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Twix Cookies Recipe

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This recipe for Twix Cookies is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c unsalted butter, softened
1/2 c powdered sugar
2 c all-purpose flour
1/4 tsp kosher salt
1 tsp vanilla extract
1 package (11oz) Kraft caramel bits
1 Tbsp heavy whipping cream
1 package (11.5oz) Ghirardelli milk chocolate morsels - DON'T USE CHEAP CHOCOLATE!!
Directions:
Directions:
Preheat oven 350
In a large mixing bowl, beat butter and powdered sugar for several minutes until well blended. Add in flour, salt and vanilla. Beat for 2-3 minutes until dough starts to form a ball.
Drop dough onto a light floured surface. Using your hands, shape into a log, about the size of a paper towel tube. Wrap in plastic wrap and refrigerate at least 30 minutes.
Slice dough (about 1/5 inch thick) and bake on a parchment paper lined baking sheet. You DO NOT want these to be too thick - they are better thinner - trust me!
Bake for 11-13 minutes, until edges set and begin lightly browning. Do not overbake!
While cookies are cooling, add caramel and whipping cream to a microwave safe bowl. Microwave for 1 minutes. Stir and heat again for 15-30 seconds. Stir until smooth. Using a small metal scoop, drop about 3/4 Tbsp of caramel into the center of each cookie. It will spread on it own.
Melt milk chocolate in a microwave safe bowl for 1 minute. Stir and heat an additional 15-30 seconds if needed.
To frost the tops of each cookie - I just dip the cookie by hand ... but some are more fancy than me and actually SPREAD the stuff. Weird!
Allow chocolate to set (about 30 minutes). Store in airtight container at room temperature. ENJOY.
Number Of Servings:
Number Of Servings:
48

 

 

 

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