Description
These delightful Twix Cookie Cups combine a soft cookie base with a luscious homemade caramel filling and a smooth chocolate topping, creating a perfect bite-sized treat that mimics the classic Twix candy bar. Easy to make and perfect for gatherings, these cookie cups offer a delicious blend of chewy, creamy, and chocolaty textures.
Ingredients
Scale
Cookie Dough
- 1 cup All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Butter (softened)
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar (packed)
- 1 Large egg
- 1 tsp Vanilla extract
Caramel Filling
- 1/2 cup Sweetened condensed milk
- 1/4 cup Light brown sugar (packed)
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/2 tsp Vanilla extract
Chocolate Topping
- 1 cup Milk chocolate chips (or your favorite chocolate)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prepare for baking the cookie cups.
- Make the cookie dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate larger bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. Gradually incorporate the dry ingredients into the wet mixture until a smooth dough forms.
- Form the cookie cups: Scoop approximately 1 tablespoon of dough into each muffin tin cup. Press the dough down to create a flat base, then use your fingers or the back of a spoon to make a small indentation in the center of each cookie cup to hold the filling later.
- Bake the cookie cups: Bake in the preheated oven for 8 to 10 minutes or until the edges turn golden brown. Remove from the oven and allow the cups to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the caramel filling: In a small saucepan, combine the sweetened condensed milk, light brown sugar, butter, and salt. Cook over medium heat, stirring constantly until the mixture thickens and begins to simmer, around 5 to 7 minutes. Remove from heat and stir in the vanilla extract to finish the caramel.
- Assemble the Twix cups: When the cookie cups are fully cooled, spoon about 1 teaspoon of caramel into each indentation, filling it evenly.
- Add the chocolate topping: Melt the milk chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring between intervals until completely smooth. Spoon a small amount of melted chocolate over the caramel layer in each cup, smoothing it gently with a spoon.
- Chill and set: Place the assembled cookie cups in the refrigerator for approximately 30 minutes to allow the chocolate topping to harden and set properly.
- Serve: Once the chocolate has set, serve the Twix cookie cups chilled or at room temperature and enjoy these delicious treats!
Notes
- You can substitute milk chocolate chips with dark or white chocolate according to preference.
- Be careful not to overbake the cookie cups to maintain a soft, chewy texture.
- Use a non-stick muffin tin or paper liners for easy removal of cookie cups.
- The caramel filling can be made ahead of time and stored refrigerated for up to three days.
- Store leftovers in an airtight container in the refrigerator for up to one week.
