Save on Pinterest

Blackberry-Filled Chocolate Thumbprints

Total Time

Prep: 35 min. Bake: 15 min./batch + cooling

Makes

3-1/2 dozen

Pretty blackberry jam peeks out from behind a thin layer of white chocolate in these soft milk chocolate cookies. The flavors just taste amazing together.—Abby Bullington, Cheyenne, Wyoming
Blackberry-Filled Chocolate Thumbprints Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1/4 teaspoon almond extract
  • 4 ounces milk chocolate, melted
  • 2-1/2 cups all-purpose flour
  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 4 ounces white candy coating, melted

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Add melted chocolate; mix until blended. Gradually beat in flour.
  2. Preheat oven to 350°. Shape level tablespoons of dough into balls. Place 2 in. apart on parchment paper-lined baking sheets. Press a deep indentation in center of each with your thumb. Fill each with 1 teaspoon spreadable fruit.
  3. Bake 15-18 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Drizzle or dip cookies with melted candy coating; let stand until set.

Nutrition Facts

1 cookie: 122 calories, 6g fat (4g saturated fat), 17mg cholesterol, 38mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

Recommended Video