If you love Twix bars as much as I do, you’re going to adore these homemade Twix cookies! They capture that classic chocolate and caramel combo in an easy thumbprint cookie format. The buttery shortbread base is melt-in-your-mouth soft, the caramel is perfectly chewy, and the chocolate drizzle adds just the right finishing touch. With simple ingredients and straightforward steps, these Twix shortbread cookies are a treat you can whip up anytime!
Twix Thumbprint Cookies
I love my homemade Twix bars recipe, but sometimes I want to get my fix a little quicker. These Twix shortbread cookies are perfect for that. They’re much less finicky in terms of their execution, especially since I’m not coating anything in chocolate. The simple dough comes together in minutes, and the thumbprint shape is perfect for holding that silky caramel.
I keep the caramel filling quick and easy by melting store-bought chewy caramels, and it works perfectly every time. A drizzle of chocolate on top is all you need to evoke that classic Twix flavor in these delicious shortbread cookies.
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Gently Press the Caramel to Lock it In
To get the perfect chewy caramel layer without it sliding off the cookie, I gently press the caramel into the shortbread well immediately after spooning it in while it’s still warm, but not burn-your-fingers hot. This little trick keeps the caramel anchored and gives each bite a consistent Twix flavor experience.
Twix Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
- 2 Baking Sheet(s)
- 2-Tablespoon Cookie Portion Scoop (optional)
Ingredients
For the Shortbread Cookies
- ½ cup unsalted butter room temperature (1 stick)
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg yolk room temperature
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
Additional Ingredients
- 10 soft caramels *
- 1 tablespoon heavy cream
- ¼ cup chocolate chips
- 1 teaspoon coconut oil
- flaky sea salt (optional, for garnish)
Instructions
For the Shortbread Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamed, about 1 minute.½ cup unsalted butter, ½ cup granulated sugar
- Add the vanilla extract, egg, and salt. Mix to combine.½ teaspoon pure vanilla extract, ½ teaspoon kosher salt, 1 large egg yolk
- Slowly add the flour and mix just until the dough comes together in a ball.1 cup all-purpose flour
- Transfer the dough to the fridge to chill for 15 minutes. While the cookie dough chills, preheat your oven to 350°F.
- Once the dough has chilled slightly, line two large baking sheets with parchment paper.
- Scoop out a 2-tablespoon-sized piece of dough and gently roll it into a ball.
- Flatten the ball of cookie dough slightly and use your thumb to create a well in the center of the dough.
- Repeat with the remaining cookie dough, making sure to place the cookies at least two inches apart.
- Bake for 12-14 minutes, or just until the edges are golden brown.
- Remove the cookies from the oven and use a round cookie cutter to swirl them into circles–this will also help create a well to hold the caramel as they will slightly lose their shape while baking.
- Set the cookies aside to cool while you prepare the caramel.
Assembly
- Add the caramel candies and heavy cream to a small saucepan. Heat over medium, stirring occasionally until the caramel is smooth and melted.10 soft caramels, 1 tablespoon heavy cream
- Spoon the caramel into the center of each shortbread cookie. Set the cookies aside until the caramel hardens, or place them in the fridge for 15 minutes.
- Once the caramel has set, add the chocolate and coconut oil to a small microwave safe bowl.¼ cup chocolate chips, 1 teaspoon coconut oil
- Heat the chocolate, stirring every 30 seconds until it is smooth and melted. Drizzle the chocolate over the cookies and garnish with a sprinkle of flake salt.
- Set the cookies aside until the chocolate has set, or place them back into the fridge for 15 minutes.flaky sea salt
Notes
- Use room temperature ingredients for the cookie dough to help the ingredients mix together more evenly.
- Chilling the cookie dough helps the cookies to keep their shape and prevents spreading too much in the oven.
- Store-bought caramels are great because they harden up to the perfect chewy consistency. However, homemade caramel can also work here as long as it is thickened enough to hold its shape once cooled.
- To keep the caramel from sticking to the spoon, spray the spoon with nonstick spray.
- If the caramel starts to harden before all the cookies have been filled, gently rewarm it on the stovetop.
- To quickly set the caramel and chocolate on the cookies, place them in the refrigerator or freezer for a few minutes.
How to Make Twix Cookies Step-by-Step
Prep: Gather up everything you need to begin the recipe. Bring the butter and egg yolk to room temperature for 30-60 minutes before getting started so that they combine more easily in the dough.
Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of room-temperature unsalted butter and ½ cup of granulated sugar together on medium speed until creamed, about 1 minute. Add ½ teaspoon of vanilla extract, 1 large, room-temperature egg yolk, and ½ teaspoon of salt. Mix to combine. Slowly add 1 cup of all-purpose flour and mix just until the dough comes together in a ball. Transfer the dough to the fridge to chill for 15 minutes. While the cookie dough chills, preheat your oven to 350°F.
Shape the Dough: Once the dough has chilled slightly, line two large baking sheets with parchment paper. Scoop out a 2-tablespoon-sized piece of dough and gently roll it into a ball–it should have a similar consistency to playdough. I like to use a cookie portion scoop to make sure my cookies are all the same size. If the dough is too stiff, let it warm for a few minutes at room temperature before continuing. Flatten the ball of cookie dough slightly and use your thumb to create a well in the center of the dough. Repeat with the remaining cookie dough, making sure to place the cookies at least 2 inches apart.
Bake the Cookies: Bake your thumbrint cookies in the preheated oven for 12-14 minutes, or just until the edges are golden brown. Remove the cookies from the oven and immediately use a round cookie cutter to swirl them into circles–this will also help create a well to hold the caramel as they will slightly lose their shape while baking. If you don’t have a cookie cutter, you can do this with a drinking glass.
Cool the Cookies: Set the cookies aside to cool while you prepare the caramel.
Melt the Caramel: While the cookies cool, add 10 soft caramel candies and 1 tablespoon of heavy cream to a small saucepan. Heat over medium, stirring occasionally until the caramel is smooth and melted. Take care not to overheat the caramel, as that could cause it to turn brittle. You can also melt the caramels and cream in 30-second increments in the microwave, stirring between, if you prefer.
Fill the Cookies: Spoon some of the melted caramel into the center of each shortbread cookie. Set the cookies aside until the caramel hardens, or place them in the fridge for 15 minutes. Once the caramel has set, add ¼ cup of chocolate chips and 1 teaspoon of coconut oil to a small microwave-safe bowl. Heat the chocolate, stirring every 30 seconds until it is smooth and melted. Drizzle the chocolate over the cookies and garnish with a sprinkle of flake salt. Set the cookies aside until the chocolate has set, or place them back into the fridge for 15 minutes.
How to Store
Store leftover Twix cookies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
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