Home › Desserts › Twix Thumbprint Cookies
By Alyssa Rivers
on Dec 14, 2014, Updated Nov 26, 2020
5 from 3 votes
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I have been baking up a storm. My kitchen usually looks like a tornado with both of my kitchenaids being used. It’s all worth it because I think that I have found my FAVORITE cookie to date! If you are a lover of Twix, then these cute little cookies were made just for you!
These cookies started as a salted caramel thumbprint. But when I had my first bite, they reminded me so much of a Twix Bar! The buttery shortbread base and a chewy caramel center. They were just missing one thing. Chocolate. I drizzled that chocolate on as fast as I could and viola! A Twix Thumbprint Cookie.
HOLY cow. I was eating all of the goodness of a Twix in each and every one of these cookies. And I am not going to admit the number of cookies consumed that day. But I had to get them out of the door and delivered to my neighbors as fast as I could! All of the delicious layers of a Twix bar are represented in these cookies and you are going to love them! The shortbread layer, to the caramel layer, and ending with the chocolate drizzle. There is no way that you can’t love these!
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Twix Thumbprint Cookies
By: Alyssa Rivers
The buttery shortbread base and a chewy caramel center. They were just missing one thing. Chocolate. I drizzled that chocolate on as fast as I could and viola! A Twix Thumbprint Cookie.
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 24 Cookies
Ingredients
Shortbread Layer:
- 2/3 cup Unsalted Butter softened
- 1/2 cup sugar
- 2 Eggs yolks only
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
Caramel Filling:
- 14 soft caramel candies like Kraft Caramels
- 3 tablespoon heavy cream
Chocolate Drizzle:
- 6 ounce milk chocolate chips
Instructions
To make the shortbread layer:
Preheat oven to 375 degrees. In a medium sized bowl, combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
To make the caramel filling:
Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.
To make the chocolate drizzle:
Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.
Nutrition
Calories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 31mgSodium: 26mgPotassium: 27mgFiber: 1gSugar: 12gVitamin A: 223IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
Read More About Me
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89 Comments
Love these! We make them every year and they go fast!Reply
I’ve made these several times. Always a hit, but I put a little touch of my own. I added kosher salt and chopped pecans.Reply
Thank you Alyssa for your quick reply. I’m making these next week.
Reply
I’m confused. When do I put the caramel in the indention? Before the cookies bake or after?
Step 2 of the instructions says to “Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes.
In the instructions to make the caramel filling, the instructions say to “Using a teaspoon fill each indentation with the caramel.” The caramel filling instructions are AFTER the baking instructions. This indicates to me that the caramel is put on the cookies AFTER they have baked.
However, a reviewer, Jerri Boone on Dec. 7, 2020, asked a similar question and you replied that the caramel is put on the cookies BEFORE baking.
If the caramel is put on the cookies before baking you might consider rewriting the instructions to clarify that.
Thank you
Reply
Sorry for the confusion! The cookies are made as written. Cooked before adding in the caramel.
Reply
I used the good butter, Kerrygold….if you do you may have to refrigerate once formed before baking…it will help keep their shape. They are just delious!! Doubled this yearReply
do you put the caramel on before you bake or after?
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Has anyone tried using almond flour with these? Would love to hear results.
Reply
can I double this recipe?
Reply
Yes, of course! Enjoy your Twix cookies! They are addicting!
Reply
Can i use semi sweet chocolate chips instead of milk chocolate?
Of course!
I’ve made these as the recipe calls for before and loved them so much, but now I’m no longer able to tolerate dairy. Would using coconut or almond milk as a dairy free substitution work in the caramel filling?
Reply
Yes, that is a great substitute! Thanks for asking! XOXO
Reply
How long do these store for please and Is the fridge best thanks
Reply
They store best in a refrigerator for 2 to 3 days. You can freeze them longer or put them in a plastic container for about 1-2 days. Enjoy! XOXO
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This was such a success. I tried it for my work Christmas cookie exchange and it was such a hit. I’m definitely going to make some more this Christmas season! Thanks Alyssa!
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Just an FYI..at the beginning of the recipie where it says to preheat oven to 375°. Wait until AFTER you have refrigerated the dough and are prepping them for the oven that you turn your oven on or else you have just wasted a bunch of electricity.
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