Description
These Twix Cookies combine the buttery goodness of shortbread with a luscious layer of caramel topped with smooth milk chocolate. Perfectly crisp on the edges and tender inside, these cookies offer the classic flavors of the beloved Twix candy bar in a delightful homemade treat.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups butter, softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 tsp salt
Caramel Topping
- 11 oz caramel bits
- 1 tbsp heavy cream
Chocolate Topping
- 2 cups milk chocolate chips
- 2 tsp coconut oil or vegetable shortening
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and powdered sugar. Mix on low speed until the mixture is smooth and creamy.
- Add Vanilla: Add vanilla extract to the butter mixture and blend to combine evenly.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the mixer on low speed, mixing just until all ingredients are incorporated and a soft dough forms.
- Roll Out Dough: Place the dough between two sheets of parchment or waxed paper and roll it out to about 1/4 inch thickness for even baking.
- Cut Cookies: Use a 2.5-inch round cookie cutter or biscuit cutter to cut dough rounds. Place them about 1 inch apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges just begin to turn golden brown. Remove and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Melt Caramel: In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave for 60 seconds, then stir. Continue microwaving in 15-second increments as needed until smooth and fully melted.
- Apply Caramel: Spoon the melted caramel over the cooled cookies, spreading it evenly across the surface. Allow the caramel to cool and set completely.
- Melt Chocolate: Combine milk chocolate chips and coconut oil or vegetable shortening in a microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat with additional 30-second increments if necessary until the mixture is smooth and fully melted.
- Apply Chocolate: Spoon the melted chocolate over the set caramel layer on the cookies, spreading it evenly. Let the chocolate cool and harden completely before serving. You can place the cookies in the refrigerator to speed up this process.
Notes
- Unwrapped caramel bits are convenient and found in most baking aisles, but you can substitute with regular unwrapped square caramels if needed.
- Use high-quality milk chocolate chips, such as Ghirardelli, for the best flavor and smooth texture.
- Rolling the dough between parchment paper prevents sticking and helps avoid adding extra flour, which could change texture.
- If your dough feels too soft or sticky, chill it in the refrigerator for 20 minutes after rolling out to firm up before cutting.
- For freezing, freeze the plain cookie dough or baked shortbread base before applying caramel and chocolate toppings to preserve appearance and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
