These Chocolate Thumbprint Cookies with Raspberries and Chocolate Hazelnut Spread have been sponsored by California Giant Berry Farms. As always, all opinions expressed are my own.
It’s the time of year for all of the best sweet treats, and these Chocolate Thumbprint Cookies are at the top of Santa’s “nice” list! A family favorite, these cookies are perfect for gift giving, parties, and cookie exchanges.
In this easy-to-make recipe, cocoa-infused thumbprints meet a dollop of rich chocolate hazelnut spread. Finished with a fresh raspberry on top, these beautiful cookies are ready to impress this holiday season!
How to Make Thumbprint Cookies
Thumbprint Cookies are a cinch to make, and you can get the whole family involved in the assembly. The cookie base is a shortbread, made with egg yolks for a tender, fine texture.
Kids will love helping to portion and roll the chocolatey dough into balls, and dipping them in sugar. To make the characteristic indentation in the center of the cookies, you can either use your thumb (hence; “thumbprint cookies,”), or the back of a measuring spoon.
I find that using a measuring spoon creates beautiful, uniform wells that are perfect for holding the cookie’s filling. I like to start with a 1/4 teaspoon measure on the raw dough, and then use the 1/2 teaspoon to gently re-define the wells right after the cookies are baked.
For the best flavor and color, I use imported dark cocoa powder in these cookies. You can substitute standard, natural cocoa powder, but the cookies will be lighter in color.
Fresh Raspberries and Making Chocolate Thumbprint Cookies Ahead
The crowning jewel on these Chocolate Thumbprint Cookies is a fresh raspberry. The juicy, sweet-tart berry compliments the creamy chocolate hazelnut spread and chewy cookie base perfectly. It’s everything crave-worthy in a chocolate-berry dessert, wrapped up into a two-bite cookie.
Like all of Cal Giant’s delicious berries, their raspberries are non-GMO and grown naturally in California’s rich soil. They’re a wonderful addition to sweet and savory recipes throughout the year, like my Lemon Cream Berry Tart and Grilled Flatbread Pizza.
Since the raspberries are delicate, it’s best to assemble these cookies within a few hours of serving. But, that doesn’t mean that you can’t get a jump start and prep them ahead!
You can bake the cookie bases up to 3 days in advance and store them, unfilled, in an airtight container. Before serving, fill them with the chocolate hazelnut spread, top with the raspberries, and you’ll be ready to go.
Cal Giant’s Merry, Berry & Bright Cookie Exchange
For the holiday season this year, California Giant Berry Farms is hosting a virtual cookie exchange! Submit your best homemade Christmas cookie recipe via the ENTRY FORM and Cal Giant will pick their three favorites.
The winners will have their recipe photographed, featured on Cal Giant’s website, and receive a $100 eGift card to the store of their choice! When you submit your recipe, you’ll also receive a collection of 6 of Cal Giant’s favorite cookie recipes via email.
That sounds like a sweet promotion, doesn’t it? What a fun way to celebrate the season. the Merry, Berry, & Bright Cookie Exchange runs until January 14, 2019, so be sure to submit your recipe for consideration before then!
Chocolate Thumbprint Cookies with Raspberries
- 2 cups all purpose flour
- 1/3 cup cocoa powder (I use dark cocoa powder)
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter , room temperature (2 sticks)
- 3/4 cups granulated sugar , plus extra for rolling
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup chocolate hazelnut spread
- 36 raspberries
- In a bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and 3/4 cup sugar until light and fluffy. Scrape the bowl and mix in egg yolks and vanilla extract.
- Add the dry ingredients in 3 additions, scraping the bottom and sides of bowl between each addition. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment or nonstick baking mats.
- Scoop dough into 1-1/2 teaspoon portions (I use a small cookie scoop) and roll between your hands into a ball. Place a few tablespoons of granulated sugar in a shallow dish and roll the dough balls in the sugar to coat.
- Place dough onto the prepared baking pans. Using your finger or the back of a 1/4 teaspoon measuring spoon, make an indentation in the center of each cookie.
- Bake for 13-15 minutes, rotating pans halfway through, until cookies are set. Remove from the oven and use the back of a 1/2 teaspoon measuring spoon to gently re-press the indentations. Let cookies stand on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Use a spoon or a piping bag, fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Top with a raspberry (cut in half if large) and serve.