Introduction

These Twix Thumbprint Cookies offer the perfect balance of buttery cookie, gooey caramel, and rich chocolate. Inspired by the classic candy bar, they’re an irresistible treat to bake at home and share with loved ones.

The image shows several soft round cookies on a white marbled surface. Each cookie has a light golden color and smooth texture. On top of each cookie, there are two layers of melted chocolate drizzled in thin, wavy lines with a darker brown color and glossy finish. The cookies are stacked close to each other with slight overlapping, creating a cozy and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
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 (Werther’s Original Chewy Caramels), unwrapped
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, cream together the softened butter and granulated sugar using a handheld or stand mixer on medium-high speed for 1-2 minutes, until light and fluffy.
Step 3: Add the egg yolks and vanilla extract and beat for another 1-2 minutes until fully incorporated.
Step 4: Gradually add the all-purpose flour and salt, mixing on low speed for 2-3 minutes until the dough comes together to form a rough ball. The dough should be thick and not crumbly.
Step 5: Using a 1-inch (approximately 1 tablespoon) cookie scoop, scoop a level amount of dough. Roll the dough into a smooth ball in your palm.
Step 6: Place the rolled dough balls onto the prepared baking sheets, spacing them about 1-1 ½ inches apart.
Step 7: Using your thumb or a small (½ teaspoon) rounded measuring spoon, press an indent into the center of each cookie dough ball. Dip your thumb or spoon in flour to prevent sticking. Smooth any cracked edges.
Step 8: Place the baking sheet of formed thumbprint cookies into the freezer to chill for 30 minutes.
Step 9: Preheat the oven to 350°F (175°C).
Step 10: Remove one baking sheet from the freezer. Place 12 chilled thumbprint cookies on the second prepared baking sheet, spacing them 2 inches apart. Keep the first sheet in the freezer while baking.
Step 11: Bake for 13-14 minutes, or until lightly golden around the bottom edges.
Step 12: Immediately after removing from the oven, gently press down the indents if they have puffed up. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Step 13: Repeat steps 10-12 until all cookies are baked and cooled.
Step 14: In a medium bowl, combine unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Step 15: Spoon a little less than 1 teaspoon of the warm caramel sauce into the center of each thumbprint cookie, being careful not to overfill.
Step 16: Melt the milk chocolate wafers according to package directions (usually in 30-40 second microwave intervals, stirring in between) until smooth.
Step 17: Transfer the melted chocolate to a small piping bag with the end snipped off, or use a small spoon, and drizzle decoratively over the caramel-filled cookies.
Step 18: If using, sprinkle flaky sea salt onto the caramel and chocolate while they are still soft.
Step 19: Allow the cookies to sit for 10 minutes to let the chocolate harden before plating and serving.

Tips & Variations

Chilling the dough ensures perfectly shaped cookies that hold their indent during baking.
You can substitute the milk chocolate wafers with semi-sweet or dark chocolate for a richer flavor.
For an extra touch, roll the dough balls in finely chopped nuts before making the thumbprint.
If you prefer a softer cookie, reduce baking time by a minute but watch closely to avoid underbaking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the caramel soft, avoid refrigerating. If necessary, gently warm the cookies in the microwave for 5-10 seconds before serving to soften the caramel.

How to Serve

A close-up photo of several round cookies arranged close together on a white marbled surface, each cookie having a light golden-brown color and a smooth, slightly shiny texture. On top of every cookie, there are three thick, even lines of milk chocolate drizzled diagonally, creating a textured pattern that stands out with a darker brown color. The cookies have a soft, baked look with edges slightly darker than the centers, making each layer distinct and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before shaping and baking. Make sure to bring it to room temperature before scooping.

What if I don’t have caramel candies?

You can substitute with homemade caramel sauce or use store-bought caramel bits, but adjust the amount and melting time accordingly to avoid overfilling the cookies.