Best Chocolate Strawberry Thumbprints Recipes

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CHOCOLATE-STRAWBERRY THUMBPRINTS



Chocolate-Strawberry Thumbprints image

You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, softened
1/4 cup plus 6 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, at room temperature
2 tablespoons confectioners' sugar
4 ounces strawberries (about 6 medium), stemmed and finely diced

Steps:

  • Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
  • 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. Refrigerate, covered, 1 hour.
  • Preheat oven to 350 degrees. 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 center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks.
  • Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

CHOCOLATE-STRAWBERRY THUMBPRINTS



Chocolate-Strawberry Thumbprints image

Categories     Cookies     Chocolate     Bake     Strawberry

Yield makes about 3 dozen

Number Of Ingredients 11

3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup plus 6 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
2 tablespoons confectioners' sugar
4 ounces strawberries (about 6 medium), stemmed and finely diced

Steps:

  • 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.
  • 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. Refrigerate, covered, 1 hour.
  • Preheat oven to 350°F. 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 center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. (Unfilled cookies can be stored in airtight containers at room temperature up to 3 days.)
  • 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.

CHOCOLATE STRAWBERRY THUMBPRINTS



Chocolate Strawberry Thumbprints image

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

Provided by Nancy Allen

Categories     Chocolate

Time 1h30m

Number Of Ingredients 11

3/4 c all-purpose flour
1/4 c unsweetened dutch process cocoa powder
1/4 tsp salt
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

Steps:

  • 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.

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