Twix Cookies
These buttery shortbread cookies feature a tender, melt-in-your-mouth base topped with gooey caramel and a rich chocolate coating. Inspired by the classic candy bar, these cookies deliver the perfect
25
Prep Time
12
Cook Time
67
Total Time
20
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
These buttery shortbread cookies feature a tender, melt-in-your-mouth base topped with gooey caramel and a rich chocolate coating. Inspired by the classic candy bar, these cookies deliver the perfect balance of sweet, salty, and indulgent flavors in every bite.
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
2. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Step 3
3. Add the vanilla extract and egg white, mixing until fully incorporated.
Step 4
4. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 5
5. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 6
6. Gently flatten each ball to about 1/2-inch thickness using the bottom of a glass or your palm.
Step 7
7. Bake for 10-12 minutes until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8
8. While cookies cool, melt the caramels with milk in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Step 9
9. Spoon about 1 teaspoon of caramel onto the center of each cooled cookie, spreading slightly but leaving a border around the edges.
Step 10
10. Refrigerate the cookies for 15-20 minutes to allow the caramel to set.
Step 11
11. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Step 12
12. Dip the top of each cookie into the melted chocolate, or use a spoon to spread chocolate over the caramel layer. Place back on the wire rack.
Step 13
13. Refrigerate for an additional 10-15 minutes until the chocolate is completely set.
You Must Know
- ✓Ensure butter is truly at room temperature for the best cookie texture - it should be soft but not melted.
- ✓For cleaner chocolate coating, use a fork to dip the cookies and tap off excess chocolate before placing on the rack.
- ✓If caramel becomes too thick while working, reheat it briefly in the microwave with an additional splash of milk.
Chef's Notes
Ensure butter is truly at room temperature for the best cookie texture - it should be soft but not melted.
For cleaner chocolate coating, use a fork to dip the cookies and tap off excess chocolate before placing on the rack.
If caramel becomes too thick while working, reheat it briefly in the microwave with an additional splash of milk.
Serving Suggestions
Serve these cookies with a cold glass of milk or a hot cup of coffee for the perfect afternoon treat. They're also excellent for holiday cookie exchanges or as a special dessert for parties.
Nutritional Info (Per Serving)
190
Calories
2g
Protein
24g
Carbs
10g
Fat
Tags
Lily
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More Desserts Recipes
Twix Cookies
These buttery shortbread cookies feature a tender, melt-in-your-mouth base topped with gooey caramel and a rich chocolate coating. Inspired by the classic candy bar, these cookies deliver the perfect
Ingredients (9)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the vanilla extract and egg white, mixing until fully incorporated.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each ball to about 1/2-inch thickness using the bottom of a glass or your palm.
- Bake for 10-12 minutes until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, melt the caramels with milk in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Spoon about 1 teaspoon of caramel onto the center of each cooled cookie, spreading slightly but leaving a border around the edges.
- Refrigerate the cookies for 15-20 minutes to allow the caramel to set.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Dip the top of each cookie into the melted chocolate, or use a spoon to spread chocolate over the caramel layer. Place back on the wire rack.
- Refrigerate for an additional 10-15 minutes until the chocolate is completely set.
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