How do I store these cookies?

Keep them in an airtight container at room temperature for up to 4 days . If you want them to last longer, refrigerate them for up to a week.

Why did my cookies lose their indentation during baking?

This happens when the dough is too warm or the thumbprint isn’t deep enough. Press the centers again right out of the oven to help reshape them.

Do I need to chill my dough before baking?

Yes. Chill the dough for 45–60 minutes so it firms up and bakes properly.

Chocolate Raspberry Thumbprint Cookies

Description

Chocolate cookie coated in toasted walnuts with the tastiest raspberry-caramel filling and drizzled with smooth chocolate.

Ingredients

Units Scale

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp. kosher salt
1/2 cup unsalted butter, at room temperature
1/3 cup granulated or cane sugar
1/3 cup brown sugar (light or dark), packed
1 large egg, white and yolk separated
1 1/2 tsp. pure vanilla-extract
2 Tbsp. milk
1 1/4 cup toasted walnuts, finely chopped
10 soft caramels, unwrapped
2 Tbsp. heavy whipping cream
2 1/2 Tbsp. raspberry preserves
1/2 cup semi-sweet chocolate chips
1 tsp. coconut oil

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Instructions

In a medium bowl, whisk together the flour, cocoa, and salt; set aside.
In a large bowl, beat the butter, granulated (or cane) sugar, and brown sugar with a handheld mixer until well combined. Add the egg yolk, vanilla, and milk; beat until smooth. On low speed, mix in the flour mixture until just combined. Shape the dough into a ball and wrap the bowl with plastic wrap, and chill for 45-60 minutes, or until firm enough to handle.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Whisk the egg white in a small bowl until frothy. Place chopped walnuts in a separate bowl.
Roll the dough into 1-inch balls. Dip each ball in the egg white, then coat with walnuts. Place 1 inch apart on the prepared baking sheet. Press a deep indentation into the center of each ball with your thumb.
Bake for 10-12 minutes. Remove from the oven and gently press the centers again with the back of a ¼-teaspoon measure. Transfer cookies to a wire rack to cool completely.
In a microwave-safe bowl, heat the caramels and cream in 30-second intervals, stirring in between, until melted and smooth (about 1½ minutes total). Alternatively, melt over low heat in a small saucepan. Stir in raspberry preserves.
Spoon the raspberry caramel mixture into the center of each cooled cookie.
In a microwave-safe bowl, heat the chocolate and coconut oil in 30-second intervals, stirring until smooth (about 1½ minutes total). Alternatively, place the chocolate and coconut oil in a small saucepan over the lowest heat setting. Stir constantly until melted and glossy. Be careful not to overheat.
Drizzle the melted chocolate over the cookies. To drizzle the chocolate, dip a fork into the melted chocolate, lift it up, and let the excess drip off for a second. Hold the fork a few inches above the cookies and gently move your hand back and forth in quick, light strokes. Let the chocolate set before storing.

Notes

To Store: Store the cookies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 1 week. If stacking, place a sheet of parchment or wax paper between layers to prevent sticking. For longer storage, freeze the cookies (after the chocolate has set) in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. Just thaw at room temperature before serving.

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 9.5 g
Sodium: 73.4 mg
Fat: 12.5 g
Carbohydrates: 15.6 g
Protein: 4.6 g
Cholesterol: 24.1 mg