Twix Fingerprint Cookie

my meeting upgraded Twix fingerprint cookies! Re-test and update recipes to ensure wells are defined, edges are clean, and Bidding Center Every Time! Perfect for gift giving and cookie parties!

Twix Fingerprint Cookie Ingredients

• chocolate:Skip the chocolate chips. Use the good stuff instead Fine chocolate bars, baking chocolate, candy-coated chocolate or chocolate melting wafers.
• caramel: Use soft caramel candy like Werther’s or Kraft. You will need about 130g.
• Sea Salt: For a salty pop, sprinkle flaked sea salt right after drizzling the chocolate.
• Dairy Free:If you don’t need dairy, you can:Try butter-flavored shortening and replace the cream with coconut or almond milk.

How to Create a Twix Fingerprint Cookie

Holy crap, it tastes like Twix in cookie form! I don’t admit how much “testing” I did before rushing the plates to my neighbors, but fair warning, they disappear quickly! Here’s how to make it:

cookie making

1. Mix butter and sugar: Place unsalted butter and granulated sugar in a large bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed. Mix for 2-3 minutes until light and smooth.
2. Add eggs and vanilla: Add the egg and vanilla extract, then mix again until completely combined. Scrape the sides and bottom of the bowl as needed.
3. Add dry ingredients: add Add the flour and salt and beat on low speed until thoroughly combined and all the flour is absorbed.
4. Scoops and Indents: Using a small cookie scoop, portion the dough onto parchment-lined baking sheets. Indent each ball of dough with the back of a 1 teaspoon measuring spoon, then chill for 30 to 60 minutes.
5. baking: Preheat oven to 375°F for the last 15 minutes of cooling. Arrange dough 2 inches apart on parchment-lined sheets. Bake until matte but slightly soft in the center, 8 to 10 minutes. Re-indent each cookie right out of the oven. Let cool on the sheet for 2 minutes and then transfer to a cooling rack.
6. Melted Caramel: Meanwhile, warm the caramel candy and heavy cream in the microwave. Do this in 15-20 second intervals, stirring between each increment, until completely melted and smooth.

Caramel Topping & Chocolate Drizzle

1. Add caramel: Spoon ~½ teaspoon caramel into each indentation. When the caramel starts to harden, heat it in the microwave. Freeze for: 5 minutes Make the caramel hard before adding the chocolate.
2. Melt and sprinkle chocolate: Microwave the chocolate for 30 seconds, stirring until smooth. Place in a zip-top bag, cut off a corner, and drizzle over the Twix thumbprint cookies. Sprinkle with coarse salt if desired and set aside.

print

Twix Fingerprint Cookie

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The flavors of Twix bars, buttery shortbread, chewy caramel, and smooth chocolate all come together in one easy, irresistible cookie.

lecture cookies, desserts

cooking American

keyword Almond Thumbprint Cookies, Caramel Chocolate Cookies, Christmas Cookies, Cookie Recipe, Cookies, Holiday Cookies, Holiday Treats, Homemade Twix Cookies, Twix Cookie Recipe, Twix Cookies, Twix Thumbprint Cookies, Twix Thumbprint Cookie Recipe

preparation time 25 minute minute

cooking time 10 minute minute

chill time 1 hour hour

total time 1 hour hour 35 minute minute

night soil 24 cookie

calorie 198calorie

author Alyssa Rivers

ingredient

• 1 cup softened unsalted butter
• ⅔ cup granulated sugar
• 1 large in size egg
• 1 tablespoon vanilla extract
• 2 cup all purpose flour
• ½ teaspoon salt
• 24 soft caramel candy About 130 grams
• 2 tablespoon heavy cream
• 4 oz. milk chocolate melting chocolate Or chopped baking chocolate

guideline

• add 1 cup softened unsalted butter and ⅔ cup granulated sugar Place in a large bowl and using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until light and fluffy, 2 to 3 minutes.
• add 1 large egg and 1 tablespoon vanilla extract Mix again until completely combined, scraping down the sides and bottom of the bowl as needed.
• add 2 cups all-purpose flour and ½ teaspoon salt Beat on low speed until thoroughly combined and all the flour is absorbed.
• Using a small cookie scoop, divide the dough into balls and place on a baking sheet or two lined with parchment paper. Using the back of a 1-teaspoon measuring spoon, press a depression into the center of each ball. Place the baking sheet in the refrigerator to chill for 30 minutes to 1 hour.
• Preheat oven to 375 degrees F, about 15 minutes before allowing dough to cool completely.
• Arrange the cooled dough on a parchment-lined baking sheet, spacing each cookie 2 inches apart, and bake for 8 to 10 minutes, until the centers of the cookies still look slightly underbaked but are no longer shiny and are matte.
• Remove the cookies from the oven and immediately use the same 1-teaspoon measuring spoon to recreate the indentations in the tops of the cookies. This is because the cookies puff up while baking. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• Meanwhile, the fever 24 soft caramel candies and 2 tablespoons heavy cream Microwave in 15-20 second intervals, stirring after each interval, until completely melted and smooth.
• Using a teaspoon, fill the cavity of each cookie with about ½ teaspoon of caramel. Warm the caramel in the microwave for 5 to 10 seconds, as needed, to keep it liquid enough to spoon onto the cookies.
• fuze 4 oz milk chocolate melting chocolate Microwave in 30 second increments, stirring until completely melted and smooth. Place the melted chocolate in a small zip-top bag, slightly cut off the corner of the bag, and then quickly drizzle the chocolate over the cookies. Sprinkle with coarse salt if desired and let sit until the caramel and chocolate have fully set.

memo

Storage instructions

• save: Seal at room temperature for up to 5 days. Use parchment paper between stacked cookies.
• freezing: Best way: Freeze unbaked (spoon + indent) for up to 3 months. Bake from frozen, adding 30 to 60 seconds if necessary. Alternatively, baked, filled, and drizzled cookies can be layered with parchment paper and frozen for up to 3 months. Thaw for 1 to 2 hours (the caramel may cry).

nutrition

calorie: 198calorie | carbohydrate: 24g | protein: 2g | province: 11g | Saturated Fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.3g | Cholesterol: 30mg | sodium: 78mg | potassium: 54mg | fiber: 1g | sugar: 15g | Vitamin A: 270IU | Vitamin C: 0.05mg | calcium: 21mg | steel: 1mg

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