If you love Twix bars, you need to make these Twix thumbprint cookies. The soft, buttery cookies are filled with a creamy caramel and then drizzled with melted chocolate. Every bite tastes like your favorite candy bar in cookie form. They are simple enough for everyday baking, but festive for holiday trays.
This Twix fudge or java twix oatmeal bars are other fun recipes to try if you like using candy bars in your treats.
Jump to:
Twix candy bars have always been one of my favorites. They are definitely in my top three. Something about those buttery shortbread cookies, caramel, and chocolate just gets me.
So, when I started thinking about making a new cookie, I wanted to include those flavors. Thumbprints have always been one of my favorite treats to bake. These chocolate raspberry thumbprint cookies are ones I make every holiday, and they never last long. That sweet center makes them hard to resist.
For this new recipe, I wanted a shortbread base, so I used my raspberry thumbprint cookies as a starting point. Then I skipped the jam and filled the centers with gooey caramel. Chocolate drizzles added the perfect touch, making them look so pretty.
These little Twix thumbprint cookies turned out so good and will definitely be a regular in our kitchen. They are basically the cookie version of the candy bars.
Why You'll Love These Twix Cookies
- Soft buttery shortbread. That classic melt-in-your-mouth texture makes these cookies so hard to stop at just one.
- Creamy caramel center. Each bite has a soft, gooey filling that pairs with the cookie.
- Chocolate drizzle on top. Just like a Twix, that layer of chocolate brings it all together and looks so pretty.
- Perfect for sharing. These look right at home on holiday trays, but honestly, they disappear just as fast any time of year.
Ingredients Needed
You only need a few simple ingredients to make these caramel thumbprint cookies. Scroll down to the printable recipe card to see the full amounts and complete instructions.
- Unsalted Butter: Set it out ahead of time to soften. Room temperature butter is easier to mix with other ingredients. You can substitute salted butter and skip the extra salt.
- Sugar: This recipe uses granulated and light brown sugar to sweeten the dough and keep it soft.
- Large Egg: Provides the moisture needed to bind ingredients.
- Vanilla Extract and Salt: Adds flavor.
- All-purpose Flour: Too much flour can cause the dough to crack. Spoon and level the flour, or use a kitchen scale for best results.
- Caramel: Look for soft caramel candies like Werthers or Kraft caramels. These candies firm back up after melting, so the caramel stays put in the center of the cookie.
- Heavy Cream: Helps melt and thin the soft caramels, making it easy to fill the centers.
- Chocolate: I used Ghirardelli melting wafers, but semi-sweet chocolate chips will work too.
Fun Variations
- Sprinkle flaky sea salt on top for salted caramel cookies.
- Cover the entire tops of the cookies with melted dark chocolate instead of drizzling.
- Add instant coffee granules to the dough to make caramel macchiato thumbprints.
How To Make Twix Thumbprint Cookies
These cookies come together quickly with a stand mixer and a baking sheet.
- Make the cookie dough. Beat the butter until creamy and smooth. Mix in the vanilla and egg. Slowly add the flour and salt until a soft dough forms.
- Create the thumbprints. Scoop the dough into even portions and roll each into a ball on a cookie sheet. Press an indent into the center of each ball using a round measuring spoon or your thumb. Refrigerate for at least 30 minutes.
- Bake and cool. Bake the cookies until the edges are set but not browned. Let them cool completely on a wire rack before filling.
- Add the filling. Melt the caramel with a little cream until smooth, then spoon it into the cooled cookie centers. Melt the chocolate in a microwave-safe bowl, then drizzle it over the tops. Let it set before serving or storing.
Storing and Freezing
On the Counter: Keep the cookies at room temperature in a cool, dry place for 4-5 days. Try to keep them in a single layer so they don't stick together, or place parchment paper between layers.
In the Freezer: Wrap the baked cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for 2-3 months. Thaw overnight before filling the centers.
BruCrew Tips
A few simple tricks will help these cookies turn out perfectly every single time.
- Take your time mixing the dough. The ingredients may be crumbly, but they will come together.
- Keep the dough from sticking. When creating the centers, dip the back of the spoon in flour to keep it from sticking to the dough.
- Chill the dough before baking. Chilling helps prevent spreading and keeps them nice and round.
- Press the centers again after baking. If the cookies puff while baking, gently press the centers back in while hot.
- Cool before decorating. Allow the cookies to cool completely before adding any toppings.
- Use soft caramels. I recommend using caramel candies for the thumbprints, but you can use caramel dip for apples. Just make sure it is thick enough to stay put in the center.
More Cookie Recipes
- Raspberry Crumble Cookies
- Nutella Stuffed Cookies
- Chocolate Cherry Cookies
- Glazed Toffee Cookies
- Tiramisu Cookies
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Twix Thumbprint Cookies
If you love Twix bars, you need to make these Twix thumbprint cookies. The soft, buttery cookies are filled with a creamy caramel and then drizzled with melted chocolate. Every bite tastes like your favorite candy bar in cookie form. They are simple enough for everyday baking, but festive for holiday trays.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- ½ teaspoon table salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all purpose flour (360g)
- 24 soft caramel candies, unwrapped (I used Werthers Originals)
- 1 tablespoon + 1 teaspoon heavy whipping cream
- ¼ cup dark chocolate melting wafers
Instructions
- Beat the softened butter and sugars in a large mixing bowl until smooth and creamy. Add the salt, egg, and vanilla and mix again.
- Slowly mix in the flour. It will be crumbly at first, but just keep mixing until a soft dough forms.
- Use a 1-tablespoon scoop to make 24 even dough balls. Place on a parchment-lined tray. Dip a teaspoon measuring spoon in flour and press an indent into each ball. Place the pan in the refrigerator for 30 minutes.
- Preheat oven to 350°F while dough is chilling.
- Bake 12 cookies at a time on a baking sheet. Let them cool for 10 minutes on the hot pan.
- If needed, use the teaspoon to press into the centers. Be careful not to press too hard, or the cookies will crack. Remove and place on a wire rack to cool completely.
- Place the unwrapped caramels and cream in a small saucepan over low heat. Stir until melted and creamy. Use a small spoon to fill the centers of the cookies. Let set.
- Use a microwave-safe bowl to heat the melting chocolate for 30 seconds. Stir until melted and creamy. Heat again for 20 seconds if needed. Spoon into a plastic bag and cut one corner off. Drizzle over the cookies.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 31mgSodium: 191mgCarbohydrates: 58gFiber: 1gSugar: 33gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Leave a Reply