Twix Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 box white cake mix (15.25 ounces)
02 -
¾ cup all-purpose flour
03 -
1 cup salted butter, softened
→ Caramel Topping
04 -
1 ¼ cups caramel bits
05 -
1 Tablespoon heavy cream
→ Chocolate Topping
06 -
1 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
07 -
½ Tablespoon salted butter
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or spray with cooking spray.
02 -
In a mixing bowl, whisk together the white cake mix and all-purpose flour until combined. Using a hand or stand mixer, beat in 1 cup of softened butter until a dough forms. Avoid overmixing.
03 -
Flour a clean surface and turn the dough out onto it. Use a floured rolling pin to roll the dough to ½ inch thickness. Use a 2-inch round cookie cutter to cut out cookies, yielding about 30 cookies.
04 -
Transfer the cut-out cookies onto prepared cookie sheets and bake for 6-10 minutes, or until the edges are slightly golden. Allow cookies to cool for 10 minutes before moving them to a cooling rack.
05 -
Place caramel bits and heavy cream in a microwave-safe bowl. Heat for 30 seconds, then stir well. Repeat in 10-second increments, stirring each time, until smooth and spreadable.
06 -
Place 1 teaspoon of caramel in the center of each cooled cookie. Use a butter knife to spread it into a disc, leaving a small rim around the edge. Allow the caramel to set for 15-20 minutes.
07 -
Melt chocolate chips and ½ Tablespoon salted butter in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat in 10-second increments until smooth. Avoid overheating.
08 -
Scoop 1 heaping teaspoon of melted chocolate onto each caramel-covered cookie. Smooth it into an even disc. Let the chocolate set completely before serving or storing.
# Notes:
01 -
Store cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Use parchment paper between layers when freezing to prevent sticking.