Day 10 of our 12 days of Christmas Cookies. Today we are sharing Twix Cookies. These cookies taste just like the kid friendly favorite Twix bars. A sugar cookie crust topped with a creamy caramel glaze topped with milk chocolate. These cookies just burst with so much flavor you will think you are eating a candy bar.
How To Make Twix Cookies
Start by using a simple sugar cookie recipe or shortbread recipe. Make sure you are using softened, room temperature unsalted butter. I used a simple cookie recipe containing butter, sugar, egg white, vanilla, flour and baking powder.
Once the dough is completely mixed it will be soft and easy to work with. Now you can chill the dough first before rolling it out and cutting or rolling directly after mixing. If you choose rolling the dough without chilling just make sure you flour your table and rolling pin.
Roll the cookie dough out 1/4 to 1/2 inch thick. Use a circle cutout to cut out the circles. These cookies will not rise at all while baking, so place an inch space between one another.
How To Make The Caramel Layer
While the cookies are cooling, unwrap the caramels and place in a microwave safe bowl. Add a tablespoon of milk and microwave for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
How To Make The Chocolate Layer
I love Ghirardelli chocolate. I used the milk chocolate chips and melted it down in a microwave safe bowl for 1 minute.
Twix Cookies
Everything you love in a Twix candy bar but all in a three-layer cookie form!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Ingredients
1/2 cup (1 stick) unsalted Butter, room temperature
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 Egg White, large
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
20 Soft Caramels, unwrapped
1 tablespoon Milk
2 cups Milk Chocolate Chips
Instructions
Preheat oven to 350℉. Prepare a large baking sheet with parchment paper or non-stick spray, set aside.
In a large mixing bowl, with a hand mixer or standing mixer, cream the butter and sugar together until mixed.
Next, add in the egg white and vanilla. Mix until well combined.
Then, add the flour and baking powder. Make sure to scrape the sides of the bowl. Mix thoroughly.
You can chill cookie dough first before rolling out or flour your counter or table and roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter or whatever you have round (like a cup) to cut out circles. Transfer to prepared pan.
Bake for 6-8 minutes. Make sure to not over bake. Remove cookies from oven once they look set. Transfer to a wire rack and allow to cool completely.
While the cookies are cooling, unwrap the caramels and place in a microwave safe bowl. Add a tablespoon of milk and microwave for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
Place the cookies and caramel into the fridge for 10 -15 minutes or until completely set.
In another microwave safe bowl, melt the milk chocolate chips for 30 second intervals until completely melted and mixed.
Remove chilled cookies, spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set.
Have you missed the last five days of cookie shares…if so here they are:
Day 1: Giant M&M Chocolate Chip Cookies
Day 2: Sugar Cookie Thumbprint Cookies
Day 3: Red Velvet Cake White Chocolate Chip Cookies
Day 4: Buckeyes
Day 5: Chocolate Chip Shortbread
Day 6: Peanut Butter and Jelly Cookies
Day 7: Chocolate Kiss Cookies
Day 8: White Chocolate dipped Snickerdoodles
Day 9: Lemon Cookies
Make sure to check back each day for the next 12 days of December for the 12 days of Christmas Cookies. Let’s get baking!
