Twix Thumbprint Cookies

• Refrigerated

  • 2 Eggs (yolks only

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 6 oz Milk chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 2/3 cup Butter, unsalted
  • 3 tbsp Heavy cream

• Desserts

  • 14 Caramel candies, soft

Found on therecipecritic.com

Description

Ingredients

• Shortbread Layer:
• ⅔ cup Unsalted Butter, softened
• ½ cup sugar
• 2 Eggs (yolks only)
• 1 teaspoon vanilla
• 1½ cups all-purpose flour
• Caramel Filling:
• 14 soft caramel candies (like Kraft Caramels)
• 3 T. heavy cream
• Chocolate Drizzle:
• 6 ounce milk chocolate chips

Directions

• To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
• Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
• To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.
• To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.