Name: Twix Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup softened unsalted butter; ⅔ cup granulated sugar; 1 large egg; 1 tablespoon vanilla extract; 2 cups all-purpose flour; ½ teaspoon salt; 24 soft caramel candies (about 130 grams); 2 tablespoons heavy cream; 4 ounces milk chocolate melting chocolate (or chopped baking chocolate); Coarse salt (optional, for sprinkling)

Instructions

Step 1: In a large bowl, beat the softened butter and granulated sugar on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until the mixture is light and fluffy.

Step 2: Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.

Step 3: Gradually add the flour and salt, beating on low speed until all the flour is absorbed and a dough forms.

Step 4: Using a small cookie scoop, portion the dough into balls and place them on one or two parchment-lined baking sheets. Press an indent into the center of each ball with the back of a 1-teaspoon measuring spoon. Chill the dough in the refrigerator for 30 minutes to 1 hour.

Step 5: About 15 minutes before the dough finishes chilling, preheat the oven to 375°F (190°C).

Step 6: Arrange the dough balls on the baking sheets with about 2 inches between them. Bake for 8-10 minutes, until the centers look slightly underbaked but have lost their sheen.

Step 7: Remove the cookies from the oven and immediately press the indent again with the measuring spoon to reform it, as the cookies will puff up while baking. Let them cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

Step 8: While the cookies cool, melt the caramel candies with the heavy cream in the microwave in 15-20 second increments, stirring until smooth.

Step 9: Fill each cookie indent with about ½ teaspoon of the warm caramel. Reheat the caramel as needed to keep it melted and easy to spoon.

Step 10: Melt the milk chocolate in the microwave in 30-second increments, stirring until smooth. Transfer the melted chocolate to a small plastic bag, snip off a tiny corner, and drizzle the chocolate over each cookie. Optionally, sprinkle with coarse salt.

Step 11: Let the cookies sit until the caramel and chocolate are fully set before serving.

Tips & Variations

Use soft caramel candies for easier melting and a smoother filling.

If you prefer a crunchier cookie, bake the dough balls for an additional 1-2 minutes.

Substitute dark chocolate for the drizzle if you prefer a richer, less sweet contrast.

Sprinkling flaky sea salt on top enhances the flavor and balances the sweetness beautifully.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep the caramel firm, avoid refrigerating if possible. If needed, refrigerate for up to one week and allow the cookies to come to room temperature before serving. Reheat briefly in the microwave if the caramel hardens too much.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. This can help the flavors develop and make the dough easier to handle.

What if I don’t have milk chocolate melting chocolate?

You can use chopped milk chocolate or chocolate chips as a substitute. Simply melt them carefully in the microwave or over a double boiler, stirring frequently to avoid burning.