Follow our simple Chocolate-Raspberry Thumbprints recipe video, and taste the fantastic combination of chocolate and raspberry for yourself!
This brightcove player is created by Blackwell Team for testing.
prep time
20 min
total time
45 min
makes
4-1/2 doz. or 27 servings, 2 cookies (38 g) each
Ingredients:
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 4 oz. Baker's Unsweetened Chocolate, coarsely chopped
- 1/2 cup butter
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1-1/4 cups sugar, divided
- 1 egg
- 1 tsp. vanilla
- 1/3 cup Kraft Pure Raspberry Jam
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MIX flour, baking soda and salt. Microwave chopped chocolate and butter in large microwaveable bowl on MEDIUM 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.
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ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into centre of each ball; fill each indentation with about 1/4 tsp. jam.
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BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheet; transfer to wire racks. Cool completely.
average rating
18
