Chocolate Raspberry Thumbprints Recipe

Chocolate Raspberry Thumbprints Recipe

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 (1 ounce) squares BAKER'S Unsweetened Chocolate
  • 1/2 cup butter
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
  • 1 1/4 cups sugar, divided
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup red raspberry jam
  1. Heat oven to 375 degrees F.
  2. Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
  3. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
  4. Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
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