Description
Delight in these Twix Cookie Cups featuring a buttery cookie base topped with creamy caramel and a smooth milk chocolate finish. Perfectly bite-sized, these treats combine the classic flavors of the Twix candy bar into a homemade cookie cup that’s crispy, chewy, and irresistibly sweet.
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
- 20 caramels, unwrapped
- 1 tbsp milk
Chocolate Topping
- 2 cups (400g) milk chocolate chips
Instructions
- Preheat and Prepare Dough: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the salted butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg white and vanilla extract until well combined and smooth.
- Incorporate Dry Ingredients: Add the all-purpose flour and baking powder to the wet mixture. Stir thoroughly until a soft dough forms.
- Shape Cookie Bases: Roll the dough out on a flat surface to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut out circles and transfer them onto an ungreased baking sheet.
- Bake the Cookies: Bake at 350°F for 6-8 minutes until the cookies puff slightly and lose their glossy sheen. Remove from oven and transfer to a wire rack to cool completely.
- Prepare Caramel Layer: While cookies cool, combine unwrapped caramels and milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and creamy.
- Assemble Caramel Cups: Spoon a few teaspoons of the caramel onto each cooled cookie, spreading until nearly covered. Chill the cookie cups in the fridge for 10-15 minutes until caramel is firm and cold.
- Melt Chocolate: Melt the milk chocolate chips in the microwave in 30-second bursts, stirring after each until fully melted and smooth.
- Finish Cookies: Spread a thin layer of melted chocolate over the caramel on each cookie. Allow the chocolate to cool and set before serving.
Notes
- Ensure cookies are completely cool before adding caramel to prevent melting.
- Use a silicone baking mat or parchment paper for easy cookie removal.
- For a firmer chocolate topping, refrigerate the cookie cups after spreading chocolate.
- Storage: Keep cookie cups refrigerated in an airtight container for up to one week.
- Can substitute milk chocolate with dark or white chocolate based on preference.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
