Cocoa Almond Thumbprint Cookies

By Renee's Kitchen Adventures

Adapted from Recipes, Food and Cooking

Cocoa Almond Thumbprint Cookies

Double cocoa goodness from cocoa almond flavored cookies covered in Planter's® Cocoa Almonds and filled with raspberry jam then drizzled with melted white chocolate


  • 1 cup all purpose flour
  • 1/3 cup good quality unsweetend cocoa powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk (save the egg white for coating cookies balls)
  • 1/4 tsp. pure almond extract
  • 1 cup Planter's Cocoa Almonds, finely chopped in food processor
  • 1/2 cup good quality raspberry jam
  • 2 oz. white chocolate, melted


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment or use silpat.
  2. In a large bowl, combine the flour, cocoa powder and salt. Set aside.
  3. In another large bowl, combine the butter and sugar and beat with electric mixer until light and fluffy, about 2 minutes. Add in the egg yolk (reserve the egg white to coat the cookie balls) and almond extract. Beat on medium speed until combined. Slowly add the flour-cocoa-salt mixture to the bowl with mixer on low. Beat until combined. If the dough is soft, you can chill it, covered, for about an hour. If you can shape the dough into balls, no need for refrigeration. (I didn't chill mine)
  4. Using a small cookie scoop or scooping out by rounded TBS, shape dough into balls. Shape them all.
  5. In small bowl, whip the egg white slightly until frothy. Place the chopped cocoa almonds in another small bowl. Roll the cookie ball in the egg white and then in the chopped almonds and place on prepared baking sheet about 2 inches apart.
  6. With the back of a wooden spoon, make an indentation in each cookie, about halfway down into the ball.
  7. Bake at 350 degrees F until they are set, about 10-12 minutes. Remove to wire rack to cool completely. if indentation has disappeared, you can press down lightly to remake it with your finger as soon as the cookies come out of the oven.
  8. Fill each indentation with about a 1/4th to 1/2 tsp jam. Drizzle with melted white chocolate. Let cookies sit until chocolate is set. Store covered.

Yield: approx. 2 dozen cookies

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 12 mins.

Total time: 27 mins.

Tags: cookies, cocoa, almond, jam, raspberry, Planter's, treat, dessert