Twix Cookies

Twix cookies are soft and buttery thumbprint cookies topped with sweet caramel and a decadent milk chocolate drizzle!

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Prep Time: 20

Cook Time: 6

Servings:

In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer), mix the butter and sugar until fluffy and combined.
Add the egg yolks and vanilla and mix until combined, scraping the bowl to mix it thoroughly.
Add the flour and salt and mix until it comes together. Once it forms pea-size crumbs, use your clean hands to form the dough into a ball.
Shape the soft dough into small balls- about 3 teaspoons worth of dough. Place the balls close together on a parchment-lined baking sheet.
Press a small indentation with your thumb in each cookie ball – don’t make it too wide. If the sides crack, just press them together.
Preheat the oven to 375 degrees F. Space the cookies about an inch or so apart on two large parchment-lined baking sheets. They’ll puff and spread just slightly but not very much. Bake for only 10 to 11 minutes until set and just lightly browned on the edges.
(The centers may get puffy while baking, just gently press them back down after they come out of the oven.) Allow the cookies cool completely.

Place the caramels and heavy cream in a microwave-safe bowl. Microwave at 30 second increments until caramel is just melted. (Be careful not to over cook the caramel because it can make it hard as it cools.) Stir until smooth.
Place a spoonful of caramel onto each cookie, using the back of the spoon to spread it to the edges of the cookie. Allow the cookies to sit until caramel has firmed up, about 20 minutes.
Place the milk chocolate chips and shortening into a bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth. Using a spoon, scoop the melted chocolate and drizzle it over the cookies.
Allow the Twix Cookies to stand until the chocolate has fully set. Serve and enjoy!