Twix Cookie Cups
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups flour
- 1 tsp baking powder
- 20 caramels unwrapped
- 1 tbsp milk
- 2 cups milk chocolate chips
Preheat oven to 350°.
Cream together the butter and sugar.
Add in the egg and vanilla. Mix until well combined.
Add the flour and baking powder. Mix thoroughly.
Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.
Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.
Transfer to a wire rack and allow to cool completely.
While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
Placethe cookies and caramel into the fridge for 10 -15 minutes or until completely cold.
Melt the chocolate chips for 30 second intervals until completely melted and incorporated.
Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.
How to make Twix Cookie Cups
First, you’ll start out with my favorite sugar cookie dough. Basically, it’s butter, sugar, an egg white, vanilla, flour and baking powder.
The finished dough should be soft and pliable. It should be the same consistency as Play-Doh.
Roll the cookie dough out until it is in between 1/4 and 1/2 inch thick. The cookies will not rise at all while baking. However thick they are cut is how thick the finished cookie will be.
I use a 2 1/2 inch round cookie cutter.
Bake at 350° for 6-7 minutes, or until puffy and no longer glossy.
Pull out of the oven and let cool completely.
While the cookie cups are cooling, Microwave wrapped caramels and a little milk until melted and then stir until combined.
Carefully spoon about a tsp or so of caramel onto each cookie. Spread the caramel around to almost cover the whole cookie.
Toss the pan full of cookies into the fridge for 10 or 15 minutes to help the caramel cool.
While the cookies and caramel are in the fridge, melt the milk chocolate.
carefully spoon and spread the milk chocolate onto the cooled caramel. You can set back in the fridge to help the chocolate cool quickly or they will set up at room temperature.