Name: Twix Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 3/4 cup granulated sugar; 1/4 cup brown sugar (packed); 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup caramel sauce (store-bought or homemade); 1/2 cup chocolate chips (for drizzling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 4: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.

Step 5: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool for a few minutes.

Step 6: Once the cookies are slightly cooled, fill each thumbprint with caramel sauce.

Step 7: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth. Use a fork or a piping bag to drizzle the melted chocolate over the filled cookies.

Tips & Variations

Use room temperature butter to help cream the sugars smoothly and create a tender cookie texture.

For a richer caramel flavor, try using homemade salted caramel sauce.

Substitute the chocolate drizzle with melted peanut butter or a white chocolate glaze for a different twist.

Make smaller or larger cookies by adjusting the dough portion size, but adjust baking time accordingly.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep the caramel and chocolate fresh, place parchment paper between layers. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently in the microwave if desired to soften the caramel before serving.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it soften slightly before shaping and baking.

What if I don’t have caramel sauce on hand?

You can substitute with dulce de leche or a thick honey drizzle for a different but delicious filling. Alternatively, make a quick caramel sauce with sugar, butter, and cream if time allows.