Twix Thumbprint Cookies

5:00 AM


I love caramel. So when I came across these from The Recipe Critic, I had to make them as a part of my Sunday baking adventure. I will say mine did flatten a bit coming out of the oven but based off some of the comments I read on the original, it was a common issue.



As a point of interest, the caramel hardens up fairly quickly, making it slightly more difficult to work with. Putting it back in the microwave for a few seconds may help avoid that.

These are very good. They taste pretty close to Twix bars.


Shortbread Layer:
2/3 cup Unsalted Butter, softened
1/2 cup sugar
2 Eggs (yolks only)
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Caramel Filling:
14 soft caramel candies (like Kraft Caramels)
3 T. heavy cream
Chocolate Drizzle:
6 ounce milk chocolate chips


To make the shortbread layer:

Preheat oven to 375 degrees.
In a medium sized bowl, combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.
Make indentation in center of each cookie with thumb or end of wooden spoon handle.
Bake 7-10 minutes or until edges begin to brown.
Cool completely.

To make the caramel filling:
Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.
Using a teaspoon fill each indentation with the caramel.
To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag.
Barely snip the corner and drizzle over the cookies.

**I omitted the heavy cream.

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A home based baking business in Washington state.