Cream the softened butter and crumbled blue cheese together for 2-3 minutes until well combined and slightly fluffy. Add garlic powder and black pepper. Gently fold in the flour until the dough just comes together. Avoid overmixing to keep the bites tender.

Divide the dough into roughly 12 equal portions and roll each one into a smooth ball about the size of a walnut. Use slightly damp hands to make shaping easier. Refrigerate for 10 minutes if the dough becomes warm and soft.

Arrange the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Using your thumb, gently press down into the center of each ball to create a shallow well without pushing through to the bottom.

Bake at 375 degrees Fahrenheit for 25-30 minutes until the pastry turns light golden brown. The edges should look slightly darker and crispy while the centers remain tender. Do not overbake.

While the bites are still warm, fill each thumbprint with candied walnuts and a pinch of fresh thyme leaves. Drizzle each one with a touch of honey, letting it pool in the indent. Finish with a sprinkle of flaky sea salt.