Twix Thumbprint Caramel Cookies (Print Version)

# Ingredients:

→ Dough

01 - 1 cup unsalted butter, softened
02 - ¾ cup granulated sugar
03 - 2 large egg yolks, room temperature
04 - 1 teaspoon vanilla extract
05 - 2⅓ cups all-purpose flour
06 - ½ teaspoon salt

→ Filling

07 - 35 soft chewy caramel candies, unwrapped
08 - 2 tablespoons heavy cream

→ Topping

09 - 4 ounces milk chocolate melting wafers
10 - Flaky sea salt, optional

# Instructions:

01 - Line baking sheets with parchment paper.
02 - Beat softened butter and granulated sugar until light and fluffy.
03 - Add egg yolks and vanilla extract to the butter mixture, and mix until fully combined.
04 - Add all-purpose flour and salt, mixing until a rough dough ball forms.
05 - Scoop dough into 1-inch diameter balls and place evenly spaced on prepared baking sheets.
06 - Press an indentation with your thumb or finger into the center of each dough ball.
07 - Freeze the shaped dough balls for 30 minutes to prevent spreading during baking.
08 - Set oven temperature to 350°F (175°C).
09 - Bake chilled dough for 13-14 minutes until edges are lightly golden.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11 - Combine unwrapped caramel candies and heavy cream in a microwave-safe bowl; microwave in short intervals, stirring until smooth.
12 - Spoon warmed caramel sauce into the center indentations of each cookie, filling carefully without overflow.
13 - Gently melt milk chocolate wafers until smooth.
14 - Drizzle melted chocolate evenly over each filled cookie.
15 - Sprinkle flaky sea salt lightly over the chocolate drizzle, if desired.
16 - Allow cookies to rest for 10 minutes to enable chocolate to harden before serving.

# Notes:

01 - Chilling dough is essential to prevent excessive spreading during baking.
02 - Microwave caramel in short bursts and stir frequently to avoid burning.
03 - Avoid overfilling the thumbprint indentations with caramel to prevent spillage.

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