Twix Cookie Cups
Twix Cookies are the easiest way to get your chocolate and caramel fix. These layered cookie cups are made in a muffin pan and create the perfect chocolate-caramel cookie.
Servings: 12 cookies
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
Ingredients
- 16.5 oz. pre-made refrigerated sugar cookie dough 468g (1 package)
- 2 cups caramel bits 312g, wrapped caramels also work
- 1-2 tbsp water 14-28g
- 2 cups milk chocolate chips 340g
- sea salt optional, for topping
Instructions
- Preheat oven to 350°F. Grease or spray a cupcake tin. Set aside.
- Slice about ½-inch rounds of cookie dough. Using your fingers, press each slice into the bottom and up the sides of each cupcake mold. You'll want to press firmly to make sure it's adhered to all sides.16.5 oz. pre-made refrigerated sugar cookie dough
- Bake for 10-12 minutes or until cookies are slightly golden. Watch carefully to make sure they don't burn.
- Take out of the oven and create a cup by pushing the end of a shot glass into each cupcake cup (you could also use the bottom of a spice jar or wooden spoon. you just need to push the middle of each cookie back down to create a "cup").
- Allow to cool slightly, then, using a butter knife, carefully take each cookie out of the cupcake tin.
- Heat the caramel with the water in a microwave. (Use more or less water depending on the consistency of the caramel). Heat in intervals of 30 seconds, stirring between heating. It should take 2-3 times to be fully melted and creamy. Fill each cookie cup ⅔ full with caramel.2 cups caramel bits, 1-2 tbsp water
- Place cookies in the refrigerator for about 20 minutes to set the caramel. While caramel is setting, melt chocolate in the microwave, again, in intervals of 30 seconds.2 cups milk chocolate chips
- Take cookies out of refrigerator and pour the chocolate to the top of each cookie. Sprinkle each cookie with a pinch of sea salt.sea salt
- Cool cookies in the refrigerator for about another 20 minutes to set the chocolate before serving.
Video
Notes
- I prefer to buy the log cookie dough over the tub or pre-scored package because I get even, already round slices.
- Melting store-bought caramels makes the caramel layer really easy to prepare. If you like, you can make your own caramel.
- Let the caramel set so you can layer on the chocolate. If it is too soft, it will swirl with the chocolate.
- Store at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Nutrition
Serving: 1cookie | Calories: 418kcal | Carbohydrates: 67g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 217mg | Potassium: 142mg | Fiber: 1g | Sugar: 51g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg