I always find myself making these when I want something both nostalgic and show-stopping. They’re rich, soft, and slightly crisp on the edges. The caramel-chocolate combo is pure bliss, and I love how they mimic a Twix bar but with a homemade flair. They’re also perfect for parties, holidays, or when I just feel like indulging in something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
24 small caramel candies, unwrapped
2 tablespoons heavy cream
1 cup milk chocolate chips
1 teaspoon vegetable oil
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream the butter and sugar until it’s light and fluffy.
I beat in the egg yolk and vanilla until everything is well combined.
Then I gradually add the flour and salt. If the dough feels too crumbly, I mix in a tablespoon of milk to help it come together.
I roll the dough into 1-inch balls and space them about 2 inches apart on the baking sheet.
I press a thumbprint or use the back of a spoon to make an indentation in the center of each cookie.
I bake them for 10–12 minutes until the edges start to turn golden, then let them cool right on the baking sheet.
While the cookies cool, I melt the caramel candies with the heavy cream in the microwave, stirring every 30 seconds until smooth.
I spoon the caramel into each indentation and let them set for about 10 minutes.
Then I melt the chocolate chips with the vegetable oil, again microwaving and stirring every 30 seconds until smooth.
I drizzle the chocolate over the cookies and let everything set before serving or storing.
Servings and timing
This recipe makes about 24 cookies. It takes roughly 15 minutes to prep and 10–12 minutes to bake, plus cooling and setting time, so I set aside about 45 minutes total when I make these.
Variations
Salted Caramel: I sometimes sprinkle a bit of flaky sea salt over the caramel before the chocolate drizzle for a sweet-salty balance.
Dark Chocolate: When I want a richer flavor, I swap out the milk chocolate for dark chocolate chips.
Shortbread Base: For a crumblier cookie, I use a traditional shortbread dough with powdered sugar instead of granulated.
Nutty Finish: I occasionally top the cookies with crushed peanuts or almonds for a little crunch.
Mini Twix: I’ve even pressed a small piece of actual Twix bar into the center instead of using caramel and chocolate!
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I refrigerate them for up to 2 weeks or freeze for up to 2 months. I let them come to room temperature before serving. Reheating isn’t necessary, but if I want the caramel and chocolate a bit melty, I microwave a cookie for about 10 seconds.
FAQs
How do I prevent the cookie dough from cracking when making the indentations?
I find that rolling the dough smoothly and pressing gently with my thumb or spoon helps keep the dough from cracking. If it does crack, I just press the edges back together before baking.
Can I make the dough ahead of time?
Yes, I often make the dough a day in advance and store it wrapped in the fridge. I let it sit at room temperature for 20–30 minutes before rolling into balls.
What type of caramel works best?
I like using soft caramel candies (like Kraft or Werther’s) because they melt smoothly with a bit of cream. I’ve also used homemade caramel when I have extra time.
Can I use a different type of chocolate?
Absolutely. I’ve used dark, semi-sweet, and even white chocolate. Each version brings a different flavor profile, so I go with what I’m in the mood for.
Do these cookies freeze well?
Yes! I freeze them in a single layer first, then transfer them to a freezer-safe container. They keep well for up to 2 months and taste just as delicious after thawing.
Conclusion
These Twix Thumbprint Cookies bring together everything I love about baking: comfort, creativity, and just the right amount of indulgence. Whether I’m whipping them up for a holiday party or just to satisfy a craving, they never fail to impress. I hope you’ll enjoy making and sharing them as much as I do.
These Twix thumbprint cookies combine buttery shortbread, gooey caramel, and rich chocolate for the ultimate homemade treat. Perfect for holidays, parties, or cookie swaps!
Author:Sarah
Prep Time:20 minutes
Cook Time:10–12 minutes
Total Time:~30–35 minutes
Yield:24 cookies
Category:Dessert, Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cookie Dough:
1 cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
Optional: 1 tablespoon milk (if dough is crumbly)
For the Caramel Center:
24 small caramel candies, unwrapped
2 tablespoons heavy cream
For the Chocolate Drizzle:
1 cup milk chocolate chips
1 teaspoon vegetable oil
Instructions
Step 1: Prep Oven and Baking Sheet
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 2: Make Cookie Dough
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add egg yolk and vanilla extract; mix until combined.
5. Gradually mix in flour and salt until dough forms.
6. If dough is too dry or crumbly, add 1 tablespoon of milk.
Step 3: Shape and Bake Cookies
7. Roll dough into 1-inch balls and place on baking sheet, spacing 2 inches apart.
8. Press a thumbprint or use the back of a spoon to make an indentation in each cookie.
9. Bake for 10–12 minutes until edges are lightly golden. Cool on the baking sheet.
Step 4: Make Caramel Filling
10. In a microwave-safe bowl, melt caramels with heavy cream in 30-second increments, stirring until smooth.
11. Fill the indentation of each cookie with the melted caramel. Let set for about 10 minutes.
Step 5: Add Chocolate Drizzle
12. Melt chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
13. Drizzle over the cooled cookies.
14. Let the chocolate set before serving or storing.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezer-Friendly: Freeze baked cookies (without caramel/chocolate) for up to 1 month. Add toppings after thawing.
Serve With: A glass of milk, coffee, or vanilla ice cream for a complete dessert experience.
Variation: Use dark chocolate chips or sprinkle a pinch of sea salt over the caramel for a sweet-salty combo.
