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Twix Thumbprint Cookies

These delightful cookies combine buttery dough, rich caramel, and smooth chocolate, reminiscent of classic Twix bars, perfect for sharing or indulging at home.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup 1 cup (2 sticks / 226 g) unsalted butter, softened Make sure butter is softened to room temperature
  • ½ cup ½ cup (100 g) granulated sugar
  • 1 large 1 large egg yolk
  • 2 teaspoons 2 teaspoons vanilla extract
  • 2 cups 2 cups (250 g) all-purpose flour
  • ¼ teaspoon ¼ teaspoon salt
For the Caramel Filling
  • 20 pieces 20 soft caramels (about 140 g)
  • 2 tablespoons 2 tablespoons heavy cream
For the Chocolate Topping
  • 4 ounces 4 ounces (115 g) milk chocolate (or semi-sweet, chopped)
  • 1 teaspoon 1 teaspoon vegetable oil or coconut oil (for shine)
Optional Garnish
  • Crushed Twix bars or chocolate shavings on top Add before chocolate hardens

Method
 

Preparation
  1. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
  2. Mix in the egg yolk and vanilla extract until combined.
  3. Add flour and salt, mixing just until the dough comes together. Don’t overbeat.
  4. 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.
Baking and Assembly
  1. 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.
  2. 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.
  3. Melt chocolate and oil together in the microwave (30-second bursts). Drizzle or spoon over caramel centers.
  4. Sprinkle finely chopped Twix pieces or chocolate shavings on top before the chocolate hardens.
  5. Let cookies sit until the chocolate sets completely before storing or serving.

Notes

Chill the dough before baking to help the cookies hold their shape. Feel free to adjust the amount of caramel and chocolate to suit your taste. Store cookies in an airtight container at room temperature for up to a week, or freeze with layers separated by parchment paper.