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These Chocolate Thumbprint Cookies are sweet, chocolatey, and filled with a dollop of yummy Red Raspberry Jam.  So yummy!

Closeup on a stack of Chocolate Thumbprint Cookies with one cookie with a bite taken out of it so you can see the jam center.

Our Chocolate Thumbprint Cookies are sweet, chocolatey, and filled with a dollop of yummy Red Raspberry Jam. These yummy chocolate cookies are easy to make and super delicious to eat. This unique cookie would be a great dessert for Valentine’s Day party or as a yummy treat for that special someone in your life.  Make a batch for your family today!

Ingredients You Will Need

All the ingredients you will need to make Chocolate Thumbprint Cookies including flour, sugar, egg, cocoa powder, butter jam, vanilla extract and cornstarch.
Collage image showing how to make the cookie dough.

Step 1:  Add the softened butter and sugar to the bowl and beat until well combined. Now add the Egg Yolk and the Vanilla Extract. Beat well. In a separate bowl, combine the flour, cocoa powder, and cornstarch and whisk together until combined. Stir the flour mixture into the wet ingredients and mix until just combined. (The dough may seem dry.)

Step 2: Press the dough into a square and cover it with plastic wrap.  Refrigerate for 30 minutes.

How to Create the Jam Thumbprint

Collage image showing how to prepare the Chocolate Thumbprint Cookies for baking including how to add the jam to the cookie dough.

Step 3: Measure a tablespoon of the cookie dough mixture and roll it into a ball. (Make sure there are no cracks or seams in the cookie ball.) Roll cookie dough ball in granulated sugar and place it on the cookie sheet.

Step 4: Use your thumb or the back of a rounded teaspoon to gently press an indent into the top of the cookie dough ball.

Step 5: Spoon jam into the dent in your cookies. If the jam is too firm, heat it in the microwave for 10 seconds, until the jam has loosened up. Do not overheat.

Step 6: Fill cookie dent to the brim with jam.

Baking Instructions

Collage image showing the cookies before going in the oven and after coming out of the oven.

Step 7:  Bake the Chocolate Thumbprint Cookies for 11 mins at 375 degrees or until the edges of the cookie just start to turn brown.

Step 8:  Cool cookies completely before serving.

Chocolate Thumbprint Cookies sitting on a white cookie sheet in front of a glass bowl filled with Red Raspberry jam.

Step 9: These cookies taste best at room temperature and will stay fresh for 3-4 days if you keep them in an airtight container. No need to refrigerate them. You can freeze them for up to 3 months.

Expert Tips and FAQS

What kind of jam should I use?

You can you any jam you would like. We like to use Raspberry and Blackberry. And it doesn’t matter if you choose seedless or not, they both work. One fun idea is to get one of those jam sampler sets and use a variety of jam flavors on your Thumbprint Cookies.

How do I keep my Thumbprint Cookies from cracking?

Refrigerate the dough first and then use your hands to roll the cookie dough into a really smooth ball with no rough edges or cracks.

Closeup on a stack of Chocolate Thumbprint Cookies with a glass bowl of Red Raspberry Jam in the background and a spoon covered with jam in the foreground.

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Chocolate Thumbprint CookiesPrint

Chocolate Thumbprint Cookies

Yield 24 cookies
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes

These Chocolate Thumbprint Cookies are sweet, chocolatey, and filled with a dollop of yummy Red Raspberry Jam.  So yummy!

Ingredients

  •  1 cup Butter (softened to room temperature)
  •  2/3 cup Granulated Sugar
  •  1 large Egg Yolk
  •  1 teaspoon Vanilla Extract
  • 1/4 cup Cocoa Powder
  •  2 cups All-Purpose Flour
  •  2 teaspoon Cornstratch
  •  1/2 cup of Granulated Sugar for rolling (optional)
  •  1/3 cup Jam (flavor of your choice)

Instructions

  1. Add Butter and Sugar to a bowl and beat until well combined.
  2. Add Egg Yolk and Vanilla Extract. Beat well.
  3. In a separate bowl, combine flour, Cocoa Powder, and Cornstarch. Add the flour mixture to wet ingredients until combined. (The dough may seem dry.)
  4. Press dough into a square, cover with plastic wrap and refrigerate for 30 minutes.
  5. Use a tablespoon of cookie dough mixture to roll into a ball. (Make sure there are no cracks or seams in the cookie ball.)
  6. Roll cookie dough ball in granulated sugar and place on cookie sheet.
  7. Use your thumb or the back of a rounded teaspoon to gently press an indent into the top of the cookie.
  8. Spoon jam into the dent in your cookies.
  9. If the jam is too firm, heat in microwave for 10 seconds, until the jam has loosened up. Do not overheat.
  10. Bake cookies in an oven preheated to 375 degrees for 11 mins until the edges of the cookie just start to turn brown.
  11. Cool cookies completely before serving.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Cookies