Twix Cookies
Buttery shortbread smothered in rich caramel and milk chocolate.
Servings: 50 cookies
Ingredients
- 1 ½ cups butter (softened)
- 1 cup icing sugar
- 3 cups all purpose flour
- 1 tsp vanilla
- 1/4 tsp salt
- 15 oz soft caramels
- 1 tbsp butter
- 1 tbsp heavy cream
- 1 ½ - 2 cups milk chocolate chips (start with less, you can always melt more)
Instructions
- Pre-heat your oven to 350°F.
- Beat the butter and sugar together until light and fluffy.
- Stir in the vanilla.
- Add the flour and salt, and stir until just combined.
- Divide the dough in half. Take one half and roll it out on a lightly floured surface to 1/4 inch thickness. Use a 2 inch cookie cutter to cut circles out of the dough. Re-roll the scraps and keep cutting more circles until you've used up all the dough. Repeat with the second half of the dough.
- Place the dough cut outs onto a parchment lined cookie sheet 1-2 inches apart.
- Bake for 9-11 minutes or until the edges just start to turn slightly golden brown. Transfer cookies to a wire rack to cool.
- Melt 1 tbsp of butter in a saucepan on very low heat. Add the caramels. Stir continuously until the caramels are mostly melted. Add the cream and stir well.
- Spread a spoonful of melted caramel onto each cookie.
- Melt the chocolate chips in the microwave or in a double boiler. Spread a spoonful of melted chocolate onto the top of each caramel covered cookie. Allow the chocolate to set before serving.
Notes
Recipe modified slightly from: This Grandma is Fun