This recipe started as a way to capture the exact balance I love in a Twix bar — crisp, buttery cookie, a ribbon of soft caramel and a milk chocolate finish — but scaled to a bite-sized thumbprint. I first made these during a holiday cookie swap when I wanted something familiar yet a little elevated. The first tray disappeared in minutes; my neighbor asked for the recipe and my husband declared them 'better than the store-bought bars.' The texture is what keeps people coming back: a tender, shortbread-like cookie that holds a shallow well for caramel without collapsing, a satin-smooth caramel center, and a clean milk chocolate finish that snaps when you bite into it.

Over the years I've tweaked the dough to rely on cake flour for the most delicate crumb and used soft caramel bits that melt reliably without running. These are family-friendly, travel well for potlucks and cookie swaps, and are simple enough for bakers of any level. If you're a fan of mixing nostalgic candy flavors into homemade treats, these thumbprints are an excellent next step — they feel special but use straightforward techniques and pantry-friendly ingredients.

Ingredients

• Salted butter (1 cup): Use high-quality salted butter at room temperature (1 cup = 2 sticks). I prefer Land O'Lakes or Kerrygold for consistent flavor. Butter is the backbone of the tender, shortbread texture.
• Powdered sugar (1 1/4 cups): Also called confectioners' sugar; it dissolves quickly into the butter giving a smooth, fine crumb and subtle sweetness.
• Large egg (1): Adds structure and a touch of moisture; bring to room temperature to help the dough come together evenly.
• Vanilla extract (3 tsp): Use pure vanilla extract for the best aroma; it lifts the caramel-chocolate pairing beautifully.
• Cake flour (2 1/2 cups): Cake flour yields a delicate, tender cookie. If you must, use an equal mix of all-purpose flour minus 2 tablespoons per cup to mimic cake flour.
• Baking powder (1 tsp) & salt (1/2 tsp): Small amounts of leavening keep the cookies from becoming too dense while the salt balances sweetness.
• Soft caramels (30 pieces) and milk (1 tbsp): Unwrapped soft caramels melted with a splash of milk create a smooth filling. Kraft caramels or store-brand soft caramels work well.
• Milk chocolate melting wafers (1/2 cup): Use melting wafers or chocolate chips (Ghirardelli or Guittard recommended). Wafers melt cleanly and set with a glossy finish.

Instructions

Preheat and prepare: Preheat the oven to 350° F (180° C). Line a baking sheet with parchment paper or a silicone baking mat. Having your surface ready prevents the cookies from sticking and makes for even baking. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup softened salted butter and 1 1/4 cups powdered sugar until light and fluffy, about 2–3 minutes on medium speed. Add 1 large egg and 3 teaspoons vanilla extract; mix until fully incorporated and homogeneous. Add dry ingredients: Sift together 2 1/2 cups cake flour, 1 teaspoon baking powder and 1/2 teaspoon salt. With the mixer on low, gradually add the dry ingredients until a very soft dough forms. If the dough seems too sticky to handle after resting, dust your hands with a little extra cake flour. Rest and portion: Let the dough sit for about 5 minutes to relax — this makes rolling easier. Portion the dough into 1 tablespoon-sized balls (I use a 1-tablespoon scoop) and arrange them about 1 inch apart on the prepared baking sheet. Create the thumbprint: Using a 1/2 teaspoon measuring spoon dipped lightly in flour, press down firmly in the center of each ball to create a crater. After pressing all cookies, bake at 350° F for 8–10 minutes. Cookies will spread slightly but should retain a faint crater. Deepen the indentation: Immediately after removing the tray from the oven, use a 1-tablespoon measuring spoon to press down and deepen the thumbprint. Note: Making the thumbprint after baking will cause the cookie to crack — press before baking and again while hot for the best crater. Cool completely: Allow the cookies to cool fully on the sheet so the edges set and the caramel won't sink through when added. Melt the caramel: In a microwave-safe bowl, combine 30 soft caramels and 1 tablespoon milk. Microwave for 30 seconds, stir until smooth; if needed, heat in additional 10-second bursts. The goal is a glossy, pourable caramel without overheating. Fill with caramel and finish: Carefully spoon caramel into the center of each cooled cookie. Place cookies in the refrigerator for 10–15 minutes to set the caramel if you want a firmer center. Melt 1/2 cup milk chocolate melting wafers in short bursts in the microwave, stir until smooth, then drizzle or pipe chocolate over the caramel. Allow chocolate to set before serving.

Storage Tips

Store the cookies in an airtight container at room temperature for up to 4 days. If you prefer a firmer caramel, place the container in the refrigerator; allow cookies to sit at room temperature for 10–15 minutes before serving so the caramel softens slightly. For longer storage, freeze baked, cooled cookies (without chocolate drizzle) in a single layer on a tray until solid, then transfer to a freezer-safe container with parchment paper between layers for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before adding chocolate.

Ingredient Substitutions

If you don't have cake flour, make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing with 2 tablespoons cornstarch; sift to combine before measuring. For a deeper caramel flavor, substitute half the soft caramels with a high-quality caramel sauce (reduce milk to thin). Use dark chocolate melting wafers for a more intense finish or white chocolate for a sweeter contrast; remember white chocolate can be finicky when melting, so add a small splash of vegetable oil to smooth it if needed.

Serving Suggestions

Serve these cookies on a festive platter with sprigs of fresh mint or a dusting of powdered sugar for contrast. They pair beautifully with coffee, salted caramel lattes, or a glass of cold milk. For a party, arrange them alongside brownies and shortbread to create a textural dessert spread. They make excellent gifts in tins with layers separated by parchment, and a simple bow transforms them into a thoughtful hostess present.

Cultural Background

Thumbprint cookies are a classic across many Western baking traditions — typically a shortbread-like base filled with jam or chocolate. This version is a modern, candy-inspired take that borrows the flavor profile of a Twix bar (shortbread + caramel + chocolate). Adapting candy bar flavors into cookies is a longstanding trend in American home baking, combining nostalgia with homemade quality.

Seasonal Adaptations

For winter holidays, sprinkle the warm chocolate drizzle with flaky sea salt or crushed peppermint after drizzling. In summer, swap milk chocolate for salted dulce de leche and top with chopped toasted pecans. For Valentine's Day, pipe a thin ring of dark chocolate over the caramel and finish with pink sanding sugar for a festive look.

Meal Prep Tips

For make-ahead convenience, roll the cookie dough into tablespoon-sized balls and freeze on a tray. Once frozen, transfer balls to a zip-top bag. Bake straight from frozen — add 1–2 minutes to the bake time and press the thumbprints immediately after baking as directed. Caramel filling and chocolate drizzle can be done the day of serving for the freshest look.

These Twix-inspired thumbprints are a small, joyful take on a beloved candy bar: buttery, chewy and chocolatey in every bite. Try making a double batch and freezing half of the dough — you'll be glad you did when you want fresh-baked cookies in minutes.