Dessert

Twix Thumbprint Cookies Recipe

Byrami Hayes March 28, 2026March 28, 2026

Introduction

These Twix Thumbprint Cookies are a delightful twist on a classic treat, featuring soft buttery cookies filled with rich caramel and topped with smooth milk chocolate. Perfectly sweet and chewy, they make a great homemade indulgence for any occasion.

Several round cookies rest on a black cooling rack over a white marbled surface. Each cookie has a light golden-beige color with a soft texture and a smooth caramel layer filling the center, creating a small well. Over the caramel, evenly spaced thin lines of dark chocolate drizzle cover the top, adding a contrasting glossy texture. The cookies are arranged in a slightly overlapping group, showing their uniform size and decorative finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (222g) salted butter, softened
1 1/4 cup (137g) powdered sugar
1 egg
3 tsp vanilla extract
2 1/2 cups (295g) cake flour
1 tsp baking powder
1/2 tsp salt
30 soft caramels
1 tbsp milk
1/2 cup milk chocolate melting wafers (or melted chocolate chips)

Instructions

Step 1: Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a stand mixer bowl, combine the softened butter, powdered sugar, and egg until well mixed.
Step 3: Add the vanilla extract and mix thoroughly.
Step 4: Add the cake flour, baking powder, and salt, mixing until a very soft dough forms.
Step 5: Let the dough rest for about 5 minutes to make it easier to handle.
Step 6: Portion the dough into 1 tablespoon portions, roll each into a ball, and arrange on the prepared cookie sheet.
Step 7: Using a 1/2 teaspoon measuring spoon, press down in the center of each dough ball to create a crater. Dip the spoon in flour between cookies to prevent sticking.
Step 8: Bake for 8-10 minutes. The cookies should spread but retain a faint crater in the middle.
Step 9: Right after removing from the oven, press the center of each cookie again with a 1 tablespoon measuring spoon to deepen the thumbprint. This step must be done immediately to prevent cookies from falling apart.
Step 10: Allow the cookies to cool completely on the baking sheet.
Step 11: Melt the caramels and milk together in the microwave in 30-second intervals, stirring until smooth.
Step 12: Spoon the melted caramel into the center of each cooled cookie. Chill in the fridge to set the caramel faster.
Step 13: Drizzle the melted milk chocolate over the caramel-topped cookies once the caramel has set.
Step 14: Let the chocolate set completely before serving.
Step 15: Store at room temperature or in the fridge for up to 4 days.

Tips & Variations

If you don’t have cake flour, use all-purpose flour but remove 2 tablespoons per cup and replace with cornstarch for a softer texture.
To make pressing the thumbprints easier, flour your measuring spoons lightly to prevent sticking.
Try using dark chocolate instead of milk chocolate for a richer flavor contrast.
For extra texture, sprinkle chopped nuts over the caramel before it sets.

Storage

Store these cookies in an airtight container at room temperature or in the refrigerator for up to 4 days. If refrigerated, allow them to come to room temperature before serving for the best texture. Reheat briefly at low power in a microwave to soften the caramel and chocolate if desired.

How to Serve

The image shows a cooling rack with many small, round cookies arranged closely. Each cookie has a base layer of light beige dough with a smooth, glossy caramel circle in the center. On top of the caramel, thin lines of dark chocolate are drizzled in a criss-cross pattern. One cookie near the center has a bite taken out of it, showing the soft inside of the dough beneath the caramel and chocolate layers. The background surface is a white marbled texture, and a white and black striped cloth is placed near the top of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, you can substitute all-purpose flour by replacing 2 tablespoons per cup with cornstarch to mimic the lighter texture of cake flour. This helps keep the cookies tender.

Why do I need to press the thumbprint after baking?

Pressing the cookies immediately after baking deepens the crater without breaking apart the cookie. Trying to make the thumbprint after the cookies have fully cooled usually causes them to crumble.