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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 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:
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these and they are Amazing!
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.
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
I refrigerate the dough overnight plz let me know asap?!!
It is refrigerate only an hour or until firm.
??? Totally time 25 minutes??? But they have to sit in the fridge for an hour??? Mmmmm I think your math is wrong
Sorry I didn’t include the fridge time.
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!
Do u think the caramel from the plastic container to use for caramel apples will work?
How do you store these cookies? Can they be frozen?
Perfection! Thank you
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?
I just always buy my butter in bulk at Costco and use Kirkland Brand. 🙂
Made 2 batches this weekend. They are so good and easy to make. I’m sure they will be a hit at Thanksgiving.
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.
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?
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!
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!
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!