Twix Thumbprint Cookies
30 COOKIES
Tender, buttery shortbread cookies are packed with caramel and topped with chocolate to create the tastiest Twix Thumbprint Cookies. They are easy and delicious!
Ingredients
- 1 cup (225g) unsalted butter 2 sticks, softened to room temp
- ¾ cups (150g) granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- ½ teaspoon pure vanilla extract
- 2⅔ cups (310g) all purpose Flour spooned and leveled
- ¼ teaspoon kosher salt
- 24 soft caramel candies
- ½ cup (120ml) heavy whipping cream
- ½ cup or 4 ounces (120g) milk Chocolate chips or a chopped milk chocolate baking bar
Instructions
- In a large bowl, cream together the softened butter and sugar with an electric mixer, just until mixed.
- Add the whole egg and beat until fully incorporated, then add the egg yolk and vanilla and beat until just mixed.
- Gradually add the dry ingredients (flour and salt) to the wet ingredients with the electric mixer until a wet dough is formed.
- Lay out a piece of parchment on a cookie sheet or flat surface. Spoon out the cookie dough, one leveled tablespoon at a time and then shape each into a ball. Place the balls on the parchment, and press the center of the cookie down with the backside of a tablespoon. Repeat with all of the cookies.
- Transfer the cookies to a plate or a small baking sheet, and freeze for 30 minutes.
- Preheat the oven to 350°F/180°C.
- Place the cookies on a baking sheet lined with parchment paper, spaced about 2 inches apart. If you cannot fit all of the cookies on one sheet, leave the rest of the cookies in the freezer until ready to bake.
- Bake the cookies for 15-16 minutes. If the center of the cookies have risen, use a measuring spoon to press down the centers. Set the cookies on a cooling rack, and rest until cool. Repeat until all of the cookies are baked.
- Place the caramels and the heavy whipping cream in a small saucepan over low heat. Stir constantly until the caramel has melted and smooth. Be careful not to let the caramel burn.
- Spoon about a teaspoon of caramel into the cookies. If the caramel starts to set, reheat on low. Caramel will set on the cookies within minutes.
- Pour the chocolate chips in a small saucepan over low heat, and stir constantly until the chocolate has melted and smooth (no chunks). Remove from heat, and let the chocolate rest for a minute, or until cool to the touch.
- Transfer the chocolate into a small plastic bag or piping bag, cut off the tip, and drizzle over the cookies. Allow the chocolate to set before serving.
Notes
- To get the cookies to set faster, put them in the freezer after adding the chocolate. They should be ready in 30-60 minutes. On the counter they may take a bit longer.
- Store these twix cookies in an airtight container for up to 5 days. If you need to stack them, put parchment between the layers.
- Freezing the unbaked cookies is important. If you skip this step, the cookies will spread too much and you won’t have a nice deep pocket to fill with caramel!
- Leave space when baking. When you put the cookies on a cookie sheet to go in the freezer, they can be close together, but when you bake them, place them on a different cookie sheet, with 2 inches between them. They shouldn’t spread much when baking, but leaving room will help them cook evenly.
- Want more Chocolate? Melt extra and dip the bottoms of the cookies in it before placing on parchment and drizzling the tops with more!
Nutrition
Serving: 1cookie |
Calories: 179kcal |
Carbohydrates: 21g |
Protein: 2g |
Fat: 10g |
Saturated Fat: 6g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 1g |
Cholesterol: 34mg |
Sodium: 44mg |
Potassium: 54mg
Fiber: 1g |
Sugar: 11g |
Vitamin A: 270IU |
Vitamin C: 1mg |
Calcium: 21mg |
Iron: 1mg
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