Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer for 2–3 minutes until the mixture is light and fluffy.
- Mix in the egg yolk and vanilla extract until well combined.
- Gently stir in the all-purpose flour and salt. Be careful not to overmix to ensure a tender, shortbread-like texture.
- Roll the dough into 1-inch balls (about a tablespoon each) and place them on the prepared baking sheet. Using your thumb or the back of a rounded measuring spoon, press a small indentation in the center of each cookie, creating a well for the caramel.
- Bake the cookies until they are just set but not browned. The baking time should be around 30 minutes, but keep an eye on them to ensure they don’t overbake.
- Meanwhile, for the caramel filling, combine the soft caramels and heavy cream in a small saucepan. Melt them over low heat, stirring continuously until smooth.
- Once the cookies are baked, spoon the warm caramel mixture into the thumbprint indentations of each cookie.
- For the chocolate topping, melt the milk chocolate with vegetable or coconut oil either in the microwave or using a double boiler. Drizzle or spread the melted chocolate over the caramel layer on each cookie.
- If desired, garnish with crushed Twix pieces or chocolate shavings while the chocolate is still wet. Allow the cookies to cool and the toppings to set before serving.
Notes
These cookies are a delightful twist on the beloved candy bar and can be easily customized to suit your taste or dietary needs. You can substitute gluten-free flour for a gluten-free version or vegan butter and a flax egg for a vegan twist. The recipe is ideal for make-ahead parties or for pairing with a cold glass of milk or a scoop of vanilla ice cream. Store any extras in an airtight container to preserve their fresh, indulgent texture.