Twix Thumbprint 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.
Servings: 24 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
Calories: 159kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 21mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
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