Hey hey it’s Tiffany from Creme de la Crumb here to share the ULTIMATE Cookie Exchange with more than 50 of the VERY BEST cookies on the internet! I’ve looked high and low and promise you these are the very yummiest cookies around. Get your whisk ready and preheat your oven because you will want to make every single one!
No Bake Turtle Cookies
Brown Butter Toffee & Pretzel Chocolate Chip Cookies
Easiest One Bowl Half Batch Chocolate Chip Cookies
Brookies
Gooey Christmas Butter Cookies
No Bake Christmas Tree Cookies
German Chocolate Cake Cookies
Red Velvet Cookies with Cream Cheese Filling
Easy Iced Sugar Cookies
Twix Thumbprint Cookies
Rolo Stuffed Oatmeal Cookies
Single Serving Size Chocolate Chip Cookie
Chocolate Chip Christmas Cookies
Brown Sugar Pecan Cookies
Red Velvet Thumbprint Cookies with Cream Cheese Filling
Peppermint Bark Cookies
Chocolate Crinkle Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Brownie Cookies
Frosted Gingerbread Cookies
Chocolate Dipped Chewy Peanut Butter Cookies
Turtle Cookies
Mrs. Siggs Snickerdoodles
The Best Healthy Chocolate Chip Cookies
Brown Butter Salted Chocolate Chip Cookies
Cinnamon Roll Cookies
Pistachio Thumbprint Cookies
Eggnog Snickerdoodle Cookies
Molasses Cookies
Peppermint Sugar Cookies
Nutella Stuffed Snowball Cookies
Softest Shortbread Cookies
Mint Brownie Cookies
Cookies n’ Cream Red Velvet Marshmallow Cookies
The Best No Chill Sugar Cookies
Soft-Baked Cake Batter Cookies
Oatmeal Pecan Cookies
Rolo Stuffed oatmeal Cookies
Frosted Eggnog Cookies
Peppermint Stuffed Snowball Cookies
Bakery-style Pumpkin Chocolate Chip Cookies
Pumpkin Cookies with Brown Sugar Frosting
peppermint melt away cookies
Hot Chocolate Meltaway Cookies
Hot Fudge Stuffed Chocolate Chip Cookies
Salted Caramel Stuffed Chocolate Chip Cookies
Eggnog Sugar Cookies
Meet my upgraded Twix thumbprint cookies! I re‑tested and updated the recipe so you’ll get defined wells, clean edges, and a tender center every time ! They are perfect for gift giving and cookie parties!
Why These Are Better Than The Real Deal
- Cookie Perfection : I discovered that chilling the cookies after scooping and indenting helps them hold their shape better!
- Silky caramel, Smooth Chocolate: If you use soft caramels and real melting chocolate (skip chips), you’ll get a smoother, silkier finish!
- Gifting & Parties: These cookies are show stoppers! They are great for cookie exchanges, neighbor gifts, or just a treat for yourself and your family.
A Reader’s Review
Love these! We make them every year and they go fast!
Twix Thumbprint Cookies Ingredients
- Chocolate: Skip chocolate chips; instead, use good quality chocolate bars, baking chocolate, candy coating chocolate, or chocolate melting wafers .
- Caramels: Use soft caramel candies like Werther’s or Kraft . You’ll need about 130g.
- Sea salt: Sprinkle flake sea salt right after drizzling the chocolate for that salty pop.
- Dairy‑free: If you need these to be dairy-free, you can u se butter-flavored shortening and swap the cream for coconut or almond milk.
How to Make Twix Thumbprint Cookies
Holy cow, these taste like a Twix in cookie form! I’m not admitting how many I “tested” before rushing a plate to the neighbors, but fair warning, they disappear fast! Here’s how to make them.
Make Cookies
- Combine Butter & Sugar: Add unsalted butter and granulated sugar to a large bowl. Beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment. Mix for 2-3 minutes, until light and fluffy.
- Add Egg & Vanilla: Add egg and vanilla extract , then mix again until fully combined. Scrape down the sides and bottom of the bowl as needed.
- Add Dry Ingredients: Add flour and salt, and beat on low speed until fully combined and all the flour has been absorbed.
- Scoop & Indent: Use a small cookie scoop to portion dough onto parchment‑lined baking sheets. Indent each ball of dough with the back of a 1‑teaspoon measuring spoon , then chill 30–60 minutes.
- Bake: Preheat the oven to 375°F during the last 15 minutes of chilling. Arrange dough 2 inches apart on parchment-lined sheets. Bake 8–10 minutes, until the centers are matte but slightly soft. Re‑indent each cookie right out of the oven. Cool for 2 minutes on the sheet before moving to a cooling rack.
- Melt Caramel: Meanwhile, heat the caramel candies and heavy cream in the microwave. Do it in 15-20-second increments, stirring between each increment until fully melted and smooth.
Caramel Topping & Chocolate Drizzle
- Add Caramel: Spoon ~½ tsp caramel into each indent. If your caramel starts hardening, just warm it up in the microwave. Freeze for 5 minutes before adding the chocolate, so the caramel firms up.
- Melt & Drizzle Chocolate: Microwave the chocolate in 30‑second bursts, stirring until smooth. Transfer to a Ziploc bag , snip a corner, and drizzle over Twix thumbprint cookies. Sprinkle with coarse salt, if desired, and let set.
Alyssa’s Pro Tips
- Chill: Chilling the dough until firm, after you’ve made the indent, allows the butter to set and helps the cookies keep their shape.
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Ingredients1x2x3x
- ▢ 1 cup softened unsalted butter
- ▢ ⅔ cup granulated sugar
- ▢ 1 large egg
- ▢ 1 tablespoon vanilla extract
- ▢ 2 cups all-purpose flour
- ▢ ½ teaspoon salt
- ▢ 24 soft caramel candies about 130 grams
- ▢ 2 tablespoons heavy cream
- ▢ 4 ounces milk chocolate melting chocolate or chopped baking chocolate
Instructions
- Add 1 cup softened unsalted butter and ⅔ cup granulated sugar to a large bowl and beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment for 2-3 minutes, until light and fluffy.
- Add 1 large egg and 1 tablespoon vanilla extract and mix again until fully combined, scraping down the sides and bottom of the bowl as needed.
- Add 2 cups all-purpose flour and ½ teaspoon salt and beat at low speed until fully combined and all the flour has been absorbed.
- Use a small cookie scoop to portion the dough into balls and lay them out on one or two parchment-lined baking sheets. Use the back of a 1-teaspoon measuring spoon to press an indent into the center of each ball. Place the baking sheets in the refrigerator to chill for 30 minutes to 1 hour.
- About 15 minutes before the dough is finished chilling, preheat the oven to 375 degrees Fahrenheit.
- Arrange the chilled dough on parchment-lined baking sheets so there is 2 inches between each cookie, then bake for 8-10 minutes, until the centers of the cookies still look slightly underbaked, but have lost their sheen and turned matte.
- Remove the cookies from the oven and immediately use the same 1-teaspoon measuring spoon to reform the indent in the top of the cookie since it will puff up while the cookies bake. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to finish cooling.
- Meanwhile, heat 24 soft caramel candies and 2 tablespoons heavy cream in the microwave in 15-20 second increments, stirring between each increment until they are fully melted and smooth.
- Use a teaspoon to fill the indentation in each cookie with caramel, about ½ teaspoon or so. Warm the caramel for 5-10 seconds in the microwave as needed to keep it liquid enough to spoon into the cookies.
- Melt 4 ounces milk chocolate melting chocolate in the microwave in 30-second increments, until fully melted and smooth, stirring between each increment. Add the melted chocolate to a small ziplock bag, then barely snip the corner of the bag off, and quickly drizzle the chocolate over the tops of the cookies. Sprinkle with coarse salt, if desired, and let them sit until the caramel and chocolate is fully set.
Video
Notes
- Storage: Airtight at room temp for up to 5 days; use parchment between stacked cookies.
- Freezing: Best Method: freeze unbaked (scooped + indented) up to 3 months; bake from frozen, adding 30–60 sec if needed. Or freeze baked, filled, drizzled cookies in layers with parchment up to 3 months; thaw 1–2 hours (caramel may weep).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Candy-Bar Inspired Desserts
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Almond Joy Poke Cake
1 hour 5 minutes
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Homemade Reese’s Peanut Butter Cups
15 minutes
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No Bake Snickers Bar Pie
3 hours 25 minutes
Desserts
Homemade Twix Bars
55 minutes
Hey hey it’s Tiffany from Creme de la Crumb ! I’m still freaking out a little bit that it’s 2016 and that January is over and it is now February! It is insane how fast time flies. That being said, I am definitely ready for some warmer weather. As much as I love fuzzy socks and freshly fallen snow… I’m ready. For sunny days and flip flops and eating lunch on the back deck. Gimme gimme!
A Reader’s Review
“This is an amazing recipe! I filled it to the letter and this is now my son’s favorite cookie!”
Red Velvet Thumbprint Cookies
So on that note, I welcome another month. February in fact which is the month of luuuuuuuv. Or at least love for all things red velvet. These thumbprint cookies are buttery pillows of dreamy cookie goodness filled with rich cream cheese frosting and I have eaten WAY too many of them. But hey, it’s not swimsuit season yet . So bring on the sweet V-day indulgences!
More Red Velvet Recipes to Try
If you love red velvet thumbprint cookies as much as I do, you should check out more of my favorite recipes, like my 2 ingredient red velvet cake or my Red Velvet Crinkle Cookies !
Desserts
Red Velvet Oreos
30 minutes
Desserts
Red Velvet Brownies with Cream Cheese Frosting
55 minutes
Desserts
Red Velvet White Chocolate Chip Cookies
24 minutes
Desserts
Red Velvet Cheesecake
4 hours
Recipe adapted from Betty Crocker .
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Ingredients1x2x3x
Cookies:
- ▢ 1 cup softened butter
- ▢ 1 cup sugar
- ▢ 1 egg
- ▢ 1 tablespoon red food coloring
- ▢ 1 teaspoon vanilla
- ▢ 2 ½ cups all-purpose flour
- ▢ 3 tablespoons unsweetened cocoa powder
- ▢ ¼ teaspoon salt
Frosting:
- ▢ 2 tablespoons softened butter
- ▢ 2 ounces softened cream cheese
- ▢ ½ teaspoon vanilla
- ▢ 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly spray a baking sheet with non-stick cooking spray.
- In a large bowl, whisk the 1 cup softened butter and 1 cup sugar for about 2 minutes or until creamy. Stir in 1 egg , food 1 tablespoon red food coloring , and 1 teaspoon vanilla until completely blended.
- Mix in the 2 ½ cups all-purpose flour , 3 tablespoons unsweetened cocoa powder , and ¼ teaspoon salt until combined.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press a thumb into the center of each cookie to make an indentation, but be careful not to press all the way to the cookie sheet. Bake for 10-12 minutes. Allow to cool on cooling racks.
- To make the frosting, whisk the 2 tablespoons softened butter and 2 ounces softened cream cheese together until light and fluffy (1-2 minutes) then add in ½ teaspoon vanilla .
- Gradually mix in 2 cups powdered sugar until incorporated. Pipe into the center of each filled cookie. Add sprinkles if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
