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Twix Cookies are a delightful homemade version of the classic candy bar, combining buttery shortbread, gooey caramel, and smooth chocolate into a delicious cookie. Perfect for any sweet tooth craving, these cookies are both indulgent and satisfying.
INGREDIENTS- Unsalted butter: 1 cup (2 sticks), softened
- Powdered sugar: ½ cup
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 cups
- Salt: ¼ teaspoon
- Caramel candies: 1 cup, unwrapped
- Heavy cream: 2 tablespoons
- Milk chocolate chips: 2 cups
- Vegetable oil: 1 teaspoon
- Step 1:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 3:
- Mix in the vanilla extract.
- Step 4:
- Gradually add flour and salt, mixing until a soft dough forms.
- Step 5:
- Roll out the dough on a floured surface to about ¼-inch thickness.
- Step 6:
- Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Step 7:
- Bake for 12-15 minutes, or until edges are lightly golden.
- Step 8:
- Allow to cool completely on a wire rack.
- Step 9:
- In a microwave-safe bowl, melt caramel candies with heavy cream in 30-second intervals, stirring until smooth.
- Step 10:
- Spread a layer of caramel over each cooled shortbread cookie.
- Step 11:
- Place cookies in the refrigerator to set.
- Step 12:
- In a microwave-safe bowl, melt chocolate chips with vegetable oil in 30-second intervals, stirring until smooth.
- Step 13:
- Dip the top of each caramel-coated cookie into the melted chocolate, allowing any excess to drip off.
- Step 14:
- Place cookies back on the parchment paper and refrigerate until the chocolate is set.
- Serve these cookies with a glass of cold milk or a cup of hot coffee.
- Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Try using dark chocolate instead of milk chocolate for a more intense flavor.
- If you prefer a chewier texture, add a teaspoon of corn syrup to the caramel mixture.
Tips from Well-Known Chefs
- Chef Claire Saffitz suggests adding a pinch of sea salt on top of the chocolate for a balanced flavor.
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