Description
Twix Cookie Cups are a delightful twist on the classic candy bar, combining a soft, buttery cookie base with gooey caramel and a smooth milk chocolate topping. Perfect for satisfying your sweet tooth, these mini cookie desserts are easy to make and packed with rich, indulgent flavors that will please any dessert lover.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Caramel Layer
- 30 soft caramel candies (or 1 cup soft caramel bits)
- 2 tablespoons heavy cream
Chocolate Topping
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates a smooth dough base.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, then mix in the vanilla extract thoroughly for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined; avoid overmixing to keep the cookies tender.
- Fill Muffin Pan: Scoop tablespoon-sized portions of dough into each muffin cavity and gently press the dough to form a shallow well at the center.
- Bake: Bake the cookie cups for 10–12 minutes until the edges turn golden and the centers remain soft.
- Melt Caramel: While baking, melt caramel candies with heavy cream in a small saucepan over low heat, stirring continuously until smooth and creamy.
- Form Wells and Add Caramel: Remove cookie cups from the oven and immediately press centers down gently with the back of a spoon to reinforce the wells, then spoon the warm caramel evenly into each well.
- Melt Chocolate: Melt the milk chocolate chips in the microwave in 30-second bursts, stirring between each interval until smooth.
- Top with Chocolate: Spoon or pipe the melted chocolate over the caramel layer in each cookie cup.
- Set and Serve: Allow the chocolate topping to set completely at room temperature or chill in the refrigerator for quicker setting before serving.
Notes
- Use store-bought soft caramels like Kraft or Werther’s for easy melting and consistent texture.
- You can substitute dark chocolate for milk chocolate if you prefer a richer flavor profile.
- Store the cookie cups in an airtight container at room temperature for up to 5 days to maintain freshness.
