Twix Thumbprint Cookies Recipe
A shortbread-style cookie and a chewy caramel center with a hint of sea salt and a finishing touch of delicious chocolate are mere dreamy in your mouth! You won’t regret it! Be sure to try them during the holidays!
Ingredients
2 1/4 cups (318g) of all-purpose flour
1/2 tsp of salt
1 cup of unsalted butter, softened about halfway (it can only indent slightly when touched)
2/3 cup (140g) of granulated sugar
2 large egg yolks
1 1/2 tsp of vanilla extract
26 (208g) of soft caramels, unwrapped, such as Kraft
3 1/2 Tbsp of heavy cream
3/4 cup (128g) of milk chocolate chips*
2 tsp of shortening (optional)
Maldon sea salt flakes or Fleur de Sel, optional
Instructions
For the cookies:
– Whisk together the flour and salt in a mixing bowl and whisk together the sugar and butter in an electric mixing bowl fitted with a paddle attachment until well combined.
– Mix the egg yolks and vanilla extract with a low-speed mixer, add the flour mixture slowly, and then mix until mixed.
– Dough 1 Tbsp at a time (24g) and form into balls, then place on a flat surface and make an indentation with the thumb in the middle of the cookies.
– Transfer to plates (leaving a little space between cookies for even chilling and also not just indenting when cookies are on plates or are likely to stick) and cool for 60 minutes in the refrigerator.
– Preheat oven to 350 degrees halfway through chilling cookies and transfer cookies to a silicone liner or parchment paper-lined baking sheet, spacing cookies 2 inches apart (keep remaining shaped cookies chilled).
– Bake for 16 minutes in a preheated oven until set.
– Remove from the oven and use the back of the rounded teaspoon immediately to give the center a deeper indentation (as it likely flattened out a bit while baking).
– Cool for 5 min on a baking sheet and then transfer to a wire rack and cool completely..
For the caramel filling:
– In a medium mixing bowl, add cream and caramels and heat in a microwave oven at 50 percent power in 30-second increments, stirring well between intervals until smooth and melted.
-Caramel spoon into the center of the thumbprints, adding just enough to fit without overflowing (about 1 tsp of heaping) and rewarm as required.
For the chocolate drizzle:
– When used in a microwave-safe bowl, place chocolate chips and shortening and then heat in the microwave on 50 percent power in 30-second increments, stirring well between intervals, until melted and smooth.
– Into a small resealable bag or piping bag, pour melted chocolate, then cut a small tip from the corner and drizzle over the tops of the cookies.
– When used, sprinkle with sea salt and allow the chocolate to set at room temperature or in the refrigerator.
– in a single layer in an airtight container at room temperature at the end of the store.
Author: Cooking Classy