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Twix Thumbprint Cookies
Ingredients
- 1 cup unsalted butter 2 sticks softened to room temperature
- 3/4 cups granulated sugar
- 1 egg large; at room temperature
- 1 egg yolk at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 2/3 cups all purpose Flour spooned and leveled
- 1/4 teaspoon kosher salt
- 24 soft caramel candies
- 1/2 cup heavy whipping cream
- 4 ounces milk Chocolate chips or a chopped milk chocolate baking bar
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Directions
- In a large bowl, cream together the softened butter and sugar with an electric mixer, just until mixed.
- Add the whole egg and beat until fully incorporated, then add the egg yolk and vanilla and beat until just mixed.
- Gradually add the dry ingredients (flour and salt) to the wet ingredients with the electric mixer until a wet dough is formed.
- Lay out a piece of parchment on a cookie sheet or flat surface. Spoon out the cookie dough, one leveled tablespoon at a time and then shape each into a ball. Place the balls on the parchment, and press the center of the cookie down with the backside of a tablespoon. Repeat with all of the cookies.
- Transfer the cookies to a plate or a small baking sheet, and freeze for 30 minutes.
- Preheat the oven to 350°F/180°C.
- Place the cookies on a baking sheet lined with parchment paper, spaced about 2 inches apart. If you cannot fit all of the cookies on one sheet, leave the rest of the cookies in the freezer until ready to bake.
- Bake the cookies for 15-16 minutes. If the center of the cookies have risen, use a measuring spoon to press down the centers. Set the cookies on a cooling rack, and rest until cool. Repeat until all of the cookies are baked.
- Place the caramels and the heavy whipping cream in a small saucepan over low heat. Stir constantly until the caramel has melted and smooth. Be careful not to let the caramel burn.
- Spoon about a teaspoon of caramel into the cookies. If the caramel starts to set, reheat on low. Caramel will set on the cookies within minutes.
- Pour the chocolate chips in a small saucepan over low heat, and stir constantly until the chocolate has melted and smooth (no chunks). Remove from heat, and let the chocolate rest for a minute, or until cool to the touch.
- Transfer the chocolate into a small plastic bag or piping bag, cut off the tip, and drizzle over the cookies. Allow the chocolate to set before serving.
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