Twix Cookies
These Twix Cookies are rich, buttery shortbread rounds topped with caramel, melted chocolate and a sprinkling of sea salt flakes. They're SUPER simple and totally delish!
Servings: 48 cookies
Calories: 73kcal
Ingredients
Shortbread Cut Outs
- 1 cup unsalted butter, softened
- 1/2 cup confectioners' sugar, sifted
- 1 tsp. vanilla extract
- 2 cups flour, sifted
- 1/4 tsp. sea salt
Caramel Topping
- 1 11-oz. bag Kraft caramels
- 2 Tbsp. whole milk
Chocolate Topping
- 4 oz. semi-sweet Chocolate Baking Bar, chopped. (I use Ghirardelli)
- 1 tsp. vegetable oil
- sea salt flakes, for sprinkling
Instructions
Shortbread Cut Outs
- Preheat oven to 350 degrees. Place rack in middle of oven. Line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and confectioners' sugar together until light and fluffy, about 2 minutes. Add vanilla and beat until combined.
- Add the flour and salt and beat until just combined. Do not overmix.
- Form the dough into a disk and wrap in plastic wrap. Place in refrigerator for 20 minutes.
- Remove from fridge and place on lightly floured surface. Roll dough out to about 1/4-inch thickness. Cut with 2-inch round cookie cutter. Transfer to prepared sheets placing 1 inch apart. Place sheets in refrigerator for 15 minutes.
- Remove from refrigerator and bake, one sheet at a time, for 12-15 minutes or until lightly browned around the edges. Let cool on sheet for 5 minutes, then remove to wire rack over a piece of parchment to cool completely. Repeat with remaining dough until you've used it all.
Caramel Topping
- While all the cookies cool, make the caramel topping. In a medium bowl, combine unwrapped caramels and milk. Microwave in 30-second intervals, stirring in between, until smooth. Top cooled cookies with 1 teaspoon of caramel. Let cool.
Chocolate Topping
- In a medium bowl, combine chopped chocolate and vegetable oil. Microwave at 50% power in 30 second intervals, stirring in between, until totally melted and smooth. Top cooled caramel with about 1 teaspoon melted chocolate. Then sprinkle with some sea salt flakes. Let the chocolate set before serving. (if possible!)
Notes
I like to bake my cookies one sheet at a time. You can keep the other sheet in the refrigerator while the other tray is baking.
I used semisweet chocolate, but you could also use milk chocolate.
I used a fluted 2-inch round cookie cutter.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 11mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 120IU | Calcium: 4mg | Iron: 0.4mg