Easy Twix Thumbprint Cookies

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(This post has been updated from the original June 2016 version to provide a better experience for you)

Bored of making the same cookies? Love caramel, chocolate and biscuit? These Twix thumbprint cookies are for you! A crumbly vanilla biscuit filled with gooey caramel and topped with a drizzle of milk chocolate – you know these are going to be great! Read on to see just how easy they are to make…

Are Twix thumbprint cookies really that good?

So Twix thumbprint cookies exist and they’re actually very easy to make. They’re akin to the classic millionaire shortbread, but in more of a bitesize form. I do warn though, these beauties are hazardous to your waistline. (Trust me, you’re not just having one!)

Twix thumbprint cookies have been the most quickly disappearing cookie to ever grace the Kitchen Mason household! They really are moreish, I mean seriously! I’ve had 2 occasions in 1 day where I’ve had to stop myself reaching for a 5th cookie. Probably not the greatest health choice I’ve made in a while, but hey, one of the tastiest!

I love the whole ‘thumbprint cookie’ idea though. It’s such a versatile thing! You can even make incredible savoury versions, like this stunning cheesy rosemary and thyme thumbprint cookie recipe!

For now though, let’s stick with this gorgeous sweet version!

Need to brush up on your basics? Or are you a baking newcomer? Read through baking for beginners first, to boost your confidence!

If you like this recipe…

…you might also like:

• Mint chocolate thumbprint cookies
• Easy Twix brownies recipe

Twix Thumbprint Cookies – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 22-24

For the caramel

• 55g (1/4 Cup) Unsalted Butter
• 100g (1/2 Cup) Light Brown Soft Sugar
• 55g (1/8 Cup) Honey
• 1 tbsp Double Cream

For the cookie

• 115g (1/2 Cup) Unsalted Butter, room temp
• 65g (2/3 Cup) Icing Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla Extract
• 160g (1 + 1/8 Cup) Plain Flour

The drizzle

• 100g (3.5 oz) Milk Chocolate

Essential Equipment

• Frying Pan
• Electric Stand Mixer or Large Bowl with Electric Hand Whisk
• Sieve
• Baking Tray
• Utensil with a Rounded End
• Wire Rack
• Piping Bag x 2
• Glass Mixing Bowl

Caramel instructions

To make the caramel, melt together the butter (55g | 1/4 Cup), brown sugar (100g | 1/2 Cup), honey (55g | 1/8 Cup) and cream (1 tbsp) in a frying pan over a medium heat.

Then bring the mixture to a rolling boil, and keep boiling for 2 minutes, stirring occasionally.

Allow the caramel to cool whilst we make the cookies.

Cookie instructions

Preheat your oven to 180°C/Fan 160°C/356ºF. Then in an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter (115g | 1/2 Cup), icing sugar (65g | 2/3 Cup), salt (1/4 tsp) and vanilla (1 tsp) until light and fluffy.

Next, scrape down the bowl and sift in the flour (160g | 1 + 1/8 Cup). Beat until it forms a smooth, soft dough.

Now scoop out teaspoon sized portions of the dough and roll into balls. Place them spaced apart on a large baking tray. They won’t spread too much, so no need to leave lots of space between.

Then bake the cookies in the preheated oven for 10 minutes.

As soon as they come out of the oven, using the rounded handle of a kitchen utensil, press indents into the middle of each cookie. You could use your thumb as the recipe name indicates, but they will be very hot!

Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

How to assemble Twix thumbprint cookies

When the caramel and biscuits have cooled, pour the caramel into a piping bag or plastic zip lock bag. Snip the end and squeeze caramel into the indents of each cookie.

Break the chocolate (100g | 3.5 oz) into a bowl, then heat in 10 second intervals in the microwave. Stir well between each blast. When it’s completely melted, pour into a piping bag/zip lock bag.

Place some newspaper or paper underneath a wire rack, snip the end of the piping bag/zip lock bag and drizzle the chocolate over each cookie.

Finally, allow the chocolate to set at room temperature. I know it’s hard, but good things come to those who wait!

Store your twix thumbprint cookies in an airtight container at room temperature and consume within 4-5 days.

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Twix Thumbprint Cookies - Printable Recipe

Yield: 24

Prep Time: 35 minutes

Cook Time: 12 minutes

Total Time: 47 minutes

Vanilla cookies filled with gooey caramel, drizzled with melted chocolate. Twix thumbprint cookies are easy to make, but quick to disappear!

Print

Ingredients

For the caramel

• 55g (1/4 Cup) Unsalted Butter
• 100g (1/2 Cup) Light Brown Soft Sugar
• 55g (1/8 Cup) Honey
• 1 tbsp Double Cream

For the cookies

• 115g (1/2 Cup) Unsalted Butter, room temp
• 65g (2/3 Cup) Icing Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla Extract
• 160g (1 + 1/8 Cup) Plain Flour

The drizzle

• 100g (3.5 oz) Milk Chocolate

Essential equipment

• Frying Pan
• Electric Stand Mixer or Large Bowl with Electric Hand Whisk
• Sieve
• Baking Tray
• Utensil with a Rounded End
• Wire Rack
• Piping Bag x 2
• Glass Mixing Bowl

Instructions

For the caramel

1. Add the butter, sugar, honey and cream to your frying pan. Set over a medium heat and stir often until melted.
2. Increase the heat and bring to a rolling boil. Boil for 2 minutes, stirring often. Then allow to cool completely while you make the cookies.

For the cookies

1. Preheat your oven to 180°C/Fan 160°C/356ºF. Add the butter, sugar, salt and vanilla to a stand mixer, and beat until light and fluffy.
2. Scrape the bowl down then sieve in the flour. Beat gently, until it comes together to form a soft dough.
3. Roll teaspoon sized pieces of dough into balls, and space them apart on a baking tray.
4. Bake for 10 minutes.
5. As soon as they're out of the oven (still hot), press the cookies with a round ended utensil, to make a dips in the middles. Leave on the tray for a few minutes, then transfer to a wire rack to cool completely.

The drizzle and assembly

1. When everything has cooled, put the caramel in a piping bag and snip the end. Pipe caramel into the middle of each cookie.
2. Then break the chocolate into a glass mixing bowl and heat in 10 second intervals in the microwave. Stir well after each time. When fully melted, pour into another piping bag, snip the end and pipe a zigzag drizzle over each cookie. Allow to set completely.

Recommended Products

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 29mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 1g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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