Ultimate Twix-Style Cookies
Indulge in the irresistible fusion of classic shortbread, rich caramel, and decadent chocolate with these Ultimate Twix-Style Cookies. Each bite offers a delightful balance of chewy, buttery cookie, luscious golden caramel, and a crisp chocolate drizzle, perfectly mimicking your favorite candy bar in homemade form. These cookies are a true showstopper, ideal for any gathering or a special treat for yourself.
Prep Time
20 minutes
Cook Time
10-12 minutes
Total Time
45 minutes (including cooling)
Servings
Makes approximately 24-30 cookies
Keywords
Why This Recipe Delivers
- Combines three beloved elements: crisp shortbread, gooey caramel, and rich chocolate.
- Offers a nostalgic candy bar flavor in a sophisticated, homemade cookie format.
- Perfectly balanced textures from the chewy cookie base to the smooth caramel and snappy chocolate.
- An impressive dessert that's surprisingly straightforward to prepare.
- Highly customizable with different types of chocolate or a sprinkle of sea salt.
Ingredients
- 226g (1 cup) unsalted butter, softened to room temperature
- 150g (3/4 cup) granulated sugar
- 165g (3/4 cup, packed) light brown sugar
- 2 large eggs, at room temperature
- 280g (2 1/4 cups) all-purpose flour
- 5g (1 teaspoon) baking powder
- 2.5g (1/2 teaspoon) fine sea salt
- 240ml (1 cup) high-quality caramel sauce, slightly warmed for easy handling
- 170g (1 cup) semi-sweet or milk chocolate chips
Instructions
- Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking. This also makes cleanup much easier.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium-high speed until the mixture is light, fluffy, and pale in color, typically 3-5 minutes. This aeration is crucial for the cookie's tender texture. Incorporate the large eggs one at a time, mixing well after each addition until fully combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. This ensures the leavening agent and salt are evenly distributed throughout the dry ingredients, leading to consistent results. Gradually add this dry mixture to the wet butter mixture, mixing on low speed until just combined. Be careful not to overmix, as overdeveloping the gluten can result in tough cookies.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie to allow for spreading. Using the back of a measuring spoon or your thumb, gently make a shallow indent in the center of each cookie dough ball. This indent will be the perfect well for your luscious caramel filling.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft and puffed. This slight underbaking ensures a chewy interior. Remove from the oven and let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. While still slightly warm, or once cooled, fill the indents with the warmed caramel sauce. A small spoon or piping bag can help with precision.
- While the cookies cool and the caramel sets slightly, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or using a double boiler. Once smooth, drizzle the melted chocolate generously over the caramel-filled cookies using a spoon or a piping bag with a fine tip. Allow the chocolate to set completely at room temperature or in the refrigerator for about 15-20 minutes before serving.
Tools You’ll Need
- Large mixing bowls
- Electric mixer (stand or hand mixer)
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Parchment paper
- Baking sheets
- Wire cooling rack
- Small spoon or piping bag (for caramel and chocolate drizzle)
Essential Success Tips
- Ensure your butter and eggs are at true room temperature. This allows them to emulsify properly, creating a smoother, more uniform dough and better cookie texture.
- Do not overmix the dough once the flour is added. Mixing too much develops the gluten, which can lead to tough cookies instead of tender ones.
- When making the indents, be gentle but firm enough to create a distinct well. If they flatten too much during baking, you can gently re-press them immediately after they come out of the oven.
- Warm your caramel slightly before filling the cookies. This makes it easier to spoon or pipe and ensures a smooth, even layer.
- Allow the chocolate drizzle to set completely before stacking or storing the cookies to prevent them from sticking together and smudging the beautiful design.
Professional Cooking Secrets
- For an extra layer of flavor and texture, lightly sprinkle a touch of flaky sea salt over the melted chocolate drizzle before it sets. The salt perfectly cuts through the sweetness of the caramel and chocolate, elevating the entire experience.
- If you want truly pristine chocolate drizzle, temper your chocolate instead of just melting it. This will give it a beautiful shine and a satisfying snap, preventing bloom and making it more stable at room temperature.
- To achieve a perfectly uniform cookie size and shape, use a cookie scoop. This also helps ensure consistent baking times across the batch.
Notes
- Storage: Store Ultimate Twix-Style Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week.
- Caramel variation: Feel free to use a homemade salted caramel sauce for an even more gourmet touch.
- Chocolate variation: Experiment with dark chocolate for a less sweet, more intense flavor profile, or white chocolate for a different aesthetic and taste.
Frequently Asked Questions
Can I freeze the cookie dough or baked cookies?
Yes, you can freeze the unbaked cookie dough balls (without indents) for up to 3 months. Thaw slightly before baking. Baked and cooled cookies can also be frozen in an airtight container for up to 1 month. Thaw at room temperature before serving.
My caramel is too stiff. What should I do?
If your store-bought or homemade caramel is too stiff, gently warm it in a microwave-safe bowl for 10-15 seconds at a time, stirring between intervals, until it reaches a pourable but still thick consistency. Be careful not to overheat it.
How can I prevent my cookies from spreading too much?
Ensure your butter is not overly soft or melted, as this can cause excessive spreading. Chilling the scooped cookie dough balls for 15-30 minutes before baking can also help them hold their shape better in the oven.
Nutrition Facts (Per Serving)
Calories: 280, Protein: 3g, Fat: 16g, Carbs: 32g (per cookie, estimated)
Allergy Information
Contains dairy, gluten, and eggs. This dish is not suitable for individuals with these allergies. To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
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