Description
Delicious Twix Cookie Cups combine a buttery cookie base with a gooey caramel center and a smooth milk chocolate topping, creating a perfect bite-sized treat reminiscent of the classic Twix candy bar.
Ingredients
Scale
Cookie Base
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
Caramel Filling
- 20 caramels (unwrapped)
- 1 tbsp milk
Chocolate Topping
- 2 cups milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie cups.
- Cream Butter and Sugar: In a mixing bowl, cream together the salted butter and granulated sugar until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Egg White and Vanilla: Incorporate the egg white and vanilla extract into the creamed mixture, mixing thoroughly until smooth to help bind the dough.
- Combine Dry Ingredients: Gradually add the all-purpose flour and baking powder, mixing just until combined to prevent overworking the dough and keeping it soft.
- Roll and Cut Dough: On a floured surface, roll out the cookie dough to about 1/4 inch thickness. Cut into circles sized to fit your baking sheet or muffin tin for shaping the cups.
- Bake Cookies: Place the dough circles on an ungreased baking sheet and bake for 6-8 minutes, until they are puffy but no longer glossy on the surface.
- Cool: Transfer the baked cookies to a wire rack and allow them to cool completely, which helps retain their cup shape.
- Prepare Caramel Filling: In a microwave-safe bowl, heat the unwrapped caramels with 1 tablespoon of milk for one minute, stirring until the caramel is smooth and creamy.
- Fill Cookie Cups: Spoon the warmed caramel into each cookie cup evenly, then chill in the refrigerator for 10-15 minutes to set the caramel filling.
- Melt Chocolate Topping: Melt the milk chocolate chips in intervals in the microwave or using a double boiler, stirring until smooth and velvety.
- Apply Chocolate and Set: Spread the melted chocolate over the caramel layer on each cookie cup and allow them to set at room temperature or in the refrigerator before serving.
Notes
- Ensure the cookies are completely cool before adding the caramel to maintain the cup shape and prevent melting.
- Use a round cookie cutter or a glass rim to get uniform cookie circles for consistent cup shapes.
- If caramel is too thick, add a little more milk to achieve spreading consistency when filling the cups.
- Store cookie cups in an airtight container in the refrigerator to keep the caramel and chocolate layers firm.
- For a richer chocolate flavor, substitute milk chocolate chips with semi-sweet chocolate chips if desired.
