🍪 Twix Cookie Cups 🍫
Ingredients
For the Sugar Cookie Base:
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
1 tsp pure vanilla extract
1 egg white
1½ cups all-purpose flour
1 tsp baking powder
For the Caramel Layer:
20 soft caramels (or pre-made caramel sauce – see tips)
1 tbsp whole milk (or any milk of choice)
For the Chocolate Topping:
2 cups milk chocolate chips
Step-by-Step Instructions
1. Preheat Your Oven
Set oven to 350°F (175°C). Prepare a baking sheet or cookie pan—no greasing needed.
2. Make the Cookie Dough
In a large bowl or stand mixer, cream together the softened butter and sugar until light and fluffy.
Add the egg white and vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the flour and baking powder. Gradually mix into the wet ingredients until a soft dough forms.
3. Roll & Cut the Dough
On a lightly floured surface, roll out the dough to about ¼ to ½ inch thick. Use a 2.5-inch round cookie cutter to cut out circles.
Place each circle onto the prepared baking sheet, spacing them slightly apart since they won’t spread much during baking.
4. Bake Until Puffy
Bake for 6–8 minutes or until the cookies puff up and lose their glossy sheen. Do not overbake—they should stay soft.
Remove from oven and let cool completely on a wire rack before adding the toppings.
5. Prepare the Caramel
Microwave the unwrapped caramels with the milk in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and creamy.
Alternatively, if using store-bought caramel sauce, warm it slightly for easier spreading.
6. Add the Caramel Layer
Spoon about 1 teaspoon of caramel onto each cooled cookie. Spread gently, leaving a small border around the edges.
Refrigerate the cookies for 10–15 minutes to firm up the caramel layer before adding the chocolate.
7. Melt & Spread the Chocolate
Melt the milk chocolate chips in short intervals (about 30 seconds each), stirring between each, until smooth.
Spread a thin layer of melted chocolate over the set caramel, covering the entire surface.
Let the chocolate harden at room temperature or place back in the fridge to speed up the process.