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Kid-Approved Dark Chocolate Raspberry Thumbprint Cookies: Delicious & Easy

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Rich, fudgy dark chocolate cookies with a sweet-tart raspberry jam filling and a sprinkle of flaky sea salt. A happy accident turned into a beloved family favorite, these cookies are easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg yolk (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder (Dutch-processed preferred)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (160g) seedless raspberry jam
  • Flaky sea salt (like Maldon), for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the egg yolk and vanilla extract to the butter mixture. Beat on low speed until just combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  6. Using a 1.5-tablespoon cookie scoop or your hands, roll the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  7. Lightly dip the back of a ½ teaspoon measuring spoon in flour. Gently press the back of the spoon into the center of each dough ball, creating a deep, wide well. Press down until the edges just barely start to crack.
  8. Place the baking sheets with the shaped cookies in the refrigerator for 10-15 minutes.
  9. After chilling, remove the baking sheets from the fridge. Using a small spoon or a piping bag, carefully fill each well with about ½ teaspoon of seedless raspberry jam.
  10. Bake the cookies for 12-14 minutes. The edges should be set and the tops should look slightly crackled. The centers will still look a little soft.
  11. Let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. While they are still slightly warm, sprinkle a tiny pinch of flaky sea salt over the top of each cookie.

Notes

For best results, use softened butter (not melted) and chill the shaped dough for 10-15 minutes before baking to prevent spreading. The ½ teaspoon measuring spoon is the perfect tool for making the thumbprint. If your jam is thick, warm it slightly for easier filling. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: thumbprint cookies, dark chocolate, raspberry, easy cookies, kid-friendly, bake sale, chocolate raspberry cookies

Find it online: https://sparklespoon.com/kid-approved-dark-chocolate-raspberry-thumbprint-cookies-delicious-and-easy/