Description
These Homemade Twix Cookies capture the classic flavors of the beloved candy bar in a delightful shortbread cookie form. Featuring a buttery cookie base, a rich caramel center, and a smooth chocolate topping, these treats are perfect for satisfying your sweet tooth with a homemade touch. Easy to make and perfect for sharing, these cookies bring together simple ingredients and straightforward steps to recreate a bakery-worthy dessert at home.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon salt
Caramel Layer
- 15 ounce bag of Kraft caramel
- 2 tablespoons evaporated milk
Chocolate Topping
- 2 cups Ghirardelli melting chocolate wafers
Instructions
- Prepare the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the optimal temperature for baking the cookies evenly.
- Make the cookie dough: In a large bowl, combine the softened unsalted butter and powdered sugar. Use an electric mixer to cream them together until light and fluffy. Add the vanilla extract, all-purpose flour, and salt, mixing until just combined to form a smooth dough suitable for rolling out.
- Shape the cookies: Lightly flour a clean cutting board or countertop. Roll out the dough to about 1/2 inch thickness. Use a small circle cookie cutter to cut out the cookie shapes, ensuring they are uniform for even baking.
- Bake the cookies: Line a baking pan with parchment paper and place the cut-out cookies spaced evenly on the sheet. Bake in the preheated oven for 14-16 minutes or until the edges are lightly golden. Remove and let the cookies cool completely on a wire rack.
- Prepare the caramel layer: In a medium saucepan, combine the Kraft caramel pieces and evaporated milk. Stir over low heat until the caramel is fully melted and smooth, creating a spreadable caramel sauce.
- Add the caramel layer to the cookies: Spoon the melted caramel onto each cooled cookie, spreading it evenly across the entire surface. Allow the caramel to set slightly at room temperature to maintain its gooey texture.
- Prepare the chocolate topping: Place the Ghirardelli melting chocolate wafers in a microwave-safe bowl. Melt in 30-second intervals, stirring between intervals, until the chocolate is smooth and fully melted.
- Apply the chocolate layer: Spread the melted chocolate evenly over the caramel-topped cookies. Allow the chocolate to cool and set completely before serving or storing.
Notes
- Ensure cookies are completely cooled before adding caramel to prevent melting.
- The caramel can be substituted with homemade caramel or other brands if preferred.
- Use good quality melting chocolate for a smooth, glossy finish.
- Store cookies in an airtight container at room temperature or refrigerate to keep chocolate firm.
- For easier cutting, chill dough before rolling out if it’s too soft.
- The cookies are best eaten within a week for optimal freshness.
