Twix Cookies
If you’re a fan of the iconic Twix candy bar and you love baking, then I have a treat for you today. In this easy-to-follow guide, I’ll show you how to make mouthwatering Twix cookies right in the comfort of your own kitchen. Get ready for a delectable blend of a classic cookie base, caramel, and creamy chocolate. Let’s dive right into it, shall we?
These Twix cookies are a delightful blend of shortbread, caramel, and milk chocolate, offering a homemade twist on the classic candy bar. Perfect for holiday gifts, parties, or simply as a treat for yourself, these cookies are sure to impress.
Ingredients Needed for This Recipe
- 1 1/2 cups butter, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 11 ounces caramels
- 1 tablespoon evaporated milk or cream
- 2 cups milk chocolate chips
- 2 teaspoons shortening
Instructions for Making Twix Cookies
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Place the butter in the bowl of a mixer and beat until light and fluffy. Add the powdered sugar and beat until combined.
- Add the vanilla extract, flour, and salt to the bowl. Mix until combined.
- Place the dough on a sheet of plastic wrap. Fold the plastic wrap around the dough and chill in the freezer for 20 minutes.
- Flour your work surface and roll out the dough into a 1/2 inch sheet. Use a 2 or 3-inch round cookie cutter to cut out cookies. Place the cookies 1 inch apart on the prepared baking sheet.
- Bake the cookies for 12-13 minutes or until edges are light brown. Repeat the process with the remaining dough.
- Cool the cookies on a rack.
- Place the caramels and evaporated milk in a bowl. Microwave at 45-second increments until caramel is melted. Stir until smooth.
- Place a spoonful of caramel onto each cookie, using the back of the spoon to spread it to the edges of the cookie.
- Let the cookies sit until caramel has firmed up, about 20 minutes.
- Place the milk chocolate chips and shortening into a bowl. Microwave in 30-second increments until chocolate is melted. Stir until smooth.
- Place a spoonful of melted chocolate onto each cookie and spread it over the caramel layer.
- Let the cookies sit until the chocolate has hardened, then serve or store in an airtight container for up to 5 days.
Storing and Serving
These cookies can be stored in an airtight container for up to 5 days, making them a great make-ahead treat for events or gifts. Serve them with a glass of milk or a cup of coffee for a delightful snack.
Tips for Perfecting Twix Cookies
Quality Ingredients: Use high-quality butter and pure vanilla extract for the best flavor. The quality of chocolate and caramel also significantly impacts the taste.
Room Temperature Butter: Ensure your butter is at room temperature before creaming it with sugar. This helps create a smooth and fluffy base for your cookies.
Don’t Overmix: Once you add flour to the mixture, mix just until combined. Overmixing can lead to tough cookies.
Uniform Thickness: Roll out your dough to an even thickness to ensure uniform baking. Uneven cookies will bake at different rates.
Chill the Dough: Chilling the dough is crucial. It prevents the cookies from spreading too much and helps in handling the dough while cutting out shapes.
Monitor Baking Time: Keep an eye on your cookies as they bake. They should be just lightly golden around the edges. Overbaking can result in hard cookies.
Smooth Caramel Layer: For a smooth caramel layer, ensure the caramel is fully melted and mixed with cream or evaporated milk. This makes it easier to spread on the cookies.
Chocolate Consistency: Adding shortening to the chocolate chips helps in achieving a smooth, glossy finish that’s easy to spread.
Let Layers Set: Allow the caramel and chocolate layers to set properly before serving. This gives your cookies a professional finish.
Storage: Store in an airtight container to keep them fresh. If layering cookies, place parchment paper between layers to prevent them from sticking.
Frequently Asked Questions
Q: Can I use store-bought caramel sauce instead of melting caramels? A: Yes, you can use store-bought caramel sauce, but ensure it’s thick enough to not run off the cookies. Homemade or melted caramels usually provide a thicker consistency.
Q: How can I prevent my cookies from spreading too much in the oven? A: Make sure to chill the dough as directed. Also, avoid placing your cookie dough on a hot baking sheet, as this can cause the cookies to start spreading too quickly.
Q: Can I freeze these cookies? A: Yes, you can freeze the baked cookies. However, it’s best to freeze them without the caramel and chocolate toppings and add these after thawing.
Q: What can I use if I don’t have a round cookie cutter? A: Any round object with sharp edges, like a small glass or cup, can work. You can also cut them into squares with a knife for a different look.
Q: My caramel is too hard, what can I do? A: If the caramel layer hardens too much, it might be due to overcooking. Next time, try cooking it for a shorter period or adding a bit more cream or milk to keep it softer.
Q: Can I make the dough ahead of time? A: Yes, you can make the dough ahead and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
Q: How do I know when the cookies are done baking? A: The cookies are done when they are lightly golden around the edges. They may still seem soft in the center, but they will firm up as they cool.
Q: Can I use dark chocolate instead of milk chocolate? A: Absolutely! You can use dark chocolate if you prefer a less sweet, more intense chocolate flavor.
Twix Cookies
Ingredients
- 1 1/2 cups butter softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 11 ounces caramels
- 1 tablespoon evaporated milk or cream
- 2 cups milk chocolate chips
- 2 teaspoons shortening
Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Place the butter in the bowl of a mixer and beat until light and fluffy. Add the powdered sugar and beat until combined.
- Add the vanilla extract, flour, and salt to the bowl. Mix until combined.
- Place the dough on a sheet of plastic wrap. Fold the plastic wrap around the dough and chill in the freezer for 20 minutes.
- Flour your work surface and roll out the dough into a 1/2 inch sheet. Use a 2 or 3-inch round cookie cutter to cut out cookies. Place the cookies 1 inch apart on the prepared baking sheet.
- Bake the cookies for 12-13 minutes or until edges are light brown. Repeat the process with the remaining dough.
- Cool the cookies on a rack.
- Place the caramels and evaporated milk in a bowl. Microwave at 45-second increments until caramel is melted. Stir until smooth.
- Place a spoonful of caramel onto each cookie, using the back of the spoon to spread it to the edges of the cookie.
- Let the cookies sit until caramel has firmed up, about 20 minutes.
- Place the milk chocolate chips and shortening into a bowl. Microwave in 30-second increments until chocolate is melted. Stir until smooth.
- Place a spoonful of melted chocolate onto each cookie and spread it over the caramel layer.
- Let the cookies sit until the chocolate has hardened, then serve or store in an airtight container for up to 5 days.
