Twix Cookies: An easy cookie recipe made with a thumbprint to trap in all of that gooey caramel center and sweet chocolate drizzle that resembles the favorite candy bar!
What’s not to love? Buttery cookie. Caramel. Chocolate. It’s all combined in this easy to make cookie recipe…
Favorite candy bar? A Snickers. Second favorite? The Twix.
So when I first heard about twix cookies, I knew it was something that had to make an appearance here on the blog.
The simple buttery cookie, topped with chocolate and caramel, makes this one of the easiest cookie recipes I’ve ever made. So if you or someone you know is looking for a beginner cookie recipe, then I’d recommend this one or the classic no-bake cookie recipe!
You Will Also Love:
- Cookie Dough Crescent Bites
- Chocolate Caramel Gooey Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- The BEST Sugar Cookie Recipe – So Easy!
Buttery Cookie Recipe
If you don’t love butter, then you may want to look for a different cookie, because this cookie calls for 3 sticks of butter, and it is lovely.
Combine the butter with sugar, vanilla, flour and salt (full instructions below in the recipe card) to create the perfect cookie base for the Twix toppings later.
Twix Thumbprint Cookies
Place the dough in the refrigerator for 30 minutes. After this, remove from refrigerator and begin rolling a tablespoon size of dough into the shape of a ball.
Press your thumbprint into the center of each one, creating a cavity for the caramel
Place each cookie on parchment paper, (or my all time favorite silicone baking mat) on to a cookie sheet, to prepare for baking.
Why the thumbprint? So that ooey, gooey caramel has a little nest to sit in.
How to Bake Twix Cookies
In a 350-degree oven, bake for 15-20 minutes or until the cookies are turning a light golden brown around the edges.
Caramel & Chocolate Drizzle
Once the cookies have cooled from baking in the oven, it’s time to melt the chocolate.
You can do this by melting in the microwave in 30-second intervals, stirring after each one, or using a double broiler method.
Dip the bottoms of each cookie into the melted chocolate and place the cookies on to parchment paper to let the chocolate harden.
Placing them top down, with the chocolate facing up tends to work best for me, but you can place them bottom down if you want to fill with caramel sooner than later.
Using Hershey’s caramel ice cream topping (or similar) simply drizzle a dollop of caramel into the thumbprint of each cookie.
TIP: Feel free to gently warm the caramel before using so it flows easier.
Melt another square of chocolate, and place the melted chocolate in a squeeze bottle, or a pastry bag, and pipe/drizzle with a spoon, the chocolate across the tops of the cookies.
(See photo below.)
Now if that cookie doesn’t tickle your fancy, Twix lovers… I’m not sure what will!
- 1.5 cups butter softened (3 Sticks)
- 1 cup sugar
- 1 tsp vanilla
- 3.5 cups flour
- 1/4 tsp. salt
- 3 squares chocolate almond bark melted
- 1 jar Hershey's Caramel Topping for the centers
- In the mixing bowl of a stand mixer, place the butter and sugar, and cream together with the paddle attachment until smooth and fluffy.
- Add the vanilla and mix together.
- In a separate bowl, mix the flour and salt until well blended, and add to the mixer a little at a time, until all the flour/salt is added, and the cookie dough is smooth and thick.
- Scrape down the sides of the mixer, just to make sure you're getting all of the ingredients mixed together, and mix again.
- Remove the mixing bowl, and place it in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- Take the dough out of the refrigerator, and roll in tablespoon size balls, and place them on a parchment lined cookie sheet, (or my favorite silicone baking mat) and make an indentation in the middle of each cookie with your thumb (or finger if it's easier).
- Bake at 350 degrees for 15 to 20 minutes, or until the cookies begin to turn a golden brown around the edges.
- Remove from the oven to wire rack to cool.
- When the cookies are cool, melt the chocolate in the microwave in a shallow dish, on 10 second intervals until it's smooth.
- Dip the bottom of the cookies in the chocolate, and place them on parchment paper until the Chocolate sets, or hardens.
- Place a teaspoonful of caramel in the center of each cookie.
- Melt another square of chocolate, and place the melted chocolate in a squeeze bottle, or a pastry bag, and pipe/drizzle chocolate across the tops of the cookies. (See photo)
- Let the cookie cool completely to allow the chocolate to dry before serving.
There’s not much out there with caramel and chocolate that we don’t love.
If you haven’t checked out the Chocolate Peanut Butter Salted Caramel Toffee Cake yet (yeah, I know… it sounds insane, right?) then I HIGHLY recommend it.
We love easy dessert recipes around here, so I hope you get a chance to try out and share which ones you loved with us!
Drop a note in the comments below, leave a rating or shoot me a message to let me know what you thought!