Introduction

These Twix Thumbprint Cookies combine buttery shortbread, gooey caramel, and a drizzle of smooth milk chocolate for a delightful treat reminiscent of the classic candy bar. Perfect for satisfying sweet cravings, they’re easy to make and sure to impress friends and family.

The image shows several round cookies with a soft, light beige base forming the first layer. Each cookie has a smooth, shiny caramel layer in the center, colored rich golden brown and slightly glossy. Over the caramel layer, thin zigzag lines of milk chocolate drizzle cover the top, dark brown and slightly glossy. Some cookies have small white flakes of sea salt sprinkled on the caramel for texture. The cookies rest on a silver metal cooling rack, which stands out against a white marbled background. In the top right corner, a stack of clean white plates is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened to room temperature)
¾ cup granulated sugar
2 large egg yolks (room temperature)
1 teaspoon vanilla extract
2⅓ cups all-purpose flour
½ teaspoon salt
35 soft chewy caramel candies (unwrapped, such as Werther’s Original Chewy Caramels)
2 tablespoons heavy cream
4 ounces milk chocolate melting wafers (approximately ½ cup)
Flaky sea salt (Maldon or Fleur de Sel) (optional garnish)

Instructions

Step 1: Line two large rimmed baking sheets with parchment paper and set aside.
Step 2: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy.
Step 3: Add the egg yolks and vanilla extract to the bowl and beat for another 1-2 minutes until fully incorporated.
Step 4: Mix in the all-purpose flour and salt on low speed for 2-3 minutes until the dough forms a thick ball that is not crumbly.
Step 5: Using a 1-inch cookie scoop or tablespoon, portion the dough and roll into smooth balls. Place them on one prepared baking sheet about 1 to 1½ inches apart.
Step 6: Press an indent into the center of each ball using your thumb or a small measuring spoon dipped lightly in flour. Smooth any cracks around the indent.
Step 7: Freeze the baking sheet with the formed cookies for 30 minutes to help the cookies hold shape when baking.
Step 8: Preheat the oven to 350°F (175°C).
Step 9: Remove the baking sheet from the freezer. Place 12 chilled cookies on the second prepared sheet spaced about 2 inches apart. Return the first sheet to the freezer while baking.
Step 10: Bake the cookies for 13-14 minutes or until lightly golden around the edges.
Step 11: Gently press the indents again if they puffed up during baking. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 12: Repeat steps 9-11 with the remaining dough.
Step 13: In a medium bowl, combine unwrapped caramel candies and heavy cream. Microwave in 30-second increments, stirring in between, until smooth and melted.
Step 14: Spoon just under 1 teaspoon of the caramel sauce into each cookie indent, being careful not to overfill.
Step 15: Melt the milk chocolate wafers in a small bowl according to package instructions, stirring until smooth.
Step 16: Transfer melted chocolate to a piping bag or use a small spoon to drizzle chocolate decoratively over the cookies. If desired, sprinkle flaky sea salt on top while the caramel and chocolate are still soft.
Step 17: Let the cookies sit for 10 minutes to allow the chocolate drizzle to harden before serving.

Tips & Variations

For easier thumbprints, dip your thumb or spoon in flour to prevent dough from sticking while pressing the indent.
Use a mix of milk and dark chocolate for a richer flavor contrast in the drizzle.
If you prefer a softer cookie, reduce baking time by 1-2 minutes but watch closely to avoid underbaking.
Substitute homemade caramel sauce for the candies if preferred, adjusting quantity to fill the thumbprints.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat refrigerated cookies briefly in a microwave to soften the caramel and chocolate before serving.

How to Serve

The image shows a pile of round thumbprint cookies on a white marbled surface. Each cookie has three layers: the base is a light golden-brown soft cookie, the middle layer is a smooth, glossy caramel filling centered on top, and the top layer is thin drizzles of dark chocolate crossing diagonally over the caramel. Scattered flakes of sea salt are sprinkled on the caramel, adding texture and contrast. One cookie near the center is slightly raised and has a bite taken from it, showing the soft, crumbly inside. In the blurred background, there are glasses of milk. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of candies?

Yes, you can substitute soft caramel candies with store-bought caramel sauce. Just spoon the sauce into the indents carefully, making sure not to overfill the cookies.

Why do I need to chill the dough before baking?

Chilling the dough helps the cookies keep their shape and prevents them from spreading too much during baking, resulting in a better-defined thumbprint indent.