Description
These Twix Cookie Cups are a delightful treat combining buttery cookie bases, gooey caramel centers, and a rich chocolate topping. Perfectly bite-sized and layered, they bring the classic Twix candy bar experience into an easy-to-make homemade dessert that’s sure to impress.
Ingredients
Scale
Cookie Dough
- 1/2 cup (111g) salted butter
- 1/2 cup (115g) granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups (228g) all-purpose flour
- 1 tsp baking powder
Candy Filling and Topping
- 20 caramels, unwrapped
- 1 tbsp milk
- 2 cups (400g) milk chocolate chips
Instructions
- Preheat and Prepare Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the egg white and vanilla extract and mix until well combined.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and baking powder thoroughly to form a smooth dough.
- Shape Cookies: Roll the dough out to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut out circles and transfer them onto an ungreased baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven for 6-8 minutes or until they puff up and lose their glossy sheen. Remove and transfer them to a wire rack to cool completely.
- Prepare Caramel Filling: While cookies cool, microwave the unwrapped caramels with the milk for 1 minute, stirring at 30 seconds, until smooth and creamy.
- Assemble Caramel Layer: Spoon a few teaspoons of the warm caramel onto each cooled cookie and spread it almost to the edges. Place the cookies in the refrigerator for 10 to 15 minutes until the caramel is fully set and cold.
- Melt Chocolate: Melt the milk chocolate chips in 30-second intervals in the microwave, stirring between each until smooth and fully incorporated.
- Top with Chocolate: Spread a small amount of melted chocolate onto each caramel-topped cookie. Allow the chocolate to cool and set before serving.
Notes
- Ensure cookies are completely cool before adding the caramel to prevent melting or sliding.
- For easier spreading, slightly warm the caramel and chocolate but avoid overheating.
- You can substitute milk chocolate chips with dark or white chocolate based on preference.
- Use parchment paper on the baking sheet for easier cleanup and removing cookies.
- Store cookie cups in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
