Homemade Twix Cookies
Servings: 24 cookies
Calories: 157kcal
Make a cookie that tastes just like the favorite candy bar! This recipe is easy, fun and delicious.
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Equipment
- 2 microwave-safe bowls
- a cup or bowl with a flat bottom (or a tortilla press!) to flatten cookies
Ingredients
- ¾ cup unsalted butter, room temp
- ½ cup powdered confectioners sugar
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 teaspoon ice water
- 20 caramel candies, unwrapped
- 1 tablespoon evaporated milk
- 1 cup milk chocolate chips
- ½ teaspoon vegetable or coconut oil (optional)
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone mat. Also, prepare a small glass with ice and water in order to have very cold ice water to pull the dough together.
- In a large bowl, cream the butter and sugar together with a hand mixer. Add flour, salt, and vanilla and mix continue mixing. Next, add the prepared ice water to help combine everything. The dough will be VERY crumbly at this point, don't panic
- Take about 2 tablespoons of dough and use your hands to roll it into a ball of dough about 1-1½ inches around. Place the ball on the prepared cookie sheet and flatten it to about ½ inch thick with a glass or something flat. Bake for 12-14 minutes, remove the cookies from the oven when they are just starting to brown on the edges. Immediately remove the cookies from the pan and cool on a wire rack.
- Combine the unwrapped caramels and evaporated milk in a microwave-safe bowl and melt at 20-30 second intervals, stirring in between, until smooth and creamy. Be careful, it's hot!!
- Spread the melted caramel with a spoon over each cooled cookie and let set/cool completely.
- Place the chocolate chips in another microwave-safe bowl and cook in the microwave for two 20-30 second intervals, stirring in between. Stir in the vegetable oil and then zap in the microwave for one more interval. Stir until completely melted and smooth. Spread chocolate on top of cooled caramel with a spoon. Look at that swirl! Let the chocolate set in the fridge for about 10 minutes before digging in.
Notes
- To flatten the cookies, use a flat bottomed glass or bowl. I actually used a tortilla press and it worked perfectly, but not everyone has this tool.
- Adding vegetable or coconut oil to the chocolate will help make it easier to spread and gives it a nice shine once it cools. This step is optional, but I recommend it.
- The cookie dough is made with powdered sugar instead of regular sugar so it has a different consistency than regular shortbread would. It will be very crumbly and that is normal, don't panic.
- Make sure you melt the caramel and chocolate in intervals in the microwave. Although it's tempting to heat it for longer times to go faster, you will risk burning the caramel or chocolate.
- Also, make sure the bowl you use to melt the chocolate has no water in it or the chocolate will seize and you will have to start over.
- Store the cookies in a sealed container in the fridge, they will stay fresh for 3-4 days. When you are ready to enjoy them, allow them to warm up for a minute or two so the chocolate and caramel can get a little soft.
Nutrition
Serving: 1cookies | Calories: 157kcal | Carbohydrates: 19.4g | Protein: 1.8g | Fat: 8.9g | Saturated Fat: 5.5g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 12.3g | Calcium: 27mg
