and switching the baking sheets halfway through baking.
- Cool the cookies completely on the baking sheets on a wire rack.
- When the cookies are cool, drizzle with melted white chocolate. When the white chocolate is set, you can serve.
Keywords: Cookies, Christmas, Chocolate, Raspberry