Twix Thumbprint Cookies – Caramel Chocolate Shortbread Cookies (Easy Copycat)
These Twix thumbprint cookies are buttery shortbread cookies filled with rich, gooey caramel and topped with smooth melted chocolate for the ultimate candy-inspired treat. This easy Twix cookie copycat recipe delivers bakery-style results with a soft center, crisp edges, and irresistible chocolate caramel flavor—perfect for holidays, parties, or everyday indulgence.
Servings 18 cookies
Calories 210kcal
Cost $8 for entire recipe
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Microwave-safe bowl or small saucepan
- Spoon or small cookie scoop
- Measuring cups and spoons
- Kitchen scale (optional, for precise 20–25g dough portions)
- Cooling rack
Ingredients
Shortbread Cookies
- 1 cup 226g unsalted butter, softened
- ⅔ cup 135g granulated sugar
- 2 teaspoons vanilla extract
- 2 cups 250g all-purpose flour, spooned and leveled
- ¼ teaspoon salt
Caramel Filling
- 22–24 soft caramels unwrapped
- 2-3 tablespoons heavy cream
Chocolate Topping
- 1 cup 170g semi-sweet chocolate chips
- 2 teaspoons coconut oil or unsalted butter
Optional
- Flaky sea salt for topping
Instructions
Prep the Oven
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and position rack in the center.
Make the Dough
- In a large bowl, beat the butter and sugar for 2–3 minutes until light and creamy. Mix in the vanilla extract. Add flour and salt and mix just until a soft dough forms.
Shape the Cookies
- Scoop 20–25g (about 1 tablespoon) of dough and roll into smooth balls. If the dough cracks, gently re-roll until smooth. Place on the baking sheet and press a deep indent into the center of each cookie.
Chill
- Chill the shaped cookies for 15–20 minutes. Do not skip this step.
Bake
- Bake for 10–12 minutes, until edges are set and just lightly golden. Cookies should remain mostly pale. If centers puff up, gently press the indent back down immediately after baking.
Make the Caramel
- Melt caramels and heavy cream in short intervals, stirring frequently, until smooth. Let cool for 1–2 minutes until thick but pourable.
Fill the Cookies
- Spoon caramel into the center of each cookie.
Add the Chocolate
- Melt chocolate chips with coconut oil in short intervals, stirring between each, until smooth. Spoon or drizzle over caramel.
Set and Serve
- Allow chocolate to set at room temperature or refrigerate briefly. Sprinkle with flaky sea salt if desired.
Notes
- Use spooned and leveled flour to avoid dense or dry cookies. Too much flour can make shortbread crumbly instead of tender and buttery.
- Chill the dough before baking to help the cookies hold their shape and keep the thumbprint centers from spreading. This step is key for bakery-style Twix thumbprint cookies.
- Re-press the centers after baking if needed while the cookies are still warm. This ensures a deep well for the caramel filling and gives that classic thumbprint look.
- Melt the caramel gently with cream to create a smooth, pourable consistency. Adding cream prevents the caramel from becoming too stiff once it cools.
- Let the caramel cool slightly before filling so it stays thick and doesn’t overflow the cookies. It should be warm but not runny.
- Melt chocolate slowly in short intervals to prevent seizing. Stir frequently for a smooth, glossy chocolate topping.
- Use high-quality chocolate chips for the best flavor and a clean, bakery-style finish on your chocolate caramel cookies.
- For a salted caramel variation, sprinkle flaky sea salt over the chocolate before it sets to enhance the sweet and salty flavor.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
- Make-ahead tip: You can prepare the cookie dough in advance and refrigerate for up to 2 days before baking, making this an easy prep-friendly dessert recipe.