Caramel-Chocolate-Walnut Thumbprint Cookies

Name: Caramel-Chocolate-Walnut Thumbprint Cookies
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, spooned and leveled, plus more for working; 1/2 tsp. baking powder; 1 1/2 tsp. kosher salt, divided; 1 c. plus 1 tablespoon unsalted butter at room temperature, divided; 1 3/4 c. sugar, divided; 1 large egg yolk; 1 tsp. pure vanilla extract; 1/3 c. heavy cream; 2 tbsp. bourbon; 1/2 c. chopped toasted walnuts; 1/2 c. semisweet chocolate chips

By Charlyne Mattox, Sarah ScherfPublished: Apr 5, 2020

1 Rating

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caramel chocolate walnut thumbprint cookies

BRIAN WOODCOCK

Yields:

24 serving(s)

Total Time:

1 hr

Featuring bourbon, homemade caramel, melted chocolate, and toasted walnuts, these butter cookies take inspiration from the famed pie.

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Ingredients

2 1/2 cups all-purpose flour, spooned and leveled, plus more for working
1/2 tsp. baking powder
1 1/2 tsp. kosher salt, divided
1 cup plus 1 tablespoon unsalted butter at room temperature, divided
1 3/4 cups sugar, divided
1 large egg yolk
1 tsp. pure vanilla extract
1/3 cup heavy cream
2 Tbsp. bourbon
1/2 cup chopped toasted walnuts
1/2 cup semisweet chocolate chips

Directions

1. Step 1Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk together flour, baking powder, and 1/2 teaspoon salt in a bowl.
2. Step 2Beat 1 cup butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add egg and vanilla and beat until combined, 1 minute. Reduce mixer speed to low and gradually add flour, beating just until combined.
3. Step 3Measure heaping tablespoonfuls of dough; roll into balls and place on prepared baking sheets, spacing 2 inches apart. Dip the bottom of a 1/2 teaspoon measuring spoon in flour and press into each cookie to make a thumbprint. Chill 30 minutes.
4. Step 4Bake until golden brown, 16 to 19 minutes. Use 1/2 teaspoon measuring spoon to reshape thumbprints. Transfer to a wire rack to cool.
5. Step 5Combine 1/4 cup water and remaining 1 cup sugar in a medium saucepan. Cook over medium- low heat, stirring, until sugar has dissolved, 3 to 4 minutes. Once dissolved, stop stirring and cook until deep golden brown, 10 to 12 minutes. Remove from heat and carefully stir in cream and bourbon. Add remaining 1 teaspoon salt and 1 tablespoon butter; swirl until dissolved. Transfer to a bowl and let cool, 5 minutes. Stir in walnuts and chocolate chips until chips are melted. Let stand 10 minutes.
6. Step 6Fill thumbprints with caramel mixture, dividing evenly.