Chocolate-Raspberry Thumbprints

By kscribner

Prep Time: 20 min
Total Time: 45 min
Makes: 4-1/2 doz. or 27 servings, 2 cookies each

Ingredients

• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 4 squares BAKER'S Unsweetened Chocolate
• 1/2 cup (1 stick) butter
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1-1/4 cups sugar, divided
• 1 egg
• 1 tsp. vanilla
• 1/3 cup red raspberry jam

Preparation

Step 1

HEAT oven to 375°F.

MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.

ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.

BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.