Twix Thumbprint Cookies
These Twix Thumbprint Cookies bring together tender shortbread, creamy caramel centers, and glossy chocolate drizzles into bite-size treats that capture the nostalgic flavors of the classic candy bar.
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.
Notes
Chill the formed cookie dough balls for 15 minutes before baking to control spread.
Store cooled cookies in an airtight container at room temperature up to 3 days or freeze for up to 1 month.
For a festive twist, sprinkle flaky sea salt over the chocolate drizzle while it’s still warm.