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Twix Cookies Recipe

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4.1 from 11 reviews

These Twix Cookies capture the iconic flavors of the classic candy bar with a buttery cookie base topped with creamy caramel and smooth melted chocolate. Perfect for chocolate and caramel lovers, these cookies are easy to prepare with simple ingredients and deliver a delightful chewy and sweet treat.

Ingredients

Cookie Dough

  • 1 cup salted butter, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large egg whites, at room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder

Caramel Topping

  • 1 (11-ounce) package caramels
  • 2 tablespoons heavy cream
  • Pinch of salt

Chocolate Topping

  • 2 cups chocolate chips or melting wafers, milk or semi-sweet

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Prepare Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 cup of room temperature salted butter and 1 cup of granulated sugar on medium speed until the mixture becomes pale and creamy. Then mix in the 2 large egg whites and 2 teaspoons vanilla extract until thoroughly combined.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder to evenly distribute the leavening agent.
  4. Combine Dry and Wet Ingredients: With the mixer on medium-low speed, slowly add the flour mixture to the wet ingredients and mix just until combined. Avoid overmixing to keep the cookies tender.
  5. Roll Out Dough: On a lightly floured surface or a baking mat, roll out the cookie dough to a thickness between 1/4 inch and 1/2 inch. Using a floured 2 1/2-inch round cookie cutter, cut out cookie shapes and transfer them carefully to a baking sheet.
  6. Bake Cookies: Bake the cookies in the preheated oven for 6 to 8 minutes, or until they appear puffy and no longer glossy on top. Remove them before they turn golden to maintain a soft texture. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Caramel: Place the caramel candies and 2 tablespoons of heavy cream into a microwave-safe bowl. Microwave for 30 seconds, stir well, then microwave for another 30 seconds. Add a pinch of salt and stir until the caramel is smooth and creamy. If the caramel thickens, add a teaspoon more heavy cream and microwave a few seconds more to soften.
  8. Apply Caramel: Spread 1 to 2 teaspoons of the warm caramel evenly over the top of each cooled cookie. Chill the cookies in the refrigerator for 10 to 15 minutes, or until the caramel topping is firm and cold.
  9. Melt Chocolate: In a microwave-safe bowl, melt the 2 cups of chocolate chips by microwaving in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted (about 60 to 90 seconds total).
  10. Top with Chocolate: Spread a generous layer of melted chocolate over the caramel on each cookie. Allow the chocolate to harden completely at room temperature or in the refrigerator before serving.

Notes

  • Use room temperature ingredients to ensure even mixing and a tender dough.
  • Do not overbake the cookies; remove them when they are just set to keep them soft and chewy.
  • If the caramel becomes too firm to spread, gently reheat it with additional cream.
  • For a different flavor, use semi-sweet or dark chocolate chips instead of milk chocolate.
  • Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep chocolate topping firm longer.

Find it online: https://cookedbygrace.com/twix-cookies-recipe/