Twix Thumbprint Cookies Recipe

Introduction

These Twix Thumbprint Cookies combine buttery shortbread with rich caramel and a milk chocolate drizzle for a delightful treat. Perfectly chewy and sweet, they’re a fun homemade twist on the classic candy bar. Ideal for sharing or enjoying with a cup of tea.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 2 large egg yolks, room temperature
• 1 teaspoon vanilla extract
• 2⅓ cups all-purpose flour
• ½ teaspoon salt
• 35 soft chewy caramel candies, unwrapped (Werther’s Original Chewy Caramels)
• 2 tablespoons heavy cream
• 4 ounces milk chocolate melting wafers (approximately ½ cup)
• Flaky sea salt (Maldon or Fleur de Sel), optional garnish

Instructions

1. Step 1: Line two large rimmed baking sheets with parchment paper and set aside.
2. Step 2: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy.
3. Step 3: Add the egg yolks and vanilla extract, then beat again for 1-2 minutes until fully incorporated.
4. Step 4: Mix in the all-purpose flour and salt on low speed for 2-3 minutes until the dough forms a rough ball. It should be thick and not crumbly.
5. Step 5: Using a 1-inch small cookie scoop, portion the dough and roll into smooth balls. Place them 1 to 1½ inches apart on one prepared baking sheet.
6. Step 6: Press an indent into the center of each dough ball using your thumb or a rounded ½ teaspoon spoon. Lightly flour your thumb or spoon to prevent sticking. Smooth any cracks around the indent.
7. Step 7: Freeze the baking sheet with formed cookies for 30 minutes to help them hold their shape during baking.
8. Step 8: Preheat the oven to 350°F (175°C).
9. Step 9: Remove the baking sheet from the freezer and place 12 cookies about 2 inches apart on the second prepared sheet. Return the first sheet to the freezer while baking each batch.
10. Step 10: Bake the cookies for 13-14 minutes, or until the bottoms are lightly golden. If the indents puff up during baking, gently press them down once out of the oven.
11. Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Repeat baking remaining cookies in batches.
12. Step 12: In a medium bowl, microwave the caramel candies with the heavy cream in 30-second intervals, stirring between each, until melted and smooth.
13. Step 13: Spoon about 1 teaspoon of warm caramel into each cookie indent, taking care not to overfill.
14. Step 14: Melt the milk chocolate wafers following package directions, stirring until smooth.
15. Step 15: Drizzle the melted chocolate over the cookies using a piping bag or small spoon. If desired, sprinkle flaky sea salt onto the cookies while the caramel and chocolate are still soft.
16. Step 16: Let the cookies sit for 10 minutes to allow the chocolate to harden before serving.

Tips & Variations

• Use a small amount of flour on your thumb or spoon when making indentations to prevent sticking and cracking.
• Swap milk chocolate wafers for dark or white chocolate to change the flavor profile.
• For extra crunch, sprinkle crushed pretzels or nuts on top along with the chocolate drizzle.
• Store unbaked cookie dough in the fridge if you want to prepare ahead of time and bake fresh later.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, let the cookies come to room temperature or warm briefly in a low oven to refresh the texture. Avoid microwaving as it may soften the caramel and chocolate too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the dough to balance the flavor.

What if I don’t have caramel candies?

You can melt soft caramel squares or use store-bought caramel sauce, but be mindful of the consistency to avoid overfilling the cookie indents.

Twix Thumbprint Cookies Recipe

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★★★★★

4.5 from 108 reviews

Delightfully rich and buttery Twix Thumbprint Cookies feature a soft, tender cookie base filled with gooey chewy caramel and topped with a smooth milk chocolate drizzle, finished with a touch of flaky sea salt for the perfect sweet and salty bite.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 35 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 2 large egg yolks, room temperature
• 1 teaspoon vanilla extract
• 2⅓ cups all-purpose flour
• ½ teaspoon salt

Candy Filling and Topping

• 35 soft chewy caramel candies, unwrapped (Werther’s Original Chewy Caramels)
• 2 tablespoons heavy cream
• 4 ounces milk chocolate melting wafers (approximately ½ cup)
• Flaky sea salt (Maldon or Fleur de Sel), optional garnish

Instructions

1. Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper and set aside to prevent sticking and allow even baking.
2. Make Cookie Dough: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy.
3. Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the mixture and beat for another 1-2 minutes until fully combined.
4. Combine Dry Ingredients: Add the all-purpose flour and salt to the bowl and mix on low speed for 2-3 minutes until the dough forms a rough ball and is thick without being crumbly.
5. Shape Cookies: Using a 1-inch (approximately 1 tablespoon) cookie scoop, portion dough, roll into smooth balls with your hands, and place on the prepared baking sheet about 1-1½ inches apart.
6. Create Thumbprints: Press an indent into the center of each cookie dough ball using your thumb or a ½ teaspoon measuring spoon dipped in flour to prevent sticking. Smooth any cracks around the indent.
7. Chill Dough: Freeze the baking sheets with formed cookies for 30 minutes to help the cookies hold their shape during baking.
8. Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
9. Bake Cookies: Remove one baking sheet from the freezer, place 12 cookies evenly spaced about 2 inches apart, and bake for 13-14 minutes until the edges are lightly golden. Return the other sheet to the freezer during baking.
10. Refine Indents: Immediately after baking, gently press the centers of the cookies to re-establish the indents if they puffed up. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Repeat Baking: Continue baking the remaining cookie dough balls in batches until all are baked and cooled.
12. Melt Caramels: Combine the unwrapped chewy caramel candies and heavy cream in a medium bowl. Microwave for 30 seconds, stir, then continue microwaving in 30-second increments with stirring until smooth and fully melted.
13. Fill Cookies: Spoon just under 1 teaspoon of the warm caramel filling into the center indent of each cooled cookie, being careful not to overfill.
14. Melt Chocolate: Melt the milk chocolate wafers in a small bowl according to package instructions, typically microwaving in 30-40 second intervals and stirring until smooth.
15. Decorate Cookies: Transfer melted chocolate to a piping bag or use a small spoon to drizzle the chocolate decoratively over the caramel-filled cookies. Sprinkle with flaky sea salt while chocolate and caramel are still soft, if desired.
16. Set and Serve: Allow the cookies to rest for 10 minutes so the chocolate drizzle hardens before plating and serving.

Notes

• Chilling the dough is essential to prevent cookies from spreading too much during baking and helps maintain their shape.
• Using a small amount of flour on your thumb or spoon when making indentations prevents the dough from sticking and tearing.
• The caramel filling should be warm and smooth for easy spooning; reheat gently if needed.
• Flaky sea salt is optional but adds a lovely contrast to the sweet caramel and chocolate.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Twix thumbprint cookies, caramel cookies, chocolate drizzle cookies, homemade dessert cookies, chewy caramel treats, buttery thumbprint cookies