Twix Cookies
These twix cookies are made with a simple 5 ingredient shortbread cookie, topped with caramel and melted chocolate to create the most amazing cookies! These twix cookies are the beloved twix candy bar in cookie form!
Ingredients
- 2 cups Flour
- ⅔ cup Powder sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 230 g Butter soft
- 200 g Semisweet chocolate melted
- 20 teaspoon Caramel sauce
Instructions
- Into a big mixing bowl, or in a bowl of a stand mixer, add the room temperature butter, and the powder sugar, and cream it for 2-3 minutes or until it’s creamy and light in color.
- Add the flour, salt, and vanilla extract. Mix until a dough is formed. don’t overmix!.
- Cover the cookie dough with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
- After letting the dough chill in the fridge for at least an hour, take one dough half out of the fridge. Start rolling the dough on a floured clean surface to about ¼ inch thick.
- Using cookie cutters, cut as many cookies as you can. form a dough ball from the remaining dough and repeat until you finish the dough.
- Carefully transfer the cookies onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10 minutes or until the edges are starting to turn golden.
- Take the cookies out of the oven and let them cool for 10 minutes. Then transfer them to a wire rack to cool completely.
- Top each cookie with caramel sauce and melted chocolate. You can use either dark chocolate or milk chocolate!
Notes
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist and tender cookies and not dense and dry cookies.
Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
This cookie dough can be made in advance! So you can make this dough ahead of time and either freeze it in an airtight freezer-friendly container or store it in the fridge in an airtight container for up to 5 days!
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, wrap the dough with plastic wrap and let it rest for at least 1 hour.
If your dough is starting to get soft, cover it with plastic wrap and freeze it for 15 minutes to let it firm up. We repeat this step until we are out of dough and we baked all the cookies.
Nutrition
Calories: 136kcalCarbohydrates: 16gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mgSodium: 107mgPotassium: 52mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!