Twix Cookies
Delicious cookies with a buttery shortbread base, a smooth caramel layer, and a shiny chocolate topping, reminiscent of the classic Twix candy bar.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's softened for easier mixing.
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Caramel Layer
- 30-35 pieces soft caramels or homemade caramel For a homemade caramel recipe, see the section provided.
- 2-3 tablespoons heavy cream
Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
- 1 teaspoon neutral oil To help the chocolate set smoothly.
Optional Garnish
- finishing salt For a light sprinkle on top.
Instructions
Preparation
- Cream the unsalted butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. Add this mixture to the butter bowl and mix just until combined. The dough should be soft but not sticky.
- Chill the dough for 30 minutes to keep the cookies thick and tender.
Baking
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop 1.5 tablespoon mounds of dough, roll into balls, set them on the trays with space, and flatten slightly to about 1/2 inch thick.
- Bake for 9 to 11 minutes, until the edges look set and the centers are pale. Do not overbake. Allow to cool on the tray for 10 minutes, then move to a wire rack.
Caramel Layer
- Melt the soft caramels with heavy cream in a heat-safe bowl over low heat or in the microwave at 50 percent power, stirring every 20 seconds until smooth.
- Spoon about 2 teaspoons of the caramel onto each cooled cookie. Let it set for 10 to 15 minutes at room temperature.
Chocolate Topping
- Melt the semi-sweet chocolate with the neutral oil in short bursts in the microwave or over a simmering water bath.
- Spoon the melted chocolate over the caramel, spreading it to the edges. Optionally, add a tiny pinch of salt on top.
Setting
- Let the chocolate set fully at room temperature or chill the tray for 10 minutes for a faster set.
Notes
If you want perfectly round edges, use a round cutter to scoot the cookies into shape while they’re still hot from the oven. Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for a firmer bite. Freezing is also an option for up to 2 months.