Twix Thumbprint Cookies

11.22.2015

It’s getting to be that time of year, where there seems to be an endless supply of cookies coming from every direction – or maybe that’s just me because I make ridiculous amounts of cookies during the holidays! But no one is complaining around here. I’ve made a chocolate version of these cookies but I wanted to go with a traditional vanilla version – and they will remind you so much of a Twix candy bar! If you want to take it one step further you can double the amount of chocolate and instead of using chocolate chips use good quality chopped chocolate, temper it and dip the bottoms of the cookies before you drizzle the tops! It’s what I would have liked to do with these but I just didn’t have enough time. No matter though, they were still totally decadent and delicious! And yes of course you don’t find gourmet flakes of Maldon sea salt on top of a Twix – but they should totally start adding it, don’t you think? I added it and it gave them that totally irresistible salted caramel flavor we all crave. Total Twix upgrade! I’ve always loved those candy bars so these cookies have my name all over them and they’ll likely become a holiday tradition for me. What’s not to love here? Melt in your mouth shortbread style cookie, chewy caramel center with a hint of sea salt, and a finishing touch of luscious chocolate, they are simply dreamy! Be sure to try them at least once during the holidays, you won’t regret it!

Twix Thumbprint Cookies | Cooking Classy

Twix Thumbprint Cookies | Cooking ClassyTwix Thumbprint Cookies | Cooking Classy Twix Thumbprint Cookies | Cooking Classy

Just fyi the cookies may look pretty sitting like so in a gift box, but I DON’T recommend stacking them in the slightest because the caramel will stick and it will also smudge the chocolate a bit. I just couldn’t resist for a picture though.

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Twix Thumbprint Cookies | Cooking Classy

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Twix Thumbprint Cookies

5 from 3 votes

Yield: About 28 cookies

Ingredients

  • 2 1/4 cups (318g) all-purpose flour
  • 1/2 tsp salt
  • 1 cup unsalted butter , softened about halfway (it should only indent slightly when touched)
  • 2/3 cup (140g) granulated sugar
  • 2 large egg yolks
  • 1 1/2 tsp vanilla extract
  • 26 (208g) soft caramels, unwrapped, such as Kraft
  • 3 1/2 Tbsp heavy cream
  • 3/4 cup (128g) milk chocolate chips or chopped chocolate*
  • Maldon sea salt flakes or Fleur de Sel , optional

Instructions

  1. For the cookies: In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined.
  2.  Mix in egg yolks and vanilla extract then with mixer set on low speed, slowly add in flour mixture and mix just until combined. 

  3. Scoop dough out 1 Tbsp at a time (24g) and shape into balls then place on a flat surface and make an indentation in middle of cookies with thumb. 
  4. Transfer to plates (leaving a little space between cookies for even chilling. Also don't just make indentation when cookies are on plates or they'll likely stick) and chill in refrigerator 45 - 60 minutes. Preheat oven to 350 degrees halfway through chilling cookies.
  5. Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart (keep remaining shaped cookies chilled). Bake in preheated oven 14 - 15 minutes until set. 
  6. Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in center (as it likely flattened out a bit while baking). Cool on baking sheet 5 minutes then transfer to a wire rack and cool completely.
  7. For the caramel filling: Add caramels and cream to a medium mixing bowl. Heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth. 
  8. Spoon caramel into center of thumbprints adding just enough to fit without overflowing (about 1 heaping tsp). Rewarm as needed.
  9. For the chocolate drizzle: place chocolate chips in a microwave safe bowl and heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth. 

  10. Pour melted chocolate chocolate into a small resealable bag or piping bag, cut a tiny tip from corner and drizzle over tops of cookies. Sprinkle with sea salt if using. 
  11. Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight container at room temperature.

Recipe Notes

31 comments

  • Judy: These are a very special cookie! Really dresses up a cookie platter. A little fussy to make but again it is not your typical cookie jar cookie.I did refrigerate the dough for 30 min before rolling the cookies to make it easier to manage. I didnt add the salt on top and they were still delicious. November 29, 2018 at 8:58pm Reply

  • Joanne Wagner: Delicious and beautiful! This recipe is definitely a keeper! January 5, 2018 at 2:29pm Reply

    • Jaclyn: Thanks Joanne! January 8, 2018 at 11:26am Reply

  • Kendra: Has anyone tried freezing these yet? November 12, 2016 at 2:51pm Reply

    • Joanne Wagner: Delicious and beautiful! This recipe is definitely a keeper!

      I did freeze these cookies for Christmas and they were still delicious. January 5, 2018 at 2:31pm Reply

  • Meredith: These look so good!! Is the cookie part a hard or soft cookie? August 25, 2016 at 11:12am Reply

    • Jaclyn: It’s somewhere between the two. They aren’t hard and crisp but also not soft and chewy. They have a wonderful texture though. August 25, 2016 at 8:16pm Reply

      • Meredith: These are AMAZING!!! The cookie is absolutely divine. So buttery and the perfect texture! I opted to make a homemade caramel sauce instead to save a little $, which would have worked better if I had cooked it a little longer. They’re still fine, it’s just the caramel is a little runny. I always try recipes for the first time for just myself and my husband though, so now I know what to before making them for others! These will definitely be made again. Thanks for the wonderful recipe! August 30, 2016 at 11:20am Reply

        • Jaclyn: Thanks Meredith! August 31, 2016 at 10:35am Reply

  • jeanne: These are so good! I followed the recipe and was not disappointed. Mine weren’t as pretty as yours, i had trouble with caramel drips and my zip lock bags were pleated so the chocolate didn’t pipe as well. But what a wonderful combination of flavors! December 23, 2015 at 7:07pm Reply

    • Jaclyn: I’m so glad you liked them Jeanne :)! December 24, 2015 at 9:34pm Reply

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