Twix Cookies
Shortbread cookies swirled with caramel and milk chocolate. Tastes just like your favorite Twix candy bar, Enjoy!
Servings: 24 cookies
Ingredients
COOKIES:
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 c. butter softened
- 1/2 c. granulated sugar
- 1 lg. egg
- 1 tsp. vanilla extract
CARAMEL:
- 30 kraft caramels unwrapped
- 1 T. milk
CHOCOLATE:
- 2 c. milk chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper; set aside.
- COOKIES: In a small bowl, whisk together the flour and baking powder until well combined; set aside.
- In a large bowl, using an electric hand mixer, cream the butter and sugar together. Add the egg and vanilla, beat until light and fluffy. Add the flour mixture, beat until well combined.
- On a lightly floured surface, roll the cookie dough out to a 1/4 inch thick. Cut the cookies out with a round 2-1/2-inch cookie or biscuit cutter and place them on the prepared baking sheets. Reroll scraps to cut out more cookies (you should have 24 cookies).
- Bake the cookies for 6-8 minutes. Remove from oven when the cookies are puffy and no longer glossy. Transfer the baking sheets to a wire rack and allow them to cool completely. Once cooled, prepare the caramel.
- CARAMEL: In a small microwave-safe bowl, melt the caramels and milk on HIGH for 1 minute then stir. Repeat in 30-second intervals, stirring in between each interval until smooth and creamy. Carefully spread about 2 teaspoons of caramel with the back of a spoon onto each cookie until it almost covers the cookie.
- Place the cookies in the refrigerator for 10-15 minutes or until the caramel is set.
- CHOCOLATE: In a small microwave-safe bowl, melt the chocolate chips on HIGH in 30-second intervals, stirring in between each interval until melted and smooth. Spread a small amount of melted chocolate over the tops of the cooled caramel, leaving the edges of the caramel visible. Refrigerate until the chocolate is set, about 30 minutes.
Notes
Cookies can be made 2 days ahead. Store in an airtight container and refrigerate.
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