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.
