Twix Cookies
User Reviews
5
Twix Cookies
Description
Twix Cookies start with a simple dough made from softened salted butter, powdered sugar, vanilla, baking powder, and all-purpose flour. This dough is rolled out to about a quarter inch thickness and cut into rounds before being baked just until set without browning too much, preserving a tender crumb. The caramel layer is prepared by melting caramel bits with a touch of milk and salt until smooth and pourable. After the cookies cool, this caramel is spread on top and chilled to set. The final chocolate layer is made by melting milk chocolate chips with vegetable oil until silky, then spread over the caramel to form a smooth, glossy finish. Once fully chilled, the cookies provide a satisfying balance of rich buttery cookie, sweet and salty caramel, and mellow milk chocolate.
The layered textures of tender cookie base, the chewy caramel layer, and the smooth chocolate top combine to evoke the flavor profile of the Twix candy bar in a homemade cookie form. The preparation involves chilling and layering steps which ensure the distinct layers hold well when sliced and eaten. These cookies can be stored at room temperature for several days but are less suitable for freezing due to caramel texture changes.
To prepare, the dough requires chilling before rolling and baking to achieve the proper firmness and texture. Baking time should be carefully watched to avoid over-browning the cookie base. Melting caramel and chocolate require gentle heating and stirring to avoid burning the chocolate or overcooking the caramel. Overall, the recipe yields a treat that offers the recognizable Twix flavors and a pleasing combination of soft, chewy, and smooth layers.
Ingredients
- 1/2 cup butter softened, salted
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour plus extra for dusting when rolling dough
Caramel Layer
- 11 ounces caramel bits Kraft brand
- 1 tablespoon milk
- 1/4 teaspoon salt
Chocolate Layer
- 1 1/2 cups milk chocolate chips
- 1 teaspoon vegetable oil other oils can also be used
Instructions
- Prepare baking sheets by lining with parchment paper or silicone baking mats.
- With an electric mixer combine butter and sugar. Add in vanilla, baking powder and flour and mix until just combined. Take care not to overmix.
- Wrap the dough tightly in plastic wrap and chill in the fridge for an hour.
- When ready to bake, preheat oven to 350 degrees F.
- Sprinkle a bit of flour onto a clean dry counter, and roll cookie dough out to approximately 1/4″ thick. Using a round cookie cutter, cut out your cookies. Transfer cookie dough rounds to prepared baking sheet, and bake for 7-10 minutes. Take care not to overbake. You want the cookies to be set, with no glossiness on top, but not overly browned.
- Remove from oven and transfer cookie sheet to a wire cooling rack for cookies to cool.
Caramel Layer
- Prepare caramel by melting caramel bits and milk in a microwave safe bowl. Heat for one minute, then remove and carefully stir well. Remember, it’s hot and sticky! Then continue cookie, and stirring, in 20 second intervals until melted. Stir in salt.
- Place one teaspoon of caramel mixture onto each cookie. Swirl with spoon to cover the cookie if it does not spread on it’s own. Allow caramel to set up, which takes about 30 minutes. You can also place the cookies in the fridge to speed up this process.
Chocolate Layer
- Combine chocolate chips and oil in a microwave safe bowl. Heat this mixture in the microwave oven at 30 seconds at a time, stirring each time. Only heat until you can stir it smooth. Do not overheat the chocolate or it can seize. Place one teaspoon of melted chocolate on top of the caramel on each cookie, giving it a swirl to cover the caramel. Once the chocolate is set, they are ready to enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to four days to maintain texture and flavor.
- Freezing is not recommended as the caramel and chocolate layers may become sticky or separate upon thawing.
- This recipe can be doubled to make a larger batch if desired.
- Be careful not to overbake the cookies; they should be set with no glossiness but not browned.
- Use a light dusting of flour when rolling the dough to prevent sticking and maintain the intended texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 215mg | 9% |
| Potassium | 106mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 36g | 72% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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