Description
Delight in homemade Twix Cookies featuring a buttery shortbread base topped with rich caramel and smooth milk chocolate, creating a perfect balance of textures and flavors in every bite.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups butter, softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 tsp salt
Caramel Topping
- 11-oz caramel bits
- 1 TBSP heavy cream
Chocolate Topping
- 2 cups milk chocolate chips
- 2 tsp coconut oil or vegetable shortening
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and powdered sugar on low speed until well mixed.
- Add Vanilla Extract: Mix in the vanilla extract until fully incorporated for a fragrant dough.
- Incorporate Dry Ingredients: With the mixer on low, gradually add the all-purpose flour and salt, mixing just until a soft dough forms without overworking.
- Roll Out Dough: Place the dough between two sheets of parchment or waxed paper and roll it out evenly to about 1/4 inch thickness.
- Cut Dough Rounds: Use a 2.5-inch round cookie cutter or biscuit cutter to cut out cookie shapes. Arrange the rounds about 1 inch apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until edges just start to turn golden. Remove from oven and cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt Caramel with Cream: In a microwave-safe bowl, combine caramel bits and heavy cream, heating for 60 seconds, then stirring. Continue heating in 15-second increments if needed until the mixture is smooth.
- Spread Caramel on Cookies: Spoon the melted caramel over the cooled cookies, evenly spreading it across each surface. Let the caramel cool completely to set.
- Melt Chocolate with Oil: Combine milk chocolate chips and coconut oil (or shortening) in a microwave-safe bowl. Microwave for 30 seconds, stir, and if necessary, heat for another 30 seconds until smooth and fully melted.
- Top Cookies with Chocolate: Spoon the melted chocolate over the set caramel layer on each cookie and spread to cover. Allow the chocolate to cool and fully set before serving. Refrigerate to speed up setting if desired.
Notes
- Use unwrapped caramel bits available in the baking aisle for convenience or unwrap regular square caramels if needed.
- Choose good quality chocolate chips such as Ghirardelli for best flavor.
- Rolling dough between parchment paper prevents sticking and eliminates extra flour additions.
- If dough feels too soft, chill it for 20 minutes in the refrigerator before rolling, especially in warm conditions.
- For freezing, freeze the shortbread base before adding toppings. After thawing, add caramel and chocolate. Freezing the finished cookies may affect appearance but not taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
