Twix Cookies [Chocolate and Caramel Shortbread Thumbprints]
Servings: 36 cookies
Ingredients
Cookies:
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 3 egg yolks room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Caramel:
- 8 ounces soft caramels about 1 cup melted caramel
- 1 tablespoon or so of cream or milk
Chocolate:
- 6 ounces milk chocolate wafers for drizzling
Instructions
Cookies:
- In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add vanilla and egg yolks and mix until combined.
- Add the flour and salt and mix until combined, dough may be crumbly.
- Line a large cookie sheet with parchment paper or a silicone baking mat, shape dough into balls about 2 teaspoons in size (I use my small cookie scoop) and place close together on the cookie sheet. Make a small well in the center of the cookie (I used my thumb and pressed down about halfway). Refrigerate cookies for at least one hour.
- Preheat oven to 375. Split cookies up between several cookie sheets lined with parchment paper or a silicone baking mat. Bake cookies for 9-10 minutes, they should be lightly browned around the edges. If the centers puff up while baking, press them down lightly with the tip of a small spoon. Let the cookies cool completely while you prepare the caramel and chocolate.
Caramel:
- Unwrap and melt the caramels with a tablespoon of milk or cream in the microwave on low heat, stirring every 30 seconds. Spoon a dollop of caramel into the center of each cookie.
Chocolate:
- Melt the chocolate in the microwave with low heat and spoon a dollop of chocolate over the caramel center of the cookie. Let the cookies cool completely before storing.
Notes
Note: I’ve tried the Kraft Caramel Bits and found that they don’t melt well enough for this recipe, but I’ve used the wrapped caramels with good success.
Recipe adapted from Mel.