Warm, fragrant steam curled up from my first batch of Twix Thumbprint Cookies as I pressed my thumb into each soft mound of dough. After three rounds in my kitchen—chilling the dough twice for extra snap and testing different caramel brands—I finally hit that ideal balance of tender shortbread, gooey caramel, and glossy chocolate ribbons. If you’ve ever wondered how to recreate that nostalgic candy bar in cookie form, stick around: I’ve learned a few surprises along the way.
Why You’ll Love Twix Thumbprint Cookies
- Silky-smooth shortbread with crisp, golden edges
- Soft caramel pools that won’t spill over
- Glossy chocolate ribbons that set firm without cracking
- A playful nod to classic candy bar heritage
A Little Background
On a rainy afternoon last fall, I dug out an old candy-bar recipe and adapted it into these thumbprint treats. Through multiple test batches—one with too-tall centers, another where caramel bubbled over—I learned how temperature and timing shape the signature thumbprint. Now, these cookies remind me of cozy kitchen experiments and the sweet satisfaction of getting it just right.
Key Ingredients for Twix Thumbprint Cookies
- Unsalted butter (1 cup): Provides rich flavor; soften fully or chill briefly if too melty.
- Granulated sugar (½ cup): Sweetens and aids crisp edges.
- Light brown sugar (¼ cup): Adds moisture and subtle molasses notes.
- All-purpose flour (2½ cups): Base structure; spoon and level for accuracy.
- Caramel candies (14 pieces): Unwrap soft caramels; choose high-quality for creamier filling.
- Semisweet chocolate chips (1 cup): Melts smoothly; drizzle with a touch of oil for shine.
How to Make Twix Thumbprint Cookies
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat 1 cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar until light and fluffy, about 3 minutes.
- Mix in 2 large egg yolks and 1 teaspoon vanilla extract until just combined.
- Stir in 2½ cups all-purpose flour and ¼ teaspoon salt until a soft dough forms.
- Roll dough into 1-inch balls (about 1 tablespoon each) and space 2 inches apart on prepared sheets.
- Bake for 12 minutes, until edges set and centers are still pale. (Testing note: chilling the dough 15 minutes beforehand gave crisper outlines.)
- Immediately press each cookie center with a clean thumb or ½ teaspoon to make a well; let cool on the sheet 5 minutes.
- Meanwhile, melt 14 unwrapped caramels with 2 tablespoons heavy cream in 30-second microwave bursts, stirring until smooth.
- Spoon about 1 teaspoon of caramel into each indentation; chill 10 minutes to firm up filling.
- Combine 1 cup semisweet chocolate chips and 2 teaspoons vegetable oil; microwave in 15-second intervals, stirring to a glossy drizzle. Drizzle over cookies and let set at room temperature or in refrigerator 15 minutes.
Pro Tips & Troubleshooting
- For crisper edges, chill dough after shaping—this slows spread during baking.
- If caramel seeps out, reduce cream by 1 teaspoon to thicken filling.
- Swap in dark chocolate for a richer contrast or add a pinch of sea salt on top.
- To halve or double, maintain ingredient ratios and adjust bake times by ±2 minutes.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature up to 3 days or refrigerate up to 7 days. For longer keeping, freeze in single layers between parchment up to 1 month; thaw on the counter before serving. Always let caramel and chocolate set fully to avoid sticking—food safety tip: ensure cookies cool completely before sealing.
Serving Suggestions
Arrange Twix Thumbprint Cookies on a rustic wooden board alongside coffee or tea. For a festive twist, top with crushed toffee bits or a sprinkle of flaky sea salt. They also pair beautifully with a scoop of vanilla bean ice cream for an over-the-top dessert.
Frequently Asked Questions
- How do I soften caramels quickly? Microwave unwrapped caramels with heavy cream in 30-second intervals, stirring between each until pourable.
- Can I make the dough ahead of time? Yes—prepare dough up to 24 hours in advance, wrapped in plastic, and chill until ready to bake.
- What’s a substitute for heavy cream? Use evaporated milk or half-and-half for slightly lighter caramel filling.
- Why are my cookies losing shape? Dough that’s too warm spreads more; chill shaped balls for 10 minutes before baking.
- How should I store these cookies? Keep in an airtight container at room temperature up to 3 days; freeze layered between parchment for up to 1 month.
- Can I use dark chocolate instead? Absolutely—choose 60–70% cocoa dark chips for a deeper, less sweet drizzle.
Final Thoughts
After all those batches, my go-to way to enjoy Twix Thumbprint Cookies is warm from the oven with a glass of cold milk. The tender shortbread, silky caramel, and glossy chocolate never fail to earn compliments. Give this recipe a try, and let me know how your kitchen adventures turn out!
More Recipes You’ll Love
- Carrot Cake Cookies – cozy spice and tender crumb offer a warm contrast to buttery thumbprints
- Pecan Pie Cookies – nutty filling and golden crust echo the caramel-nut interplay in Twix cookies
- Caramel Brownie Pie – gooey caramel layer mirrors that luscious center in every thumbprint bite
- Chocolate Covered Chips – master melted chocolate techniques for glossy drizzles on your cookies
Twix Thumbprint Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.25 teaspoon salt
Fillings & Topping
- 14 caramel candies unwrapped
- 2 tablespoons heavy cream
- 1 cup semisweet chocolate chips
- 2 teaspoons vegetable oil
Instructions
Make the Dough
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add egg yolks and vanilla extract, mixing until just combined.
- Stir in flour and salt until a soft dough forms.
- Roll dough into 1-inch balls and place 2 inches apart on prepared sheets.
Bake and Fill
- Bake for 12 minutes, until edges are set and centers are pale.
- Immediately press each cookie center with your thumb or a ½ teaspoon to form a well; cool on the sheet 5 minutes.
- Melt caramels and heavy cream in 30-second microwave intervals, stirring until smooth.
- Spoon about 1 teaspoon of caramel into each indentation; chill 10 minutes.
- Melt chocolate chips and vegetable oil in 15-second intervals, stirring until glossy; drizzle over cookies and let set at room temperature or refrigerate 15 minutes.