Twix Thumbprint Cookies

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

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 24 Cookies

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.

Course Dessert
Cuisine American
Keyword cookie recipes, cookies, twix thumbprint cookies

Ingredients

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

Instructions

To make the shortbread layer:

  1. 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.

  2. 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:

  1. 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:

  1. 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.

Nutrition Facts
Twix Thumbprint Cookies
Amount Per Serving
Calories 160 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 31mg10%
Sodium 26mg1%
Potassium 27mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 223IU4%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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.

Read More Posts by Alyssa

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Categories
Cookies and Treats

Comments

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    1. 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!

  1. 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?

      1. 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.

    1. 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).

  2. 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?

    1. 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!

  3. 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!

  4. 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

    1. 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.

    2. 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.

  5. 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.)

  6. 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??

    1. 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.

  7. 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

  8. 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! 😀

  9. I was so excited to try this recipe but I have to say that sadly they spread and got so flat while baking 🙁 I made sure to chill 1 hour and then shaped into thumbprint and chilled again for 30 min before baking. Any other ideas why would this be happening?? Was there supposed to be some leavening in the recipe? Thanks!

  10. I also am a lover of Twix! I want to make these, but have a block of caramel I want to use in place of caramel candies. Any idea what the weight would be? I’m guessing 3-4 ounces.
    Thanks!

  11. Yum! These turned out great! My only problem is that the caramel never really reset, so it was difficult to stack and transport the cookies. Refrigerating the cookies seemed to work for a bit. Thanks for the recipe!

  12. My son is allergic to eggs. I’d love to make these so he could eat them too. I usually bake with en egg replacement but I’m not sure if that would work since it’s only the yolks being used in this recipe. Do you know of a way I could substitute the egg yolks?

  13. I made these since a cookie place in my hometown makes these. So excited I found her recipe. These are to die for and taste amazing. Thanks for posting my favorite cookie.

  14. The type of butter you use makes a difference in the taste. What kind of butter did you use Land o Lakes, Challenge, Kerrygold etc?

  15. as soon as I noticed they were flattening, i took them out of the oven and quickly pushed down again with a tablespoon. I popped them back in the oven to finish baking. it worked!

  16. ??? Totally time 25 minutes??? But they have to sit in the fridge for an hour??? Mmmmm I think your math is wrong

  17. Made these cookies and they turned out great, the key is to really make sure the indent is deep so that when it bakes it doesn’t just create a little valley but a “bowl” for the caramel! Can’t wait to bring these to work just hoping the chocolate and caramel will harden a bit

  18. I just wanted to note that you gave us instructions of turning the oven on to 350′ but then we’re to put the dough in the fridge for an hour. I chilled for a hour then preheated while rolling he cookies.

  19. The caramel part of this should be mixed with 3 teaspoons of heavy cream, not tabelspooons! It does not set up with 3 tablespoons. 3 teaspoons works like a charm!

  20. Made these for a work Christmas party/ potluck! I got lots of compliments. I also had the indent issue like other posters but I worked the “Carmel bowl” half way through cooking with a spoon back. I did add cream to the chocolate to make it more runny so it would drizzle. Overall I would make these again and the tasted like twix!

  21. Hi Alyssa, do I refrigerate cookies after the caramel & chocolate drizzle is applied? I want to pack these up to bring to Christmas Eve & I don’t want them to be wet & messy.

  22. 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!

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

  24. Just an FYI..at 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.

  25. 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!

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