Description
Delicious Twix Cookies featuring a soft cake mix base topped with creamy caramel and a smooth chocolate layer, perfectly mimicking the classic candy bar in cookie form. These cookies combine a tender texture with sweet, gooey caramel and rich chocolate, making them a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 15.25 ounce box white cake mix
- 3/4 cup all-purpose flour
- 1 cup salted butter, softened
Caramel Topping
- 1 1/4 cups caramel bits
- 1 tablespoon heavy cream
- 1/2 tablespoon salted butter, softened (for melting with chocolate)
Chocolate Topping
- 1 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or lightly spray with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the white cake mix and all-purpose flour until well combined to create a uniform dry mixture.
- Add Butter and Form Dough: Using a hand or stand mixer, beat in 1 cup of softened salted butter into the dry mixture until a dough forms. This should take about 3-5 minutes depending on the butter’s temperature. Be careful not to overmix to maintain a tender cookie texture.
- Roll Out Dough: Lightly flour a clean surface and turn the dough out onto it. Use a floured rolling pin to roll the dough out to approximately 1/2 inch thick for the perfect cookie thickness.
- Cut Cookies: Using a 2-inch round cookie cutter, cut out circular cookies from the rolled dough. Transfer the cutouts carefully to the prepared cookie sheets, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for 6-10 minutes or until the edges start to turn a light golden brown. Watch closely to avoid overbaking, which can dry the cookies.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the sheets for at least 10 minutes before transferring to a cooling rack to cool completely.
- Prepare Caramel Topping: Place caramel bits and heavy cream in a microwave-safe medium bowl. Heat for 30 seconds, then stir well. Continue heating in 10-second intervals, stirring after each, until the caramel is smooth and scoopable.
- Spread Caramel: Place about 1 teaspoon of the warm caramel into the center of each cooled cookie. Use a butter knife or spreading spatula to gently flatten it into a disc shape, leaving a small rim of cookie exposed around the edges.
- Set Caramel: Allow the caramel to set completely at room temperature, approximately 15-20 minutes, so it firms up before adding chocolate.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1/2 tablespoon of softened salted butter. Heat for 30 seconds, stir well, then continue heating and stirring in 10-second increments until the chocolate is smooth and melted. Do not overheat to prevent seizing.
- Top Cookies with Chocolate: Spoon about 1 heaping teaspoon of the melted chocolate onto each caramel-topped cookie. Smooth out the chocolate evenly to form a disc that covers the caramel layer.
- Final Setting: Allow the chocolate to set completely at room temperature before serving. This ensures the layers firm up properly for the perfect Twix cookie experience.
Notes
- Make sure butter is softened but not melted to achieve the right dough consistency.
- Do not overmix the dough to keep cookies tender and light.
- Watch the cookies carefully during baking to avoid overbaking.
- You can use mini chocolate chips for easier melting and spreading.
- Allow caramel and chocolate layers to fully set before stacking or storing cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
