Introduction

Twix Thumbprint Cookies are a delightful treat combining buttery shortbread, rich caramel, and smooth milk chocolate. These homemade cookies capture the irresistible flavors of the classic candy bar in a bite-sized form. Perfect for sharing or enjoying with your favorite cup of coffee.

A pile of round light golden cookies is shown on crinkled white paper over a white marbled surface; each cookie has a glossy, smooth caramel square placed in the center, covered by thin dark brown chocolate drizzles creating diagonal lines across the caramel and cookie. One cookie near the front is slightly bitten, revealing a soft, crumbly texture inside. Small grains of sea salt are scattered on top of the caramel, adding texture and contrast. The cookies have a soft, slightly puffy appearance, and they are stacked naturally with some overlapping. 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
2 ⅓ cups all-purpose flour
½ teaspoon salt
35 soft chewy caramel candies, unwrapped (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)

Instructions

Step 1: Line two large rimmed baking sheets with parchment paper and set aside.
Step 2: In a large mixing bowl, beat the unsalted 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. Beat again for 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 rough ball and is thick but not crumbly.
Step 5: Using a 1-inch cookie scoop (about 1 tablespoon), portion the dough and roll each into a smooth ball. Place on prepared baking sheets about 1 to 1½ inches apart.
Step 6: Press an indent into the center of each dough ball using your thumb or a small (½ teaspoon) spoon. Lightly flour your thumb or spoon if needed to prevent sticking. Smooth any cracks around the indent.
Step 7: Chill the baking sheet with the cookies in the freezer for 30 minutes to help them hold their shape during baking.
Step 8: Preheat the oven to 350°F (175°C).
Step 9: Remove chilled cookies and place up to 12 on a baking sheet, spaced about 2 inches apart. Return the other sheet to the freezer while baking in batches.
Step 10: Bake for 13–14 minutes, until the edges are lightly golden.
Step 11: Gently press the indents again if they have puffed up, then let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 12: Repeat steps 9 to 11 until all cookies are baked and cooled.
Step 13: In a medium bowl, microwave the unwrapped caramels and heavy cream together in 30-second intervals, stirring between, until smooth and melted.
Step 14: Spoon just under 1 teaspoon of caramel into each cookie’s indent, being careful not to overfill.
Step 15: Melt the milk chocolate wafers according to package instructions, usually in 30-40 second microwave intervals, stirring until smooth.
Step 16: Drizzle the melted chocolate over the cookies using a small spoon or piping bag. Sprinkle flaky sea salt over the cookies while the caramel and chocolate are still soft, if desired.
Step 17: Let the cookies sit for 10 minutes to allow the chocolate to harden before serving.

Tips & Variations

For easier thumbprints, chill your dough balls before pressing indents to minimize cracking.
Substitute soft caramel candies with homemade caramel sauce for a fresher taste.
Use dark chocolate instead of milk chocolate for a richer contrast.
Store cookies between layers of parchment paper to avoid sticking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks. Before serving refrigerated cookies, allow them to come to room temperature for best flavor and texture. Reheating is not necessary, but if desired, warm briefly in a low oven to soften the caramel and chocolate.

How to Serve

The image shows a close-up of soft, round cookies stacked in a tower of five on the left, with the top cookie partially bitten to reveal a soft, crumbly inside. Each cookie is pale golden with smooth surfaces and has a shiny caramel layer in the center, topped with small flakes of sea salt. Drizzled over the cookies are thin streams of milk chocolate, adding contrast and texture. To the right, a white marbled surface holds more cookies, some stacked and others flat, along with a gold wrapper of Twix candy bars partially open and resting on the cookies. In the background, there is a blurred glass of milk. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, but reduce or omit the added salt in the dough to avoid making the cookies too salty.

What if I don’t have caramel candies?

You can substitute with caramel sauce or make your own soft caramel pieces to fill the thumbprints.