Twix Cookies
Classic shortbread cookies layered with gooey caramel and topped with smooth milk chocolate — a homemade version of the beloved Twix bar.
Equipment
Ingredients
Cookie Base
butter (softened)
225 g
sugar
200 g
egg
1 piece
vanilla extract
5 ml
flour
375 g
baking powder
10 g
salt
3 g
Caramel Layer
caramel
300 g
Chocolate Topping
milk chocolate
200 g
Instructions
Cream butter and sugar
In a bowl, cream together the softened butter and sugar until light and fluffy.
Add egg and vanilla
Add the egg and vanilla extract to the creamed mixture and mix until well combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, salt, and baking powder.
Combine wet and dry ingredients
Gradually combine the flour mixture into the butter mixture until a dough forms.
Shape and chill dough
Form the dough into a log, wrap in plastic, and chill in the refrigerator for 20 minutes.
Preheat oven
Preheat the oven to 180°C.
Cut and bake cookies
Slice the chilled dough into 1 cm thick rounds and place on a baking sheet. Bake for 12-15 minutes until lightly golden.
Cool cookies
Allow cookies to cool completely on a wire rack.
Add caramel layer
Spread a layer of caramel over each cooled cookie.
Melt chocolate
Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave.
Top with chocolate
Dip or spread the melted chocolate over the caramel layer on each cookie.
Set chocolate
Allow the chocolate to set at room temperature or in the refrigerator for 10 minutes.
Original recipe
Storage
Store in an airtight container. Chocolate may bloom if frozen; thaw at room temperature.
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