Raspberry Cheesecake Chocolate Thumbprint Cookies
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.
Servings: 14 cookies
Ingredients
For Cookies
- 8 tablespoons butter softened to room temperature
- ¼ cup brown sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup good quality cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon of sea salt
For Filling
- 3 ounces cream cheese softened to room temp
- 1 tablespoon butter softened to room temp
- ¼ cup + 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- 14 fresh raspberries rinsed and dried
For Drizzle
- ¼ 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 8 tablespoons butter and ¼ cup brown sugar until fluffy. Add 1 egg yolk and ½ teaspoon vanilla extract; mix until fully combined.
- Add ¼ cup good quality cocoa powder, ¾ cup all-purpose flour and ¼ teaspoon of sea salt. Mix until the dough just comes together -- do not overmix.
- Using a cookie scoop or spoon, scoop out about 1½ 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 ½ 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 3 ounces cream cheese, 1 tablespoon butter, ¼ cup + 2 tablespoons powdered sugar and ¼ teaspoon vanilla extract 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 (¼ cup semi-sweet 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.
Notes
Filling variations:
- Raspberry, strawberry, blackberry or orange jam.
- Chocolate ganache or ganache flavored with liqueur, citrus zest or extracts.
- Orange curd
- Buttercream or icing
- Chocolate mousse
- Caramel
- Candy like Rolos, truffles or chocolate kisses
- Gluten-Free: Use your favorite one-to-one gluten-free flour blend in place of regular flour.
- Dairy-Free/Vegan: Use plant-based butter, cream cheese & dairy-free chocolate chips in place of regular. For egg yolk substitution, try using 1-2 tablespoons of vegan egg substitute such as JustEgg.