New This Month

Chocolate-Strawberry Thumbprints


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

  • Yield: Makes about 3 dozen

Source: Martha Stewart Living, August 2006


  • 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


  1. 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.

  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. Refrigerate, covered, 1 hour.

  3. 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.

  4. 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.

Cook's Notes

Unfilled cookies can be stored in airtight containers up to 3 days.

Reviews Add a comment

  • amherstcook
    6 JUN, 2010
    Nice cookie, and well-received. I didn't reach the 3 doz count, although I kept them as small as recommended. I added finely grated lemon zest to the cream cheese mixture, and it brightened it up nicely!
  • MS11411089
    1 JUN, 2010
    I made these and decided to add the extra 1/4 cup flour and chill the dough.Even when I tried to roll them out I needed to use extra flour.. They did turn out good but I think the next time it will be and overnight chill... SANDI.
  • mykele
    31 MAY, 2010
    I live at 5,ooo feet and always adjust the flour content in many recipes. I used one cup of flour and a whole egg instead of just the the yolk. I thoroughlychilled the dough for 2 hours and found the results excellent. The chilling is a must and the 1/4 cup added flour gave better body to the finished cookie.
  • janehatespain
    25 OCT, 2009
    These turned out Ok. Nothing special or to write home about.
  • MommaKate
    31 AUG, 2008
    These were great! They were gone 20 minutes after I finished making them! The cookies crumble easily though, so make sure not to make the imprints too deep.
  • BayTree
    19 JUN, 2008
    These are terrific. So attractive! I used fresh chopped sweet cherries instead of strawberries for the classic chocolate/cherry combo. I think I will use raspberries for the next servings.
  • bettyagnes
    8 APR, 2008
    How would these be stored? Do you have to refrigerate them since they have cream cheese on top?
  • dovecanyon
    18 MAR, 2008
    Chill the dough to make it firmer and easier to handle. It will be too sticky to roll into firm balls at room temp. Plus, I find that the cookies bake better after chilling. Perhaps the slightly cooler temp slows the cooking process? The texture is definitly better in the cookies that were chilled before baking.
  • appleringo
    2 MAR, 2008
    may i ask? why do you have to refrigerate the dough for an hour? what's for? just curious