Name: Twix Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 6 Tablespoons chocolate chips (45 g); 1 sticks butter, at room temperature (113 g); 2 Tablespoons oil (preferably cold-pressed safflower or sunflower) (30 mL); 1/2 cup granulated sugar (100 g); 1/2 cup powdered sugar (60 g); 1 large egg; 1 teaspoon vanilla extract or vanilla paste; 2 cups all-purpose flour (260 g); 3 Tablespoons Dutch process cocoa such as Hershey’s Special Dark or Droste (15 g); 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; Share pack of (10.2 oz) mini Twix bars; 1 batch homemade caramel, but omit the coconut yogurt (for faster version, use Kraft Caramels); 1/2 cup chocolate chips (60 g)

Description

Loaded with Twix soft chocolate sugar cookies topped with glossy caramel and swizzles of chocolate stripes and of course, more Twix for a decadent bakery style cookie everyone will love.

Ingredients

Scale

Dough

6 Tablespoons chocolate chips (45 g)
1 sticks butter, at room temperature (113 g)
2 Tablespoons oil (preferably cold-pressed safflower or sunflower) (30 mL)
1/2 cup granulated sugar (100 g)
1/2 cup powdered sugar (60 g)
1 large egg
1 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour (260 g)
3 Tablespoons Dutch process cocoa such as Hershey’s Special Dark or Droste (15 g)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
Share pack of (10.2 oz) mini Twix bars

For decorating

1 batch homemade caramel, but omit the coconut yogurt (for faster version, use Kraft Caramels)
1/2 cup chocolate chips (60 g)

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Instructions

Preheat the oven to 350 F (180 C).
Melt the chocolate in a small bowl in the microwave for about a minute, stopping to stir every 15 seconds or so. Set aside the chocolate to cool slightly.
Break all but 7 of the mini Twix bars. Chop or smash the rest of the bars into coarse pieces about the size of chocolate chips. Slice the rest of the bars along the long edge. Place the bigger pieces in a small bowl and save for decorating.
Beat the butter with the sugar, powdered sugar and oil until it makes a smooth mixture.
Mix in the egg, vanilla and the melted chocolate.
Whisk the flour, cocoa, baking soda, cream of tartar, salt, in another bowl.
With the mixer on, slowly add the flour to the butter mixture just until combined. Fold in the chopped Twix by hand.
Scoop out 2 Tablespoon sized dough balls onto parchment lined baking sheets, 6 to a sheet. (I’m using a Vollrath black scoop to make it easier).
Place 2 cookie sheets at a time in the oven, and bake them for 5 minutes. After 5 minutes, turn the trays around 180 degrees and rotate the top sheet to the bottom and the bottom to the top.
Bake for 5 more minutes. Allow the baked cookies to cool on the sheets.
Bake the rest of the cookies the same way. You should get around 30 cookies.
To decorate, melt the caramels (if using Kraft caramels) or warm your caramel sauce until it’s pourable. Melt the rest of the chocolate chips in the microwave for about 60-90 seconds, stopping to stir every 15 seconds.
Spoon a little caramel sauce into the center of each of the cookies. Drip stripes of the chocolate off the tines of a fork over the caramel sauce. Finish each cookie by sprinkling them with the reserved Twix pieces.
Store cookies in a covered container at room temperature for up to two days, in the fridge for up to a week, or frozen for up to a month.