Description
Delicious Twix Cookie Cups featuring a buttery cookie base topped with smooth caramel and finished with a layer of melted milk chocolate, perfect for a sweet treat or party dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup (111g) salted butter
- 1/2 cup (115g) granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups (228g) all-purpose flour
- 1 tsp baking powder
Caramel Topping
- 20 caramels, unwrapped
- 1 tbsp milk
Chocolate Topping
- 2 cups (400g) milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie bases.
- Cream Butter and Sugar: In a mixing bowl, cream together the salted butter and granulated sugar until smooth and fluffy, ensuring an even texture for the dough.
- Add Egg White and Vanilla: Incorporate the egg white and vanilla extract into the butter-sugar mixture and mix until well combined, forming a smooth batter.
- Mix Dry Ingredients: Add the all-purpose flour and baking powder to the wet ingredients, stirring thoroughly to form a dough.
- Shape Cookies: Roll the dough out to about 1/4 to 1/2 inch thickness. Using a round cookie cutter, cut out circles and transfer them to an ungreased baking pan.
- Bake Cookies: Bake in the preheated oven for 6-8 minutes until the cookies are puffy and no longer glossy. Remove from oven and transfer to a wire rack to cool completely.
- Prepare Caramel: While the cookies cool, microwave the unwrapped caramels with milk in 30-second intervals for a total of 1 minute, stirring at the halfway point and until smooth and creamy.
- Apply Caramel Layer: Spoon a few teaspoons of the caramel mixture onto each cookie, spreading it to almost cover the surface. Refrigerate the cookies with caramel for 10-15 minutes or until cold and set.
- Melt Chocolate: Melt the milk chocolate chips in 30-second intervals in the microwave, stirring between each until fully melted and smooth.
- Finish with Chocolate: Spread a small layer of melted chocolate over the caramel on each cookie cup. Allow the chocolate to cool and set before serving.
Notes
- Make sure cookies are completely cool before adding caramel to prevent melting.
- Caramel can be microwaved carefully to avoid burning; stirring is essential.
- Refrigerate the cookies after adding caramel to help it set properly.
- Use a round cookie cutter that fits your desired size for the cookie cups.
- Store finished cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
