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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. I would recommend adding the caramel to the cookies and then freezing them. Hope that helps! XOXO

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

  2. 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!

  3. 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.

  4. If I were to make these 2 days in advance of when I needed them, would they store okay or would caramel harden too much?

  5. 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!

  6. 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!