Caramel, Chocolate & Walnut Thumbprints
- 25m Prep Time
- 16m Cook Time
- 1h 11mReady In
Butter cookies inspired by Kentucky Derby Pie, filled with homemade caramel, melted chocolate, and toasted walnuts. A touch of bourbon adds warmth, making them perfect for any occasion.
Ingredients
- 591 ml all-purpose flour
- 2.46 ml baking powder
- 7.39 ml kosher salt
- 237 ml unsalted butter at room temperature
- 14.8 ml unsalted butter
- 414 ml sugar
- 1 large egg yolk
- 4.93 ml pure vanilla extract
- 59.1 ml water
- 78.9 ml heavy cream
- 29.6 ml bourbon
- 118 ml chopped toasted walnuts
- 118 ml semisweet chocolate chips
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.1 mg
- Iron: 0.83 mg
- Magnesium: 10.8 mg
- Phosphorus: 35.7 mg
- Potassium: 43.4 mg
- Zinc: 0.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml all-purpose flour
- 2.46 ml baking powder
- 7.39 ml kosher salt
- 14.8 ml unsalted butter
- 414 ml sugar
- 1 large egg yolk
- 4.93 ml pure vanilla extract
- 59.1 ml water
- 78.9 ml heavy cream
- 29.6 ml bourbon
- 118 ml chopped toasted walnuts
- 118 ml semisweet chocolate chips
Prepare
- 237 ml unsalted butter, at room temperature
Let's Cook
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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.
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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.
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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.
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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.
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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.
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Step 6.
Fill thumbprints with caramel mixture, dividing evenly among the cookies.