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salted_twix_cookies We have another great cookie recipe for you today! This one is for the chocolate lovers. We made twix into cookies, and it’s perfect for Valentines Day to give to all your friends, or just eat all yourself because making anything is a lot of work, and it’s more fun to reap the rewards than give them away most of the time. Anyway, I love twix, but these are just a little better because they are cookie shape, and I think the chocolate we use just tastes better! Anyway, I hope you will give these a go!
salted_twix_cookie_recipe

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include a photo

Salted Twix Cookies

Makes 40

Ingredients:
shortbread cookies:
1 cup unsalted butter, softened
1 1/4 cup sugar
1 large egg, lightly beaten
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

40 soft caramel squares

2 1/2 cups melted milk chocolate
1/2 cup melted dark chocolate
sea salt flakes

Directions:
1. Preheat oven to 350˚F.
2. For cookies: In a mixing bowl, cream together butter and sugar until fluffy. Scrape down the sides of the bowl. Add egg and vanilla and continue to mix.
3. In another mixing bowl, whisk together flour, baking powder and salt.
4. Add flour mixture to the butter mixture, in thirds, until completely combined and no dry spots remain.
5. Take 2 tablespoons of the shortbread dough and roll into a ball. Create an indent in the center of the shortbread dough ball and insert 1 soft caramel square. Cover the opening with a little more shortbread dough and roll into a ball until the caramel square is completely covered.
6. Repeat until all of the dough and caramel squares have been used.
7. Place the caramel stuffed cookie dough balls onto a parchment lined baking sheet (will need multiple baking sheets unless making batches at a time), 1 inch apart.
8. Gently press down on each ball to create a flat surface and bake cookies for 8 to 10 minutes or until cookies have cooked through, but haven’t started to brown on the surface.
9. Remove the cookies from the oven and cool for 5 minutes. Transfer cookies to a cooling rack and cool completely, about 1 hour.
10. To assemble: Carefully dip each cookie into the milk chocolate mixture, shaking off any excess and place onto a clean parchment lined baking sheet. Once the chocolate dries, drizzle the dark chocolate over each cookie and sprinkle with sea salt flakes. Allow dark chocolate to dry before packaging or serving.

 /   /   /  11 Comments
  1. Rachael Not Specified Not Specified

    Oh my goodness, I NEED to make these :)

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

  2. Judy|Country Cupboard Cookies Not Specified Not Specified

    What a creative way to use shortbread cookies, one of my favorite cookies to bake! I’ll be saving this recipe and trying soon 👏

  3. The slow pace Not Specified Not Specified

    Oh my! I saw the pic on Instagram and had to come here for the recipe!
    xx,
    E.
    http://www.theslowpace.com

  4. Adrienne Not Specified Not Specified

    These sound amazing! Love how they involve shortbread cookies!

  5. Missus Higgs Not Specified Not Specified

    Do you mean take 1T of dough and make a ball? I used 2 like the recipe said and it only made 19 cookies… can’t wait to eat them though!

    • Jenny Park Not Specified Not Specified

      Oh whoa! I used about 2 for mine (1 wasn’t enough to cover the caramel completely) and still came out with a bunch! Hmm..either way, hope you enjoy!

  6. Katie Not Specified Not Specified

    I’m looking forward to making these this week for a party! For the melted chocolate, are those measurements pre- or post-melted? And do you measure it by morsels, bars, weight by oz, etc? I’m just not sure how to determine how much chocolate to melt! Further– do you have an opinion on how long these will keep? I’m hoping to bake them on a Thursday for a party on a Saturday night. Thank you!

    • Jenny Park Not Specified Not Specified

      The measurement is by “melted chocolate”. I used about 24 ounces of milk chocolate + about 6-8 ounces of dRk chocolate!

      • Katie Not Specified Not Specified

        Oh dear. These didn’t turn out for me at all, beginning at the fact that the shortbread dough was very sandy and wouldn’t “roll” and then the cookies cracked and somewhat fell apart when baking. Ideas as to why?

        • Jenny Park Not Specified Not Specified

          Oh no!! Hm…I’m not sure why the dough would be sandy bc there’s so much butter in them! Did you refrigerate the dough? If so, that’ll make the dough hard + crumbly. The leaking and cracking will happen if the caramel isn’t fully and evenly covered in cookie dough…if there’s a spot with only a thin layer of cookie dough surrounding it, it’s definitely crack/burst during the baking process. I hope this was a little helpful!

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