Twix Cookies

Ingredients

Cookies:

1 cup butter, unsalted and softened

1 large egg

½ cup cream cheese, softened

1 cup white sugar

1 tsp vanilla extract

½ tsp baking soda

½ tsp salt

2 ½ cups all purpose flour

Caramel:

40 caramels, unwrapped

2 tbsp heavy cream

Chocolate Ganache:

1 cup milk chocolate chips

¼ cup heavy cream

Instructions

Step 1:

Preheat the oven to 350* and line three baking trays with parchment paper

In a large bowl, beat the cream cheese and butter together for three minutes

Add in the sugar, vanilla and egg and beat again

Step 2:

In a separate bowl whisk the flour, baking soda and salt together

Add the dry ingredients to the wet mix, a little at a time.

Step 3:

Using a 1 ½ tbsp scoop, roll into a ball and then flatten gently, they should be no bigger than 2 inches

Place cookies 2 inches apart on the trays and place in the oven

Step 4:

Bake for 9 to 12 minutes, until the cookies no longer look wet.

Remove the cookies and let them cool while you make the caramel

Step 5:

Unwrap and place the caramels into a microwave safe bowl with 2 tbsp of heavy cream

Heat on 30 second intervals, stirring between each. Only until the caramels are fully melted.

Step 6:

Spoon ½ tbsp of caramel into the center of each cookie. Gently push towards the edge to make a larger circle

Place the trays into the refrigerator to chill while you make the chocolate ganache.

In a microwave safe bowl, add the chocolate chips along with ¼ cup of heavy cream

Heat on 30 second intervals just until the chocolate is melted.

Step 7:

Place ½ tbsp of chocolate over the caramel and gently push outwards to cover the caramel.

Chill the cookies in the refrigerator until the chocolate is set.

Enjoy!

Notes:

Butter and Cream Cheese: Ensure that the butter and cream cheese are softened for easy mixing. If they’re too cold, they won’t blend well with the sugar and other ingredients.

Cookie Size: For uniform cookies, use a cookie scoop to portion the dough. Flattening the dough balls ensures even baking and a consistent shape.

Caramel Melting: Heat the caramels with cream gently and stir frequently to prevent burning. If the caramel is too thick, add a bit more cream to reach a spreadable consistency.

Chocolate Ganache: Be cautious when melting the chocolate chips. Overheating can cause the chocolate to seize. Stir frequently and heat in short intervals.

Cooling Time: Allow the cookies to cool completely before adding the caramel and chocolate to prevent melting and mixing.

Refrigeration: Chilling the cookies helps the caramel and chocolate layers set properly. This also makes it easier to handle the cookies and ensures the ganache firms up.

Storage: Store the finished cookies in an airtight container. They can be kept at room temperature for up to a week or refrigerated to extend freshness.

Caramel Substitution: If you prefer, you can use store-bought caramel sauce instead of unwrapped caramels. Heat it with cream to achieve the desired consistency.

Chocolate Variations: Experiment with different types of chocolate, like dark or semi-sweet, to customize the flavor of the ganache.

Consistency Check: If the cookie dough feels too dry, add a little more cream cheese or butter. If it’s too sticky, add a bit more flour. The dough should be workable but not too soft.

Nutrition Information:

YIELD: 30 SERVING SIZE: 1

Amount Per Serving:

Notes:

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be sure to reduce the added salt in the recipe to avoid an overly salty taste.

Can I substitute cream cheese with something else?

Cream cheese adds a unique texture and flavor.

If you need a substitute, try using sour cream or Greek yogurt.

However, the texture and flavor might be slightly different.

What if I don’t have caramel candies?

You can use store-bought caramel sauce instead.

Heat it with heavy cream until it’s pourable, and spoon it onto the cookies as directed.

Can I use dark chocolate or semi-sweet chocolate for the ganache?

Yes, you can use dark or semi-sweet chocolate.

The flavor will be slightly different, but it will still be delicious.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week.

You can also refrigerate them to keep the caramel and chocolate firm.

Can I freeze these cookies?

Yes, you can freeze the cookies.

Place them in a single layer in an airtight container or freezer bag.

They can be frozen for up to 3 months.

Thaw at room temperature before serving.

How can I make the cookies more uniform in size?

Use a cookie scoop or spoon to portion out the dough, then flatten each ball to ensure uniform size and even baking.

What can I do if the caramel is too thick?

If the caramel is too thick after melting, add a bit more heavy cream to thin it out.

Heat and stir until you reach the desired consistency.

How can I avoid spreading during baking?

Make sure the cookie dough balls are properly chilled before baking.

If needed, you can also chill the dough again after shaping the balls.

Can I use a different type of flour?

It’s best to use all-purpose flour as specified for the right texture.

If you need to use a different type of flour, like whole wheat, it may affect the texture and flavor of the cookies.