Chocolate Thumbprint Cookies with Raspberry Compote

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Adding to the array of holiday baked goods with these Chocolate Thumbprint Cookies, as I rarely see a holiday spread that doesn’t include some type of thumbprint cookies. I wanted to switch it up from the traditional shortbread and make these chocolate, and I love combining chocolate and fruit flavors.

These chocolate cookies pair so well with the fresh, tart raspberry filling. For color, and more chocolate flavor, a drizzle of white chocolate completes these cookies. Not only is this cookie dough super quick & easy to make, but compotes are also very easy to whip up. Whether you have fresh or frozen fruits, they can be transformed into compote no time, with the addition of some common pantry ingredients. Scroll on down to find more ways to use your raspberry compote and some other cookie filing ideas!

Try these other holiday sweet treats!

Peppermint Bark Cookies

Easy Cut Out Sugar Cookies with Buttercream Frosting

Snickerdoodle Sandwich Cookies with Whipped White Chocolate & Cinnamon Ganache

Chewy Ginger Cookies

Grape & White Chocolate Thumbprint Cookies

Lemon Poppy Seed Sugar Cookies

Loaded Peanut Butter & Oatmeal Chocolate Chip Cookies

What else could I fill my cookies with?

There are no rules when it comes to what you can and cannot fill your thumbprint cookies with! I personally love going with a fruit based filling, as I like the contrast between the rich chocolate shortbread and the tart fruit center. You could do any combination of jams, jellies, or compotes.

If you want to stay with a fruit filling, strawberry & grape are of course classics, you could do a blueberry compote, a mango or lemon curd filling. You could also stay more decadent and go a chocolate or white chocolate ganache, you could do something coffee infused, or even go a boozy route! Again, there are no rules!

What else can I do with my raspberry compote?

So you have raspberry compote leftover, it is, as assumed, delicious on fresh baked bread or bagels. You could swirl it into pancakes or muffins, even quick breads – think banana! You could use it to flavor frosting or glazes. If you want to go a savory direction, you could mix some with a little balsamic vinegar, oil, and spices to make a quick raspberry vinaigrette. Even use it to enhance your favorite marinade. More choices besides a cookie filling!

For the Raspberry Compote:

In a medium saucepan combine the raspberries, sugar, water, and lemon juice. Stir to combine. Heat over medium heat, the mixture will start to come together and the raspberries will begin to breakdown. Allow to simmer for 10-12 minutes.

Once the compote has cooked and everything has combined, remove from the heat and add in the cornstarch, this will thicken the mixture so it has a jam like consistency. Whisk vigorously until the cornstarch has been thoroughly mixed in.

Press the raspberry compote through a fine mesh sieve or strainer, this will remove ay seeds an any lumps of cornstarch that may not have mixed in. Once the mixture has been pressed through the sieve, transfer to a bowl and allow to cool while the cookies bake.

For the Cookies:

Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone baking mats, set aside.

In a large mixing bowl, using a hand or stand mixer fitted with a paddle attachment, combine the butter and sugar and cream together until fluffy, 2-3 minutes. Add in the eggs and vanilla, mix to combine. In a large bowl using an electric mixer, beat together the butter and sugar until light and fluffy.

In a small mixing bowl combine the flour, cocoa, and salt, stir to combine. Slowly mix the dry ingredients into the wet. Mixing until combined.

Using a cookie scoop or a measuring spoon, scoop the dough into roughly 2 teaspoon size balls and place 1 inch apart on the prepared baking sheet. It may help to spay your hands with cooking spray or oil during this step. Use your thump or the back of a teaspoon to make an indent in the middle of each cookie.

Transfer to the preheated oven and bake, 8-10 minutes, until the cookies are set, but still soft. Cool for a few minutes on the baking sheet and then transfer to a wire rack, and let cool completely.

Once the cookies are cool, use a teaspoon to scoop small dollops of raspberry compote into the center of each cookies repeat until all cookies have been filled. If desired, melt white chocolate chips and drizzle over the top of the cookies, allow the chocolate to set. Enjoy immediately or store in an airtight container for 4-5 days!

Chocolate Thumbprint Cooikes with Raspberry Compote

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Print Pin Rate
Course: Dessert
Prep Time: 25 minutes
Total Time: 35 minutes
Cost: $
Servings: 3 Dozen

Equipment

  • Teaspoon
  • Fine mesh sieve

Ingredients

For the Cookies:

  • 2 Sticks, 1 cup unsalted butter, softened
  • 1 cup Granulated sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla extract
  • 2 1/4 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Salt

For the Raspberry Compote:

  • 2 cups Fresh or frozen raspberries
  • 1/3 cup Granulated sugar
  • 1 tsp Lemon juice
  • 1/4 cup Water
  • 2 tbsps Cornstarch
  • Melted white chocolate for drizzling, optional

Instructions

For the Raspberry Compote:

  • In a medium saucepan combine the raspberries, sugar, water, and lemon juice. Stir to combine. Heat over medium heat, the mixture will start to come together and the raspberries will begin to breakdown. Allow to simmer for 10-12 minutes.
  • Once the compote has cooked and everything has combined, remove from the heat and add in the cornstarch, this will thicken the mixture so it has a jam like consistency. Whisk vigorously until the cornstarch has been thoroughly mixed in.
  • Press the raspberry compote through a fine mesh sieve or strainer, this will remove ay seeds an any lumps of cornstarch that may not have mixed in. Once the mixture has been pressed through the sieve, transfer to a bowl and allow to cool while the cookies bake.

For the Cookies:

  • Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone baking mats, set aside.
  • In a large mixing bowl, using a hand or stand mixer fitted with a paddle attachment, combine the butter and sugar and cream together until fluffy, 2-3 minutes. Add in the eggs and vanilla, mix to combine. In a large bowl using an electric mixer, beat together the butter and sugar until light and fluffy.
  • In a small mixing bowl combine the flour, cocoa, and salt, stir to combine. Slowly mix the dry ingredients into the wet. Mixing until combined.
  • Using a cookie scoop or a measuring spoon, scoop the dough into roughly 2 teaspoon size balls and place 1 inch apart on the prepared baking sheet. It may help to spay your hands with cooking spray or oil during this step. Use your thump or the back of a teaspoon to make an indent in the middle of each cookie.
  • Transfer to the preheated oven and bake, 8-10 minutes, until the cookies are set, but still soft. Cool for a few minutes on the baking sheet and then transfer to a wire rack, and let cool completely.
  • Once the cookies are cool, use a teaspoon to scoop small dollops of raspberry compote into the center of each cookies repeat until all cookies have been filled. If desired, melt white chocolate chips and drizzle over the top of the cookies, allow the chocolate to set. Enjoy immediately or store in an airtight container for 4-5 days!

Notes

 
** The raspberry compote can be made ahead of time and can be kept in an airtight container in the fridge for up to 2 weeks!

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