Description
Delight in these homemade Twix Cookies that combine buttery shortbread, rich caramel, and smooth milk chocolate in every bite. Perfectly crisp on the outside with a luscious caramel center topped with silky chocolate, these cookies capture the essence of the classic candy bar in a delicious baked treat.
Ingredients
Scale
Cookie Dough
- ½ cup salted butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 cup all-purpose flour (plus extra for dusting)
Creamy Caramel Topping
- 11 ounces Kraft caramel bits (or 1 package of wrapped caramels)
- 1 tablespoon whole milk
- ¼ teaspoon salt
Chocolate Topping
- 1½ cups milk chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating a smooth base for your cookies.
- Mix Dry Ingredients: Add vanilla extract, baking powder, and all-purpose flour to the creamed butter and sugar. Mix until well combined to form a soft cookie dough.
- Chill Dough: Shape the dough into a large disc, wrap it tightly with plastic wrap, and refrigerate for 1 hour. This chilling helps firm the dough for easier rolling and better texture.
- Roll and Cut Cookies: Dust a clean counter and rolling pin with flour, then roll out the chilled dough to ¼-inch thickness. Use a 2½-inch round cookie cutter (floured to prevent sticking) to cut out your cookies.
- Bake Cookies: Place the cut cookies on the prepared baking sheet and bake for 7 to 10 minutes. Bake until the cookies are set and no longer glossy but avoid browning to keep their delicate texture.
- Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before proceeding to the toppings.
- Melt Caramel Mixture: In a microwave-safe bowl, combine caramel bits and milk. Microwave for 1 minute, stir, and continue heating in 20-second intervals until completely smooth. Stir in the salt to balance sweetness.
- Apply Caramel Layer: Spoon 1 teaspoon of the warm caramel mixture onto the center of each cooled cookie. Use the back of the spoon to swirl the caramel gently into a circle, leaving a border at the edges. Let the caramel firm for up to 30 minutes at room temperature or refrigerate to speed up.
- Melt Chocolate Topping: Combine milk chocolate chips and vegetable oil in a microwave-safe bowl. Microwave at 30-second intervals, stirring between each until smooth and glossy.
- Add Chocolate Layer: Spoon 1 teaspoon of melted chocolate over the set caramel on each cookie. Swirl the chocolate into a circle mostly covering the caramel but leaving a neat border around the cookie edge. Optionally, sprinkle flaky salt on top for a sweet-salty contrast.
- Set Chocolate and Serve: Allow the chocolate to set at room temperature or refrigerate for faster firming. Once set, your Twix Cookies are ready to enjoy!
Notes
- For best results, ensure the butter is softened but not melted when creaming with sugar.
- You can speed up caramel and chocolate setting by refrigerating the cookies between layers.
- If desired, add flaky sea salt on top of the chocolate for enhanced flavor contrast.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Using quality caramel bits and chocolate chips will improve the flavor and texture of the cookies.
