Raspberry Cheesecake Chocolate Thumbprint Cookies! This thumbprint cookie recipe will become a family favorite: Tender chocolate cookies filled with creamy “cheesecake” filling, fresh raspberries and topped with a chocolate drizzle! A beauty to share for holiday cookie exchange parties and beyond.
Disclosure: This post is written in partnership with California Giant Berry Farms. As always, all opinions here are my own!
I love how creative people get with holiday parties these days: Ugly Christmas Sweater parties, Ornament Making Parties, White Elephant Gift Exchange Parties… so festive! But it should come as no surprise whatsoever that my favorite party idea revolves around food — Christmas cookies, to be exact!
Years ago, when Steve and I first settled into our apartment as newlyweds, I started a family tradition of hosting a girls only Christmas Cookie Exchange. The first time I heard of the idea of a cookie swap I thought it was pure genius. Gathering friends and family and ending up with a myriad of mouthwatering cookies?! What’s not to love???
After hosting for a few years, I discovered fairly quickly that I’m the only one in my family who actually enjoys baking {with the exception of my younger sister who now lives out of state}, so instead of fielding the question “Is it ok if I just BUY cookies?” for the umpteenth time, I changed the name of the party to “The Cookie Party”, and left it open to interpretation. Most of the time my family members simply buy their favorite cookies from a local bakery {which is totally fine by me!}. We gather and eat and sometimes do an activity like decorating cookies, and everyone leaves full and loaded up with oodles of baked goods. But even though I loosened the rules a little for all attendees, I still like to add to the spread with a homemade touch.
I usually can’t help myself and I end up making several types of cookies to share, but I always try to include at least one show-stopper; that one cookie that everyone wants to MAKE SURE they get to try.
This year, I think these Raspberry Cheesecake Chocolate Thumbprint Cookies might just take the honor of that spot!
I’ve always enjoyed thumbprint cookies recipes because there are so many variations and they’re so much fun to make! In this version, I baked up a tender chocolate cookie base {it’s one of the easiest recipes I’ve ever made… so user-friendly!}, and filled it with a creamy “cheesecake” middle, topped with a fresh California Giant Raspberry! If there’s ever a time of year to “gild the lily”, this is it, so I finished off the whole thing with a drizzle of semi-sweet chocolate to give it a bit of extra wow-factor.
Tell me you don’t want to sink your teeth into one {or 3} of these berry-filled beauties!
Do you have a special holiday cookie recipe that you think would reign supreme at an exchange? Any blue ribbon ideas? Well, guess what?! My friends at California Giant are hosting their very own “Merry, Berry & Bright” online cookie exchange, and they’re awarding their favorite cookie-bakers with a little extra “dough” to use this holiday season!
All you have to do is submit your recipe here, and you’ll be in the running to win a $100 eGift card to a store of your choice and have their cookie featured on Calgiant.com! {You’ll also get 6 of Cal Giant’s favorite cookie recipes emailed to you as a “swap” for sharing yours!}
I can’t wait to see what you come up with, and I sure wouldn’t mind taste-testing for you, either! You might just find yourself on the guest list or next year’s annual “Cookie Party”! <3
Raspberry Cheesecake Chocolate Thumbprint Cookies
Ingredients
For Cookies
- 8 tablespoons {1 stick} butter softened to room temperature
- 1/4 cup brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup good quality cocoa powder
- 3/4 cup all-purpose flour
- 1 Pinch of salt
For Filling
- 3 ounces cream cheese softened to room temp
- 1 tablespoon butter softened to room temp
- 1/4 cup + 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 14 California Giant Raspberries rinsed and dried*
For Drizzle
- 1/4 cup semi-sweet chocolate chips melted
Instructions
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.
- In a medium bowl {or the bowl of a stand mixer} beat together butter and sugar until fluffy. Add egg yolk and vanilla extract; mix until fully combined.
- Add cocoa powder, flour and salt. Mix until the dough just comes together -- do not overmix.
- Using a cookie scoop or spoon, scoop out about 1 1/2 tablespoons of dough. Roll into balls, then place onto prepared baking pan at least 2 inches apart.
- Bake for 14-15 minutes or until the cookies are set. {They will still feel soft to the touch, but will harden as they cool.}
- Remove from oven. While the cookies are still warm use the back of a 1/2 teaspoon measure, the end of a wooden spoon or your thumb, to gently press a well into the center of each cookie. {They might crack a little, just press them back together gently and they should be ok.} Allow to cool completely.
- Meanwhile, make the filling: In a small bowl, cream together the cream cheese, butter, powdered sugar and vanilla until completely smooth. Scoop the mixture into a piping bag or a zip top bag with one tip snipped.
- When the cookies are cooled, fill the well of each cookie with the cream cheese filling. {You may have a bit left over.} Gently press a fresh raspberry into the center of each cookie.
- Place the melted chocolate chips into another piping or zip-top bag with the tip snipped, and drizzle over each cookie. Allow the chocolate to set before serving. {You can refrigerate for about 10 minutes if you need to speed up the process}
- If you won't be serving the cookies right away, refrigerate for up to 6 hours, then bring to room temp when ready to serve.
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