If you love Twix bars, get ready… These Twix Thumbprint Cookies might just become your new obsession. Soft, buttery cookies with a tender crumb, a pool of warm caramel in the center, and a silky drizzle of chocolate over the top… it’s everything you love about a candy bar wrapped into a bite-sized cookie. They look fancy, taste incredible, and somehow disappear faster than you can make them. Perfect for holidays, parties, or those moments when you simply need something sweet and irresistible.
Step-by-Step Instructions
Prep the baking sheets
Line two large baking sheets with parchment paper and set them aside so they’re ready for shaping and baking.
Make the cookie dough
Cream the butter and sugar together until light and fluffy. Beat in the egg yolks and vanilla until smooth. Add the flour and salt and mix until the dough comes together into a soft, thick ball.
Shape the cookies
Scoop the dough into small balls and roll them smooth in your hands. Arrange them on the baking sheet, leaving space between each one.
Create the thumbprints
Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie. Smooth any cracked edges.
Chill the dough
Place the tray in the freezer for about 30 minutes. This helps the cookies keep their shape while baking.
Bake
Bake at 350°F (175°C) for 13–14 minutes, just until the edges are lightly golden. If the indent puffs up, gently press it back down while the cookies are warm.
Fill with caramel
Microwave the soft caramels with a splash of cream until melted and smooth. Spoon the warm caramel into each cookie and let it set slightly.
Finish with chocolate
Melt the chocolate until smooth, then drizzle across the tops of the cookies. Add flaky sea salt if you like that salty-sweet pop.
Let them set
Allow the chocolate to firm up, then plate and enjoy!
Notes & Tips
- Chill the dough, this keeps the cookies from spreading and losing their shape.
- If you love extra caramel, slightly deepen the thumbprint after baking.
- Add a sprinkle of sea salt for that rich bakery-style finish.
- Want more texture? Add a layer of crushed shortbread crumbs before the caramel.
- For a deeper chocolate flavor, use dark chocolate instead of milk.
Frequently Asked Questions
1. Can I make these cookies ahead of time?
Yes! You can bake the cookie bases up to 2 days in advance, then fill and decorate them the day you plan to serve.
2. Why do my thumbprints crack when shaping?
The dough may be a little dry or too cold. Roll the dough well and smooth cracks with your fingers as you form the indent.
3. Can I use jarred caramel instead of melting candies?
Absolutely! thick caramel sauce or dulce de leche works beautifully.
4. How do I store them?
Keep them in an airtight container at room temperature for up to 3 days. Refrigerating will firm the caramel more than most people prefer.
5. Can I freeze these cookies?
Yes. Freeze them before adding caramel and chocolate, then thaw completely before filling and topping.
Line two large rimmed baking sheets with parchment paper and set aside. Calories: Approx. 150 per cookie
Protein: 1g
Carbs: 18g
Fat: 8g
Ingredients
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar using a handheld or stand mixer on medium-high speed for 1-2 minutes, until light and fluffy.
Add the egg yolks and vanilla extract and beat for another 1-2 minutes until fully incorporated.
Gradually add the all-purpose flour and salt, mixing on low speed for 2-3 minutes until the dough comes together to form a rough ball. The dough should be thick and not crumbly.
Using a 1-inch (approximately 1 tablespoon) cookie scoop, scoop a level amount of dough. Roll the dough into a smooth ball in your palm.
Place the rolled dough balls onto the prepared baking sheets, spacing them about 1-1 ½ inches apart.
Using your thumb or a small (½ teaspoon) rounded measuring spoon, press an indent into the center of each cookie dough ball. Dip your thumb or spoon in flour to prevent sticking. Smooth any cracked edges.
Place the baking sheet of formed thumbprint cookies into the freezer to chill for 30 minutes.
Preheat the oven to 350°F (175°C).
Remove one baking sheet from the freezer. Place 12 chilled thumbprint cookies on the second prepared baking sheet, spacing them 2 inches apart. Keep the first sheet in the freezer while baking.
Bake for 13-14 minutes, or until lightly golden around the bottom edges.
Immediately after removing from the oven, gently press down the indents if they have puffed up. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Repeat steps 9-11 until all cookies are baked and cooled.
In a medium bowl, combine unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Spoon a little less than 1 teaspoon of the warm caramel sauce into the center of each thumbprint cookie, being careful not to overfill.
Melt the milk chocolate wafers according to package directions (usually in 30-40 second microwave intervals, stirring in between) until smooth.
Transfer the melted chocolate to a small piping bag with the end snipped off, or use a small spoon, and drizzle decoratively over the caramel-filled cookies.
If using, sprinkle flaky sea salt onto the caramel and chocolate while they are still soft.
Allow the cookies to sit for 10 minutes to allow the chocolate to harden before plating and serving.Nutrition