Description
These Heart-Shaped Chocolate Thumbprint Cookies are a delightful twist on a classic treat, combining rich cocoa-flavored cookie dough with a sweet raspberry jam center. Perfectly soft and tender with a beautiful heart shape, these cookies make a charming gift or a special dessert for any occasion.
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
Fillings & Toppings
- 1/4 cup raspberry jam or your favorite fruit jam (strawberry, apricot, etc.)
- Optional: Melted chocolate for drizzling
Instructions
- Prepare Ingredients and Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats for easy cookie removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and milk until everything is well combined and smooth.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft cookie dough forms with no dry streaks.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll them into smooth balls using your hands.
- Create Thumbprints: Place each dough ball on the prepared baking sheet spaced about 2 inches apart. Use your thumb or the back of a spoon to press an indent into the center of each dough ball, shaping the indent into a heart shape carefully.
- Refine Heart Shape: If necessary, gently reshape the dough around the indent to ensure the cookie has a clear and defined heart outline.
- Fill Thumbprints: Spoon about 1/2 teaspoon of raspberry jam (or your preferred jam) into each heart-shaped indent in the cookies.
- Bake Cookies: Bake in the preheated oven for about 12-15 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes to firm up.
- Transfer and Decorate: Carefully transfer the cookies to a wire rack to cool completely. Once cooled, optionally drizzle melted chocolate over the tops for an extra touch of sweetness and decorative flair.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugar.
- Be gentle when pressing the thumbprint to avoid flattening the dough too much to maintain a nice heart shape.
- If your jam is too thick, warm it slightly so it fills the thumbprint easily.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough before baking can help maintain the shape if desired.
