Description
Delight in these Twix Thumbprint Cookies, a homemade treat that combines buttery shortbread cookie dough with a gooey caramel center and a luscious milk chocolate drizzle. Inspired by the flavors of the classic Twix candy bar, these cookies offer an irresistible balance of crisp edges, chewy caramel, and rich chocolate, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup softened unsalted butter
- ⅔ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
Filling & Topping
- 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
- Cream Butter and Sugar: In a large bowl, add 1 cup softened unsalted butter and ⅔ cup granulated sugar. Beat on medium-high speed using a hand mixer or stand mixer with paddle attachment for 2 to 3 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Incorporate 1 large egg and 1 tablespoon vanilla extract into the creamed butter and sugar. Mix until fully combined, making sure to scrape down the sides and bottom of the bowl to blend everything evenly.
- Combine Dry Ingredients: Add 2 cups all-purpose flour and ½ teaspoon salt to the wet mixture. Beat on low speed until the flour is fully absorbed and the dough forms a uniform consistency.
- Shape and Chill Dough: Using a small cookie scoop, portion dough into balls and place them on one or two parchment-lined baking sheets. Use the back of a 1-teaspoon measuring spoon to press an indentation in the center of each dough ball. Refrigerate the trays for 30 minutes to 1 hour to chill and firm up the dough.
- Preheat Oven: Around 15 minutes before the chilling ends, preheat your oven to 375°F (190°C) so it reaches the right temperature by baking time.
- Bake Cookies: Arrange the chilled dough balls on parchment-lined baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8 to 10 minutes until the centers look slightly underbaked but have lost their sheen and appear matte.
- Reform Indents and Cool: Immediately after removing cookies from the oven, use the 1-teaspoon measuring spoon to press the indentations again as the dough will puff during baking. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Prepare Caramel Filling: In the microwave, combine 24 soft caramel candies with 2 tablespoons heavy cream. Heat in 15-20 second intervals, stirring between each, until the caramel is fully melted and smooth.
- Fill Cookies with Caramel: Using a teaspoon, fill each cookie’s indentation with approximately ½ teaspoon of the warm caramel. Reheat the caramel briefly in the microwave if it thickens to keep it spoonable.
- Melt Chocolate and Drizzle: Melt 4 ounces of milk chocolate melting chocolate in the microwave in 30-second increments, stirring between each until smooth. Transfer the melted chocolate into a small ziplock bag, snip a tiny corner off, and drizzle the chocolate decoratively over the caramel-filled cookies. Sprinkle with coarse salt if desired and allow the chocolate and caramel to set completely before serving.
Notes
- For best results, use soft caramel candies to ensure smooth melting.
- Pressing the cookie indents after baking helps keep the caramel well contained.
- Use parchment paper on baking sheets for easy cookie removal and cleanup.
- If you don’t have a cookie scoop, use a tablespoon to portion the dough evenly.
- You can substitute semi-sweet chocolate if milk chocolate is unavailable.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Twix cookies, thumbprint cookies, caramel cookies, chocolate drizzle, homemade cookies, shortbread, caramel-filled dessert
