Chocolate-Raspberry Thumbprints

By AmberK

Ingredients

• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
• 1/2 cup 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

Details

Servings 27
Preparation time 20mins
Cooking time 45mins
Adapted from kraftrecipes.com

Preparation

Step 1

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

HEAT oven to 375°F. 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.