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!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.

Step 3

Mix in the vanilla extract and egg yolk until fully incorporated.

Step 4

Add the flour and salt to the wet mixture, mixing until the dough comes together. Be careful not to overmix.

Step 5

Fold in the chopped nuts until evenly distributed throughout the dough.

Step 6

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.

Step 7

Use your thumb or the back of a spoon to press a small indentation into the center of each cookie.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Allow the ganache to set at room temperature or chill the cookies briefly in the refrigerator before serving.

Step 12

Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Nutrition Facts

Serving size	(1010.9g)

Amount per serving	% Daily Value*
Calories	4411.6

Total Fat 238.9g	0%
Saturated Fat 100.0g	0%
Polyunsaturated Fat g
Cholesterol 462.5mg	0%
Sodium 658.5mg	0%
Total Carbohydrate 533.9g	0%
Dietary Fiber 26.5g	0%
Total Sugars 306.6g
Protein 56.4g	0%

Vitamin D 18.2IU	0%
Calcium 361.2mg	0%
Iron 28.0mg	0%
Potassium 1844.3mg	0%

*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.

Source of Calories

Fat: 47.7%

Protein: 5.0%

Carbs: 47.3%