This batch of Twix Thumbprint Cookies has been a holiday staple in my kitchen for years. I first made them on a blustery December afternoon when a craving for something buttery and caramel-filled collided with a pantry full of simple staples. The first bite—shortbread that crumbles in your mouth, a warm ribbon of caramel, and the familiar sweetness of milk chocolate—felt exactly like the tiny joyful moments I wanted to share with friends. They travel well, keep their shape, and somehow always disappear before I finish photographing them.

What I love most is how approachable these treats are: the dough is forgiving, the centers accept a generous spoonful of caramel, and the chocolate drizzle transforms a humble cookie into something gift-worthy. I often make a double batch when I know our neighbors are coming over. My kids have a ritual where they pick the first cookie from the tin and argue over who gets the one with the thickest chocolate ribbon. If you’re after a crowd-pleasing cookie that looks bakery-made but is simple to assemble, this one will become a go-to.

Ingredients

• Salted butter (1 cup): Use high-quality, real butter—not spread; it provides the best flavor and texture. I often reach for Plugrá or Kerrygold when I want extra richness.
• Powdered sugar (1 1/4 cups): Also called confectioners' sugar—sift if it’s lumpy. It produces a soft, tender crumb in shortbread-style doughs.
• Egg (1 large): Adds structure and a touch of richness. Use large eggs at room temperature for even mixing.
• Vanilla extract (3 tsp): Pure vanilla is worth it here; it brings out the sweetness without being cloying.
• Cake flour (2 1/2 cups): Cake flour yields a more delicate, tender bite than all-purpose; if you must substitute, use AP with 2 tablespoons less per cup for slightly firmer texture.
• Baking powder (1 tsp) & salt (1/2 tsp): Small amounts create lift and balance the sweetness—use fine sea salt or kosher salt measured correctly.
• Soft caramels (30 pieces) + milk (1 tbsp): Unwrapped soft caramels (such as Kraft caramels) melted with a splash of milk to create a smooth, spoonable filling.
• Milk chocolate melting wafers (1/2 cup): Or use melted chocolate chips for drizzling; wafers give a glossy set and are convenient for temper-free finishing.

Instructions

Preheat and prepare: Preheat the oven to 3506F (1806C). Line a baking sheet with parchment paper or a silicone baking mat so cookies release easily and maintain shape. Position oven rack in the center for even browning. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle, beat 1 cup softened salted butter with 1 1/4 cups powdered sugar and 1 large egg on medium speed until light and well combined, about 2-3 minutes. Scrape down the bowl so the mixture is uniform; you want a smooth, pale batter. Add vanilla: Mix in 3 teaspoons pure vanilla extract until evenly distributed. The aroma at this stage should be sweet and fragrant—this is a key flavor layer for the cookies. Incorporate dry ingredients: Whisk together 2 1/2 cups cake flour, 1 teaspoon baking powder, and 1/2 teaspoon salt separately, then add to the butter mixture. Mix on low speed until a very soft dough forms; avoid overmixing which develops gluten and makes cookies tougher. Rest the dough: Let the dough sit at room temperature for 5 minutes. This brief rest makes it easier to portion and reduces stickiness so your thumbprints stay neat. Portion and shape: Portion the dough into 1-tablespoon portions (a small cookie scoop works well). Roll each into a smooth ball and place on the prepared sheet about 1 1/2 inches apart to allow for gentle spread. Create the crater: Dip a 1/2 teaspoon measuring spoon lightly in flour, then press into the center of each ball to create a shallow crater. After pressing all cookies, they are ready to bake; dont try to form the thumbprint post-bake as the cookie will crumble. Bake and deepen thumbprints: Bake at 3506F (1806C) for 8-10 minutes. Cookies should spread slightly but retain a faint crater. Immediately on removing from oven, use a 1-tablespoon measuring spoon to press the center more deeply to form a well for the caramel. Cool completely: Allow cookies to cool fully on the sheet for 10 minutes, then transfer to a rack to cool to room temperature before filling; hot cookies will cause the caramel to run. Melt caramel and fill: Place 30 soft caramels and 1 tablespoon milk in a microwave-safe bowl. Microwave for 30 seconds, stir until fully melted and smooth. Spoon caramel into each cookie center—about 1 teaspoon each—and allow to set. Refrigerate briefly to speed up firming if desired. Finish with chocolate: Melt 1/2 cup milk chocolate melting wafers according to package directions and drizzle or pipe over the caramel-filled centers. Let the chocolate set completely at room temperature or in the fridge, then store or serve.

Storage Tips

Store cookies in an airtight container at room temperature for up to 4 days; layering with parchment prevents the chocolate from sticking. If you prefer a firmer caramel center, refrigerate in a single layer and bring to room temperature before serving for the best texture. For longer storage, freeze fully cooled, unfilled cookies for up to 3 months; thaw on the counter and then fill with warmed caramel just before serving to preserve fresh texture.

Ingredient Substitutions

If you dont have cake flour, substitute all-purpose flour but remove 2 tablespoons per cup and sift once to mimic the lower-protein texture. For a dairy-free version, use plant-based butter alternatives and dairy-free caramels and chocolate—note the texture will be slightly different. Swap milk chocolate for dark chocolate to cut sweetness; reduce powdered sugar by 2 tablespoons if you prefer a less sweet cookie.

Serving Suggestions

Serve these with coffee or hot tea for an after-dinner treat, or include a tin in a homemade gift basket. Garnish with a light sprinkle of flaky sea salt on top of the warm caramel for a sweet-salty contrast. Pair with fresh citrus cookies or shortbread for a cookie exchange where each variety complements the others.

Cultural Background

Thumbprint-style cookies are rooted in European baking traditions where a small indentation is filled with jam or other sweet fillings; this modernized version borrows that concept and blends it with the flavor profile of the Twix candy bar—shortbread, caramel, and chocolate. Over time, variations have appeared worldwide, using local caramels, chocolates, or fillings to reflect regional tastes.

Seasonal Adaptations

In winter, consider using spiced caramels or adding a pinch of cinnamon and nutmeg to the dough for warmth. For holidays, tint the chocolate drizzle with a drop of food coloring, or top with crushed candy canes for peppermint notes. In summer, swap milk chocolate for a thin layer of white chocolate and garnish with finely grated lemon zest for brightness.

Meal Prep Tips

Make dough ahead: refrigerate shaped but unbaked balls for up to 24 hours; allow them to warm slightly before pressing craters and baking. Alternatively, bake the cookies and freeze unfilled shells; fill with freshly warmed caramel the day you plan to serve. Use a zip-top bag with a corner snipped for an easy chocolate drizzle tool thats less messy than a spoon.

These Twix Thumbprint Cookies are a small project with big payoff—comforting, nostalgic, and ridiculously easy to share. Bake a batch, box a few, and watch how quickly they become someones new favorite.