Description
These irresistible Twix cookies combine a buttery shortbread base with a smooth caramel layer and milk chocolate topping, perfectly replicating the iconic candy bar in a homemade cookie. Perfect for parties, holidays, or an indulgent treat!
Ingredients
Units
Scale
Cookie Base
- 1 cup salted butter, room temperature (or 1 cup unsalted butter + 1/4 tsp salt)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg whites, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
Chocolate and Caramel Topping
- 1 (11-ounce) package caramels
- 2 tablespoons heavy cream (plus extra if needed)
- Pinch of salt
- 2 cups milk or semi-sweet chocolate chips (or melting wafers)
Instructions
Make the Cookies
- Preheat Oven: Preheat to 350°F (175°C).
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, cream butter and sugar on medium speed until pale and fluffy.
- Add Wet Ingredients: Mix in egg whites and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and baking powder. Gradually add to wet mixture on medium-low speed. Mix until just combined.
- Roll Out Dough: Roll the dough on a floured surface to a thickness of 1/4 to 1/2 inch. Use a floured 2 1/2-inch round cutter to cut out cookies. Transfer to a baking sheet.
- Bake: Bake for 6–8 minutes, until the cookies are puffy and no longer glossy. Do not let them brown. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Make the Topping
- Prepare Caramel: In a microwave-safe bowl, microwave caramels and heavy cream in 30-second intervals, stirring in between, until melted and smooth. Add a pinch of salt.
- Spread Caramel: Spread 1–2 teaspoons of caramel on each cookie. If caramel hardens, add a splash of cream and microwave briefly. Chill cookies for 10–15 minutes to set the caramel.
- Melt Chocolate: Microwave chocolate chips in 30-second intervals, stirring between, until melted and smooth.
- Top with Chocolate: Spread a layer of chocolate over the caramel. Allow the chocolate to harden completely.
Notes
- Butter: If using unsalted butter, add 1/4 teaspoon of salt to the cookie dough.
- Extra Chocolate: For a richer treat, dip the entire cookie in chocolate. Melt an additional cup of chocolate for this variation.
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
