The perfect Twix cookie starts with an unbelievably decadent Shortbread cookies topped with a layer of smooth caramel and a generous layer of gourmet milk chocolate topping. Â Get ready for the ultimate fun dessert, these cookies are incredibly easy to make!
If you are a true Twix fan, you will love this cookie version of the classic candy bar that we all grew up to love. Â The cookie is a basic shortbread crust that tastes more sugary than floury. Â At the center of this cookie is a layer of silky, smooth caramel. Â This is the best part of the cookie, just like the candy bar. Â Lush and creamy smooth chocolate tops this cookie with just the right amount of milk chocolate.
Each bit is like biting into the candy bar, but without all the chemicals and preservatives. Â And since Twix is one of my all-time favorite candy bars, these cookies will make it hard to resist just having one! Â If you’re looking to take Twix to the next level, this cookie recipe is a must for all fans.
Â Â Some of the best desserts are made from candy bar recreations. Â Indulging in these kind of gourmet desserts are much better than eating the actual candy bar itself.
What I love most about this recipe is that it doesn’t use Twix candy at all. Â Recreating something that tastes just like the Twix candy bar is a lot simpler than thought.
The cookies are pretty easy to make with just a few simple ingredients. Â Rolling the dough out and cutting it with a cookie cutter or drinking glass seriously took a few minutes! Â Rolling the dough out on a floured surface gives the cookies a round shape. Â The cookies won’t spread out or rise too much while baking, which makes shortbread cookies one of my all-time favorite recipes to bake with.
To get the perfect caramel center, melt caramel candy from Kraft in a small saucepan. Â Add a little evaporated milk to get the caramel luscious and smooth in consistency. Â Spread the caramel over the top of the cookie making sure to spread to almost the full cookie. Â To get the look I did, place about a spoonful of hot caramel in the center of the cookie. Â Using the back of the spoon, spread the caramel out to the edges, but leave some space. Â As the cookie cools, the caramel may spread a little more.
Next, melt the milk chocolate chips and shortening in the microwave for about 2 minutes on power level 4. Â Guys, this is so important. Â Sugar burns easily and if the chocolate chips are placed in the microwave on too high of heat, they will burn! Â I’ve had this happen so many times and I can now say, I’m very comfortable melting chocolate in the microwave. Â The trick is to set the power level on medium-low. Â That’s it, guys! Â If you do happen to burn them, you may be able to save the chocolate by mixing a little olive oil or other oil (not water) with the chocolate. Â Now spread that silky smooth chocolate over the top of each caramel glazed cookie and spread it with a butter knife.
- 1Â˝ cups butter, at room temperature
- 1 cup powdered sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- For the Caramel
- 15 ounces of caramel ( I used Kraft )
- 2 tablespoons evaporated milk
- For the Chocolate
- 1Â˝ cups milk chocolate chips
- 2 teaspoons shortening
- Preheat oven to 350 degrees F. In a large bowl fit with a mixer, cream together butter and both sugars. Add vanilla extract and salt. Slowly add flour, 1 cup at a time until incorporated. Mix for an extra minute or two. Roll dough together in a ball and place in the center of a floured surface. Roll dough out to ½ inch thick. With a circle cookie cutter or glass cup, cut out cookies and place on a greased cookie sheet. Bake in oven for 14-16 minutes. I baked mine for 14 minutes but do not over bake. Removed and place on a cooling rack.
- Once cookies are cool, melt caramel and evaporated milk according to instructions on the bag. On medium heat, melt caramel. Once it starts to melt down, turn down to low and allow to melt. Using a spoon, pour a small spoonful of caramel over the center of the cookie and spread it to the edges with the backside of the spoon. Allow caramel to cool, I placed mine in the refrigerator for about 10 minutes to set.
- To make the chocolate topping, melt chocolate in a small microwavable dish. Place chocolate chips and shortening in dish and place in microwave. Melt for about 2 minutes on POWER LEVEL 4, stirring the chocolate in between to smooth out. Chocolate chips will burn if power level is not set to 4. Using a butter knife, spread chocolate over the top of the cooled caramel.