Thumbprint cookies are actually called hallongrotta and are a Swedish pastry cookie. The name means “raspberry cave.” I didn’t know that until I started researching where thumbprint cookies originated. These are one of my favorite holiday cookies and they don’t necessarily have to be filled with raspberry! I’ve had them filled with several different fillings and each are always delicious. Sometimes they are called “jam drops.” Either way, they are always a beautiful addition to any holiday cookie platter. This time, I used Pampered Chef’s chocolate chip cookie mix and make them even better!
Raspberry Chocolate Chip Thumbprint Cookies
1 bag Pantry Chocolate Chip Cookie Mix
6 tablespoons melted butter
- Heat the oven to 350˚F.
- In a the 4-Qt. Plastic Mixing Bowl, combine the cookie mix, butter, and egg. Mix well using the Mix ‘N Scraper until combined.
- Using the Small Scoop, scoop the dough onto a Cookie Sheet lined with a Reversible Silicone Baking Mat. Using your finger or a spoon, create a well in each cookie. Drop 1/2 teaspoon jam into each well.
- Bake 12-14 minutes until golden. Let rest on the Cookie Sheet for 2 minutes before transferring to a Stackable Cooling Rack to cool completely.
Makes 24 cookies.
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