Twix Cookies Recipe
This Twix Cookies Recipe will remind you of a Twix candy bar, but in homemade cookie form. We think it's even better! Great for cookie exchanges or anytime of the year.
Servings: 24
Ingredients
- 1 cup salted butter, cold and cut into thin slices
- ½ cup light brown sugar, tightly packed
- 2 ¼ cups all purpose flour, divided
- 7 ounces soft caramel candies, such as Kraft or Werther's caramels, about 25 pieces
- 3 tablespoons heavy cream
- ½ cup semi-sweet or milk chocolate morsels
Instructions
- In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, 3 full minutes. Add 2 cups of the flour and mix on medium-low speed until combined.
- Sprinkle remaining flour on a work surface. Knead dough by hand, folding in just enough flour needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. You may not end up using all the flour. Wrap tightly and chill for 15-30 minutes or until dough is firm enough to roll.
- Meanwhile, preheat oven to 325F with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
- Working in batches, form 1-inch dough balls. Form a deep well in the center of each cookie, using the round back of a wooden spoon or your thumb. You want deep wells that aren't too wide.
- Place dough balls 2 inches apart on lined baking sheet and bake 10-12 minutes or until bottoms are golden brown; the tops won't brown much. If needed, very gently depress the centers of cookies immediately after they come out of the oven.
- In a bowl, combine caramels with heavy cream. Microwave in 20-second increments until melted, stirring well. Gently fill centers of cookies with caramel (I use a very small spoon). Let filled cookies cool completely.
- Place chocolate chips in a bowl and microwave in 20-second intervals, stirring well in between just until melted. Watch carefully, as overheated chocolate will seize and be unusable.
- Transfer melted chocolate to a Ziploc bag, press out all air, and seal. Carefully snip a tiny bit off the corner. Use as a pipe to drizzle melted chocolate over cookies. Let fully cool before serving.
Notes
- Try using this easy homemade salted caramel, as it makes a big difference in taste and texture. You can use leftover caramel sauce on ice cream, desserts, or apples.
- You can melt/stir the caramel and cream in a small pot over low heat on the stovetop. You can do the same with the chocolate. Once it's melted, remove it from the heat immediately.
- You can also use 1 1/2 cups Kraft caramel bits in place of the soft caramel candies.
- If you're short on time, use a thick store-bought caramel dip, melting it just enough to drizzle. Do not use regular store-bought caramel sauce, as it is too thin.
- Variations: Try white chocolate instead of semi-sweet chocolate. Try sprinkling finely chopped nuts or a light dusting of coarse sea salt over the cookies while the chocolate drizzle is warm.
- Storage: Wrap both unbaked dough and baked cookies airtight and freeze for up to one month.
- This recipe is part of our 25 Best Holiday Cookies collection.
Nutrition (per serving)
Calories: 142kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 238IU | Calcium: 9mg | Iron: 1mg