Twix-Style Cookies with Velvety Caramel
Satisfy your sweet tooth with these decadent chewy Twix-style cookies featuring a crisp shortbread layer, gooey caramel center, and a luxurious milk chocolate drizzle. Perfect for gatherings or a sweet treat after dinner!
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure the butter is softened but not melted for the best texture.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed shortbread cookies About 8-10 cookies.
Caramel filling
- 1 cup chewy caramel candies, unwrapped
- 1/4 cup heavy cream
Chocolate Drizzle
- 1 cup milk chocolate chips
- 1 tablespoon vegetable oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the crushed shortbread cookies until evenly distributed.
Baking
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges begin to turn golden. The centers should appear slightly underbaked for that perfect chewy texture.
- While the cookies are baking, prepare the caramel filling by combining the chewy caramel candies and heavy cream in a small saucepan over low heat. Stir until melted and smooth.
- Once the cookies come out of the oven, create a small indentation in the center of each cookie using the back of a spoon.
- Spoon a little melted caramel into the indentation of each cookie.
- Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Finishing Touch
- Melt the milk chocolate chips with the vegetable oil in a microwave-safe bowl, stirring in 30-second intervals until smooth.
- Drizzle the melted chocolate over the cooled cookies and allow to set before serving or storing.
Notes
Store leftover cookies in an airtight container for 3-5 days at room temperature. For longer storage, freeze individually wrapped cookies for up to 3 months. You may adjust the size of the caramel filling as per your liking.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 150mgSugar: 15g