There is nothing quite like these chocolate raspberry thumbprint cookies. They are naturally flavored and colored with freeze dried raspberries and topped with a sweet Valentine chocolate. 

I wasn’t planning on making another Valentine’s Day related posts. In an ideal world, I would plan things out further ahead and make more really incredible recipes to celebrate the day. This year my daughter is very interested in “Love Day” and begged me to make a few Love Day cookies. I’m a sucker for a request for cookies, especially when it comes from that little girl. So, I decided to make her some cookies.

I really loved how the raspberry macarons looked with the color from the raspberry powder so I decided to try it again to see how it would turn out in another cookie.

Oh my gosh, it is fantastic!

The raspberries give the cookies this really amazing color (you can also make them a bit more vibrant with a drop or two of food coloring if you want). Plus the cookies are so packed with flavor, it’s amazing.

The raspberry thumbprint cookies are soft and melt in your mouth and if you eat them when they are still a little warm and the chocolate is still a little melty. Oh my gosh, hold me back because I will eat them all at once. I will even go as far as to recommend warming up the cookies ever so slightly to get that melty goodness. Not to say it isn’t good as-is because it is. It’s just that melty chocolate is so good.

Happy Valentine’s Day, my friends! Go make some raspberry thumbprint cookies. 😉

Yield: 22 cookies

Raspberry Thumbprint Cookies with Chocolate

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Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup packed brown sugar
• 3 - 4 tablespoons powdered freeze dried raspberries
• 2 teaspoons vanilla extract
• 1 large egg, room temperature
• chocolate candy hearts

Instructions

1. Preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat.
2. In a medium bowl, mix together the flour and salt. Set aside.
3. In a mixer, beat the butter, sugar, and raspberry powder (I took freeze dried raspberries and crushed them to a powder). Keep beating the butter mixture until it is light and fluffy.
4. Beat in the vanilla and egg until well combined - about another two minutes.
5. Add the flour and beat just until just combined.
6. Cover the cookie dough and chill in the refrigerator for about an hour.
7. Take tablespoon of the cookie dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat with the remaining dough.
8. Bake for 10 - 12 minutes, or until the bottom is a light golden brown.
9. Allow to cool on a wire rack until it is no longer hot, but still warm. Press down a chocolate heart.
10. Allow to cool completely. Store in an airtight container for up to a week.