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 Cookies
Servings:
INGREDIENTS
shortbread cookies
- 1 cup unsalted butter, softened
- 1 ¼ cup sugar
- 1 large egg, lightly beaten
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
assembly
- 40 soft caramel squares
- 2½ cups melted milk chocolate
- ½ cup melted dark chocolate
- sea salt flakes
INSTRUCTIONS
- Preheat oven to 350˚F.
- 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.
- In another mixing bowl, whisk together flour, baking powder and salt.
- Add flour mixture to the butter mixture, in thirds, until completely combined and no dry spots remain.
- 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.
- Repeat until all of the dough and caramel squares have been used.
- 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.
- 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.
- Remove the cookies from the oven and cool for 5 minutes. Transfer cookies to a cooling rack and cool completely, about 1 hour.
- 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.
Calories: 208kcal Carbohydrates: 29g Protein: 2g Fat: 10g Saturated Fat: 6g Cholesterol: 17mg Sodium: 69mg Potassium: 82mg Fiber: 1g Sugar: 19g Vitamin A: 152IU Vitamin C: 1mg Calcium: 27mg Iron: 1mg
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How do you flatten cookie with a caramel inside? Won’t it tear through the dough?
No, the caramels shouldn’t tear through the dough. I recommend soft caramels for these cookies, which should flatten with the shortbread.
Hi Jenny. I want to make these for Christmas but was confused with the type of caramel to use. You commented to Lila not to use the Kraft caramels but to buy ‘snacking caramels’. What the heck is snacking caramels and could you suggest a brand? Thanks
Hi Donna, I meant something like Werthers Soft Caramels which stay relatively soft after being baked. Hope you enjoy this one!
Haven’t tried these but they look delicious!
How long do these stay good in the freezer?
*Update* I had made these and the caramel turned hard in the middle. Did I do something wrong?
Hi! Just seeing if you used “baking caramels” instead of soft caramels? The baking ones tend to seize up and get stiff without the addition of cream (like the individually wrapped Kraft brand ones), while the “snacking” type soft caramels stay relatively soft when baked
Can you freeze these? If yes, how so?
Once fully made, I would line them about 1/2 inch apart on a parchment sheet pan until they’re fully frozen, then store them in an airtight/freezer friendly container to avoid any freezer burn.
These are hands down the best cookies ever! Tried them for the first time last year and they were a huge hit! Lots of requests from friends this year!
So glad you enjoyed them!
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!
The measurement is by “melted chocolate”. I used about 24 ounces of milk chocolate + about 6-8 ounces of dRk chocolate!
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?
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!
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!
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!
Looks like our #24 fisher is actually 2 5/8 T. They were still SO good! Thank you!
These sound amazing! Love how they involve shortbread cookies!
Oh my! I saw the pic on Instagram and had to come here for the recipe!
xx,
E.
http://www.theslowpace.com
What a creative way to use shortbread cookies, one of my favorite cookies to bake! I’ll be saving this recipe and trying soon ????
Oh my goodness, I NEED to make these :)
Rachael xx.
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