Description
These Twix Cookies combine a buttery, tender cookie base with a luscious layer of caramel and a smooth milk chocolate topping, studded with crunchy chopped Twix bars for the perfect crunch. A delightful treat reminiscent of the beloved candy bar, perfect for satisfying your sweet tooth in under 30 minutes.
Ingredients
Cookie Dough
- 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
Toppings
- 16 ounces Caramel Dip (may have extra)
- 3/4 cup Milk Chocolate
- 1 cup Twix Candy Bars (chopped)
Instructions
- Creaming Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar for about 4 minutes until the mixture is light and fluffy. Be sure to scrape the sides of the bowl occasionally to incorporate all ingredients uniformly.
- Mixing Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the creamed mixture and continue mixing for an additional minute to fully combine.
- Incorporating Dry Ingredients and Chilling: Fold in the flour, baking powder, and salt into the wet mixture gently until a dough forms. Press the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to allow it to firm up.
- Preparing for Baking: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled cookie dough using a rolling pin to a thickness of about 1/4 to 1/3 inch. Use a circle cookie cutter to cut out cookie rounds.
- Baking the Cookies: Arrange the cookie rounds on a parchment-lined light-colored baking sheet. Bake in the preheated oven for 8 to 9 minutes until the edges just begin to turn golden. Remove from oven and let cool completely on a wire rack.
- Adding Caramel Layer: Once cooled, spread a thick layer of the caramel dip evenly over each cookie to create a smooth caramel coat.
- Melting the Chocolate: Place the milk chocolate in a microwave-safe bowl. Microwave at 50% power in 45-second increments, stirring with a whisk between each increment, until the chocolate is smooth and creamy to ensure an even melt without burning.
- Final Chocolate Layer and Setting: Spread the melted milk chocolate evenly over the caramel layer on each cookie. Place the cookies in the refrigerator for about 10 minutes to allow the chocolate topping to harden and set properly. Serve chilled or at room temperature for best texture and flavor.
Notes
- Make sure not to overbake the cookies; they should be soft and only slightly golden around the edges for the best texture beneath the toppings.
- Using a light-colored baking sheet helps prevent the cookie bottoms from over-browning.
- You can substitute caramel dip with homemade caramel sauce if preferred, but let it thicken before spreading.
- Chilling the dough before rolling is crucial for easier handling and better cookie shape during baking.
- Store finished cookies in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
