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Twix Thumbprint Cookies Recipe

These Twix Thumbprint Cookies are deliciously buttery, with a mouthwatering shortbread cookie base. They're little bites of bliss. You might proclaim these cookies even better than Twix candy bars.

Prep Time
30 mins
Cook Time
30 mins
Total Time
38 mins
Servings: 48 cookies
Calories: 142 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 2 cups salted butter cold and cut into pieces
  • 1 cup packed light brown sugar
  • 4 ½ cups all purpose flour divided
  • 1 recipe for salted caramel room temp or slightly warmed
  • ⅔ cup semi-sweet OR milk chocolate morsels

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on medium-low speed until combined.
  2. On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. (You may not end up using all the flour, depending on how your dough feels.) Divide dough in half, wrap tightly, and chill for at least 30 minutes or until firm enough to roll.
  3. Meanwhile, preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
  4. Working in 2 batches, form dough balls with the chilled dough, about 1-inch each. Form a deep well in the center using the back of a wooden spoon or index finger (you want it deep, but not too wide.) Place 2 inches apart on lined baking sheet and bake 8-10 minutes (these won't brown on top much, but the bottoms should be golden brown.) If needed, very gently depress the centers of baked cookies again. Gently fill centers of cookies with caramel. Let filled cookies cool before drizzling with chocolate.
  5. Place chocolate chips in glass bowl and microwave in 30-second intervals, stirring well in between, just until melted (if it's overdone, it will seize and be unusable.) Transfer melted chocolate to a Ziploc bag, press out air, and seal. Carefully snip a tiny bit off the corner. Use as a pipe to drizzle chocolate over cookies. Let cool and serve.

Notes

  • We highly recommend making a jar of homemade salted caramel for all your caramel needs (nothing is better than homemade!) However, in a pinch, you can use store-bought salted caramel.

Nutrition Information

Calories 142kcal (7%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 20mg (7%) Sodium 63mg (3%) Potassium 35mg (1%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 238IU (5%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 142

% Daily Value*

Calories 142kcal 7%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 20mg 7%
Sodium 63mg 3%
Potassium 35mg 1%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 238IU 5%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.