Twix Thumbprint Cookies

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Twix thumbprint cookies on parchment paper.

I have been baking up a storm. My kitchen usually looks like a tornado with both of my kitchenaids being used. It’s all worth it because I think that I have found my FAVORITE cookie to date! If you are a lover of Twix, then these cute little cookies were made just for you!

These cookies started as a salted caramel thumbprint. But when I had my first bite, they reminded me so much of a Twix Bar! The buttery shortbread base and a chewy caramel center. They were just missing one thing. Chocolate. I drizzled that chocolate on as fast as I could and viola! A Twix Thumbprint Cookie.


Overhead shot of Twix thumbprint cookies.HOLY cow. I was eating all of the goodness of a Twix in each and every one of these cookies. And I am not going to admit the number of cookies consumed that day. But I had to get them out of the door and delivered to my neighbors as fast as I could! All of the delicious layers of a Twix bar are represented in these cookies and you are going to love them! The shortbread layer, to the caramel layer, and ending with the chocolate drizzle. There is no way that you can’t love these!

Twix thumbprint cookies stacked on each other on parchment paper with one of the cookies has a bite taken out of it.

Twix Thumbprint Cookies

5 from 2 votes
The buttery shortbread base and a chewy caramel center. They were just missing one thing. Chocolate. I drizzled that chocolate on as fast as I could and viola! A Twix Thumbprint Cookie.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 24 Cookies


Shortbread Layer:

  • 2/3 cup Unsalted Butter softened
  • 1/2 cup sugar
  • 2 Eggs yolks only
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour

Caramel Filling:

  • 14 soft caramel candies like Kraft Caramels
  • 3 tablespoon heavy cream

Chocolate Drizzle:

  • 6 ounce milk chocolate chips


To make the shortbread layer:

  • Preheat oven to 375 degrees. In a medium sized bowl, combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
  • Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.

To make the caramel filling:

  • Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.

To make the chocolate drizzle:

  • Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.


Serves: 24

Calories160kcal (8%)Carbohydrates20g (7%)Protein2g (4%)Fat8g (12%)Saturated Fat5g (25%)Cholesterol31mg (10%)Sodium26mg (1%)Potassium27mg (1%)Fiber1g (4%)Sugar12g (13%)Vitamin A223IU (4%)Vitamin C1mg (1%)Calcium22mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword cookie recipes, cookies, twix thumbprint cookies
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I’ve made these several times. Always a hit, but I put a little touch of my own. I added kosher salt and chopped pecans.

  2. I’m confused. When do I put the caramel in the indention? Before the cookies bake or after?

    Step 2 of the instructions says to “Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes.

    In the instructions to make the caramel filling, the instructions say to “Using a teaspoon fill each indentation with the caramel.” The caramel filling instructions are AFTER the baking instructions. This indicates to me that the caramel is put on the cookies AFTER they have baked.

    However, a reviewer, Jerri Boone on Dec. 7, 2020, asked a similar question and you replied that the caramel is put on the cookies BEFORE baking.

    If the caramel is put on the cookies before baking you might consider rewriting the instructions to clarify that.

    Thank you

  3. 5 stars
    I used the good butter, Kerrygold….if you do you may have to refrigerate once formed before baking…it will help keep their shape. They are just delious!! Doubled this year

  4. I’ve made these as the recipe calls for before and loved them so much, but now I’m no longer able to tolerate dairy. Would using coconut or almond milk as a dairy free substitution work in the caramel filling?

  5. This was such a success. I tried it for my work Christmas cookie exchange and it was such a hit. I’m definitely going to make some more this Christmas season! Thanks Alyssa!

  6. Just an the beginning of the recipie where it says to preheat oven to 375°. Wait until AFTER you have refrigerated the dough and are prepping them for the oven that you turn your oven on or else you have just wasted a bunch of electricity.

  7. Looks yummy. The problem is that when I hit the print button, the recipe pops up for about two seconds, and then disappears.

  8. Still waiting on a reply if I should refrigerate after the caramel & chocolate are applied. Will they be stackable? I’m making them tomorrow for Christmas Eve cookie contest. Would love a response! Thanks!

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