Twix Thumbprint Cookies
Buttery shortbread cookies are topped with gooey caramel sauce, rich chocolate, and sea salt for the best Twix Thumbprint Cookies. These easy to make cookies will melt in your mouth.
Servings: 24
Calories: 240kcal
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 teaspoons coarse sea salt
- 3 cups all-purpose flour
- 1 cup caramel bits
- 1 cup evaporated milk about ¾ cup
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350.
- Cream together the butter and sugar in a large mixing bowl using an electric hand mixer.
- Add the eggs and vanilla. Whisk the ingredients together until just combined.
- Whisk in the flour and one teaspoon of salt. Ensure that the flour is fully incorporated with the wet ingredients.
- Cover the cookie dough with plastic wrap and allow it to chill in the fridge for 30 minutes.
- Divide the cookie dough into balls the size of 1 1/2 tablespoons. Use your thumb to create a crater in each cookie. Fill a cookie sheet with the cookie dough and bake for 15 minutes.
- While the cookies are baking, microwave the evaporated milk and caramel bits on 30 second intervals until smooth and creamy. Melt the chocolate chips in a separate bowl.
- Once the cookies are finished cooking, fill the crater of each cookie with a spoonful of caramel sauce and drizzle the tops with the melted chocolate. Sprinkle the remaining salt over the top of your cookies.
- Serve and enjoy!
Notes
You can either serve these cookies warm as soon as they are topped with caramel and chocolate or allow the sauce and chocolate to set in the fridge for 30 minutes to an hour.
The coarse sea salt helps balance out the sweet caramel and chocolate.
Together the caramel, semi-sweet chocolate, and soft shortbread cookie create a flavor that is very similar to Twix candy bars.
You can store these cookies on the counter for up to 4 days or in the fridge for up to 5 days. Store your cookies in an airtight container with a layer of parchment or wax paper between each layer of cookies.
It is important to give your cookie dough time to chill before it bakes. If your dough is too warm, the butter will melt too fast and the cookies will spread in the oven. If you are a little short on time, you can chill your dough in the freezer for 15 minutes. You can also form your thumbprint cookies and then chill the cookie dough for 20 minutes in the fridge. When they are formed into their cookie shapes it doesn’t take as long to chill the butter since the cookie dough is divided into small balls.
If you do not want to make your own caramel sauce, you can use store bought caramel sauce but it may be a bit more runny than if you made it yourself.
We like the well balanced sweetness of semi-sweet chocolate chips but you can also use milk or dark chocolate.
Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 401mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 293IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
