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twix cookie

Twix Cookie Recipe

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Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl or double boiler
  • Rolling pin and round cookie cutter

Ingredients
  

  • 1 cup Unsalted Butter (225g)
  • 1/2 cup Granulated Sugar (100g)
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour (250g)
  • 1 cup Soft Caramel Candies (about 20 candies)
  • 2 tbsp Heavy Cream
  • 1 cup Milk Chocolate Chips (175g)
  • Optional: Sea Salt For sprinkling

Instructions
 

  • Preparation
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Making the Shortbread Base
    In a mixing bowl, cream the butter and sugar together until light and fluffy.
    Add the vanilla extract and mix well.
    Gradually add the flour and mix until a dough forms. If the dough is too sticky, chill it in the refrigerator for 15-20 minutes.
  • Shaping the Cookies
    Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out shapes and place them on the prepared baking sheet.
    Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely.
  • Preparing the Caramel Layer
    Melt the caramel candies with heavy cream in a microwave-safe bowl or over a double boiler. Stir until smooth.
    Spoon a small amount of caramel onto each cookie, spreading it evenly.
  • Adding the Chocolate Topping
    Melt the chocolate chips in a microwave-safe bowl or double boiler until smooth. Spoon the melted chocolate over the caramel layer, spreading it to cover the top completely.
  • Finishing Touches
    Optionally, sprinkle sea salt over the chocolate layer for a sweet and salty finish. Let the cookies set at room temperature or refrigerate them briefly to harden the layers.