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Twix Thumbprint Cookies Recipe

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★★★★★

4.6 from 103 reviews

Indulge in these homemade Twix Thumbprint Cookies featuring a buttery cookie base, a gooey caramel center, and a decorative milk chocolate drizzle with an optional sprinkle of flaky sea salt. These cookies replicate the iconic flavors of Twix bars with a soft and chewy texture, perfect for any cookie lover.

Ingredients

Scale

Cookie Dough

  • 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

Caramel Filling

  • 35 soft chewy caramel candies, unwrapped (Werther’s Original Chewy Caramels)
  • 2 tablespoons heavy cream

Chocolate Drizzle

  • 4 ounces milk chocolate melting wafers (approximately ½ cup)

Optional Garnish

  • Flaky sea salt (Maldon or Fleur de Sel)

Instructions

  1. Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper and set aside to prevent sticking and ensure even baking.
  2. Make Cookie Dough: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy to incorporate air and create a tender cookie.
  3. Add Egg Yolks and Vanilla: Beat in the two large egg yolks and vanilla extract for another 1-2 minutes until fully incorporated, adding richness and flavor to the dough.
  4. Incorporate Dry Ingredients: Add the all-purpose flour and salt, mixing on low speed for 2-3 minutes until the dough forms a rough ball, thick enough to roll without crumbling.
  5. Form Dough Balls: Using a 1-inch cookie scoop (about 1 tablespoon), portion out dough. Roll each portion between your palms into smooth balls and place them 1–1½ inches apart on one prepared baking sheet.
  6. Create Thumbprint Indents: Press an indent into the center of each dough ball with your thumb or a ½ teaspoon rounded measuring spoon dipped lightly in flour to prevent sticking. Smooth any cracks around the indent for a neat appearance.
  7. Chill Cookies: Freeze the baking sheet with the indented cookie dough balls for 30 minutes to help cookies maintain shape and prevent spreading during baking.
  8. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
  9. Bake Cookies in Batches: Transfer 12 chilled cookies to the second prepared baking sheet, spacing them about 2 inches apart. Return the first sheet to the freezer while baking each batch.
  10. Bake: Bake cookies for 13-14 minutes until the outer edges are lightly golden, indicating they are cooked through but still soft in the center.
  11. Re-press Indents: When removed from the oven, gently press down the indents as they may puff up during baking. Let the cookies cool on the baking sheet for 5 minutes.
  12. Cool Completely: Transfer the cookies to a wire rack to cool fully before filling to avoid melting the caramel.
  13. Repeat Baking: Continue baking all cookie dough balls using the chilling and baking process described.
  14. Melt Caramel: In a medium bowl, microwave the unwrapped soft caramels with heavy cream in 30-second increments, stirring between each until smooth and fully melted.
  15. Fill Cookies: Spoon just under 1 teaspoon of warm caramel into each cookie’s indentation, being careful not to overfill to maintain shape.
  16. Melt Chocolate: Melt milk chocolate melting wafers in a small bowl using 30-40 second microwave increments, stirring until smooth and glossy.
  17. Decorate: Drizzle melted chocolate over the caramel-filled cookies using a piping bag or spoon to create a decorative pattern. While still soft, optionally sprinkle flaky sea salt to enhance flavor.
  18. Set and Serve: Allow cookies to sit for 10 minutes to let the chocolate harden before serving, ensuring clean, neat presentation and satisfying texture.

Notes

  • Chilling the cookie dough before baking is crucial to prevent spreading and maintain the perfect thumbprint shape.
  • Use soft chewy caramel candies for easy melting and smooth filling consistency.
  • If you don’t have a piping bag for chocolate drizzle, a spoon works well to create attractive patterns.
  • The optional flaky sea salt adds a sophisticated contrast to the sweetness; try not to skip it!
  • Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Twix cookies, thumbprint cookies, caramel cookies, chocolate drizzle cookies, homemade Twix, caramel thumbprint, easy cookie recipe

Find it online: https://tastewithamy.com/twix-thumbprint-cookies-recipe/