Imagine biting into a buttery, soft cookie with a rich chocolate chip base, crowned with a burst of fresh, tangy raspberries – sounds irresistible, right? These Raspberry Chocolate Thumbprint Cookies are not just a treat; they're a culinary experience that combines the decadence of chocolate with the bright, fresh flavor of raspberries. Perfect for those moments when you want to impress your guests or simply treat yourself to something extraordinary, these cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips gently using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Using your thumb or the back of a measuring spoon, create an indentation in the center of each dough ball. Make sure not to press too hard; you want a nice well for the raspberry filling.
- Place a few fresh raspberries into the indentation of each cookie. You can gently press them in to ensure they stay in place while baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Raspberry Chocolate Thumbprint Cookies with a glass of milk or your favorite beverage!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookies tender.
- Create Perfect Indentations: Use the back of a measuring spoon for uniform wells in your cookies.
- Fresh is Best: Use fresh raspberries for the most vibrant flavor and appearance.
- Cooling is Crucial: Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container, separating layers with parchment paper to prevent sticking.
- Make Ahead: You can prepare the dough in advance and refrigerate for up to 24 hours before baking.
- Variation Idea: Try different chocolate types or add a drizzle of melted chocolate on top for extra indulgence!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 19g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
