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Chocolate Raspberry Thumbprint Cookies

  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 minutes
  • Yield: 36 Cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


Units Scale
  • 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


  1. 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.
  2. In a medium bowl, whisk together the dry ingredients.
  3. 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.
  4. Reduce the speed, and add the flour/cocoa mixture into the wet ingredients. Mix together until a dough forms and is just combined.
  5. 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.
  6. Bake for 10 minutes, rotating and switching the baking sheets halfway through baking.
  7. Cool the cookies completely on the baking sheets on a wire rack.
  8. When the cookies are cool, drizzle with melted white chocolate. When the white chocolate is set, you can serve.

Keywords: Cookies, Christmas, Chocolate, Raspberry