Twix Thumbprint Caramel Cookies (Print Format)
Tender cookies filled with caramel, topped by melted chocolate and sea salt flakes for a perfect sweet bite.
# Ingredients:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour (318g)
02 -
1/2 tsp salt
→ Wet Ingredients
03 -
1 cup unsalted butter, softened halfway
04 -
2/3 cup granulated sugar (140g)
05 -
2 large egg yolks
06 -
1 1/2 tsp vanilla extract
→ Filling
07 -
26 soft caramels (208g), unwrapped
08 -
3 1/2 tbsp heavy cream
→ Topping
09 -
3/4 cup milk chocolate chips or chopped chocolate (128g)
10 -
Flaked sea salt such as Maldon or Fleur de Sel, optional
# Steps:
01 -
Whisk together flour and salt in a bowl. In a stand mixer fitted with paddle attachment, cream butter and sugar until well combined. Mix in egg yolks and vanilla extract. On low speed, gradually add flour mixture and mix until just combined.
02 -
Scoop dough by tablespoon (about 24g) and form into balls. Place on a flat surface and create an indentation in each ball with your thumb. Transfer to plates, leaving space between cookies for even chilling. Refrigerate for 45 to 60 minutes. Preheat oven to 350°F halfway through chilling.
03 -
Arrange chilled cookies on a baking sheet lined with parchment paper or silicone mat, spacing 2 inches apart. Bake in preheated oven for 14 to 15 minutes until set. Immediately press the center of each cookie with the back of a rounded teaspoon to deepen the indentation. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
04 -
Combine caramels and heavy cream in a medium bowl. Microwave at 50% power in 30-second intervals, stirring between each, until melted and smooth. Spoon about 1 heaping teaspoon into the center of each cookie, reheating caramel as needed.
05 -
Melt chocolate chips in a microwave-safe bowl at 50% power in 30-second increments, stirring until smooth. Transfer to a piping bag or resealable plastic bag with a small corner cut off. Drizzle chocolate over cookies and sprinkle with flaked sea salt if desired. Allow chocolate to set at room temperature or refrigerate.
06 -
Store cookies in a single layer in an airtight container at room temperature.
# Tips:
01 -
Butter should be softened just enough to indent slightly when pressed; over-softened butter will cause cookies to spread too much.