Bored of the same old cookies? If you love caramel, chocolate and buttery biscuits, these Twix thumbprint cookies are a must-try. A crisp vanilla biscuit base, a gooey caramel center and a milk chocolate drizzle—simple to make and irresistibly tasty. Follow the steps below to bake a batch.
Are Twix thumbprint cookies really that good?
Yes—these cookies are easy to make and pack the same delicious trio of biscuit, caramel and chocolate that makes Twix bars so addictive. Think of them as a bite-sized take on millionaire’s shortbread: buttery base, sweet caramel, and melting chocolate on top. They’re small, portable and dangerously moreish, so plan to bake an extra tray if you’re sharing.
The thumbprint format is wonderfully versatile, too. While this sweet version is perfect for caramel and chocolate fans, you can adapt the method for other fillings—savory or sweet—if you prefer.
If you like this recipe…
…you might also enjoy these treats:
- No bake caramel chocolate tart
- Easy Twix brownies
Twix Thumbprint Cookies – Step by Step Picture Recipe
(Printer-friendly recipe card is at the end of this post)
Note: this recipe includes both UK metric and US cup measurements.
Ingredients
Makes about 22–24 cookies.
For the caramel
- 55g (1/4 cup) unsalted butter
- 100g (1/2 cup) light brown soft sugar
- 55g (1/8 cup) honey
- 1 tbsp double cream
For the cookies
- 115g (1/2 cup) unsalted butter, room temperature
- 65g (2/3 cup) icing sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 160g (1 + 1/8 cup) plain flour
The drizzle
- 100g (3.5 oz) milk chocolate
Essential equipment
- Frying pan
- Electric stand mixer or large bowl and hand whisk
- Sieve
- Baking tray
- Utensil with a rounded end (or your thumb)
- Wire rack
- Piping bags or disposable plastic bags
- Glass mixing bowl
Caramel instructions
Combine the butter, brown sugar, honey and double cream in a frying pan set over medium heat. Stir until everything has melted, then increase the heat and bring the mixture to a rolling boil. Keep it boiling for 2 minutes, stirring occasionally. Remove from the heat and let the caramel cool while you make the cookies.
Cookie instructions
Preheat your oven to 180°C / Fan 160°C / 356°F. In a mixer or large bowl, beat the room-temperature butter, icing sugar, salt and vanilla until light and fluffy.
Scrape the bowl, then sift in the flour and mix until a smooth, soft dough forms. Scoop teaspoon-sized portions, roll into balls and place them on a baking tray spaced reasonably apart—the cookies don’t spread much.
Bake in the preheated oven for 10 minutes. As soon as the cookies come out, press a rounded utensil handle (or your thumb—careful, they’ll be hot) into the center of each to create an indent. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
How to assemble Twix thumbprint cookies
Once the caramel and cookies are cool, transfer the caramel to a piping bag or a zip-top bag and snip a small corner. Pipe caramel into each cookie’s indent.
Break the milk chocolate into a glass bowl and melt in 10-second bursts in the microwave, stirring between each burst until smooth. Pour the melted chocolate into a piping bag or plastic bag, snip the corner, and drizzle over the caramel-filled cookies. Place the cookies on a wire rack with paper underneath to catch drips.
Allow the chocolate to set at room temperature. Store the cookies in an airtight container at room temperature and enjoy within 4–5 days.
Loved this recipe? Pin it!
Twix Thumbprint Cookies Recipe
24
35 minutes
12 minutes
47 minutes
Vanilla cookies filled with gooey caramel, drizzled with melted chocolate. Twix thumbprint cookies are easy to make and disappear fast.
Ingredients
For the caramel
- 55g (1/4 Cup) Unsalted Butter
- 100g (1/2 Cup) Light Brown Soft Sugar
- 55g (1/8 Cup) Honey
- 1 tbsp Double Cream
For the cookies
- 115g (1/2 Cup) Unsalted Butter, room temp
- 65g (2/3 Cup) Icing Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 160g (1 + 1/8 Cup) Plain Flour
The drizzle
- 100g (3.5 oz) Milk Chocolate
Essential equipment
- Frying Pan
- Electric Stand Mixer or Large Bowl with Electric Hand Whisk
- Sieve
- Baking Tray
- Utensil with a Rounded End
- Wire Rack
- Piping Bag x 2
- Glass Mixing Bowl
Instructions
For the caramel
- Add the butter, sugar, honey and cream to a frying pan over medium heat and stir until melted.
- Bring to a rolling boil and boil for 2 minutes, stirring occasionally. Remove from heat and let cool.
For the cookies
- Preheat your oven to 180°C / Fan 160°C / 356ºF. Beat the butter, icing sugar, salt and vanilla until light and fluffy.
- Scrape the bowl, sift in the flour and beat until a soft dough forms.
- Roll teaspoon-sized portions into balls and place on a baking tray.
- Bake for 10 minutes.
- Immediately press a rounded utensil into the center of each hot cookie to form an indent. Cool on the tray 5 minutes, then transfer to a wire rack to cool completely.
The drizzle and assembly
- Fill a piping bag with cooled caramel and pipe into each cookie indent.
- Melt the chocolate in short bursts, stirring between intervals. Transfer to a piping bag and drizzle over the caramel-filled cookies. Allow chocolate to set.
Notes
This recipe includes both UK metric and US cup measurements.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 134
Total Fat: 7g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 17mg
Sodium: 29mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 11g
Protein: 1g
Nutritional information should be used as a general guide. Check product labels for allergens.
Did you make this recipe?
I’d love to hear about it! Leave a comment or tag on Instagram.
Other tasty cookie recipes
- White Twix rocky road
- Twix caramel blondies