Description
Delight in these irresistible Twix Cookie Cups that combine a soft buttery cookie base with a luscious layer of creamy caramel and a decadent topping of melted milk chocolate. Perfectly sized for snacking or sharing, these cookie cups capture the classic Twix flavors in a homemade treat that’s simple to prepare and sure to satisfy your sweet tooth.
Ingredients
Scale
Cookie Dough
- 1/2 cup (111g) salted butter
- 1/2 cup (115g) granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups (228g) all-purpose flour
- 1 tsp baking powder
Creamy Caramel Filling
- 20 caramels, unwrapped
- 1 tbsp milk
Chocolate Topping
- 2 cups (400g) milk chocolate chips
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and allow it to fully heat while you prepare the cookie dough.
- Cream together butter and sugar. In a mixing bowl, combine the salted butter and granulated sugar, beating until the mixture is smooth and fluffy to create a light cookie base.
- Add egg white and vanilla. Incorporate the egg white and vanilla extract into the creamed butter and sugar, mixing thoroughly until well combined and smooth.
- Mix in dry ingredients. Add the all-purpose flour and baking powder to the wet mixture, stirring until a consistent dough forms without overmixing.
- Roll out and cut dough circles. On a lightly floured surface, roll the dough to a thickness of about 1/4 to 1/2 inch. Use a round cookie cutter to cut out circles and place them onto an ungreased baking pan.
- Bake the cookies. Place the pan in the preheated oven and bake the cookies for 6 to 8 minutes, or until they appear puffy and the surface is no longer glossy.
- Cool the cookies. Remove the cookies from the oven and transfer them to a wire rack. Let them cool completely before adding any toppings.
- Prepare the caramel filling. In a microwave-safe bowl, combine the unwrapped caramels and milk. Microwave for 1 minute, stirring at the 30-second mark, until the mixture is smooth and creamy.
- Spread caramel on cookies. Spoon a few teaspoons of the warm caramel onto each cooled cookie, spreading it almost to the edges evenly.
- Chill cookies with caramel. Place the caramel-topped cookies in the refrigerator for 10 to 15 minutes or until the caramel is fully set and cold.
- Melt the chocolate. Using 30-second intervals, microwave the milk chocolate chips, stirring well between intervals until the chocolate is completely melted and smooth.
- Apply chocolate topping. Spread a small layer of melted chocolate over the caramel layer on each cookie. Allow the chocolate to cool and harden before serving.
Notes
- Make sure the cookies are completely cooled before adding the caramel to prevent melting and sogginess.
- For easier caramel spreading, warm the caramel just enough to be smooth but not too hot to avoid burns.
- You can substitute milk chocolate chips with dark or white chocolate based on preference.
- Store the cookie cups in an airtight container in the refrigerator for up to a week.
- If you don’t have a round cookie cutter, use a glass or small cup to cut the dough.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
