Go Back

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 14 cookies
Author: The Kitchen Prep


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


  • 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 ½ 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 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.


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
Diet-Specific Substitutions:
  • 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.