Twix Bar Chocolate Chip Cookies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
8 mins
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Chill Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
28
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Calories
146 kcal
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Course
Baked Goods
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Cuisine
American
Twix Bar Chocolate Chip Cookies
Description
The Twix Bar Chocolate Chip Cookies recipe begins by creaming softened butter with light brown and granulated sugars, then adding egg and vanilla. A mixture of all-purpose flour, cornstarch, baking soda, and optional salt is combined with the creamed mixture. Finely diced Twix bars and semi-sweet chocolate chips are folded in to distribute caramel and chocolate pieces throughout the dough.
Shaping the dough into scoops followed by a flattening step helps produce uniformly sized cookies. A key step is refrigerating the formed dough for at least two hours or up to five days, which prevents excessive spreading and yields a thicker cookie with a chewy center and slightly crisp edges.
Once baked, these cookies are suited for storage at room temperature or freezing for extended shelf life. The recipe allows baking on demand by refrigerating dough in advance and preparing only the desired quantity.
Ingredients
- ¾ cup butter unsalted, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 ½ cups Twix diced small and loosely piled in measuring cup (I used 26 mini size (not Fun Size) Twix from an 11.5-ounce bag; each bar diced into 4 small pieces)
- ¾ cup chocolate chips semi-sweet
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the Twix, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store baked cookies airtight at room temperature for up to one week or freeze for up to three months.
- Unbaked dough can be refrigerated up to five days; bake portions as needed for freshness.
- Proper refrigeration before baking prevents cookies from spreading too thin.
- Recipe adapted from Soft and Chewy Snickers Chocolate Chip Cookies and similar chocolate chip cookie recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 146kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 8mg | 3% |
| Sodium | 80mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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