Description
These Twix Cookies combine the delightful crunch and caramel sweetness of Twix candy bars with a soft, buttery cookie base, creating a perfect treat for candy and cookie lovers alike. Each cookie is packed with chunks of Twix and optional milk chocolate chips, baked to a light golden perfection with crisp edges and a soft center.
Ingredients
Scale
Dry Ingredients
- 2 cups plus 2 Tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 12 Tbsp unsalted butter (melted and cooled until warm)
- 1 cup brown sugar (packed)
- 1/2 cup sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
Add-ins
- 2 cups Twix Bars (coarsely chopped)
- 1 cup milk chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Chop Twix Bars: Cut each Twix bar in half lengthwise, then chop into approximately 1/4 inch chunks. Set aside to fold into the cookie batter later.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until fully combined. This ensures even distribution of leavening and seasoning.
- Melt Butter: Melt the unsalted butter in a microwave or on the stovetop and allow it to cool until it is warm but not hot to the touch, preventing curdling when combined with eggs.
- Combine Sugars and Butter: Using a mixer, blend the melted butter with the brown sugar and granulated sugar until the mixture is smooth and well incorporated.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully combined, creating a creamy, smooth cookie base.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, beating just until combined to avoid overmixing and toughening the cookies.
- Fold in Twix and Chocolate Chips: Gently fold in the chopped Twix bar pieces and optional milk chocolate chips to evenly distribute throughout the dough without breaking up the chunks.
- Scoop and Bake: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet spacing cookies appropriately. Bake for 13-16 minutes, or until the edges are light golden brown and starting to harden but the center remains soft. Avoid overbaking to keep the perfect texture.
- Cool and Remove: Allow cookies to cool slightly on the baking sheet before carefully removing with a spatula, as the caramel from the Twix bars can cause slight stickiness.
Notes
- For best results, do not overbake to maintain a soft center with crispy edges.
- Use parchment paper or silicone mats on the baking sheet to prevent caramel sticking.
- Milk chocolate chips are optional but add extra chocolate flavor.
- Allow cookies to cool completely to set the caramel inside the cookies.
- These cookies store well in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 242 kcal
- Sugar: 22 g
- Sodium: 119 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg
