Why Make This Recipe
Twix Thumbprint Cookies are a delightful treat that combines buttery cookies, rich caramel, and smooth chocolate. They bring together the classic flavors of Twix bars in a fun and easy-to-make form. These cookies are perfect for sharing with friends and family, making them a hit at gatherings, parties, or even just for a sweet snack at home. If you love chocolate and caramel, this recipe is a must-try!
How to Make Twix Thumbprint Cookies
Ingredients:
For the Cookies:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
For the Caramel Filling:
- 20 soft caramels (about 140 g)
- 2 tablespoons heavy cream
For the Chocolate Topping:
- 4 ounces (115 g) milk chocolate (or semi-sweet, chopped)
- 1 teaspoon vegetable oil or coconut oil (for shine)
Optional Garnish:
- Crushed Twix bars or chocolate shavings on top
Directions:
- Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
- Add yolk and vanilla: Mix in the egg yolk and vanilla extract until combined.
- Incorporate dry ingredients: Add flour and salt, mixing just until the dough comes together. Don’t overbeat.
- Shape and chill: Roll dough into 1-inch balls (about 1 tablespoon each). Place them on a parchment-lined baking sheet, press a small indentation in the center with your thumb or the back of a measuring spoon, then chill for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake chilled cookies for 10–12 minutes or until edges are lightly golden. If the centers puff up, gently press the indent again right after baking. Let cool completely.
- Prepare the caramel filling: In a small saucepan, melt caramels and heavy cream over low heat, stirring until smooth. Spoon a small amount into each cookie indentation. Let set for 10–15 minutes.
- Add chocolate topping: Melt chocolate and oil together in the microwave (30-second bursts). Drizzle or spoon over caramel centers.
- Optional Twix touch: Sprinkle finely chopped Twix pieces or chocolate shavings on top before the chocolate hardens.
- Cool and enjoy: Let cookies sit until the chocolate sets completely before storing or serving.
How to Serve Twix Thumbprint Cookies
Serve these cookies on a nice platter for parties or gatherings. They are great to enjoy with a cup of coffee or tea. These cookies can also make a perfect gift when packed in a cute box or jar.
How to Store Twix Thumbprint Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to avoid sticking.
Tips to Make Twix Thumbprint Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Chill the dough before baking to help the cookies hold their shape.
- For a smoother chocolate topping, make sure to stir well until melted and combined.
- Feel free to adjust the amount of caramel and chocolate to suit your taste.
Variation
You can experiment with different types of chocolate for the topping, like dark chocolate or white chocolate, to create your own unique flavors. You might also try adding a sprinkle of sea salt on top to enhance the flavors.
FAQs
1. Can I use a different type of filling instead of caramel?
Yes! You can use fruit preserves or Nutella for a different flavor.
2. How can I prevent the cookies from sticking to the baking sheet?
Use parchment paper or a silicone baking mat, and ensure your butter is soft enough when making the dough.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just roll it into balls before baking.
Twix Thumbprint Cookies
Ingredients
Method
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
- Mix in the egg yolk and vanilla extract until combined.
- Add flour and salt, mixing just until the dough comes together. Don’t overbeat.
- Roll dough into 1-inch balls (about 1 tablespoon each). Place them on a parchment-lined baking sheet, press a small indentation in the center with your thumb or the back of a measuring spoon, then chill for 30 minutes.
- Preheat oven to 350°F (175°C). Bake chilled cookies for 10–12 minutes or until edges are lightly golden. If the centers puff up, gently press the indent again right after baking. Let cool completely.
- In a small saucepan, melt caramels and heavy cream over low heat, stirring until smooth. Spoon a small amount into each cookie indentation. Let set for 10–15 minutes.
- Melt chocolate and oil together in the microwave (30-second bursts). Drizzle or spoon over caramel centers.
- Sprinkle finely chopped Twix pieces or chocolate shavings on top before the chocolate hardens.
- Let cookies sit until the chocolate sets completely before storing or serving.