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Twix Cookies

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  • Author: clara
  • Prep Time: 25 minutes
  • Chill Time: 12 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baked
  • Cuisine: American

Description

These homemade Twix cookies are a delightful twist on the classic candy bar! Featuring a buttery shortbread base, a luscious layer of caramel, and a silky chocolate topping, these cookies are perfect for holidays, parties, or an indulgent treat anytime.

Ingredients

Units Scale

For the shortbread cookies:

  • 1 cup (225 g) unsalted butter, softened
  • 2/3 cup (80 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt

For the caramel layer:

  • 1 cup (240 ml) sweetened condensed milk
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter
  • 2 tablespoons light corn syrup

For the chocolate topping:

  • 1 1/2 cups (265 g) milk chocolate chips (or semi-sweet for a richer flavor)
  • 1 tablespoon vegetable oil (optional, for a shiny finish)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Make the shortbread cookies:
    • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
    • Gradually add the flour and salt, mixing until a soft dough forms.
    • Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter (2–3 inches in diameter) to cut out cookies.
    • Place the cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely.
  3. Prepare the caramel layer:
    • In a medium saucepan over medium heat, combine the sweetened condensed milk, granulated sugar, butter, and corn syrup. Stir constantly for about 8–10 minutes, or until the mixture thickens and turns a light golden brown.
    • Remove from heat and let it cool slightly.
  4. Assemble the cookies:
    • Spoon about 1 tablespoon of caramel onto each shortbread cookie, spreading it evenly over the surface. Let the caramel set for about 10 minutes.
  5. Add the chocolate topping:
    • Melt the chocolate chips in the microwave in 20-second intervals, stirring after each, until smooth. Stir in the vegetable oil if using.
    • Spread a layer of melted chocolate over the caramel on each cookie. Let the cookies set at room temperature or in the refrigerator until the chocolate hardens.
  6. Serve:
    • Once the chocolate is set, enjoy your homemade Twix cookies! Store in an airtight container at room temperature for up to 5 days.

Notes

  • Substitute the caramel layer with store-bought caramel sauce for a quicker version.
  • Use dark chocolate or white chocolate for a twist on the flavor.
  • Add a sprinkle of sea salt on top for a salted caramel version.

Find it online: https://recipe.ukfinda.com/twix-cookies.htm