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Twix Thumbprint Cookies
Ingredients
- 2 1/4 cups (318g) all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, softened about halfway*
- 2/3 cup (140g) granulated sugar
- 2 large egg yolks
- 1 1/2 tsp vanilla extract
- 26 (208g) soft caramels such as Kraft, unwrapped
- 3 1/2 Tbsp heavy cream
- 3/4 cup (128g) milk chocolate chips or chopped chocolate*
- Maldon sea salt flakes or Fleur de Sel, optional
Instructions
- For the cookies: In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined.
- Mix in egg yolks and vanilla extract then with mixer set on low speed, slowly add in flour mixture and mix just until combined.
- Scoop dough out 1 Tbsp at a time (24g) and shape into balls then place on a flat surface and make an indentation in middle of cookies with thumb.
- Transfer to plates (leaving a little space between cookies for even chilling. Also don’t just make indentation when cookies are on plates or they’ll likely stick) and chill in refrigerator 45 - 60 minutes. Preheat oven to 350 degrees halfway through chilling cookies.
- Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart (keep remaining shaped cookies chilled). Bake in preheated oven 14 - 15 minutes until set.
- Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in center (as it likely flattened out a bit while baking). Cool on baking sheet 5 minutes then transfer to a wire rack and cool completely.
- For the caramel filling: Add caramels and cream to a medium mixing bowl. Heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth.
- Spoon caramel into center of thumbprints adding just enough to fit without overflowing (about 1 heaping tsp). Rewarm as needed.
- For the chocolate drizzle: place chocolate chips in a microwave safe bowl and heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth.
- Pour melted chocolate chocolate into a small resealable bag or piping bag, cut a tiny tip from corner and drizzle over tops of cookies. Sprinkle with sea salt if using.
- Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight container at room temperature.
Notes
- Butter should only indent slightly when touched. If it’s too well softened cookies will spread more.
- Recipe source: adapted from my Italian Thumbprint Cookies , inspired by Recipe Critic
Copyright 2026 Cooking Classy
Categorized:
- Christmas
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Tagged:
- butter
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Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- butter
- caramel
- chocolate chips
- cream
- egg yolks
- flour
- shortening
- sugar
- vanilla extract
Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- butter
- caramel
- chocolate chips
- cream
- egg yolks
- flour
- shortening
- sugar
- vanilla extract
Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- butter
- caramel
- chocolate chips
- cream
- egg yolks
- flour
- shortening
- sugar
- vanilla extract
