Description
These Twix Cookies are a delightful homemade treat inspired by the classic candy bar. Featuring a buttery shortbread base, a luscious caramel filling, and a smooth milk chocolate topping, these cookies combine rich flavors and textures for a perfect sweet indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (115 g) powdered sugar
- 1 tsp pure vanilla extract
- 3 cups (360 g) all-purpose flour, plus more for surface
- 3/4 tsp kosher salt
Filling & Topping
- 1 (10-oz) jar caramel
- 1 1/2 cups (255 g) milk chocolate chips
Instructions
- Make the dough: In the large bowl of a stand mixer fitted with the paddle attachment (or a large bowl using an electric mixer), beat the softened butter and powdered sugar on medium-high speed until creamy. Add vanilla extract and beat until fully incorporated. Gradually add the flour and salt, mixing on medium-low speed just until combined to avoid overworking the dough.
- Chill the dough: Turn the dough out onto a clean work surface and knead gently a few times until it holds together as a smooth disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up the dough for easier rolling.
- Prepare to bake: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove dough from fridge and let it sit at room temperature for 5 to 10 minutes to soften slightly for easier rolling.
- Roll and cut cookies: On a lightly floured surface, roll the dough out to a 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out rounds and place them evenly spaced onto the prepared baking sheets. Re-roll scraps as needed to cut out about 24 cookies in total.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are golden and centers are just set. Remove from oven and allow to cool completely on the baking sheets to firm up.
- Add caramel layer: Spoon a generous amount of caramel into the center of each cooled cookie and spread it evenly, leaving a small border of cookie visible around the edges. Place the cookies in the refrigerator until the caramel firms up, about 10 minutes.
- Melt and spread chocolate: In a small heatproof bowl, melt the milk chocolate chips by microwaving in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted. Spread the melted chocolate evenly over the caramel layer, leaving the edges of caramel visible for a classic Twix look. Refrigerate again until the chocolate hardens, at least 30 minutes.
- Make ahead and store: These cookies can be prepared up to 2 days in advance. Store them in an airtight container in the refrigerator to maintain freshness and texture.
Notes
- If the dough is too cold to roll easily, allow it to sit at room temperature a bit longer before rolling.
- You can substitute store-bought soft caramel candies melted down if you prefer for the caramel layer.
- For cleaner chocolate melts, chop chocolate chips or bars finely and avoid overheating to prevent seizing.
- Allow cookies to fully firm in the refrigerator before serving to avoid melting or sticky layers.
- These cookies are perfect for gifting when wrapped in a decorative box or tin.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
