Dessertscookingclassy4.4
Twix Thumbprint Cookies
A buttery tender thumbprint cookie, filled with an easy, sweet caramel filling and finished with a milk chocolate drizzle and flaked sea salt. These cookies taste like Twix but better, so in other words they're an absolute dream!
👥 28 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 35 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- baking sheet
- microwave
📝 Preparation Steps
1
For the cookies: In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined.
2
Mix in egg yolks and vanilla extract then with mixer set on low speed, slowly add in flour mixture and mix just until combined.
large egg yolks2
3
Scoop dough out 1 Tbsp at a time (24g) and shape into balls then place on a flat surface and make an indentation in middle of cookies with thumb.
4
Transfer to plates (leaving a little space between cookies for even chilling. Also don't just make indentation when cookies are on plates or they'll likely stick) and chill in refrigerator ⏱️ 45 - 60 minutes. Preheat oven to 350 degrees halfway through chilling cookies.
5
Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart (keep remaining shaped cookies chilled). Bake in preheated oven ⏱️ 14 - 15 minutes until set.
6
Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in center (as it likely flattened out a bit while baking). Cool on baking sheet ⏱️ 5 minutes then transfer to a wire rack and cool completely.
7
For the caramel filling: Add caramels and cream to a medium mixing bowl. Heat in microwave on 50% power in ⏱️ 30 second increments, stirring well between intervals, until melted and smooth.
8
Spoon caramel into center of thumbprints adding just enough to fit without overflowing (about 1 heaping tsp). Rewarm as needed.
9
For the chocolate drizzle: place chocolate chips in a microwave safe bowl and heat in microwave on 50% power in ⏱️ 30 second increments, stirring well between intervals, until melted and smooth.
10
Pour melted chocolate chocolate into a small resealable bag or piping bag, cut a tiny tip from corner and drizzle over tops of cookies. Sprinkle with sea salt if using.
11
Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight container at room temperature.
Nutrition Facts
calories
181 kcal
fat Content
9 g
serving Size
1 serving
sugar Content
12 g
sodium Content
65 mg
protein Content
2 g
cholesterol Content
35 mg
carbohydrate Content
22 g
saturated Fat Content
5 g
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