Description
Delight in these homemade Twix Cookies that combine a buttery cookie base with rich caramel and smooth milk chocolate topping. Perfectly balanced with a hint of salt, these cookies replicate the beloved candy bar experience in a fun and easy baked treat. With a tender dough, gooey caramel swirl, and luscious chocolate finish, they are an irresistible snack or dessert for any occasion.
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)
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 to prevent sticking.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream together softened butter and powdered sugar until light and fluffy, ensuring a smooth dough base.
- Mix Dry Ingredients: Add vanilla extract, baking powder, and flour into the creamed mixture. Mix until combined and a dough forms.
- Chill Dough: Shape the dough into a large disc, wrap in plastic wrap, and refrigerate for 1 hour to firm up for easier rolling.
- Roll and Cut Cookies: Lightly flour your countertop and rolling pin, roll the dough to about ¼-inch thickness, then cut into 2½-inch round cookies using a floured cookie cutter.
- Bake Cookies: Place cookies on the prepared sheet and bake for 7 to 10 minutes. Bake until cookies are set and no longer glossy, but avoid browning.
- Cool Cookies: Transfer baked cookies to a wire rack and let cool completely.
- Prepare Caramel Mixture: In a microwave-safe bowl, combine caramel bits with whole milk. Microwave for 1 minute, stir, then heat in 20-second intervals until smooth. Stir in salt to enhance flavor.
- Apply Caramel: Spoon 1 teaspoon of caramel onto each cooled cookie, swirling it into a circle leaving a border. Let it firm at room temperature for about 30 minutes or chill to speed up setting.
- Melt Chocolate: In another microwave-safe bowl, melt the milk chocolate chips and vegetable oil by microwaving in 30-second intervals, stirring in between, until smooth.
- Top with Chocolate: Spoon 1 teaspoon of melted chocolate on each caramel-topped cookie, swirl to mostly cover the caramel leaving the edge visible. Optionally sprinkle flaky salt on top.
- Set and Serve: Allow chocolate to set at room temperature or in the fridge. Once set, enjoy your handmade Twix Cookies!
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overbake cookies; they should remain pale to keep a tender texture.
- Flour your rolling surface and cutter generously to prevent sticking without toughening dough.
- Caramel and chocolate layers should be fully set before stacking or storing.
- Store cookies in an airtight container at room temperature or refrigerated to maintain freshness and texture.
- Optionally sprinkle flaky sea salt on chocolate topping to enhance flavor contrast.
