Click here to save this recipe on Pinterest!
HOW TO MAKE THESE COOKIES:
To make these cookies I actually used yogurt in the dough. It was my first time doing that but it was so good!
Making the dough super moist was definitely a goal but I didn’t know it would turn out so well!
Instead of making a homemade jam for the centers I went with store bought, but you could definitely use anything you’d like!
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now. If you make an recipes make sure to tag them #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
Raspberry Chocolate Thumbprint Cookies
Equipment
Ingredients
- 1 stick butter softened
- 1/2 cup vanilla yogurt
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2-2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup raspberry jam
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
- In mixer add butter, sugar, and yogurt. Mix till creamy and smooth.
- Add egg. Continue to mix. Add vanilla.
- Slowly mix in 2 cups flour and baking soda.
- Roll into 1 inch balls. (If dough is too sticky slowly add in a little more flour. Press thumb into center (see note).
- Bake for 8 -10 minutes.
- Allow to completely cool.
- Fill center with raspberry jam.
- Melt chocolate over double broiler and drizzle over cookies.
- Serve and enjoy!
Notes
MORE COOKIE RECIPES:
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
EVEN MORE:
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Elise
I’m planning on making the raspberry chocolate thumbprint cookies, and was wondering how far in advance can the dough be made? Will it be okay to refridgerate for a day or two before baking? I don’t want to ruin the integrity of the dough at all. Thank you so much!
Nancy P.
Hi Elise, Thank you for your message. I would say you could keep it up to two days, but no more than that. Make sure you cover it well while it is in the refrigerator. Hope you like them!