Description
These Heart-Shaped Chocolate Thumbprint Cookies combine rich cocoa flavor with a sweet fruity jam center, perfect for gifting or a special treat. Soft and tender with a delicate thumbprint filled with raspberry or your favorite jam, they offer a delightful balance of chocolate and fruitiness, finished optionally with a drizzle of melted chocolate for an elegant touch.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk
Filling and Optional
- 1/4 cup raspberry jam or your favorite fruit jam (strawberry, apricot, etc.)
- Optional: Melted chocolate for drizzling
Instructions
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined. In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add the egg, vanilla extract, and milk, then mix until fully incorporated. Gradually add the dry ingredients to the wet ingredients and mix until a cohesive dough forms.
- Shape the Cookies: Take portions of the dough and roll into balls. Place each dough ball onto a prepared baking sheet. Using your thumb or the back of a spoon, gently press an indent into the center of each dough ball, shaping it into a heart. If needed, carefully reshape the dough around the indent to maintain the heart shape.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies on the baking sheet for approximately 12-15 minutes until they are set and slightly firm to the touch. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Fill the Thumbprint: Once cooled, spoon a small amount of raspberry jam or your chosen fruit jam into each heart-shaped indent. For extra sweetness and decoration, optionally drizzle melted chocolate over the top of the cookies.
- Serve and Enjoy: Arrange the finished cookies on a platter and serve as a delightful treat perfect for holidays, special occasions, or any time you want a sweet, chocolatey dessert.
Notes
- Use room temperature butter for easier mixing.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
- You can swap raspberry jam with any other fruit jam like strawberry or apricot for a different flavor.
- Melted chocolate drizzle is optional but adds a nice decorative touch and extra sweetness.
- To ensure the heart shape holds while baking, be gentle when pressing the thumbprint.
- Store cookies in an airtight container at room temperature for up to 5 days.
