Twix Cookies Made Easy
Buttery shortbread rounds crowned with gooey caramel and silky milk chocolate. All the Twix vibes in a simple, bake-at-home cookie.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1.5 tsp pure vanilla extract
- 2.25 cup all-purpose flour
- 2 tbsp cornstarch for extra tenderness
- 0.5 tsp fine sea salt
- 12 oz soft caramel candies, unwrapped
- 3 tbsp heavy cream
- 8 oz milk chocolate, chopped or chips
- 1 tsp neutral oil (canola or vegetable) helps chocolate set shiny
- 0.25 tsp flaky sea salt optional, for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Beat butter and sugar until pale and fluffy, about 2 minutes.
- Mix in vanilla and salt until combined.
- Add flour and cornstarch. Mix just until the dough looks sandy and clumps together.
- Press dough into a smooth mass by hand.
- Roll between parchment to 1/4 inch thick. Chill 10 minutes for cleaner cuts.
- Cut 2-inch rounds or scoop 1 tablespoon mounds. Arrange 2 inches apart and flatten lightly.
- Bake 11 to 13 minutes, until set and barely golden at the edges.
- Cool on pans 5 minutes. Transfer cookies to a rack to cool completely.
- Microwave caramels with cream in 30-second bursts, stirring, until smooth and pourable.
- Spoon about 1 teaspoon caramel onto each cookie center. Let stand until tacky, 10 to 15 minutes.
- Melt chocolate with oil until glossy. Spread over caramel. Sprinkle flaky salt. Let set completely.
Notes
Variation: Swap dark chocolate for a richer bite, or stir 1 tablespoon peanut butter into the warm caramel. Storage: Keep cookies in an airtight container at cool room temperature for 3 days, or refrigerate up to 1 week.
This recipe is an original creation inspired by classic Twix Cookies Made Easy flavors. All ingredient ratios and instructions are independently developed.