Instead of using actual Twix bars, Twix thumbprint cookies build the candy bar from scratch on top of a simple butter cookie. The base is usually a rich shortbread or sugar‑style dough made from butter, sugar, egg or yolks, flour, and vanilla, rolled into balls and indented in the center. After baking, the wells are filled with melted soft caramels (or homemade caramel) and topped with melted milk chocolate, sometimes with a sprinkle of flaky salt to echo salted caramel candy. The result is a cookie that looks like a classic thumbprint, but tastes like a Twix bar in cookie form: crisp‑tender base, sticky caramel center, and sweet chocolate on top.
Equipment
- Mixing bowl and hand or stand mixer to cream butter, sugar, and eggs/yolks into a smooth cookie dough.
- Measuring cups and spoons for accurate amounts of butter, sugar, flour, baking powder, and salt.
- Baking sheets lined with parchment paper or silicone baking mats to prevent sticking.
- Small cookie scoop or tablespoon to portion uniform dough balls.
- The back of a wooden spoon, measuring spoon, or your thumb to press “thumbprints” (wells) into the cookies.
- Microwave‑safe bowls or a small saucepan to melt caramels with cream and to melt chocolate.
- Piping bag or small spoon for drizzling chocolate over the cooled, caramel‑filled cookies.
Ingredients
Here’s a straightforward set of measurements for a Twix thumbprint cookie batch based on multiple recipes.
For the cookie dough:
- 1 cup (2 sticks/226 g) unsalted butter, softened to room temperature.
- ¾ cup (150 g) granulated sugar.
- 2 large egg yolks, room temperature.
- 1 teaspoon vanilla extract.
- 2⅓ cups (280 g) all‑purpose flour.
- ½ teaspoon fine salt.
(Alternative shortbread‑leaning option: 1 cup/222 g salted butter, 1¼ cups/137 g powdered sugar, 1 egg, 3 teaspoons vanilla, 2½ cups/295 g cake flour, 1 teaspoon baking powder, ½ teaspoon salt. )
For the caramel filling:
- 30–35 soft caramel candies (about 130–200 g), such as Werther’s Original Chewy Caramels or similar, unwrapped.
- 2 tablespoons (30 ml) heavy cream or whole milk.
For the chocolate drizzle and topping:
- 4 ounces (about ½ cup/115 g) milk chocolate melting wafers, chopped baking chocolate, or milk chocolate chips.
- Optional 1 teaspoon neutral oil or shortening to thin the chocolate for drizzling.
- Optional flaky sea salt (such as Maldon) for sprinkling on top.
Instructions and steps
Making Twix thumbprint cookies is a three‑part process: bake the cookies, fill with caramel, then finish with chocolate.
First, prepare and bake the cookies. Preheat the oven, commonly to 350°F (175–180°C), and line baking sheets with parchment paper or silicone mats.
In a mixing bowl, beat softened butter and sugar together until light and well combined but not overly whipped; with powdered sugar, this may look creamy and pale, while with granulated sugar it may look a bit fluffier. Add the egg or egg yolks and vanilla and mix again until smooth and fully incorporated.
In a separate bowl, whisk together flour, baking powder if using, and salt. Add the dry mixture to the wet ingredients on low speed, mixing just until a soft, thick dough forms that pulls away from the sides of the bowl. Some shortbread‑style recipes recommend letting the dough sit for a few minutes to firm up slightly so it’s easier to roll without sticking.
Scoop and shape the cookies by rolling dough portions into small balls, often about 1 inch in diameter, and placing them on the prepared baking sheets a couple of inches apart.
Press a shallow indentation into the center of each ball with your thumb, the back of a small measuring spoon, or the end of a wooden spoon handle; this will be the “thumbprint” where the caramel sits later. Some bakers prefer to slightly under‑indent before baking, then deepen the well immediately after the cookies come out of the oven while they’re still soft.
Bake the cookies just until the edges are set and the bottoms are lightly golden, usually around 8–12 minutes depending on recipe and size. The tops often stay quite pale; you don’t want them deeply browned or they’ll be too crisp and won’t have that melt‑in‑your‑mouth Twix shortbread feel.
If needed, immediately after baking, gently re‑press the center of each cookie with your spoon or thumb to reinforce the well before they cool and firm up. Let the cookies cool completely on the baking sheets or on a wire rack before adding caramel.
Next, prepare the caramel filling. In a microwave‑safe bowl or small saucepan, combine unwrapped soft caramels with heavy cream or milk and heat gently, stirring often, until the caramels are fully melted and the mixture is smooth and pourable.
Working carefully, spoon or pipe warm caramel into the well of each cooled cookie, filling nearly to the top but not overflowing. Allow the caramel to set and thicken—this can be at room temperature or sped up in the refrigerator.
Finally, add the chocolate. Melt milk chocolate melting wafers or chocolate chips (with a tiny amount of oil or shortening if desired) until smooth. Transfer the melted chocolate to a piping bag with a small tip or a zip‑top bag with a corner snipped off, or simply use a spoon, and drizzle chocolate over the tops of the caramel‑filled cookies in thin lines or zigzags.
If using flaky sea salt, sprinkle a pinch over the tops while the chocolate and caramel are still tacky so it adheres. Let the chocolate set completely before stacking or storing the cookies.
Tips and tricks
Several Twix thumbprint cookie recipes note that the dough should be soft but not sticky; if it’s too sticky to roll, a short chill in the refrigerator can make it easier to handle without adding extra flour and drying out the cookies. Using room‑temperature butter and eggs helps the dough come together smoothly and avoids greasy or curdled textures.
For the best shortbread‑like texture, mix the dough only until it comes together and avoid over‑baking; the cookies should be just set, with pale tops and only faint browning on the bottoms. Re‑pressing the indent after baking, while the cookies are still warm, gives a deeper, cleaner well that holds more caramel and keeps the caramel from spilling over the sides.
When melting caramels, low heat and patience are key; overheating can make the caramel grainy or too thick. If the caramel firms up while you’re working, you can gently re‑warm it to restore a spoonable consistency.
Similarly, melted chocolate should be warmed in short bursts and stirred often to stay glossy; a small amount of shortening or oil helps with drizzling and prevents thick clumps.
Most sources mention that Twix thumbprint cookies store well and are good candidates for make‑ahead baking.
Once fully cooled and set, they can be kept in an airtight container at room temperature or in the refrigerator for several days, and many recipes say they freeze nicely for up to a few months if layered with parchment in freezer bags. This makes them excellent for assembling holiday cookie trays over time.
Variations
Twix thumbprint cookies are part of a bigger family of caramel thumbprint cookies, so there are plenty of fun twists. Some recipes use a chocolate shortbread base instead of plain, adding cocoa powder to the dough and then filling with caramel and topping with dark chocolate for a richer, brownie‑meets‑Twix effect.
Others roll the dough balls in finely chopped nuts or pecans before baking, adding a nutty crunch that plays well with the caramel and chocolate.
Salted caramel versions lean into the sweet‑salty contrast, using homemade salted caramel in the centers and finishing with a deliberate sprinkle of flaky sea salt over the chocolate drizzle. You’ll also see some bakers shortcut the caramel step by using thick jarred caramel sauce or dulce de leche, especially when making large batches for cookie exchanges.
Beyond the classic Twix profile, the same thumbprint base can hold other candy‑inspired fillings: peanut butter and chocolate for peanut butter cup thumbprints, peppermint chocolate for a holiday mint twist, or marshmallow and chocolate for a s’mores‑style cookie.
But for Twix thumbprint cookies specifically, the winning formula stays the same: a melt‑in‑your‑mouth buttery cookie, a soft caramel pool in the center, and a glossy drizzle of milk chocolate on top, capturing the essence of a Twix bar in an elegant, crowd‑pleasing cookie.
