Twix Thumbprint Cookies

These are the best Twix Thumbprint Cookies! Just like the classic Twix candy bar with a shortbread cookie base, gooey caramel center, and drizzled in chocolate. Perfect for holiday baking or if you’re just craving a Twix-style cookie.

Twix thumbprint cookies with a buttery shortbread cookies with a chewy caramel center and a rich chocolate drizzle on top. The combination of chocolate + caramel + that buttery cookie base tastes just like Twix bars! So if you’re a fan of Twix candy bars – then these thumbprint cookies are a must-make!

These cookies are always a show-stopper at a Christmas cookie exchange party or gathering. They have a few different steps but come together quite easily and quickly.

The perfect combination of sweet and salty, these cookies have an indulgent flavor and chewy texture, thanks to the combination of caramel and the butter shortbread base.

Stack of cookies with caramel coming out of the cookie

Simple Ingredients

All-Purpose Flour : I use unbleached all-purpose flour for all my baking.
Kosher Salt
Butter : I use salted butter in all my baking. If you’re using unsalted butter then you will want to add some additional salt to the recipe; use about 3/4 teaspoon to 1 teaspoon salt total (compared to the 1/2 teaspoon if using salted butter).
Granulated Sugar
Large Egg
Vanilla Extract
Soft Caramels : These can be the Kraft caramels or the Werther’s brand. I prefer using Werther’s brand – also, make sure you are using the soft caramels and not the hard caramels.
Heavy Cream
Milk Chocolate Chips
Coarse Sea Salt : This is an optional garnish for the tops of the cookies.

How To Make Shortbread Twix Cookies (Printable Recipe Card)

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper, a silpat baking liner, or spray with cooking spray. Set aside.

In a small bowl, whisk together the dry ingredients; all-purpose flour and kosher salt. Set aside.

In a separate large bowl, using an electric hand mixer or the paddle attachment in the stand mixer, cream together the butter and granulated sugar until very light in color and fluffy. About 2 minutes.

Add the egg and vanilla extract, and beat until combined.

Gradually add the flour mixture into the butter mixture, a little bit at a time, and mix on low speed just until combined and no flour streaks or pockets remain in the cookie dough. Don’t overmix, just until the flour is incorporated and that’s it.

Roll the dough into 1-inch balls using a small cookie scoop (1 tablespoon) and place 12 dough balls per cookie sheet.

Use the back of a teaspoon or your thumb to create an indentation in the center of each ball. Place the cookies in the freezer for 30 minutes. If the cookie sheet won’t fit in your freezer, you can instead place the cookies onto a plate or something else that fits inside your freezer. Move them to the cookie sheet for baking after the freezer time.

Bake the cookies in the preheated oven for 14-18 minutes or until the edges start to turn a light golden brown.

Remove the cookies from the oven and while the cookies are still hot, carefully press down any puffed-up centers to maintain the indentation. Use the same teaspoon to do this or your thumb. Let the cookies cool completely on the warm baking sheets before adding the caramel and chocolate.

Add the soft caramels and heavy cream into a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.

Pipe or spoon the caramel mixture into the center of each cooled cookie. Allow the caramel to cool and set for 20 minutes at room temperature.

Add the milk chocolate chips into a separate microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and completely melted.

Use a fork, spoon, or a ziplock bag with the corner snipped off to drizzle the melted chocolate over top the cookies and caramel centers in a zig-zag pattern.

Sprinkle a touch of coarse sea salt over each cookie before the chocolate sets (optional).

Allow the caramel and chocolate to set and firm up before serving. Or you can eat them warm with the melted gooey caramel center!

How To Store Leftovers

Store the cookies in an airtight container, at room temperature, for up to 3 days. Place layers of wax paper or parchment paper between the cookies to avoid ruining the chocolate drizzle of caramel center.

Can I Make Any Substitutions?

Milk Chocolate : You can use semi-sweet chocolate or dark chocolate for a less sweet chocolate drizzle.
Butter : The recipe calls for salted butter and has been tested with salted butter, but unsalted butter can easily be used if that’s what you have or prefer baking with. If using unsalted butter, increase the salt to 1/2 teaspoon.

My Tips For Success

Use High-Quality Caramel : I recommend using a good quality, and yummy tasting caramel for this recipe. I prefer using the Werther’s brand of soft caramels, but you can use whatever caramel you prefer. The Kraft brand is good also and can easily be found at most grocery stores.
Double The Check The Indentation After Baking : Some of the cookies may puff up during baking, making the indentation not as noticeable or big. Make sure you carefully press the indentation back into the cookies after they come out of the oven. This needs to be done when the cookies are warm!
Freezer Time : I always hate it when cookie recipes call for freezer time. But, it’s completely necessary in this recipe because we want to prevent the cookies from spreading while baking. If they spread too much, you will lose that indentation for the creamy caramel filling to go into.