Nutty Chocolate-Raspberry Thumbprint Cookies
Created by Chocolatll on December 9, 2015
- Servings: 36
- Prep Time: 15m
- Cook Time: 10m
- Recipe #22070
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup dutch-process cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter (softened, 1/4 pound, or 1 stick)
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 125 grams pecan nuts (1 cup, toasted and finely chopped)
- 6 tablespoons raspberry jam (seedless)
- 1/2 cup chocolate chips (white, melted)
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
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Step 3: Beat butter and sugar together until light and fluffy.
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Step 4: Add egg and vanilla and mix until just combined.
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Step 5: Add flour mixture, and mix until just combined.
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Step 6: Take 1 tablespoon of dough and shape into a 1" ball.
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Step 7: Roll in nuts.
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Step 8: Repeat with remaining dough.
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Step 9: Place dough balls 2" apart on baking sheets lined with parchment paper.
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Step 10: Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
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Step 11: Fill indentations with jam.
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Step 12: Bake until cookies are set, about 10 minutes.
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Step 13: Cool 5 minutes on cookie sheets, then remove to racks.
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Step 14: When cookies are cooled, drizzle with melted chocolate.
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Step 15: These can be stored in an airtight container at room temperature for up to 3 days.
Nutritional Facts
- Serving Size: 1 (51.5 g)
- Calories 128.9
- Total Fat - 6.1 g
- Saturated Fat - 2.4 g
- Cholesterol - 14.5 mg
- Sodium - 89.9 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 0.6 g
- Sugars - 9.4 g
- Protein - 2.8 g
- Calcium - 73.4 mg
- Iron - 0.5 mg
- Vitamin C - 5.1 mg
- Thiamin - 0 mg