A Little Story to Start
My grandson Sam calls these our magic trick cookies. He loves candy bars so much. One rainy day, we decided to make our own.
His eyes got so wide when we took the first bite. He said, Grandma, its like a Twix grew up in our kitchen! I still laugh at that. Making food with someone you love is the real magic.
Lets Make the Cookie Base
First, heat your oven to 350°F. Now, beat the soft butter and sugar together. Keep going until it looks light and fluffy.
Mix in the egg white and vanilla. Then gently stir in the flour and baking powder. You will get a soft, lovely dough. This part matters because a fluffy base makes the cookie soft and chewy.
Baking Your Cookie Circles
Roll the dough out on a floured surface. You want it about as thick as your finger. Use a round cutter to make little circles.
Bake them for 6 to 8 minutes. They are done when they look puffed and not shiny. Let them cool completely. This takes patience, but its important. A warm cookie will melt the caramel!
The Gooey Caramel Middle
Unwrap your caramels. Put them in a bowl with the milk. Heat them in the microwave in short bursts. Stir until its smooth and dreamy.
Put a spoonful on each cool cookie. Spread it almost to the edge. Doesnt that smell amazing? Then pop them in the fridge. This helps the caramel get firm for the next step.
A Chocolate Coat to Finish
Melt the chocolate chips carefully. Stir every 30 seconds until smooth. Then spread a thin layer over the firm caramel.
Let the chocolate harden at room temperature. Or you can chill them if youre in a hurry. I like to wait. Fun fact: letting chocolate set slowly makes it extra shiny.
Time to Share and Enjoy
There you have it. Your very own Twix cookies. They are a treat, so enjoy them with a cold glass of milk.
Whats your favorite candy bar to eat? Would you rather have a cookie warm from the oven or chilled from the fridge? Tell me about a time you made a fun dessert with your family.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Salted butter | 1/2 cup (111g) | softened |
| Granulated sugar | 1/2 cup (115g) | |
| Vanilla extract | 1 tsp | |
| Egg white | 1 | |
| All-purpose flour | 1 1/2 cups (228g) | |
| Baking powder | 1 tsp | |
| Soft caramels | 20 | unwrapped |
| Milk | 1 tbsp | whole works best |
| Milk chocolate chips | 2 cups (400g) |
My Twix Cookie Adventure
Oh, these cookies bring back such a sweet memory. My grandson Sam and I made them one rainy afternoon. The kitchen smelled like a candy shop. He was so proud of his little cookie stacks.
Making them is like a fun little project. You get to be a baker, a candy maker, and an artist all at once. I promise it is worth every step. Let us get our bowls ready and make some magic.
How to Make Your Own Twix Cookies
Step 1: First, get your oven nice and warm. Set it to 350°F. Now, grab your softened butter and sugar. Beat them together until they look light and fluffy. I still laugh at that. I once used cold butter. My arm got so tired from mixing.
Step 2: Next, mix in your egg white and vanilla. Stir it all up really well. Then, gently add your flour and baking powder. Just mix until the dough comes together. It should be soft and easy to hold.
Step 3: Sprinkle some flour on your counter. Roll the dough out nice and thick. You want it between a quarter and half an inch. Cut out your circles and put them on a pan. Bake them for 6 to 8 minutes. They are done when they look a little puffy. (Hard-learned tip: Do not over-bake them. They will firm up as they cool!).
Step 4: Let those cookies cool completely. This part takes patience. For the caramel, melt the caramels with milk. Do it in short bursts in the microwave. Stir in between until it is smooth. Put a spoonful on each cookie. Then pop them in the fridge. This helps the caramel get firm.
Step 5: Last step is the chocolate. Melt the chocolate chips carefully. Stir it every 30 seconds. Then spread a thin layer over the caramel. Doesn’t that smell amazing? Let the chocolate harden. You can wait or chill them to be faster. Do you like your cookies chewy or crunchy? Share below!
Cook Time: 6–8 minutes per batch
Total Time: About 1 hour 30 minutes
Yield: About 20 cookies
Category: Dessert, Cookies
Three Tasty Twists to Try
Once you master the classic, you can get creative. I love playing with new flavors. It makes baking feel like a new adventure every time. Here are a few fun ideas for your next batch.
- Salty Sweet Surprise: Sprinkle a tiny bit of sea salt on the caramel before the chocolate. It makes the sweet flavor pop even more.
- Nutty Buddy: Press one pecan or almond into the soft caramel. It adds a lovely little crunch and looks so pretty.
- Peanut Butter Dream: Use a dab of peanut butter instead of caramel. Then top it with the milk chocolate. It tastes just like a candy cup.
Which one would you try first? Comment below!
Serving Your Cookie Masterpieces
These cookies are a treat all on their own. But I think food tastes better when it is shared nicely. A little presentation makes everyone feel special. It is a small act of love.
For a real treat, serve them with a scoop of vanilla ice cream. The warm cookie and cold ice cream are perfect. You could also stack them high on a pretty plate. It looks like you bought them from a fancy bakery.
For a drink, a cold glass of milk is the classic choice. It just goes together. For the grown-ups, a little cup of coffee is wonderful. The bitter coffee and sweet cookie are a perfect pair. Which would you choose tonight?
Keeping Your Twix Cookies Perfect
Let’s talk about keeping these cookies yummy. They are best fresh but will last three days in a sealed container. You can also freeze them for a sweet treat later. Just layer them between parchment paper in a freezer bag.
I once put warm cookies in a tin. They got soft and stuck together. Always let them cool completely first. This keeps each cookie perfect and separate.
Batch cooking saves so much time. You can make the dough and freeze it. Then, you can bake a few cookies anytime you want. This matters because it makes happy moments easy to create.
Have you ever tried storing it this way? Share below!
Easy Fixes for Cookie Troubles
Sometimes cookies spread too much. Your butter might have been too warm. I remember when my first batch turned into one big cookie. Chilling your dough for 30 minutes fixes this.
Is your caramel too runny? Make sure the cookies are totally cool. A warm cookie will melt the caramel layer. This matters for a neat, delicious bite.
If your chocolate is thick, just add a tiny bit of oil. This helps it spread smoothly. Fixing small problems builds your cooking confidence. You learn that every mistake has a simple solution.
Which of these problems have you run into before?
Your Twix Cookie Questions Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. It works just fine.
Q: Can I make them ahead? A: You can bake the cookies a day before. Add the caramel and chocolate later.
Q: What if I don’t have caramels? A: A thick caramel sauce from a jar is a good swap.
Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl for mixing.
Q: Any extra tips? A: A pinch of sea salt on top is lovely. Fun fact: Salt makes sweet flavors taste even sweeter!
Which tip will you try first?
A Little Note From Me to You
I hope you love making these cookies. Baking is about sharing joy with others. It fills your home with wonderful smells and happy faces.
I would be so happy to see your creations. Please share a picture of your beautiful cookies. It makes my day to see you in the kitchen.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Twix Cookies Soft Chewy and Irresistible
Description
Experience the delightful contrast of textures and flavors with these homemade Twix Cookies, featuring a soft and chewy cookie base, a gooey caramel center, and a rich milk chocolate coating.
Ingredients
Instructions
- Begin by heating your oven to 350°F (175°C).
- To prepare the dough, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. Incorporate the egg white and vanilla extract, mixing thoroughly. Gently stir in the all-purpose flour and baking powder until a soft, pliable dough comes together.
- On a floured surface, roll the dough to a thickness between 1/4 and 1/2 inch. Cut out circles using a 2 1/2-inch round cutter and arrange them on a baking sheet. Bake for 6 to 8 minutes, or until the cookies are puffed and have lost their sheen. Let them cool entirely on a wire rack.
- For the caramel filling, microwave the unwrapped caramels with the milk in short bursts, stirring in between, until you achieve a smooth liquid. Dollop roughly a teaspoon of this caramel onto each fully cooled cookie, spreading it close to the edges. Place the cookies in the refrigerator for 10-15 minutes to allow the caramel to firm up.
- Finally, melt the milk chocolate chips in the microwave, stirring at 30-second intervals until smooth. Cover the set caramel layer with a thin coating of the melted chocolate. Allow the chocolate to harden at room temperature, or chill the cookies to speed up the process.
Notes
- Ensure the cookies are completely cool before adding the caramel, or it will melt and become messy. For easier handling, chill the cookie dough for 30 minutes before rolling and cutting.
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