Follow our simple Chocolate-Raspberry Thumbprints recipe video, and taste the fantastic combination of chocolate and raspberry for yourself!
4-1/2 doz. or 27 servings, 2 cookies (38 g) each
- 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
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.
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.
BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheet; transfer to wire racks. Cool completely.