Nutty Chocolate Raspberry Thumbprint Cookies
Delight your taste buds with these Nutty Chocolate Raspberry Thumbprint Cookies—a decadent treat combining rich flavors and irresistible textures. These buttery, nut-studded cookies boast a delicate crunch, with their centers filled with velvety dark chocolate ganache and a bright burst of sweet-tart raspberry jam. Perfectly bite-sized, they’re baked to golden perfection in just 12 minutes, making them an easy yet impressive option for holidays, parties, or everyday indulgence. Featuring a balance of wholesome chopped walnuts (or your favorite nuts), creamy butter, and a jam-filled finish, these cookies are a delightful harmony of nutty, fruity, and chocolaty goodness. Whether served with coffee, tea, or as a sweet gift, these thumbprint cookies promise to be your next favorite treat!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 0.75 cup dark chocolate chips
- 2 tablespoons heavy cream
- 0.5 cup raspberry jam
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
Mix in the vanilla extract and egg yolk until fully incorporated.
Add the flour and salt to the wet mixture, mixing until the dough comes together. Be careful not to overmix.
Fold in the chopped nuts until evenly distributed throughout the dough.
Using a small cookie scoop or a spoon, form 1-inch balls of dough and place them about 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a spoon to press a small indentation into the center of each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. If the indentations puff up during baking, gently press them down again right after removing the cookies from the oven.
While the cookies are cooling, prepare the chocolate ganache. In a small microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth.
Once the cookies are fully cooled, fill each indentation with a small spoonful of chocolate ganache, followed by a small dollop of raspberry jam on top of the chocolate.
Allow the ganache to set at room temperature or chill the cookies briefly in the refrigerator before serving.
Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
4412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 533.9 g | 194% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 306.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 361 mg | 28% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
