Caramel Twix Cookies
Indulge in the ultimate treat with these decadent Caramel Twix Cookies—an irresistible homemade twist on the classic candy bar! Featuring a buttery shortbread base, a rich and gooey caramel layer, and a silky coating of semi-sweet chocolate, these cookies pack all the beloved flavors of Twix in every bite-sized delight. Perfectly crisp yet melt-in-your-mouth tender, they’re ideal for dessert platters, holiday cookie exchanges, or an indulgent afternoon snack. With simple ingredients and easy-to-follow steps, you'll feel like a pro baker as you stack these sweet, layered beauties. Elevate your cookie game with this delightful combination of textures and flavors that will leave everyone reaching for seconds! Keywords: caramel Twix cookies, shortbread cookies with caramel, chocolate-covered treats, homemade Twix recipe, cookie exchange recipes.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 300 grams soft caramels
- 2 tablespoons heavy cream
- 200 grams semi-sweet chocolate chips
- 1 teaspoons vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Gradually add the all-purpose flour and salt, and mix just until the dough comes together.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
Bake the cookies for 12-15 minutes, until the edges are lightly golden. Remove from the oven and allow them to cool completely on the baking sheets.
In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and melted.
Using a spoon, place a small dollop of the melted caramel on top of each cookie, spreading it slightly to cover the center. Let the caramel layer set at room temperature, about 20 minutes.
Melt the semi-sweet chocolate chips and vegetable oil together in the microwave, heating in 20-second intervals and stirring until smooth.
Spoon a thin layer of melted chocolate over the caramel layer on each cookie, spreading it with the back of the spoon to cover the caramel completely.
Allow the cookies to cool and the chocolate to set completely before serving, approximately 30 minutes.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
