Twix style thumbprint cookies (Printable Version)
Soft buttery thumbprint cookies with caramel centers and milk chocolate drizzle crowned by flaky sea salt.
# What You'll Need:
→ Dough
01 -
1 cup unsalted butter, softened to room temperature
02 -
¾ cup granulated sugar
03 -
2 large egg yolks, room temperature
04 -
1 teaspoon vanilla extract
05 -
2 ⅓ cups all-purpose flour
06 -
½ teaspoon salt
→ Caramel Filling
07 -
35 soft chewy caramel candies, unwrapped (Werther’s Original Chewy Caramels)
08 -
2 tablespoons heavy cream
→ Chocolate Coating
09 -
4 ounces milk chocolate melting wafers (approximately ½ cup)
→ Garnish
10 -
Flaky sea salt, Maldon or Fleur de Sel (optional)
# Step-by-Step Guide:
01 -
Line two large rimmed baking sheets with parchment paper and set aside.
02 -
In a large mixing bowl, beat unsalted butter and granulated sugar on medium-high speed using a handheld or stand mixer for 1–2 minutes until light and fluffy.
03 -
Add egg yolks and vanilla extract to the bowl; beat for an additional 1–2 minutes until fully incorporated.
04 -
Add all-purpose flour and salt; mix on low speed for 2–3 minutes until dough forms a rough ball.
05 -
Using a 1-inch (approximately 1 tablespoon) cookie scoop, portion dough, then roll into smooth balls with your palm.
06 -
Place dough balls on prepared baking sheets spaced 1 to 1½ inches apart. Press an indent into the center of each ball using your thumb or a small rounded spoon.
07 -
Freeze the baking sheets with dough balls for 30 minutes.
08 -
Preheat oven to 350°F.
09 -
Remove chilled dough from freezer and place 12 thumbprint cookies on the second prepared baking sheet about 2 inches apart.