Chocolate Strawberry Thumbprints

Nancy Allen


These are like eating a chocolate strawberry cheesecake, they will be eaten quickly.


★★★★★ 1 vote

3 dozen
1 Hr 20 Min
10 Min


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  • 3/4 c
    all-purpose flour
  • 1/4 c
    unsweetened dutch process cocoa powder
  • 1/4 tsp
  • 2 oz
    semi sweet chocolate, chopped
  • 1/2 c
    (1 stick) unsalted butter, room temperature
  • 1 large
    egg yolk
  • 1/2 tsp
    pure vanilla extract
  • 4 oz
    cream cheese, room temperature
  • 2 Tbsp
    confectioners' sugar
  • 4 oz
    strawberries, (about 6 medium), stem removed and finely chopped
  • 1/4 c
    plus 6 1/2 tsp. granulated sugar

How to Make Chocolate Strawberry Thumbprints


  1. Sift together flour, cocoa, and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
  2. Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refridgerate, covered, 1 hour.
  3. Preheat oven to 350F. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press cent of each ball with your thumb. Bake 10 minutes. Press centers again with the end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more.Cool on wire racks
  4. Stir cream cheese and confectioners sugar in a bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.

Printable Recipe Card

About Chocolate Strawberry Thumbprints

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American

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