Twix Thumbprint Cookies

These are the best Twix Thumbprint Cookies! Just like the classic Twix candy bar with a shortbread cookie base, gooey caramel center, and drizzled in chocolate. Perfect for holiday baking or if you're just craving a Twix-style cookie.

Course Cookies

Cuisine American

Keyword twix shortbread cookies, twix thumbprint cookies

Prep Time 25

Cook Time 15

Freezer Time/Set Time 40

Total Time 1 20

Servings

Calories 213kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 cups all-purpose flour
¼ teaspoon kosher salt
1 cup (2 sticks) salted butter softened
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
24 soft caramels (wrappers removed)
3 tablespoons heavy cream
1 cup milk chocolate chips
coarse sea salt (optional garnish)

Instructions

Preheat the oven to 350℉. Line two cookie sheets with parchment paper, a silpat baking liner, or spray with cooking spray. Set aside.
^{* The cookies freeze for 20 minutes before baking baking so you can wait to preheat the oven until then if wanted.}
In a small bowl, whisk together the dry ingredients; all-purpose flour and kosher salt. Set aside.
2 cups all-purpose flour, ¼ teaspoon kosher salt
In a separate large bowl, using an electric hand mixer or the paddle attachment of the stand mixer, cream together the butter and granulated sugar until very light in color and fluffy. About 2 minutes.
1 cup (2 sticks) salted butter, 2/3 cup granulated sugar
Add the egg and vanilla extract, and beat until combined.
1 large egg, 1 teaspoon vanilla extract
Gradually add the flour mixture into the butter mixture, a little bit at a time, and mix on low speed just until combined and no flour streaks or pockets remain in the cookie dough.
^{*Don't overmix, just until the flour is incorporated and that's it.}
Roll the dough into 1-inch balls using a small cookie scoop (1 tablespoon) and place 12 dough balls per cookie sheet.
Use the back of a teaspoon or your thumb to create an indentation in the center of each ball. Place the cookies in the freezer for 30 minutes.
^{*If the cookie sheet won't fit in your freezer, you can instead place the cookies onto a plate or something else that fits inside your freezer. Move them to the cookie sheet for baking after the freezer time.}
Bake the cookies in the preheated oven for 14-18 minutes or until the edges start to turn a light golden brown.
Remove the cookies from the oven and while the cookies are still hot, carefully press down any puffed-up centers to maintain the indentation. Use the same teaspoon to do this or your thumb. Let the cookies cool completely on the warm baking sheets before adding the caramel and chocolate.
Add the soft caramels and heavy cream into a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
24 soft caramels, 3 tablespoons heavy cream
Pipe or spoon the caramel mixture into the center of each cooled cookie. Allow the caramel to cool and set for 20 minutes at room temperature.
Add the milk chocolate chips into a separate microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and completely melted.
1 cup milk chocolate chips
Use a fork, spoon, or a ziplock bag with the corner snipped off to drizzle the melted chocolate over top the cookies and caramel centers in a zig-zag pattern.
Sprinkle a touch of coarse sea salt over each cookie before the chocolate sets (optional).
coarse sea salt
Allow the caramel and chocolate to set and firm up before serving. Or you can eat them warm with the melted gooey caramel center!

Notes

If using unsalted butter you will want to increase the kosher salt to 1/2 teaspoon.

Nutrition