Chocolate Raspberry Thumbprints

MAKES: 3 1/2 dozen cookies

COOK TIME: 15 Min

You'll be sure to earn a "thumb's up" when you bake a batch of our irresistible Chocolate Raspberry Thumbprints. Forget even trying to fill a cookie jar with these chocolately cookies with a raspberry thumbprint filling, 'cause they'll be grabbed up in a flash.

What You'll Need

1 1/2 cup all-purpose flour
1/3 cup baking cocoa
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup sugar
1/3 cup butter, softened
1 1/2 teaspoon vanilla extract
2 eggs
2/3 cup seedless raspberry jam

What to Do

In a small bowl, combine flour, cocoa, baking powder, and salt. In a small saucepan over low heat, melt chocolate chips; stir until smooth.
In a large bowl, cream sugar, butter, and vanilla. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Cover and chill just until firm.
Preheat oven to 350 degrees F.
Shape dough into 1-1/2-inch balls, then press your thumb into tops to make 1/2-inch deep depressions. Place on ungreased baking sheets and fill each depression with about 1/2 teaspoon raspberry jam.
Bake 10 to 15 minutes or until the sides are set. Cool 2 minutes. Remove to wire racks to cool completely.