Chocolate Raspberry Thumbprint Cookies
Ingredients
The cookie dough
-
½
cup
unsalted butter, softened
-
½
cup
sugar
-
1
cup
white whole wheat flour
-
¼
cup
dutch processed cocoa powder
-
¼
teaspoon
baking soda
-
⅛
teaspoon
salt
-
1
teaspoon
vanilla extract
-
1
large
egg
The filling
-
⅓
cup
raspberry jam with preserves
Instructions
- Preheat the oven to 375°F.
- Cream the butter and sugar together in a stand mixer until smooth.
- Mix in the cocoa powder, baking soda, and salt until well combined.
- Add the egg and vanilla extract, and mix until incorporated.
- Gradually add the flour and mix until a dough forms; refrigerate if too soft.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Press your thumb into the center of each ball to create an imprint.
- Fill each imprint with ½ to 1 teaspoon of raspberry jam.
- Bake for 8 minutes and allow to cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
18-20 cookies
Calories
107
Total fat
5g
Total carbohydrates
13g
Total protein
1g
Sodium
38mg
Cholesterol
24mg
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