Twix Thumbprint Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2¼ cups flour
½ tsp salt
1 cup butter, softened slightly
⅔ cup granulated sugar
2 large egg yolks
1½ tsp vanilla
26 soft caramels such as Kraft, unwrapped
3½ tbsp heavy cream (or milk)
¾ cup milk chocolate chips
kosher salt
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Directions: |
Directions:In a large bowl, cream together the softened butter and sugar with an electric mixer, just until mixed. Add the whole egg and beat until fully incorporated, then add the egg yolk and vanilla and beat until just mixed. Gradually add the dry ingredients (flour and salt) to the wet ingredients with the electric mixer until a wet dough is formed.
Lay out a piece of parchment on a cookie sheet or flat surface. Spoon out the cookie dough, one leveled tablespoon at a time and then shape each into a ball. Place the balls on the parchment, and press the center of the cookie down with the backside of a tablespoon. Repeat with all of the cookies.
After you’ve shaped the cookies, freeze them for 30 minutes. This will keep them from spreading in the oven. Pre-heat the oven to 350°F then remove the cookies from the freezer and place on another baking sheet 2 inches apart, bake for 15-16 minutes. If needed, bake in two batches, keeping them in the freezer until ready. Allow the cookies to cool completely. |
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Personal
Notes: |
Personal
Notes: In a large bowl, cream together the softened butter and sugar with an electric mixer, just until mixed. Add the whole egg and beat until fully incorporated, then add the egg yolk and vanilla and beat until just mixed. Gradually add the dry ingredients (flour and salt) to the wet ingredients with the electric mixer until a wet dough is formed.
Lay out a piece of parchment on a cookie sheet or flat surface. Spoon out the cookie dough, one leveled tablespoon at a time and then shape each into a ball. Place the balls on the parchment, and press the center of the cookie down with the backside of a teaspoon. Repeat with all of the cookies. After cookies are shaped, freeze them for 30 minutes. This will keep them from spreading in the oven. Pre-heat the oven to 350°F then remove the cookies from the freezer and place on another baking sheet 2 inches apart, bake for 15-16 minutes. Allow the cookies to cool completely.
While the cookies are cooling, place the caramels and the whipping cream in a small saucepan over low heat. Stir constantly until the caramel has melted and is smooth (can also be done in microwave stirring every 30 seconds). Spoon about a teaspoon of caramel into each cookie. If your pan of caramel starts to harden, warm it back up again. The caramel will set on the cookies in minutes. Melt chocolate into a small plastic bag or a piping bag, cut off the tip, and drizzle the chocolate over the cookies in a zigzag pattern.
Allow the chocolate to set before serving. To get the cookies to set faster, put them in the freezer after adding the chocolate. They should be ready in 30-60 minutes. On the counter they may take a bit longer. Store these twix cookies in an airtight container. If you need to stack them, put parchment between the layers.
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