Awesomely Delicious Turtle Twix Thumbprint Cookies

Written by on in Cheesecake

This is the best recipe for yummy dessert!

Everyone loves desserts! Easter time is here again! This dessert will leave you wanting more and more. Though this is not the only occasion for yummy snack, these cookies are delicious anytime of the year!

I paid a visit to my friend and she made this easy but mouth-watering recipe of the Turtle Twix Thumbprint Cookies. I could not hesitate to try out my experience in making them at home! The chocolate flavor can make you want more!





The cooking process is very simple and quick. In less than an hour your delicious cookies will be ready! Try the recipe!

Please scroll down below to see the full printable recipe for this delicious dessert recipe!

Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Awesomely Delicious Turtle Twix Thumbprint Cookies Recipe

Shortbread Layer:

  • 2/3 cup unsalted butter (softened)
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour

Caramel Filling:

  • 14 wrapped caramel candies like Kraft Caramels
  • Tbsp heavy cream
  • 3 pinch of salt if desired
  • 3-4 Tbsp chopped pecans toasted (optional)

Chocolate Drizzle:

  • 6 ounces milk chocolate chips
  • 1 Tbsp vegetable oil

For the shortbread cookie:

  1. In the bowl of a stand mixer, add softened butter, sugar, egg yolks and vanilla. Beat with the paddle attachment at medium-low speed, scraping the bowl often, until light and creamy. Add one third of the flour; beat at low speed until just combined, repeat with remaining flour. Cover with plastic wrap and refrigerate at least 1 hour.

  2. Preheat oven to 375 degrees.

  3. Roll dough into 1-inch balls. Place 2 inches apart onto parchment paper lined baking sheets. Make indentation in center of each cookie with your thumb or whatever tool you choose. Bake for 7-10 minutes or until edges JUST begin to brown.

  4. Repeat indentation once cookies are done baking, if necessary. Cool completely on wire cooling racks.

For the caramel filling:

  1. Melt the caramel and heavy cream in the microwave, stirring every 30 seconds or so until it is fully melted and smooth. Add pinch of salt and stir. Using a teaspoon measuring spoon, fill each indentation with the caramel.

For the chocolate drizzle:

  1. Pour vegetable oil over chocolate chips and melt the chocolate in the microwave, stirring 30 seconds at a time until melted and smooth, and scoop into a ziploc bag. Barely snip the corner and drizzle over the cookies.

  2. Serve and enjoy!

Recipe from: thechunkychef.com