Twix Cookies
User Reviews
5
Twix Cookies
Description
The cookie dough is made by creaming butter and sugar, then adding eggs, vanilla, and dry ingredients like flour, baking powder, and salt. After chilling, the dough is rolled and cut into circles, then baked briefly until set but not fully browned. The cookies cool before being topped with thick caramel dip spread generously.
Milk chocolate is melted carefully to a smooth consistency and spread over the caramel layer. Chopped Twix bars scatter on top before chilling the cookies to set layers. This combination provides a rich, multi-textured treat with buttery, caramel, chocolate, and candy elements in each bite.
The recipe suggests using thick caramel dip from produce sections and quality milk chocolate like Guittard or Ghirardelli for best flavor and consistency.
Ingredients
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping:
- 16 ounces caramel dip may have extra
- 3/4 cup milk chocolate
- 1 cup Twix Candy Bars (chopped)
Instructions
- In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl. Add egg and egg yolk and vanilla and mix for 1 minute longer.
- Fold in flour, baking powder, and salt. Press into a ball and wrap in plastic wrap and place in the refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out the cookie dough using a rolling pin, to about 1/4 - 1/3" thick. Use circle cookie cutter to make circles.
- Place on a parchment paper lined, light-colored baking sheet. Bake for 8-9 minutes. Remove from the oven and let cool.
- Once the cookies have cooled, spread a thick layer of caramel dip on each cookie.
- In a microwave-safe bowl, add milk chocolate. Cook on reduced power (50% power) in the microwave in 45-second increments. Use a whisk to make the chocolate super smooth and creamy.
- Spread the chocolate layer over caramel layer. Place in the refrigerator for about 10 minutes to allow the chocolate to harden. May serve chilled or at room temperature.
Notes
- You may have extra caramel dip depending on the amount used per cookie.
- Use thick caramel dip, such as Marzetti or Litehouse brands found in produce sections.
- Choose good quality milk chocolate like Guittard, Ghirardelli, or similar for melting.
- Handle chocolate carefully by melting at reduced microwave power and whisking to smooth consistency.
User Reviews
Overall Rating
5
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