Description
These Twix Cookies combine buttery shortbread, rich homemade caramel, and silky chocolate ganache to recreate the beloved flavors of Twix candy bars in a delightful cookie form. With a perfect balance of crisp edges, chewy caramel, and smooth chocolate topping, these treats are a deliciously indulgent dessert or snack.
Ingredients
Shortbread Cookie Dough
- 1 cup unsalted butter, softened
- 1/3 cup sugar
- 1-1/2 teaspoons vanilla extract
- 1 large egg yolk, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Caramel Filling
- 1/2 cup packed brown sugar
- 1/3 cup unsalted butter, cubed
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 7 ounces sweetened condensed milk (about 1/2 cup)
Topping
- 3/4 cup milk chocolate chips
- 1/3 cup heavy whipping cream
- Flaked sea salt, optional
Instructions
- Make the shortbread batter: Preheat the oven to 350°F. In a large bowl, cream together the softened butter, sugar, and vanilla extract until the mixture is light and fluffy, about five to seven minutes. Beat in the room temperature egg yolk. In a separate bowl, whisk the all-purpose flour and salt. Gradually incorporate the dry ingredients into the creamed mixture, beating just until the dough comes together to avoid toughness.
- Shape and chill the cookie dough: Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 1 to 2 inches apart. Using a fork or the bottom of a glass, press each cookie to about a 1/4-inch thickness. Refrigerate the trays for approximately 30 minutes to firm up the dough, which helps prevent butter from melting out during baking.
- Bake the shortbread: Bake the chilled cookies in the preheated oven for 14 to 16 minutes, or until the edges are lightly browned and the centers are dry. Remove from the oven and transfer to wire racks to cool completely.
- Make the caramel filling: In a large heavy saucepan over medium heat, combine the brown sugar, cubed butter, light corn syrup, vanilla extract, and salt. Stir until the butter is fully melted. Add the sweetened condensed milk and bring the mixture to a boil, stirring occasionally. Once rapidly boiling, reduce the heat to maintain a low, steady boil and cook for 20 to 25 minutes, stirring frequently, until the caramel is amber-colored and reaches 225°F on a candy thermometer. Remove from heat and cool for 10 minutes.
- Top the cookies with caramel: When both the cookies and caramel are cool, carefully spoon the caramel onto the center of each cookie. Set aside to let the caramel set slightly.
- Make the chocolate ganache: Place the milk chocolate chips in a heatproof bowl. In a small saucepan, bring the heavy cream just to a boil, then carefully pour it over the chocolate chips. Let stand undisturbed for five minutes, then whisk until smooth and glossy.
- Top the cookies with chocolate: Immediately pipe or spoon the ganache over the caramel layer on each cookie. Optionally, sprinkle with flaked sea salt for a finishing touch. Allow the ganache to set before serving.
Notes
- Refrigerating the cookie dough solidifies the butter, preventing it from melting and spreading during baking, which helps maintain the cookie shape.
- Use a candy thermometer to monitor the caramel temperature closely for best consistency.
- If you don’t have a piping bag, a spoon works fine for topping the cookies with ganache.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep them longer.
- Flaked sea salt on top enhances the sweet and salty flavor contrast but is optional.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
