Raspberry Chocolate Thumbprint Cookies

Raspberry Chocolate Thumbprint Cookies are the ultimate balance of a chewy cookie with crispy edges and a generous amount of rich raspberry ganache in the centre. This recipe is easy yet elegant, and there's no chill time required, so this is the perfect recipe for spontaneous bakers!

This tried-and-true favourite is such a big hit with my boys. They are eager to help by making the indentation in the cookie dough before baking. And they will, of course, happily add big, messy globs of the ganache if I let them!

For more cookie recipes, try my Heart Shaped Strawberry Jam Thumbprint Cookies or Date Oat Cookies.

Why You'll Love This Recipe

• No chill time required!
• Kid friendly recipe (just like my Green Smoothie Chocolate Muffins!)
• Naturally sweetened
• Great cookie option for Christmas cookie boxes
• Customizable - switch up the jam flavour!
• Fun to make with kids!

Ingredients

• Raspberry jam - I use a seedless raspberry jam in the ganache for a creamy texture. You could choose a jam with seeds or even a chia based jam if you enjoy an additional crunch. 
• Butter - ensure your butter is room softened at room temperature before baking.
• Egg - at room temperature
• Sugar - I've tested this recipe with both brown and coconut sugar!

See the recipe card below for a complete list of ingredients and measurements.

Substitutions & Variations

• Cocoa Powder: You can omit the chocolate from this recipe and have a vanilla cookie base by simply increase the amount of flour by ⅓ cup to replace the cocoa powder.
• Raspberry jam: swap for various other jam flavours like blueberry or strawberry or try lemon curd.
• Nutty Twist: Add a tablespoon of finely chopped nuts like almonds, pecans, or hazelnuts to the cookie dough or to top the ganache for extra crunch and flavor.
• Chocolate Drizzle: After filling the thumbprints with ganache, drizzle some melted white or dark chocolate over the top.
• Citrus Zest: Enhance the flavor of the cookie dough by adding a teaspoon of orange or lemon zest.
• Jam: Instead of ganache, fill the thumbprints with your favorite jam for a lighter, fruitier option.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Chocolate Raspberry Thumbprints

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat and prep and mix the dry ingredients.

Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.

In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.

Step 2: Cream together the wet ingredients.

In a separate medium-sized bowl, cream together butter, sugar, one egg and vanilla extract.

Step 3: Combine wet and dry ingredients.

Add the dry ingredients to the wet ingredients, mixing until just combined. The dough may seem firm and slightly dry, which is normal and ensures the cookies hold their shape during baking.

Step 4: Roll the cookie dough balls and make indentation in each cookie and bake.

Roll the dough into small balls, about 2 teaspoons each, and place them on the prepared cookie sheets, about 12 cookies per sheet. (You can weigh each ball to be around 22 grams if desired.)

Make a small imprint in the centre of the cookies with your thumb, back of a ½ teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.

Step 5: Make the ganache.

While the last tray of cookies is in the oven, gently warm the cream and jam together, then add the chopped chocolate and stir until fully melted.

Step 6: Add ganache to each baked and cooled cookie.

Once the cookies have cooled slightly, add a dollop of the chocolate raspberry ganache to the centre indentation made in the thumbprint cookies. Top the cookies with shaved chocolate if desired. Allow the ganache to cool and to set in the cookie.

This recipe yields approximately 48 cookies, or 4 dozen small cookies. Enjoy!

Expert Tips

• Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
• When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.
• I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm. Don’t allow it to set and cool in the saucepan.
• For a less sweet cookie try swapping the baker's chocolate with dark chocolate.

Recipe FAQs

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