Caramel, Chocolate & Walnut Thumbprints

Let's Cook

1. Step 1.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder and ½ teaspoon salt; set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup butter and ¾ cup sugar in a separate large bowl on medium speed until light and fluffy, 1 to 2 minutes. Add egg and vanilla, and beat until combined, about 1 minute. Reduce speed to low and gradually add flour mixture, mixing until just combined.

3. Step 3.

   Roll heaping tablespoonfuls of dough into balls and place onto the prepared sheets, spacing them 2 inches apart. Dip the bottom of a ½ teaspoon measuring spoon in flour and press into each cookie to make a thumbprint. Refrigerate for 30 minutes.

4. Step 4.

   Bake until golden brown, 16 to 19 minutes. Use a ½ teaspoon measuring spoon to reshape thumbprints immediately. Transfer cookies to a cooling rack to let cool completely.

5. Step 5.

   While the cookies are baking or cooling, make the filling: In a medium saucepan, combine water and remaining 1 cup sugar and cook on medium-low, 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 for 5 minutes. Stir in walnuts and chocolate chips until chips are melted. Let sit for 10 minutes.

6. Step 6.

   Fill thumbprints with caramel mixture, dividing evenly among the cookies.