Chocolate Raspberry Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Raspberry jam with preserves

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/4 cup Dutch processed cocoa, powder
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat flour, white

• Dairy

  • 1/2 cup Butter unsalted butter

Found on joyfulhealthyeats.com

Description

Ingredients

• ½ cup butter unsalted butter, softened
• ½ cup sugar
• 1 cup white whole wheat flour
• ¼ cup dutch processed cocoa powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg
• ⅓ cup raspberry jam with preserves

Directions

• Preheat oven to 375.
• In a stand mixer add butter and sugar. Beat until creamy.
• Add in the cocoa powder, baking soda, and salt. Beat until all the ingredients are combined. Scrap the sides to mix everything if you need to.
• Next add in the egg and vanilla extract. Beat until combined. Then add in the flour and beat until combined.
• The dough should be a good ball rolling consistency, if not, put the dough in the refrigerator for a bit to harden up.
• Roll dough into 1 balls and place on parchment lined baking sheets (or you could use silicon mats, which is what I prefer) about 2 apart.
• Using your thumb, press each ball in the middle making a slight imprint.
• Add ½-1 teaspoon of raspberry jam to each chocolate ball imprint.
• Bake for 8 minutes.
• Remove cookies from the oven and let cool on a wire rack. Serve!

Nutrition