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Overhead view of caramel-filled thumbprint cookies with chocolate drizzle on a pumpkin-shaped cutting board
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Twix Thumbprint Cookies

Buttery shortbread thumbprint cookies filled with gooey caramel and drizzled with milk chocolate.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings 30 cookies

Ingredients

Cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 2 egg yolks
  • 1 tsp vanilla extract

Caramel and Chocolate

  • 1 cup caramel bits
  • 3 tbsp heavy cream
  • 1 cup milk chocolate chips

Instructions

Make the Cookies

  • In a large mixing bowl, whisk together the flour and salt. Set aside.
  • In a separate bowl, mix together the softened butter and granulated sugar for 1 to 2 minutes, until light and fluffy.
  • Add the egg yolks and vanilla, and mix until combined.
  • Gradually add the flour mixture and mix until a soft dough forms.
  • Line a baking sheet with parchment paper. Roll the dough into about 1-inch balls and place them on the parchment.
  • Use the back of a 1/4 or 1/2 teaspoon measuring spoon to press an indent into the center of each cookie.
  • Chill the cookies in the refrigerator for 1 hour.
  • When ready to bake, preheat the oven to 350°F. Bake the cookies about 2 inches apart for 14 to 15 minutes. Let the cookies cool completely.

Add the Caramel and Chocolate

  • Microwave the caramel bits and heavy cream for 1 minute, then stir. Continue microwaving in 30-second increments, stirring between each, until the caramel is melted and smooth.
  • Carefully drizzle a little caramel into the indent of each cookie.
  • Melt the chocolate chips in the microwave in 30-second increments, stirring well between each.
  • Transfer the melted chocolate to a piping bag and snip off just the tip. Drizzle the chocolate over the cookies and caramel.
  • Move the cookies to the refrigerator for about 1 hour so the caramel and chocolate can set. Enjoy!

Notes

  • Chilling the dough balls for 1 hour helps the cookies hold their shape and keeps the thumbprints from puffing up.
  • If the indents puff up during baking, gently press them again with the measuring spoon while the cookies are still warm.
  • Let the cookies cool completely before adding the caramel.
  • Store leftovers in an airtight container for up to 5 days.