This batch of Twix thumbprint cookies has been a little household miracle on baking days, turning a simple cookie into a nostalgic moment. I first developed this version on an afternoon when I wanted to recreate the interplay of crisp cookie, soft caramel, and milk chocolate that a Twix bar gives, but in a small cookie that is more elegant and perfect for sharing. The dough is tender and buttery, the center melts with glossy caramel, and the chocolate drizzle brings everything together with a hint of salt if you choose to add it. My kids affectionately call these the tiny treasure cookies, because every bite hides a soft caramel gem.

I discovered the technique for preserving a deep thumbprint while the cookies bake after a few tries. The crucial trick is chilling shaped dough, baking until just set, and then re-pressing the center while the cookies are still warm. The result is a neat cup that holds a teaspoon of warm caramel without overflowing. These cookies are special because they are easy enough for a weekend project, yet impressive enough for gifting during holidays and celebrations.

Ingredients

• All purpose flour 2 1/4 cups Choose a reputable brand such as King Arthur or Gold Medal for consistent texture, spoon into the measuring cup and level for accurate measurement, this gives the tender yet slightly sturdy base that holds the caramel.
• Salt 1/2 teaspoon Table salt is fine, but if you prefer slightly more complex flavor use fine sea salt; it balances the sweetness and strengthens the dough structure.
• Unsalted butter 1 cup Use butter softened about halfway so it creams easily with sugar, brands like Plugra or Land O Lakes work great for rich flavor.
• Granulated sugar 2/3 cup Regular white sugar gives a crisp edge while keeping the interior tender.
• Large egg yolks 2 Egg yolks enrich the dough and contribute to a fine crumb, discard or reserve the whites for another use.
• Vanilla extract 1 1/2 teaspoons Pure vanilla extract is recommended, a small detail that adds depth to the cookie base.
• Soft caramels 26 pieces Unwrapped caramels such as Kraft, count out 26 pieces for a generous filling, you will warm them with cream to make a spoonable caramel.
• Heavy cream 3 1/2 tablespoons Adds creaminess to the caramel so it spreads smoothly without being runny.
• Milk chocolate chips 3/4 cup Or chop a milk chocolate bar for a glossy drizzle, Ghirardelli or Nestle are good choices.
• Sea salt flakes optional A small sprinkle of Maldon or fleur de sel on top lifts the flavors and adds a pleasant crunch.

Instructions

Combine dry ingredients In a medium mixing bowl whisk together 2 1/4 cups all purpose flour and 1/2 teaspoon salt until evenly distributed. This step ensures even seasoning and prevents over mixing when the flour goes into the butter mixture. Cream butter and sugar In the bowl of an electric stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter and 2/3 cup granulated sugar on medium speed until well combined and slightly pale, about 2 to 3 minutes. Scrape the bowl once to prevent streaks and to achieve a uniform creaminess. Add yolks and vanilla Mix in 2 large egg yolks and 1 1/2 teaspoons vanilla extract until just combined. The yolks add richness and help bind the dough without making it cakey. Incorporate flour With the mixer set on low speed, slowly add the flour mixture and mix just until there are no dry streaks. Avoid over mixing to keep the dough tender and not tough. Shape and indent Scoop dough out 1 tablespoon at a time, about 24 grams, roll into balls and place on a flat surface. Make an indentation in the middle of each ball with your thumb to create the thumbprint. Transfer to plates leaving space between cookies for even chilling. Chill in the refrigerator 45 to 60 minutes to firm the dough. Preheat oven to 350 degrees Fahrenheit about halfway through chilling. Bake Place chilled cookies on a baking sheet lined with a silicone liner or parchment paper, spacing them about 2 inches apart. Bake in a preheated 350 degree Fahrenheit oven for 14 to 15 minutes until set. Remove from oven and immediately use the back of a rounded teaspoon to deepen the indentation if needed, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Melt the caramel Place 26 unwrapped soft caramels and 3 1/2 tablespoons heavy cream in a microwave safe bowl. Heat on 50 percent power in 30 second increments, stirring between intervals, until melted and smooth. Spoon about 1 heaping teaspoon of caramel into each cookie indentation. Rewarm the caramel as needed to keep it spoonable. Prepare chocolate drizzle Place 3/4 cup milk chocolate chips in a microwave safe bowl and heat on 50 percent power in 30 second increments, stirring until smooth. Transfer to a small resealable bag or piping bag, cut a tiny tip from the corner and drizzle over the tops of the filled cookies. Sprinkle with Maldon sea salt flakes if desired. Allow chocolate to set at room temperature or chill briefly in the refrigerator.

Storage Tips

Store cookies in a single layer in an airtight container at room temperature for up to five days, keeping them out of direct sunlight to prevent the chocolate from blooming. If you need to stack cookies, separate layers with parchment paper and avoid heavy lids that press the caramel. For longer storage freeze fully cooled cookies in a single layer on a baking sheet then transfer to a freezer safe container with parchment between layers. Thaw at room temperature for 30 to 60 minutes before serving. If caramel reheats slightly during transit, a quick 10 second blast at low microwave power will restore texture.

Ingredient Substitutions

If you prefer darker chocolate swap milk chocolate chips for 3 4 cup of semisweet chips, this will add more cocoa depth. For a slightly chewier cookie use 3 tablespoons of light brown sugar in place of 3 tablespoons of the granulated sugar, the molasses in brown sugar adds chew and complexity. To make a nut free caramel choose caramels labeled nut free and to make them gluten free ensure your flour is a gluten free blend and note the texture will be slightly different. You can also use homemade caramel sauce, use 1 1 2 cups of prepared sauce, spooning about 1 teaspoon per cookie.

Serving Suggestions

Serve these cookies slightly chilled or at room temperature with a big mug of coffee or a glass of cold milk. For a dessert platter pair them with shortbread and fruit tarts, and garnish with extra sea salt or finely chopped toasted pecans. They are excellent as part of a cookie box for gifting, nestled on crumpled parchment and tied with twine. For parties place them on a tiered tray to show off the glossy chocolate drizzle.

Cultural Background

Thumbprint style cookies have roots in many European traditions, often filled with jam or chocolate. This version is inspired by a popular candy bar, bringing together classic shortbread like dough with a rich caramel center, nodding to both American candy culture and old world cookie shapes. The idea of combining a tender cookie with a sticky center appears in many regions, from Scandinavian jam filled cookies to filled biscuits across continental bakeries.

Seasonal Adaptations

In winter garnish with a tiny pinch of ground cinnamon in the dough for a warm spice note. For holidays swap milk chocolate for white chocolate and top with crushed peppermint for a festive touch. In summer lighten the dough by chilling shaped cookies less and adding grated citrus zest to the dough for brightness, just 1 teaspoon of orange zest can transform the flavor profile.

Meal Prep Tips

For make ahead convenience prepare the dough, shape into balls, press indents, then freeze on a tray. Once frozen transfer shaped cookies to a zip top bag and bake straight from frozen, adding an extra 2 minutes to the bake time. Caramel can be prepared and kept warm in a small thermos for assembly on the day of serving. Keep chocolate in a small resealable bag for quick piping at the last minute.

These cookies are a small labor of love, and once you master the chilling and re pressing steps you will find they come out consistently beautiful. Share them with friends or tuck them into a picnic basket and watch them disappear fast.