Twix Thumbprint Cookies


A buttery tender thumbprint cookie, filled with an easy, sweet caramel filling and finished with a milk chocolate drizzle and flaked sea salt. These cookies taste like Twix but better, so in other words they’re an absolute dream!

Thumbprint cookies filled with caramel and drizzled with chocolate.

Thumbprint Cookies with the Classic Twix Candy Bar Flavors!

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!

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!

Stack of thumbprint cookies

Ingredients for Twix Thumbprints

  • All-purpose flour
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Egg yolks
  • Vanilla
  • Soft caramels
  • Heavy cream
  • Milk chocolate chips or chopped chocolate
  • Sea salt flakes (optional)

Twix Thumbprint Cookies | Cooking Classy

How to Make Twix Flavored Thumbprint Cookies

  • Make the cookie dough.
  • Roll dough into balls and make indentation. Chill.
  • Preheat oven.
  • Bake cookies until set.
  • Re-indent cookies and let cool.
  • Melt caramel with cream and fill centers of cookies.
  • Drizzle with melted chocolate, sprinkle with sea salt. Let chocolate set.

Twix Thumbprint Cookies | Cooking Classy

Try Dipping In Chocolate

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.

Twix Thumbprint Cookies | Cooking Classy

More Thumbprint Cookie Recipes to Try!

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Twix Thumbprint Cookies

4.75 from 4 votes

A buttery tender thumbprint cookie, filled with an easy, sweet caramel filling and finished with a milk chocolate drizzle and flaked sea salt. These cookies taste like Twix but better, so in other words they're an absolute dream!

Servings: 28
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes


  • 2 1/4 cups (318g) all-purpose flour
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened about halfway*
  • 2/3 cup (140g) granulated sugar
  • 2 large egg yolks
  • 1 1/2 tsp vanilla extract
  • 26 (208g) soft caramels such as Kraft, unwrapped
  • 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


  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

Nutrition Facts
Twix Thumbprint Cookies
Amount Per Serving
Calories 181 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 35mg12%
Sodium 65mg3%
Potassium 32mg1%
Carbohydrates 22g7%
Sugar 12g13%
Protein 2g4%
Vitamin A 260IU5%
Calcium 22mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Thumbprint Cookies, Twix
Calories: 181 kcal
Author: Jaclyn


  • Tayler: Hello! I am wondering if I can swap the all purpose flour for Bob’s red mill 1 to 1 gluten free all purpose baking flour? December 23, 2018 at 9:04am Reply

  • LaTonia Tweedy: These turned out great! Extremely difficult to pack for delivery! 😊 December 18, 2018 at 12:18am Reply

  • Diane: Can you make the dough and than bake the next day ? December 17, 2018 at 5:09pm Reply

    • Jaclyn: That should be fine, but you’ll want to let it rest at room temperature a while otherwise dough will be stiff and they will crack a lot when indenting. December 17, 2018 at 5:13pm Reply

  • 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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