This Twix-inspired thumbprint cookie has been a holiday favorite in my kitchen ever since I first made a batch for a cookie swap five years ago. The concept is simple but remarkably satisfying: a tender, buttery cookie shell, a glossy caramel center that yields a little when you bite, and a silky milk chocolate drizzle finishing the contrast between sweet and slightly salty. I discovered this version while trying to recreate the satisfying texture of a Twix bar but in a small, elegant bite-sized form that disappears fast at parties.

I remember pulling the tray from the oven and pressing each cookie with my thumb, the warm dough accepting the impression and promising a caramel-filled well. My kids declared them the best cookies I'd ever made, and neighbors clamored for the recipe. What makes these special is the balance: the cookie is crisp at the edges, tender inside, and not overly sweet, which allows the buttery caramel and milk chocolate to sing. The few simple steps — chilling the dough, melting caramels with cream, and a gentle chocolate drizzle — result in a cookie that looks like it took a pastry chef's touch but is very much achievable at home.

Ingredients

• All-purpose flour (2 1/4 cups): Use a well-known brand that you trust for consistent results. Spoon and level into the measuring cup rather than scooping directly from the bag to avoid compacting and adding too much flour.
• Salt (1/2 teaspoon): Fine sea salt or regular table salt will work; salt brightens the flavors and balances the sweetness from caramel and chocolate.
• Unsalted butter (1 cup): Soften halfway so it mixes easily but still holds structure. I often use Plugra or Kerrygold when I want a pronounced buttery flavor.
• Granulated sugar (2/3 cup): Provides tender structure and light crisping at the edges; superfine sugar is optional but not necessary.
• Egg yolks (2 large): Add richness and contribute to the tender crumb — reserve or discard the whites as you prefer.
• Vanilla extract (1 1/2 teaspoons): Pure vanilla is best for depth; imitation will work but yield a flatter flavor.
• Soft caramels (26 pieces): Unwrapped; brands like Kraft or store-brand soft caramels melt predictably. These will form the chewy caramel center.
• Heavy cream (3 1/2 tablespoons): Thins the caramel for a spoonable consistency; if you only have half-and-half, use it but expect a slightly firmer caramel.
• Milk chocolate chips (3/4 cup): Or chopped milk chocolate for a smoother melt. Ghirardelli or Valrhona are nice if you prefer higher-quality chocolate.
• Flaky sea salt (optional): A small sprinkle enhances contrast and adds visual polish.

Instructions

Prepare the dough: In a bowl whisk together the flour and salt so they are evenly distributed. In the bowl of a stand mixer fitted with the paddle, cream the softened butter and sugar on medium speed until combined and slightly pale, about 1 to 2 minutes. Scrape down the bowl, add the yolks and vanilla, and mix briefly. With the mixer on low, add the flour mixture in two additions, mixing just until no streaks of flour remain — overmixing develops gluten and yields a tougher cookie. Shape and chill: Scoop dough by level tablespoons (about 1 tablespoon or 24 grams) and roll into smooth balls. Place on a flat plate and press a clear thumb indentation into each ball; this helps avoid sticking on the baking sheet later. Chill the shaped dough uncovered in the refrigerator for 45 to 60 minutes; chilling firms the butter so the cookies spread less and hold a tidy well. Bake and refine the well: Preheat the oven to 350°F (use the halfway point of the chilling time to preheat). Place chilled cookies 2 inches apart on parchment-lined baking sheets. Bake 14 to 15 minutes until set and pale golden at the edges. Immediately after removing from the oven, press the back of a rounded teaspoon into each center to deepen the well, then cool on the pan 5 minutes before transferring to a rack to cool completely. Melt the caramels: Place caramels and heavy cream in a microwave-safe bowl and heat at 50% power in 30-second bursts, stirring well between intervals until smooth. If you prefer a double boiler, melt gently over simmering water, stirring until glossy. Spoon about 1 heaping teaspoon of caramel into each cooled indentation; rewarm caramel briefly if it stiffens to achieve smooth spooning. Finish with chocolate: Melt the milk chocolate in a microwave-safe bowl at 50% power in 30-second bursts, stirring thoroughly between bursts until smooth. Transfer to a small resealable bag, snip a tiny corner, and drizzle in thin lines across the tops. Finish with a light sprinkle of flaky sea salt if desired. Let chocolate set at room temperature or pop the tray into the fridge briefly for faster setting.

Storage Tips

Store finished cookies in a single layer in an airtight container at room temperature for up to 3 to 4 days. If stacking is necessary, separate layers with parchment to prevent sticking. For longer storage, freeze fully baked and cooled cookies without the caramel and chocolate, arranging them in a single layer on a sheet and then transferring to a freezer container; they keep up to 3 months. Thaw at room temperature, then pipe or spoon warm caramel and add chocolate. To refresh slightly stale cookies, warm briefly in a 300°F oven for 3 to 4 minutes to restore a touch of crispness.

Ingredient Substitutions

If you need to adapt, you can swap milk chocolate for dark chocolate (60 to 70% cacao) for deeper flavor; use a 1:1 exchange. To make the caramel softer, add an extra teaspoon of heavy cream when melting. For a slightly lighter cookie, replace 2 tablespoons of butter with an equal weight of neutral oil, though the texture will be less tender. If you only have granulated caramels, they will work but may need a few extra seconds in the microwave to fully melt; stirring is key to avoid graininess.

Serving Suggestions

Serve these on a dessert platter with powdered sugar-dusted shortbread and chocolate-dipped pretzels for contrast. They pair wonderfully with a strong coffee or a milky hot chocolate. For party presentation, arrange in paper baking cups and garnish with a tiny curl of chocolate or a single toasted pecan half on top of the caramel before the chocolate sets.

Cultural Background

Thumbprint-style cookies are a classic across many baking traditions, often filled with jam, dulce de leche, or ganache. This variation pays homage to the Twix candy bar (a shortbread base, caramel layer, and chocolate top) but transforms it into a European-style butter cookie. It’s an example of how beloved candy bar flavors can be reinterpreted into small-batch, artisanal cookies that carry the same nostalgic notes.

Seasonal Adaptations

For winter holidays, add a pinch of ground ginger or cinnamon to the cookie dough and swap milk chocolate for dark chocolate spiced with orange zest. In summer, replace the caramel with a salted dulce de leche and finish with chopped toasted almonds for a lighter variation. For Valentine’s Day, drizzle white chocolate and top with pink sanding sugar for a festive look.

Meal Prep Tips

Shape the dough into balls and freeze them on a tray until firm, then transfer to a resealable bag. When ready to bake, place frozen dough on a lined sheet, allow 10 to 15 minutes at room temperature to take the chill off, then make the thumbprints and bake — you may need an extra 1 to 2 minutes of baking time. Bake in batches and finish with caramel and chocolate just before serving for the freshest texture.

These Twix-inspired thumbprint cookies combine nostalgic candy-bar flavors with the charm of homemade baking. Whether you’re gifting a stack or sending them to school events, they reliably impress while staying easy enough for everyday baking. Make the recipe your own by experimenting with chocolate types and salt finishes — and most importantly, enjoy the smiles they bring.