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I’ve been busy in the kitchen lately, whipping up a variety of treats that have turned my space into a whirlwind of flour and sugar! The effort has truly paid off because I believe I’ve discovered my all-time favorite cookie recipe! If you’re a fan of Twix bars, these delightful cookies are tailor-made for you!

Originally inspired by salted caramel thumbprints, these cookies took on a life of their own. With the first bite, I was instantly reminded of the classic Twix bar—featuring a rich buttery shortbread base topped with chewy caramel. However, they were missing one crucial element: chocolate! So, I quickly drizzled some melted chocolate over them and voilà—a Twix Thumbprint Cookie masterpiece!

Oh my goodness! Each bite is like indulging in all the flavors of a Twix bar. I won’t disclose how many cookies I devoured that day (let’s just say it was quite a few), but I had to package them up and share with my neighbors before they disappeared completely! These cookies encapsulate every delicious layer found in your favorite candy bar—the buttery shortbread crust, luscious caramel filling, and decadent chocolate drizzle. Trust me; you’re going to adore them!

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### Ingredients

**Caramel Filling:**
– 14 soft caramel candies (like Kraft Caramels)
– 3 tablespoons heavy cream

**Chocolate Drizzle:**
– 6 ounces milk chocolate chips

### Instructions

**For the Shortbread Layer:**
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together 2/3 cup butter, sugar, egg yolks, and vanilla extract using an electric mixer on medium speed until creamy.
3. Gradually add flour while mixing at low speed until well combined.
4. Cover the dough and refrigerate for at least one hour or until firm.
5. Shape the chilled dough into 1-inch balls and place them two inches apart on ungreased cookie sheets.
6. Create an indentation in each ball using your thumb or the end of a wooden spoon handle.
7. Bake for about 7-10 minutes or until edges start to brown slightly; allow cooling completely.

**For the Caramel Filling:**
1. In a microwave-safe bowl, combine caramels and heavy cream.
2. Heat in intervals of 30 seconds while stirring until fully melted.
3. Use a teaspoon to fill each cookie indentation with warm caramel.

**For the Chocolate Drizzle:**
1. Melt milk chocolate chips in the microwave by heating in increments of 30 seconds while stirring until smooth.
2. Transfer melted chocolate into a ziplock bag; snip off one corner lightly to create an easy piping bag for drizzling over cooled cookies.

### Nutritional Information (per cookie):
– Calories: 160 kcal
– Carbohydrates: 20 g
– Protein: 2 g
– Fat: 8 g
– Saturated Fat: 5 g
– Cholesterol: 31 mg
– Sodium: 26 mg
– Potassium:27 mg
– Fiber :1g
– Sugar :12g
– Vitamin A :223 IU
– Vitamin C :1mg
– Calcium :22mg
– Iron :1mg

*Note:* Nutrition facts are automatically calculated estimates meant for informational purposes only.

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### About Alyssa Rivers:
Alyssa Rivers is not only an accomplished food photographer but also an experienced recipe developer who authored ‘The Tried-and-Tested Cookbook.’ Her passion for cooking has led her recipes to be featured on platforms such as Good Morning America, Today Food, Buzzfeed among others.

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