Raspberry Espresso Thumbprints with Chocolate Gana

nadine mesch


Raspberry Espresso Thumbprints with Chocolate Ganache WHAT ELSE CAN I SAY?????? These little cookies are a little taste of heaven.
Hands down the best cookie I have ever made, ever.
My daughter, Kirsten refers to them as a dessert cookie because she declared them so much more then just a cookie. I hope you enjoy them as much as we do:)


★★★★★ 1 vote

3 dozen
20 Min
20 Min


  • 1 c
    brown sugar
  • 1 3/4 c
  • 3/4 c
    butter, softened
  • 1/4 c
    dark cocoa
  • 1 Tbsp
    instant dry espresso
  • 1 tsp
  • 2
    egg yolks
  • 2 1/4 c
  • 1/2 tsp
  • 1/2 c
    seedless red raspberry preserves

  • 1/2 c
    heavy cream
  • 2 Tbsp
    instant dry espresso
  • 2 c
    dark chocolate chips
  • 1 Tbsp
    coffee liqueur

How to Make Raspberry Espresso Thumbprints with Chocolate Gana


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, combine brown sugar, shortening, butter, cocoa, espresso, vanilla and egg yolks ; mix until creamy. Stir in flour and salt.
  3. Shape dough into 1 inch balls. Place 2 inches apart on prepared cookie sheets. Make an indentation in each ball with your thumb.
  4. Bake approximately 10 to 12 minutes or until edges are firm. Remake indentations with the end of a wooden spoon. Remove cookies from baking sheet and place on wire racks, cool.
  5. Meanwwhile, make ganache: In a small saucepan, heat heavy cream add the 2 TBSP dry espresso, stir until steamy and espresso has dissolved. Remove from heat; add chocolate; stir until melted. Stir in liqueur.
  6. Cool, for approximately 10 minutes, until thickened.
  7. Spoon a small amount of raspberry preserves into each cookie. Top with a spoonful of ganache.
    Dust with powdered sugar.

Printable Recipe Card

About Raspberry Espresso Thumbprints with Chocolate Gana

Main Ingredient: Flour
Regional Style: American

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