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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.
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!
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Twix Thumbprint Cookies
Ingredients
Shortbread
- ⅔ cup unsalted butter, softened
- ½ cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
Caramel Filling
- 14 soft caramel candies, Kraft caramels
- 3 tablespoons heavy cream
Chocolate Drizzle
- 6 ounces milk chocolate chips
Instructions
Shortbread
- Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, combine ⅔ cup unsalted butter, ½ cup sugar, 2 egg yolks, and 1 teaspoon vanilla in a bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add the 1 ½ cups all-purpose flour and beat at low speed until mixed well. Cover and refrigerate for at least 1 hour or until firm.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make an indentation in the center of each cookie with the thumb or end of a wooden spoon handle.
- Bake for 7-10 minutes or until edges begin to brown. Cool completely.
Caramel Filling
- Melt the 14 soft caramel candies, and 3 tablespoons heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.
Chocolate Drizzle
- Melt the 6 ounces milk chocolate chips in the microwave stirring 30 seconds at a time until smooth. Pour the chocolate into a ziplock bag. Barely snip the corner and drizzle over the cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Curious as to whether the caramel sets up or does it stay melty even once the cookies are cooled?
They stay chewy and soft… I wouldn’t say runny.
Hi! These cookies look absolutely delicious! I was looking at the recipe and there is a blank space where the amount of unsalted butter is. Is it one cup of butter or a half of cup of butter? Would you please let me know so that I can make these cookies. My family is hanging over my shoulder drooling! Thank you so much! 😀
These were just plain fun to make and turned out even more beautiful than the pictures! Now, I didn’t have caramels, but I did have a jar of caramel ice cream topping! I heated that up, added some milk and cornstarch so it would thicken and they turned out just perfectly. So beautiful. And for those wondering about the chocolate, I just put 8 ounces of chocolate chips in a bowl and microwaved it for 30-45 seconds then put the melted chocolate in a ziplock Baggie, snipped the corner and made a Z over every cookie. Just beautiful and so fun to make
I love the recipe it sounds good and the dough taste good just they keep flattening 🙁 this is the third time I’ve had this problem and I’ve followed the recipe exactly. What am I doing wrong??
Flattening dough? Was your butter too melted? That’s my guess. Try to chill the dough for 30-60 minutes before baking next time. Bet that’ll fix it.
These are magical. I melted two Hershey’s bars in place of the chocolate chips and it was the perfect amount of chocolate. I think I’ll make them again this weekend! (I gave must of them away to teachers today.)
Hi, these sound delicious. I’m from England and am not sure of some of your ingredients. Can you tell me what all purpose flour is please? we only have plain or self raising flour. Also, what is 3 T heavy cream and we dont have kraft caramels, are they hard or soft (so i can find something similar).
Thanks
Kraft caramels are soft. 3 teaspoons=42.61963mL Plain flower
I dont know if all purpose is the same as plain but it may be. 3 T is 3 tablespoons and the caramels are soft.
Yes, all purpose flour is the same as plain flour. And for the caramels use what you would use in millionaires shortbread recipe. This recipe is more or less the same just done in thumbprint cookies.
hi, can I check (I’m in the UK) that heavy cream is equivalent to our double cream and that T stands for tablespoons? I’ve got to make these for the girls at work as they will love them! Thanks!
If I was to make caramel do u know what temp on candy thermometer would work for these?
how do I get the chocolate melted enough to drizzle?!
These look delicious! Do you think it would work to make the cookies without the caramel and as soo as they come out of the oven put a Rolo candy in the middle…similar to peanut butter blossoms?
These are delicious! Easy recipe, great shortbread flavor. I needed to increase baking time to about 12 minutes. I also used the shortbread recipe with a jam filling. Filled the indentations with jam before baking. These were very good, too!
That sounds good, but is not the cookie in this recipe at all.
Hi there. Did you ever try your idea? It sounds awesome…
i have tried these twice now. and both times the cookies flattened so much there was no indentation. I just drizzled the caramel and choc over them and they tasted great, but i am very disappointed they didn’t come out like the picture. I have made thousands of other thumbprints over the years and never had this problem. what did i do wrong?
I am having this same issue 🙁
Just wondering…. did you use margarine instead of butter? Was the butter softened too much? Was the dough chilled long enough? These things could cause a difference in how they hold up during baking.
Try leaving out the egg. Traditional shortbread does not contain egg. Put egg in it – its no longer shortbread. Scottish shortbread (named so because of the ‘short’ texture from the high quantity of butter) is always 1 part sugar, 2 parts butter, and 3 parts flour (in weight).
Did you use a not stick pan or did you spray the pan. Either of these will cause the cookie to spread.
Try adding a little more flour you can
Indent them when you take them out of the oven
Thank you! I made these today and they were yummy! I though they were pretty easy too.
Would these cookies freeze well? Thanks!!
Do you think home made microwave caralels will work with the twix cookies?
Thanks!
Sign me up for a batch of these cookies! I love twix but since I stopped eating meat and dairy I’ve missed them dearly! I can totally make a vegan version of these cookies.
I’m having a Christmas cooking baking party this week, and I always like to have a batch of cookies already made for everyone to munch on. I’m thinking these are the ones! LOVE Twix, and these look amazing!
Cookie, not cooking :0)
I just made these for the first time today and they were a hit at our little cookie party. Delicious and yes, they taste kust like twix!