I just got back on a mini date at a trendy tea bar with Biggest Little.
Who knew the day would come when a Little would voluntarily choose a tea bar over a DQ Oreo Blizzard?
No matter that I was the only one who actually ordered tea. The boy requested and gulped down a green kiwi shake strewn with jelly boba-bubbles. Big Littles who happen to be 13 and male don’t tend to say a whole lot, Boba or not. That’s okay because these little kiwi shake moments add up. They count.
Just about the only thing missing on our table was a plate of these Twix Thumbprint Cookies. These buttery shortbread cookies filled with caramel and chocolate are a trifecta of perfection and almost as good as my homemade cookies n cream cookies.
These Twix Thumbprint Cookies are even better than they look. They’re every bit as good as they sound.
- a melt-in-your-mouth, ultra buttery shortbread base
- the best salted caramel ever to grace a girl’s taste buds
- chocolate and more chocolate
These thumbprint cookies are irresistible. And cute, too. Which make them ideal for parties, gifts-giving, holiday gatherings, and sharing in general.
Here’s to all the little moments [and cookies] that count.
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Twix Thumbprint Cookies Recipe
- In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on medium-low speed until combined.
- On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. (You may not end up using all the flour, depending on how your dough feels.) Divide dough in half, wrap tightly, and chill for at least 30 minutes or until firm enough to roll.
- Meanwhile, preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
- Working in 2 batches, form dough balls with the chilled dough, about 1-inch each. Form a deep well in the center using the back of a wooden spoon or index finger (you want it deep, but not too wide.) Place 2 inches apart on lined baking sheet and bake 8-10 minutes (these won’t brown on top much, but the bottoms should be golden brown.) If needed, very gently depress the centers of baked cookies again. Gently fill centers of cookies with caramel. Let filled cookies cool before drizzling with chocolate.
- Place chocolate chips in glass bowl and microwave in 30-second intervals, stirring well in between, just until melted (if it’s overdone, it will seize and be unusable.) Transfer melted chocolate to a Ziploc bag, press out air, and seal. Carefully snip a tiny bit off the corner. Use as a pipe to drizzle chocolate over cookies. Let cool and serve.