Description
Indulge in the decadent world of homemade cookies with this recipe for Caramel-Walnut Chocolate Thumbprint Cookies. These cookies offer a delicious symphony of textures and flavors, featuring a gooey caramel core, crunchy walnuts, and rich chocolate enveloped within a soft, buttery cookie. Perfect for holidays, special occasions, or as a delightful treat to brighten your day, these cookies are sure to captivate everyone who tries them.
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for working
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons 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 teaspoon pure vanilla extract
- 1/3 cup heavy cream
- 2 tablespoons bourbon
- 1/2 cup chopped toasted walnuts
- 1/2 cup semisweet chocolate chips
Step-by-step Directions
Step 1
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and 1/2 teaspoon of salt.
Step 2
In a mixing bowl, beat 1 cup of butter and 3/4 cup of sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 1 to 2 minutes. Add in the egg yolk and vanilla, mixing until combined, then gradually incorporate the flour mixture on low speed, mixing just until combined.
Step 3
Scoop heaping tablespoonfuls of the dough, roll them into balls, and arrange them on the prepared baking sheets, spacing them about 2 inches apart. Use a floured 1/2 teaspoon measuring spoon to make a depression in each ball. Chill the cookies in the refrigerator for 30 minutes.
Step 4
Bake the cookies until golden brown, approximately 16 to 19 minutes. Immediately reshape the thumbprints if needed. Transfer the cookies to a wire rack to cool.
Step 5
In a medium saucepan, mix 1/4 cup of water and the remaining 1 cup of sugar. Cook over medium-low heat, stirring until the sugar dissolves. Stop stirring and cook until the mixture turns a deep golden brown, about 10 to 12 minutes. Remove from heat, then carefully stir in heavy cream and bourbon followed by the remaining salt and butter, mixing until smooth. Let the caramel cool for 5 minutes; then add walnuts and chocolate chips, stirring until the chips melt. Let stand for 10 minutes.
Step 6
Fill each thumbprint with the caramel mixture, distributing it evenly among the cookies.
Servings & Preparation Time
This recipe yields approximately 24 cookies. Preparation time is 20 minutes, with an additional 30 minutes for chilling and 19 minutes for baking. Total time from start to finish is about 1 hour and 9 minutes.
Tips for Storage & Reheating
- Store the cookies in an airtight container at room temperature to keep them fresh for up to a week.
- If you need to freshen up the cookies, you can lightly warm them in a microwave for a few seconds before serving.
- Cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
Conclusion
These Caramel-Walnut Chocolate Thumbprint Cookies are a luxurious treat that beautifully melds textures and flavors into one delightful cookie. Whether you’re making them for a festive occasion or just as a special treat, they promise to be a cherished addition to your culinary repertoire. Enjoy the process and the delicious outcome!
Print
Caramel-Walnut Chocolate Thumbprint Cookies
- Total Time: 1 hour and 9 minutes
- Yield: 24 cookies 1x
Description
Indulge in the decadent world of homemade cookies with this recipe for Caramel-Walnut Chocolate Thumbprint Cookies. These cookies offer a delicious symphony of textures and flavors, featuring a gooey caramel core, crunchy walnuts, and rich chocolate enveloped within a soft, buttery cookie. Perfect for holidays, special occasions, or as a delightful treat to brighten your day, these cookies are sure to captivate everyone who tries them.
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for working
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons 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 teaspoon pure vanilla extract
- 1/3 cup heavy cream
- 2 tablespoons bourbon
- 1/2 cup chopped toasted walnuts
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and 1/2 teaspoon of salt.
- In a mixing bowl, beat 1 cup of butter and 3/4 cup of sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 1 to 2 minutes. Add in the egg yolk and vanilla, mixing until combined, then gradually incorporate the flour mixture on low speed, mixing just until combined.
- Scoop heaping tablespoonfuls of the dough, roll them into balls, and arrange them on the prepared baking sheets, spacing them about 2 inches apart. Use a floured 1/2 teaspoon measuring spoon to make a depression in each ball. Chill the cookies in the refrigerator for 30 minutes.
- Bake the cookies until golden brown, approximately 16 to 19 minutes. Immediately reshape the thumbprints if needed. Transfer the cookies to a wire rack to cool.
- In a medium saucepan, mix 1/4 cup of water and the remaining 1 cup of sugar. Cook over medium-low heat, stirring until the sugar dissolves. Stop stirring and cook until the mixture turns a deep golden brown, about 10 to 12 minutes. Remove from heat, then carefully stir in heavy cream and bourbon followed by the remaining salt and butter, mixing until smooth. Let the caramel cool for 5 minutes; then add walnuts and chocolate chips, stirring until the chips melt. Let stand for 10 minutes.
- Fill each thumbprint with the caramel mixture, distributing it evenly among the cookies.
- Prep Time: 20 minutes
- Cook Time: 19 minutes