Twix Chocolate Chip Cookies
Indulge in the irresistible fusion of flavors with these Twix Chocolate Chip Cookies, a decadent twist on the classic treat. Packed with buttery caramel notes, chunks of chopped Twix bars, and semi-sweet chocolate chips, these cookies strike the perfect balance between chewy and crunchy. A sprinkle of optional caramel bits adds an extra layer of gooey goodness, making every bite pure bliss. With just 20 minutes of prep and a quick 10-minute bake, this recipe is ideal for any chocolate lover looking for an upgraded cookie experience. Perfect for sharing—or not—these crowd-pleasers are sure to be a hit at parties, bake sales, or for enjoying alongside a glass of milk. Keywords: Twix Chocolate Chip Cookies, caramel cookies, chewy cookies, chocolate chip cookies, Twix dessert recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups Twix bars, chopped into small pieces
- 0.5 cup caramel bits (optional)
Instructions
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Fold in the semi-sweet chocolate chips, chopped Twix bars, and caramel bits (if using) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still appear slightly underbaked. This ensures a chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
6673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.5 g | 362% | |
| Saturated Fat | 169.0 g | 845% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 1013.8 g | 369% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 682.5 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 612 mg | 47% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1337 mg | 28% | |
*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.
