Description
Simple chocolate thumbprint cookies with a sweet filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup raspberry jam
Instructions
- Cream together the butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use any flavor of jam you prefer.
- For a richer chocolate flavor, use dark cocoa powder.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate thumbprint cookies, chocolate cookies, jam cookies, holiday cookies, easy cookies