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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.

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Twix Thumbprint Cookies

5 from 3 votes
By: Alyssa Rivers
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
Servings: 24 Cookies

Ingredients 

Shortbread Layer:

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:

  • 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.

Nutrition

Calories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 31mgSodium: 26mgPotassium: 27mgFiber: 1gSugar: 12gVitamin A: 223IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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89 Comments

  1. 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! 😀

  2. 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

  3. 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.

  4. 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.)

  5. 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.

  6. 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!

  7. 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!

  8. 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).

  9. 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.

  10. 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!

    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!