Twix Thumbprint Cookies: Buttery, Gooey, and Totally Irresistible
If you’re a fan of Twix candy bars (and really, who isn’t?), you’re going to fall head over heels for these Twix Thumbprint Cookies. They’ve got all the best parts of a Twix—crumbly shortbread, gooey caramel, and rich milk chocolate—but in cute, bite-sized cookie form. Perfect for holidays, cookie swaps, or just because you deserve a sweet treat.
Twix Thumbprint Cookies
These cookies are made from a buttery vanilla cookie base, filled with warm caramel, and finished with a drizzle of melted chocolate. If you love fun twist-on-classic recipes, be sure to check out my Banana Pudding Dip or Nougat Candy—they’re always a hit on dessert tables! And if you’re baking for the holidays, don’t miss my Crumbl Confetti Cake Cookies and Lemon Crinkle Cookies.
What’s even better? These little cookie gems are easier than they look. A quick chill of the dough helps keep its shape, and everything else comes together with just a few simple pantry staples. Let’s break down what makes these cookies so dang lovable.
Tips & Tricks
- It tastes just like a Twix bar. But better, because it’s homemade and in cookie form.
- Perfect for gifting. These cookies are adorable and always impress friends, neighbors, or teachers.
- Freezer-friendly. Bake a double batch now, stash some away, and enjoy later!
- Kid-friendly fun. Kids can help roll the dough, press the thumbprints, or drizzle the chocolate.
- Great for any season. They work on a Christmas platter, but don’t feel overly “holiday”—you can enjoy them year-round.
Ingredients
- ⅔ cup butter, softened
- ½ cup sugar
- 2 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup flour
- 1 cup caramel bits
- 3 tablespoons heavy whipping cream
- ⅔ cup milk chocolate chips
How to Make Twix Thumbprint Cookies
- Preheat the oven to 375 degrees. Prepare a large baking sheet with parchment paper.
- Beat the butter at medium speed until fluffy. Slowly add the sugar, scraping the bowl down as needed. Add the egg yolks and vanilla, blending until well mixed.
- Add the flour a little at a time and beat until combined. Refrigerate the cookie dough for at least one hour.
- Using a small (about 1 tablespoon) cookie scoop, place the cookie dough at least 1 inch apart. Bake for 10 minutes.
- When the cookies are done, remove from the oven and gently press the back of a teaspoon into the center of each cookie. Allow the cookies to cool on the baking sheet.
- Meanwhile, place the caramel bits and cream in a microwaveable bowl. Heat in the microwave, stirring every 30 seconds until smooth.
- Spoon a small amount of the caramel into the hole in each cookie.
- In another microwavable bowl, place the chocolate chips. Heat in the microwave, stirring every 30 seconds until smooth. Transfer to a piping bag or zip top storage bag with the corner snipped. Drizzle over the cookies.
- Allow the chocolate to set completely before serving.
Tips & Tricks
- Chill that dough! It helps the cookies hold their shape and keeps them from spreading too much.
- Use a teaspoon or thumb for the center. Don’t press too deep—just enough to make a little well for the caramel.
- Watch your caramel. Microwave it in short bursts and stir often to avoid scorching.
- Make it look pro. Drizzle the chocolate with a piping bag (or a zip-top bag with the corner snipped) for neat lines.
- Let them cool completely. The chocolate needs time to set before stacking or storing.
FAQs
Twix Thumbprint cookies
Twix Thumbprint cookies are the best buttery shortbread cookies that are soft and chewy and delicious that are then filled with caramel and drizzled with chocolate to create all the flavors you love in a Twix Bar in a delicious cookie that is simply irresistible.
Ingredients
- ⅔ cup butter, softened
- ½ cup sugar
- 2 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup flour
- 1 cup caramel bits
- 3 tablespoons heavy whipping cream
- ⅔ cup milk chocolate chips
Instructions
- Preheat the oven to 375 degrees. Prepare a large baking sheet with parchment paper.
- Beat the butter at medium speed until fluffy. Slowly add the sugar, scraping the bowl down as needed. Add the egg yolks and vanilla, blending until well mixed.
- Add the flour a little at a time and beat until combined. Refrigerate the cookie dough for at least one hour.
- Using a small (about 1 tablespoon) cookie scoop, place the cookie dough at least 1 inch apart. Bake for 10 minutes.
- When the cookies are done, remove from the oven and gently press the back of a teaspoon into the center of each cookie. Allow the cookies to cool on the baking sheet.
- Meanwhile, place the caramel bits and cream in a microwaveable bowl. Heat in the microwave, stirring every 30 seconds until smooth.
- Spoon a small amount of the caramel into the hole in each cookie.
- In another microwavable bowl, place the chocolate chips. Heat in the microwave, stirring every 30 seconds until smooth. Transfer to a piping bag or zip top storage bag with the corner snipped. Drizzle over the cookies.
- Allow the chocolate to set completely before serving.
Notes
Makes about 24 cookies
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 92mgCarbohydrates: 21gFiber: 0gSugar: 14gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
