Twix Cookies
These effortless Twix cookies provide a quick and easy way to recreate the irresistible flavors of the popular candy bar. The cookies feature a crispy shortbread base, topped with caramel and milk chocolate, perfectly resembling the essence of a Twix. For those who enjoy the delightful contrast of sweet and salty, a sprinkle of flaky sea salt on the chocolate before it sets would be absolutely divine. The shortbread itself is incredibly straightforward to make, and you have the option to prepare the dough in advance and store it in the refrigerator for up to 3 days or in the freezer for 1 month.While a traditional Twix is typically coated in milk chocolate, you can easily substitute it with semisweet or dark chocolate if you prefer. And if caramel happens to be your favorite part of the whole cookie, then you're in for a treat with a Twix pie!
Ingredients
- 1 c. (2 sticks) unsalted butter, softened
- 1 c. (115 g.) powdered sugar
- 1 tsp. pure vanilla extract
- 3 c. (360 g.) all-purpose flour, plus more for surface
- 3/4 tsp. kosher salt
- 1 (10-oz.) jar caramel
- 1 1/2 c. (255 g.) milk chocolate chips
Instructions
- In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and powdered sugar on medium-high speed until creamy. Add vanilla and beat until incorporated. Add flour and salt and beat on medium-low speed until just combined.
- Turn out dough onto a clean work surface and knead a few times until dough holds together. Form into a disk and wrap in plastic wrap. Refrigerate until chilled, at least 1 hour or up to overnight.
- Preheat oven to 350° and line 2 baking sheets with parchment. Let dough sit at room temperature 5 to 10 minutes.
- On a lightly floured surface, roll dough to 1/4" thick. Using a 2 1/2" round cookie cutter, cut out rounds and arrange on prepared baking sheets. Reroll scraps to cut out more rounds (you should have about 24).
- Bake cookies until edges are golden and centers are just set, 12 to 14 minutes. Let cool completely on sheets.
- Spoon some caramel into center of cookies and spread in an even layer, leaving a small border of cookie. Refrigerate until tops are hardened, about 10 minutes.
- In a small heatproof bowl, microwave chocolate in 30-second intervals, stirring between each, until melted and smooth. Spread chocolate in center of caramel, leaving edges of caramel visible. Refrigerate until chocolate is hardened, at least 30 minutes.
- Make Ahead: Cookies can be made 2 days ahead. Store in an airtight container and refrigerate.
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