TWIX COOKIE RECIPE

Equipment

Stand or Handheld Mixer
Parchment paper
Measuring cups + Measuring spoons
Cookie sheets
Wire cooking rack
Microwave safe bowl

Ingredients

1/2 cup salted butter softened
1/2 cup powdered sugar
1 tsp vanilla
1/2 tsp baking powder
1 cup flour plus a little for dusting the counter and cookie cutter
11 ounces caramels package of Kraft Caramel bits or squares
1 tbsp milk
1/4 teaspoon salt
1 1/2 cups milk chocolate chips
1 tsp vegetable oil

Instructions

Preheat the oven to 350 degrees. Prepare baking sheets by lining with parchment paper.
With a stand or handheld mixer, cream the butter and sugar together.
Add the vanilla, baking powder, and flour. Mix until well combined. Shape the cookie dough into a large disk. Wrap the disk with plastic wrap and place it into the fridge. Allow the cookie dough to chill for 1 hour.
Sprinkle some flour on your counter and rolling pin. Roll out the dough to ¼ inch thick. Cut out with a 2 1/2 inch round cookie cutter (flour this as well to keep it from sticking).
Bake the cookies for about 10 minutes. You want them to be set (no longer glossy), but not turning brown. (Watch these carefully though and check them around 7 minutes to be safe)
Move the cookies to a wire rack and let them cool completely.
Place the caramel bits and milk in a medium size, microwave safe bowl. Heat this for 1 minute. Stir well. Then heat at 20 second intervals just until you can stir it smooth. Stir in the salt until well combined.
Place one teaspoon of the caramel mixture onto each cookie. Use the spoon to swirl this in a circle on the top, leaving an empty border around the edge of the cookie. You want this to firm up before adding the chocolate. It will take up to ½ hour at room temperature, or you may place them in the fridge to speed it up.
Stir the chocolate chips with the vegetable oil, in a microwave safe, medium sized bowl. Heat this mixture in the microwave oven at 30 seconds at a time, stirring each time. Only heat until you can stir it smooth.
Place one teaspoon of melted chocolate on top of the set caramel. Again, swirl it into a circle on top, mostly covering the caramel, leaving a border around the edge of the cookie.
Once the chocolate is set (again, you can speed this up by refrigerating them), you may finally enjoy eating them!!

Notes

Notes:Make sure not to roll these cookies out too thin, they cook quickly and if you roll out thinner than 1/4th of an inch, the edges will burn quickly when baking. Storage Instructions:

Store cookies in an airtight container at room temperature for up to 5 days. They don’t freeze well once the caramel and chocolate are added. But you could freeze the baked cookies for up to 3 months. And then when you are ready to serve them, allow them to thaw, then add the caramel and chocolate.

Other FAQ suggestions:

The caramel seems too thick to spread nicely – what should I do? You may just need to warm it up in the microwave oven a little, stirring well. Or if that doesn’t work, add a little more milk to it, and heat that through.
My spoon really sticks to the caramel and it is hard to spread – any tips? Try spraying your spoon with non-stick spray.
Can I make the cookie dough ahead? Yes, just keep it refrigerated (for up to 3 days) or frozen (for up to 3 months) until you are ready to make the cookies.
Is it really necessary to chill the dough? I find that the dough is much easier to roll and cut neatly if it is chilled. Also, the dough will hold its shape better if it starts out chilled. It will be firm when you take it out of the fridge but lightly work it to get it rolled out and it will hold together better than trying to roll out sticky, warm dough.
I need more cookies – can I increase this recipe? Yes. This recipe is very simple to double. Just remember to double every ingredient.
I only have semi-sweet chocolate – can I use that? Yes, it will change the flavor slightly but still be delicious!

Nutrition