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Easy Homemade Twix Cookies

Two stacked homemade twix cookies showing a shortbread base, thick caramel, and dark chocolate topping.
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Make simple cookies that taste like a Twix bar, featuring a shortbread base, a gooey caramel layer, and a chocolate coating.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable shortening

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. For the shortbread base: Cream together the softened butter and granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract.
  3. Gradually add the flour and salt until just combined to form a soft dough. Do not overmix.
  4. Roll the dough into small balls, about 1 inch in diameter, and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass.
  5. Bake the shortbread bases for 10 to 12 minutes, or until the edges are lightly golden. Let them cool completely on the baking sheet.
  6. For the caramel layer: In a small saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and 1/2 cup of butter. Stir constantly until the butter melts and the mixture comes to a gentle boil.
  7. Reduce the heat to low and cook, stirring constantly, for 5 to 7 minutes until the mixture thickens slightly and turns a deeper amber color. Remove from heat and let cool for 5 minutes.
  8. Spoon about 1 teaspoon of the warm caramel mixture onto the center of each cooled shortbread cookie. Let the caramel set for about 15 minutes.
  9. For the chocolate topping: Place the chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted.
  10. Dip the top of each caramel-topped cookie into the melted chocolate, allowing excess to drip off. Place the cookies back on the parchment paper.
  11. Refrigerate the cookies for at least 30 minutes, or until the chocolate is firm.

Notes

  • If you prefer a chewier caramel, cook the caramel mixture for a minute or two longer until it reaches a soft-ball stage when tested in cold water.
  • For a cleaner dip, use a toothpick to gently guide the chocolate around the edges of the caramel.
  • Store the finished cookies in an airtight container in the refrigerator to keep the caramel soft but set.

Nutrition

Find it online: https://delishdreams.com/twix-cookies-easy-homemade-recipe/