Twix Cookies
Ingredients
For the shortbread cookies:
1 cup (230g) unsalted butter, softened
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
¼ teaspoon salt
For the caramel layer:
25–30 soft caramels (or 1 cup caramel bits)
2 tablespoons heavy cream (or milk)
For the chocolate layer:
1 cup (180g) milk chocolate chips (or melted milk chocolate)
1 teaspoon vegetable oil (optional, for smoothness)
Instructions
1. Make the cookie base
1. Preheat your oven to 175°C (350°F).
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add vanilla and mix.
4. Add flour and salt, mix until dough forms.
5. Roll dough into balls or flatten into round cookies (about ½ inch thick).
6. Place on a baking sheet and bake 12–14 minutes, until edges are lightly golden.
7. Let cookies cool completely.
2. Add the caramel
1. Melt the caramels and cream in the microwave for 30-second intervals, stirring until smooth.
2. Spoon about 1 teaspoon caramel onto each cookie.
3. Let caramel set for 10–15 minutes.
3. Add the chocolate
1. Melt chocolate chips with oil in the microwave (20-second intervals).
2. Spoon a layer over the caramel and spread gently.
3. Let cookies cool until chocolate firms (you can refrigerate for 10 minutes).
Enjoy!
