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  • Writer's pictureMadison Koutrouba

Twix Thumbprint Cookies

Servings: 12-15 cookies


  • 1 cup softened unsalted butter

  • 1 1/2 cups confectioners sugar

  • 1 egg, room temp.

  • 1 1/2 tsp. vanilla extract

  • 2 3/4 cups + 2 Tbsp. all purpose flour

  • 1 tsp. baking powder

  • 1 tsp. salt

  • 5 caramel candies

  • 1/2 cup heavy cream

  • 1/4 cup semi-sweet chocolate, melted


  1. Preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper. Set aside.

  2. In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar until light and creamy.

  3. Scrape down the sides of the bowl, then add in the egg and vanilla.

  4. Once the wet ingredients are fully combined and creamy after mixing for about 2 minutes, add in the dry ingredients and mix until the dough has come together and starts to pull away from the sides of the bowl.

  5. Once the dough is nice and soft, scoop and roll each dough ball using about 2 Tbsp. of dough for each one. Place onto a prepared cookie sheet about 1 1/2" apart then use a measuring cup to flatten each dough ball out into a disk.

  6. Bake for 8-10 minutes or until golden brown on the edges. Right when the cookies come out of the oven and are still hot, use a teaspoon to press into the top and create the thumbprint effect in the center of each cookie.

  7. Repeat this process until all of the dough is used up.

  8. Let the cookies cool completely.

  9. In a small saucepot, combine the caramel and heavy cream then place over medium heat. Mix constantly until the mixture is melted and nice and smooth.

  10. Spoon the caramel into each thumbprint of the cookie until it reaches the top. Be careful not to overflow the cookies with caramel.

  11. Once each cookie is filled with caramel, melt down the chocolate in 30 second intervals until completely melted.

  12. Using a piping bag or spoon, drizzle the melted chocolate over each cookie.

  13. Enjoy!


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