Description
Twix Cookies bring together your favorite candy bar’s classic flavors in a delightful homemade treat that melts right in your mouth. Chocolate, caramel, and shortbread combine for a sweet snack that disappears faster than you can bake them.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 2 cups milk chocolate chips
- 20 soft caramel candies
Cookie Base Ingredients:
- ½ cup butter
- ½ cup granulated sugar
- 1 egg white
- 1 teaspoon vanilla extract
Supporting Ingredients:
- 1 teaspoon baking powder
- 1 tablespoon milk
Instructions
- Preheat your oven to a precise 350°F. Gather all your ingredients and equipment.
- Cream ½ cup softened butter with ½ cup granulated sugar until the mixture looks light and airy. Mix in 1 tsp vanilla extract and 1 egg white thoroughly.
- Whisk 1 ½ cups all-purpose flour with 1 tsp baking powder in a separate bowl. Gently fold dry ingredients into your butter mixture until soft dough forms.
- Dust your work surface with flour. Roll dough to ¼ – ½ inch thickness. Cut 2 ½ inch round circles with a cookie cutter.
- Transfer cookie circles to an ungreased baking sheet. Space them 1 inch apart from each other.
- Bake cookies at 350°F for 6-8 minutes. They should look puffed and matte on top. Remove from oven and let them cool completely on the baking sheet.
- Combine 20 unwrapped caramel candies with 1 tbsp milk in a microwave-safe bowl. Heat for 1 minute, stirring halfway through. Mix until perfectly smooth.
- Spoon 1 tsp melted caramel into the center of each cooled cookie. Spread caramel close to the edges.
- Refrigerate caramel-topped cookies for 10-15 minutes to firm the caramel slightly.
- Melt 2 cups milk chocolate chips in 30-second microwave intervals. Stir between each interval until chocolate is completely liquid.
- Pour melted chocolate over caramel centers. Spread chocolate to cookie edges evenly.
- Allow chocolate to set at room temperature for 20 minutes, or speed up setting by returning cookies to refrigerator.
Notes
- Softened butter works best when it’s cool but still pliable, so let it sit at room temperature for about 15 minutes before creaming.
- Roll the dough between two sheets of parchment paper to prevent sticking and ensure an even thickness.
- For gluten-free cookies, swap the all-purpose flour with a cup-for-cup gluten-free flour blend and add an extra pinch of baking powder.
- Avoid overbaking the cookies by removing them from the oven when the edges are just barely golden and the tops look set.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 193
- Sugar: 15 g
- Sodium: 48 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 14 mg