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Twix Thumbprint Cookies

Twix Thumbprint Cookies – Deliciously buttery, melt-in-your-mouth shortbread cookies that are filled with chewy caramel, and topped with milk chocolate. A thumbprint cookie version of the Twix chocolate bar!

Twix Thumbprint Cookies

Twix Thumbprint Cookies

The Twix chocolate bar is definitely one of my favourites, so I decided to make a thumbprint cookie version of them!

Let me walk you through these mouth-watering cookies…

This recipe starts off with a buttery, melt-in-your-mouth shortbread biscuit/cookie. They are then filled with a chewy caramel centre, and topped with a layer of milk chocolate.

These are a big hit with my family, and I’m sure they will be for yours too. Enjoy!

Looking for more caramel recipes? Check out my Caramel Oat Bars, Nutty Caramel Brownies, and my Salted Caramel Cupcakes.

Twix Thumbprint Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the cookies:

  • Plain/all-purpose flour
  • Cornflour/cornstarch: Makes for soft, melt-in-your-mouth cookies.
  • Salt
  • Unsalted butter: Softened to room temperature.
  • Caster/superfine sugar
  • Milk

For the filling/topping:

  • Chewy caramels/toffees: I used Kraft Caramels.
  • Evaporated milk
  • Milk chocolate
  • Unsalted butter: Helps keep melted chocolate soft when set.

How to make Twix Thumbprint Cookies

To make these cookies, simply start by whisking together the flour, cornflour, and salt. Set aside.

In a separate large mixing bowl, beat together the butter and sugar until smooth and combined.

Add the dry ingredients, and mix to form crumbly mixture.

Add the milk and mix to form a smooth, soft dough. Use your hands to help bring it all together.

Roll the dough into 0.7oz balls and place onto a baking tray lined with parchment paper or a silicone mat.

Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.

Bake for 15 – 20 minutes, or until firm to the touch and lightly golden around the edges (but still very pale). If the indents have risen, gently press them back down with the measuring spoon.

Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.

For the filling, place the caramels and milk into a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.

Place a small amount of caramel into the indents of the cookies. Allow to set.

Add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.

Place a small amount of melted chocolate onto each cookie, and spread out over the caramel.

Let the cookies sit at room temperature until the chocolate has set completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Twix Thumbprint Cookies
Twix Thumbprint Cookies

These Twix Thumbprint Cookies are:

  • super quick and easy to throw together
  • deliciously buttery and melt-in-your-mouth
  • filled with soft, chewy caramel
  • topped with a layer of milk chocolate
  • a thumbprint take on a Twix bar!

How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want to make the cookie dough ahead of time? Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Twix Thumbprint Cookies
Twix Thumbprint Cookies

Try these cookies next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.
Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

Twix Thumbprint Cookies

Twix Thumbprint Cookies

Yield: 32 - 34 cookies
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Deliciously buttery, melt-in-your-mouth shortbread cookies that are filled with chewy caramel, and topped with milk chocolate. A thumbprint cookie version of the Twix chocolate bar!

Ingredients

For the Cookies

  • 2 cups (250g) plain/all-purpose flour
  • 1/2 cup (65g) cornflour/cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (150g) caster/superfine sugar
  • 2 tablespoons milk

For the Topping

  • 11-oz (311g) chewy caramels or toffees
  • 1 tablespoon evaporated milk
  • 12-oz (350g) milk chocolate, coarsely chopped
  • 1 tablespoon (14g) unsalted butter

Instructions

For the Cookies

  1. Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
  2. Whisk together the flour, cornflour, and salt. Set aside.
  3. In a separate large bowl, beat together the butter and sugar until smooth and combined.
  4. Add the dry ingredients, and mix to form crumbly mixture.
  5. Add the milk and mix to form a smooth, soft dough. Use your hands to help bring it all together.
  6. Roll the dough into 0.7oz balls and place onto the prepared baking tray.
  7. Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.
  8. Bake for 15 - 20 minutes, or until firm to the touch and lightly golden around the edges (but still very pale). If the indents have risen, gently press them back down with the measuring spoon.
  9. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

For the Topping

  1. Place the caramels and milk into a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
  2. Place a small amount of caramel into the indents of the cookies. Allow to set.
  3. Add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
  4. Place a small amount of melted chocolate onto each cookie, and spread out over the caramel.
  5. Let the cookies sit at room temperature until the chocolate has set completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.

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Nutrition Information:
Yield: 34 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 48mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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