Description
Irresistible Twix cookies blend chocolate, caramel, and shortbread into a delightful sweet sensation straight from dessert heaven. Crisp cookie bases topped with silky caramel and rich chocolate create a mouthwatering treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup caramel candies, unwrapped
- 2 cups milk chocolate chips
Sweet Additions:
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Finishing Ingredients:
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
Instructions
- Prepare the oven to 350F (175C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whip softened butter and powdered sugar until achieving a light, airy texture.
- Incorporate vanilla extract into the butter mixture.
- Gradually fold in flour and salt, gently combining until a cohesive, soft dough emerges.
- Transfer dough to a floured surface and roll out to approximately 1/4-inch thickness.
- Using a round cookie cutter, cut out uniform cookie shapes and arrange them on the prepared baking sheet.
- Bake for 12-15 minutes, watching for delicate golden edges as a doneness indicator.
- Transfer cookies to a wire rack, allowing complete cooling.
- Melt caramel candies with heavy cream in a microwave, stirring every 30 seconds until achieving a silky consistency.
- Generously spread the warm caramel layer across each cooled shortbread cookie.
- Refrigerate cookies to stabilize the caramel coating.
- Create chocolate coating by melting chocolate chips with vegetable oil, stirring between 30-second microwave intervals.
- Immerse each caramel-topped cookie into the melted chocolate, letting excess drip away.
- Return chocolate-dipped cookies to parchment paper and refrigerate until chocolate fully sets.
Notes
- Ensure butter is softened at room temperature for easier creaming and smoother cookie texture.
- Use parchment paper for easy cookie removal and minimal cleanup.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Chill dough for 30 minutes before rolling to prevent spreading and maintain cookie shape during baking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 282
- Sugar: 19 g
- Sodium: 78 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg