Twix cookies are rounds of shortbread topped with caramel and chocolate. I was not able to get the caramel bars so I substituted them with peanut butter. However, if you are trying out the recipe for the very first time it would be better to use caramel so you get to experience the gooey combination of caramel and chocolate. The cookies taste better than the popular candy bar. I must confess that while preparing this recipe I was really impatient and couldn’t wait to eat some of the cookies before I share the rest with the household. This is the kind of cookie that you would love to make over and over again. Here is how to go about the preparation process.
½ cup butter
½ cup granulated sugar
1 tsp vanilla extract
1 egg white
1 ½ cups flour
1 tsp baking powder
100g peanut butter/ 20g caramels unwrapped
2 cups milk chocolate chips
Preheat oven to 350 degrees
Cream together butter and sugar
Add in the egg and vanilla. Mix until well combined
Add the flour and baking powder. Mix thoroughly
Roll the dough out until ¼ to ½ inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.
Bake at 350 degrees for about 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.
Transfer to a wire rack and allow to cool completely
While the cookies are cooling, microwave the peanut butter (or caramels depending on what you used) and the milk for about 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
Place the cookies and caramel into the fridge for 10-15 minutes or until completely cold.
Melt the chocolate chips for 30 second intervals until completely melted and incorporated.
Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving