Description
These Twix Cookies combine a soft, buttery cookie base with a luscious caramel center and a smooth chocolate topping, perfectly mimicking the classic Twix candy bar in cookie form. They’re easy to prepare, baked to golden perfection, and then layered with rich caramel and chocolate for a decadent treat.
Ingredients
Scale
Cookie Dough
- 15.25 ounce box white cake mix
- ¾ cup all-purpose flour
- 1 cup salted butter, softened
Caramel Topping
- 1 ¼ cups caramel bits
- 1 tablespoon heavy cream
- ½ tablespoon salted butter, softened (separate from the 1 cup butter)
Chocolate Topping
- 1 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper or spray them with cooking spray to prevent sticking.
- Mix Dry Ingredients: Whisk together the white cake mix and all-purpose flour until they are fully combined, creating the base of your cookie dough.
- Incorporate Butter: Use a hand or stand mixer to beat in 1 cup of softened butter to the dry mixture until a dough forms. This should take about 3-5 minutes. Be careful not to overmix to keep the dough tender.
- Prepare Dough for Rolling: Flour a clean surface lightly and turn the dough out onto it to prevent sticking.
- Roll and Cut Cookies: Using a floured rolling pin, roll the dough to about ½ inch thickness. Then use a 2-inch round cookie cutter to cut out your cookies evenly.
- Arrange and Bake: Transfer the cookie cutouts onto the prepared baking sheets and bake them for 6-10 minutes or until the edges start to turn a light golden brown.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for at least 10 minutes before transferring them to a cooling rack to cool completely.
- Heat Caramel: In a medium microwave-safe bowl, combine the caramel bits and heavy cream. Heat for 30 seconds, then stir. Continue heating in 10-second increments, stirring between, until the caramel is smooth and spreadable.
- Apply Caramel: Place about 1 teaspoon of the warmed caramel in the center of each cooled cookie. Use a butter knife or spatula to gently spread it into a disc shape, leaving a small border around the edges.
- Set Caramel: Allow the caramel to set completely, this should take about 15-20 minutes.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the chocolate chips with ½ tablespoon of softened salted butter. Start with 30 seconds, stir, then heat in 10-second intervals until smooth, being careful not to overheat to avoid seizing.
- Top Cookies with Chocolate: Spoon about 1 heaping teaspoon of the melted chocolate onto each caramel-topped cookie and spread evenly into a disc shape.
- Let Cookies Set: Allow the cookies to sit until the chocolate topping is fully set and firm before serving.
Notes
- Make sure not to overmix the dough to ensure cookies stay tender.
- If the caramel is too thick after heating, add a splash more heavy cream to reach a spreadable consistency.
- Use parchment paper or silicone baking mats to prevent sticking.
- Cookies are best enjoyed once the chocolate topping is completely set to avoid messiness.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
