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Twix Thumbprint Cookies Recipe

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★★★★★

4.7 from 74 reviews

These Twix Thumbprint Cookies are buttery and tender with a chewy caramel center and a drizzle of smooth milk chocolate. Perfectly chilled and baked to crisp edges, these cookies capture the nostalgic flavors of a Twix bar with a soft cookie base, rich caramel filling, and a chocolate finish topped with flaky sea salt.

Ingredients

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Cookie Dough

  • 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

Filling & Topping

  • 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, such as Maldon or Fleur de Sel (optional garnish)

Instructions

  1. Prepare Baking Sheets: Line two large rimmed baking sheets with parchment paper and set aside.
  2. Make Cookie Dough: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy.
  3. Add Egg and Vanilla: Beat in the egg yolks and vanilla extract for another 1-2 minutes until fully incorporated.
  4. Add Dry Ingredients: Mix in the all-purpose flour and salt on low speed for 2-3 minutes until the dough forms a rough ball that is thick and not crumbly.
  5. Form Dough Balls: Using a 1-inch cookie scoop, portion dough and roll into smooth balls. Place on a prepared baking sheet spacing them 1 to 1 ½ inches apart.
  6. Create Thumbprints: Press an indent into the center of each ball using your thumb or a ½ teaspoon rounded spoon, dipping in flour if necessary to prevent sticking. Smooth any cracks around the indent.
  7. Chill the Dough: Place the tray of cookies in the freezer for 30 minutes to help maintain shape while baking.
  8. Preheat Oven: Set oven temperature to 350°F (175°C).
  9. Bake in Batches: Remove chilled cookies and place 12 at a time on the second prepared baking sheet about 2 inches apart. Return the first sheet to freezer between batches.
  10. Bake Cookies: Bake for 13-14 minutes until the bottoms are just lightly golden.
  11. Refine Indents: Gently press thumbprints again if they puff during baking. Cool on sheet 5 minutes, then transfer to a wire rack to cool completely.
  12. Repeat Baking: Continue baking remaining cookies in batches, allowing them to cool fully.
  13. Melt Caramel Filling: In a medium bowl, microwave caramel candies with heavy cream in 30-second increments, stirring between, until smooth and melted.
  14. Fill Cookies: Spoon just under 1 teaspoon of warm caramel into each cookie indent, careful not to overfill.
  15. Melt Chocolate: Melt milk chocolate wafers in the microwave in 30-40 second intervals, stirring until smooth.
  16. Decorate Cookies: Drizzle melted chocolate over cookies using a piping bag or spoon. Sprinkle flaky sea salt onto the tops while chocolate and caramel are still soft, if using.
  17. Set and Serve: Let the chocolate drizzle harden for 10 minutes before serving or plating.

Notes

  • Use room temperature butter and eggs for better mixing and dough consistency.
  • Chilling the dough is crucial to prevent spreading during baking and to keep thumbprints defined.
  • If caramels are too thick, add a little more heavy cream to achieve a smooth filling.
  • Flaky sea salt enhances the flavor but is optional based on preference.
  • Allow cookies to fully cool before adding caramel to prevent melting through the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Use a gentle hand when pressing indentations after baking to maintain cookie shape.

Keywords: thumbprint cookies, twix cookies, caramel cookies, chocolate cookies, homemade cookies, holiday cookies

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