Twix Cookies
Twix Cookies
Ingredients
For the Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Topping
- 10 ounces caramel candies, unwrapped
- 12 ounces milk chocolate chips
Instructions
- 1
In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Add the egg and vanilla extract to the creamed butter and sugar mixture. Continue mixing with the electric hand mixer until well combined. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, salt, and baking powder until thoroughly combined.
⏱️ 1 min
- 4
Gradually add the whisked dry ingredient mixture to the wet mixture in the large bowl. Mix with a spatula until a cohesive dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 6
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out evenly to about 1/4-inch thickness. Using a round cookie cutter (approximately 2 inches in diameter), cut out circular shapes from the rolled dough.
⏱️ 10 min
- 7
Carefully transfer the cut-out dough circles to the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 3 min
- 8
Bake the cookies in the preheated oven for 8-11 minutes, or until the edges are lightly golden. Do not overbake.
⏱️ 11 min•🌡️ 350
- 9
After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial before adding the toppings.
⏱️ 20 min
- 10
While the cookies cool, melt the unwrapped caramel candies. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler until smooth and melted.
⏱️ 5 min
- 11
Once the cookies are completely cool, spread a thin, even layer of melted caramel on top of each cookie using a small spoon or offset spatula. Allow the caramel to firm up at room temperature or in the refrigerator for about 15-20 minutes.
⏱️ 25 min
- 12
Melt the milk chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler until smooth and melted.
⏱️ 5 min
- 13
Spread a layer of melted milk chocolate on top of the firmed-up caramel layer on each cookie. Gently tap the cookies to even out the chocolate layer.
⏱️ 3 min
- 14
Let the chocolate set completely before serving. This can be done at room temperature or by placing the cookies in the refrigerator for 10-15 minutes.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Twix Cookies
For the Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Topping
- 10 ounces caramel candies, unwrapped
- 12 ounces milk chocolate chips
Instructions
- 1
In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Add the egg and vanilla extract to the creamed butter and sugar mixture. Continue mixing with the electric hand mixer until well combined. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, salt, and baking powder until thoroughly combined.
⏱️ 1 min - 4
Gradually add the whisked dry ingredient mixture to the wet mixture in the large bowl. Mix with a spatula until a cohesive dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 6
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out evenly to about 1/4-inch thickness. Using a round cookie cutter (approximately 2 inches in diameter), cut out circular shapes from the rolled dough.
⏱️ 10 min - 7
Carefully transfer the cut-out dough circles to the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 3 min - 8
Bake the cookies in the preheated oven for 8-11 minutes, or until the edges are lightly golden. Do not overbake.
⏱️ 11 min•🌡️ 350 - 9
After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial before adding the toppings.
⏱️ 20 min - 10
While the cookies cool, melt the unwrapped caramel candies. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler until smooth and melted.
⏱️ 5 min - 11
Once the cookies are completely cool, spread a thin, even layer of melted caramel on top of each cookie using a small spoon or offset spatula. Allow the caramel to firm up at room temperature or in the refrigerator for about 15-20 minutes.
⏱️ 25 min - 12
Melt the milk chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or in a double boiler until smooth and melted.
⏱️ 5 min - 13
Spread a layer of melted milk chocolate on top of the firmed-up caramel layer on each cookie. Gently tap the cookies to even out the chocolate layer.
⏱️ 3 min - 14
Let the chocolate set completely before serving. This can be done at room temperature or by placing the cookies in the refrigerator for 10-15 minutes.
⏱️ 15 min