Twixster Cookies
User Reviews
4.6
Twixster Cookies
Description
Twixster Cookies start with a dough of softened salted butter, sugar, egg yolks, vanilla, flour, and salt mixed into a soft ball. The dough is portioned into small balls followed by pressing an indentation into each to form a nest for the caramel filling. After chilling to firm the dough, the cookies bake to a golden finish with edges that can slightly crack but hold the caramel well.
The caramel filling is made by melting soft, chewy caramel candies until smooth, often adjusted with cream or milk for a creamy consistency depending on caramel type used. The caramel is spooned into each cooled cookie’s nest, then drizzled with melted semisweet or milk chocolate for a sweet finish that binds the flavors and adds a decorative touch. This combination highlights distinct buttery, caramel, and chocolate flavors mingled in each bite.
Care is advised when melting caramel to avoid overheating, which can affect the melting quality and texture. The recipe notes that caramel brands differ in softness and melting behavior; selecting a soft caramel that melts smoothly is key to the cookie’s signature texture. The layered assembly and chilling steps produce a cookie reminiscent of the classic candy bar in cookie form.
Ingredients
Cookies:
- 1 cup butter softened, salted
- ⅔ cup granulated sugar
- 3 egg yolk
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
Caramel + Chocolate:
- 9 ounces caramel soft, for about 1 cup melted, see note
- cream or milk, about a tablespoon or so
- 1 cup semisweet chocolate or milk chocolate, for drizzling
Instructions
- In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer), mix the butter and sugar until light and creamy, 1-2 minutes. Add the egg yolks and vanilla and mix until combined, scraping the bowl as needed.
- Add the flour and salt and mix until it comes together. Once it forms pea-size crumbs, I abandon the mixer and get in there with my hands to mush it together into a uniform ball.
- Shape the soft dough into small balls. I use my #60 small cookie scoop - about 2 teaspoons of dough or .65 ounces for each cookie. Place the balls close together on a parchment-lined baking sheet. Press a small indentation in each cookie ball - don't make it too wide. I use my thumb and press down - it's ok if the sides crack a bit, just press them together. They'll look like little nests (see the picture below for a visual). Refrigerate for an hour (or longer).
- Preheat the oven to 375 degrees F. Space the cookies about an inch or so apart on several parchment-lined baking sheets. They'll puff and spread just slightly but not very much. Bake for 10-11 minutes until set and lightly browned on the edges - the longer they bake (without burning, of course) the more like shortbread they'll be in texture (versus being too soft). The centers may puff up while baking, just press them back down lightly after they come out of the oven. Let the cookies cool completely.
- For the caramel, if using storebought caramels, unwrap and melt the caramels with a tablespoon or so of milk or cream over low heat in the microwave or on the stovetop until creamy and smooth. Homemade caramel can usually be melted over low heat as well without the need for extra cream or milk. Dollop a bit of caramel into the center of each cooled cookie.
- Let the cookies sit until the caramel cools and sets. Melt the chocolate over low heat in the microwave (or in a double boiler on the stove) and either drizzle chocolate over the cookies or spread a circle of chocolate over each caramel center. Let the chocolate set until hardened (can speed this up by refrigerating the cookies).
Notes
- Melt soft, chewy caramels slowly and gently to avoid overheating and ensure smooth filling.
- Use cream or milk when melting storebought caramels like Kraft to achieve a creamy texture; homemade caramels may not need this adjustment.
- Choosing a soft caramel brand affects the final cookie texture; test different caramels if needed for best results.
- Press thumbprints firmly but avoid widening the indentations too much to maintain cookie integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 151kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 96mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
