Description
Delight in these indulgent Twix Cookies featuring a buttery, tender base topped with rich caramel and creamy milk chocolate, studded with chopped Twix candy bars for an irresistible treat that combines classic cookie goodness with the beloved flavors of Twix.
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
- Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and sugar for 4 minutes or until the mixture is light and fluffy. Scrape the sides of the bowl to ensure even mixing. Then add the egg, egg yolk, and vanilla extract, mixing for an additional minute to fully combine.
- Incorporate Dry Ingredients: Fold in the flour, baking powder, and salt gently until the dough comes together. Form the dough into a ball, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for 30 minutes, allowing the dough to firm up for easier rolling.
- Prepare and Cut Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled 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 shapes.
- Bake Cookies: Arrange the cookie dough circles on a parchment paper-lined, light-colored baking sheet to prevent spreading and burning. Bake in the preheated oven for 8 to 9 minutes until edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
- Apply Caramel Layer: Once the cookies have cooled, generously spread a thick layer of caramel dip on top of each cookie, ensuring even coverage for that classic Twix flavor.
- Melt Chocolate: In a microwave-safe bowl, place the milk chocolate. Microwave at 50% power in 45-second increments, whisking in between to achieve a smooth, creamy consistency without burning the chocolate.
- Top with Chocolate and Chill: Spread the melted milk chocolate over the caramel layer on each cookie. Place the cookies in the refrigerator for about 10 minutes to allow the chocolate topping to harden. Serve chilled or at room temperature for optimum enjoyment.
Notes
- Ensure the butter is properly softened to make creaming easier and to achieve a light cookie texture.
- Chilling the dough is crucial to prevent cookies from spreading too much during baking.
- Light-colored baking sheets help ensure even baking and prevent bottoms from browning too quickly.
- Use parchment paper to prevent sticking and for easy cleanup.
- When melting chocolate, microwaving at reduced power and stirring frequently helps prevent scorching.
- You can adjust the thickness of the caramel and chocolate layers based on personal preference.
- Store cookies in an airtight container; refrigerate if you prefer the chocolate to remain firm longer.
