Description
Twix Cookie Cups are a delightful treat combining a buttery cookie base, gooey caramel filling, and rich chocolate topping. Perfect for sweet tooth lovers, these mini desserts mimic the classic Twix candy bar in a fun, bite-sized form, ideal for parties and special occasions.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Caramel Filling
- 30 soft caramels (unwrapped)
- 2 tablespoons heavy cream
Chocolate Topping
- 1 ½ cups milk chocolate chips
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking and ensure easy removal of the cookie cups.
- Cream Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color, which helps create a tender cookie.
- Add Eggs and Vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt to distribute the leavening agent and seasoning evenly throughout the dough.
- Mix Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms without overmixing, which can make the cookies tough.
- Form Cookie Cups. Scoop about 1 tablespoon of dough into each muffin cup and gently press down to create a shallow well that will hold the caramel filling.
- Bake Cookie Bases. Bake the cookie cups for 10 to 12 minutes, or until the edges turn golden brown, indicating they are cooked through.
- Melt Caramel Filling. While the cookies bake, melt the caramels and heavy cream in a small saucepan over low heat, stirring frequently until the mixture is smooth and creamy.
- Create Wells in Cookies. Once the cookie cups are out of the oven and slightly cooled, gently press down the centers with a spoon or the back of a measuring spoon to deepen the wells for the caramel.
- Fill with Caramel. Pour the warm caramel evenly into each cookie cup’s well and allow it to set for about 10 minutes to firm up slightly.
- Melt Chocolate Topping. Melt the milk chocolate chips either in the microwave in short bursts or over a double boiler until smooth.
- Top Cookies and Cool. Spoon or pipe the melted chocolate over the caramel layer in each cookie cup. Let the cookie cups cool completely so the chocolate sets before serving.
Notes
- Use a mini tart shaper or a small spoon to help press the wells evenly in the cookie dough for consistency.
- For a salted twist, sprinkle a pinch of sea salt over the chocolate before it sets to enhance the flavors.
- Store the cookie cups in an airtight container at room temperature for up to 4 days to maintain freshness.
