Description
Bake soft, chewy cookies that capture the beloved layers of a Twix bar: a buttery shortbread base, gooey caramel filling, and a rich milk chocolate coating. This recipe brings the candy bar experience into a delightful, shareable cookie format.
Ingredients
- For the Cookie Base: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt
- For the Caramel Layer: 1 cup soft caramel candies (or homemade soft caramel sauce); 2 tablespoons heavy cream (optional, for thinning)
- For the Chocolate Coating: 1 1/2 cups milk chocolate chips; 1 tablespoon coconut oil (or shortening)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. Gently flatten them slightly with the bottom of a glass.
- Bake for 8 to 10 minutes, or until the edges are set but the centers are still slightly soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the caramel: If using soft candies, place them in a microwave-safe bowl with the heavy cream (if using). Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Once cookies are cool, spread a small layer of warm caramel onto the top of each cookie. Let the caramel set slightly (about 15 minutes).
- Melt the milk chocolate chips and coconut oil together in a double boiler or microwave until smooth.
- Dip the caramel-topped side of each cookie into the melted chocolate, or drizzle the chocolate over the tops.
- Place the finished cookies back on parchment paper and allow the chocolate to set completely before serving.
Notes
- For an extra buttery base, use high-quality European-style butter.
- If your caramel is too stiff after cooling, gently reheat it briefly to make spreading easier.
- You can also use store-bought soft caramel sauce for speed.
- Chill the cookies for 10 minutes after coating them in chocolate to help the coating set faster.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg