Introduction

Twix Cookie Cups combine the best of cookies, caramel, and chocolate into one delightful treat. These bite-sized desserts are perfect for satisfying your sweet tooth with layers of buttery dough, gooey caramel, and rich chocolate. They’re easy to make and fun to share!

Ingredients

1/2 cup (111g) salted butter
1/2 cup (115g) granulated sugar
1 tsp vanilla extract
1 egg white
1 1/2 cups (228g) all-purpose flour
1 tsp baking powder
20 caramels, unwrapped
1 tbsp milk
2 cups (400g) milk chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Cream together the butter and granulated sugar until smooth.
Step 2: Add the egg white and vanilla extract to the butter mixture and mix until well combined.
Step 3: Stir in the flour and baking powder until the dough is thoroughly mixed.
Step 4: Roll out the dough to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut out circles and place them on an ungreased baking pan.
Step 5: Bake for 6-8 minutes, or until the cookies appear puffy and are no longer glossy. Remove from oven and transfer to a wire rack to cool completely.
Step 6: While the cookies cool, microwave the caramels and milk together for 1 minute, stirring every 30 seconds until smooth and creamy.
Step 7: Spoon a few teaspoons of the caramel onto each cookie, spreading it almost to the edges.
Step 8: Place the cookie cups in the refrigerator for 10-15 minutes to allow the caramel to chill fully.
Step 9: Melt the milk chocolate chips in 30-second intervals, stirring after each, until completely melted and smooth.
Step 10: Spread a small amount of melted chocolate over each caramel-covered cookie. Let the chocolate set before serving.

Tips & Variations

For an extra crunch, sprinkle chopped peanuts or sea salt on top of the chocolate before it sets.
Substitute dark chocolate chips for a richer flavor.
Use silicone baking mats or parchment paper to prevent sticking and make cleanup easier.
If you prefer a softer cookie, reduce baking time slightly but keep an eye on them to avoid underbaking.

Storage

Store Twix Cookie Cups in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for a few minutes before serving to soften the caramel and chocolate. You can also freeze them for up to 2 months; thaw in the refrigerator overnight for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade caramel instead of store-bought?

Yes, homemade caramel works wonderfully and allows you to control the sweetness and texture. Just ensure it’s thick enough to spread without dripping.

What if I don’t have a round cookie cutter?

You can use the rim of a glass or any small circular object to cut the dough into rounds. Just lightly flour the cutter to prevent sticking.

Twix Cookie Cups Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

Twix Cookie Cups are delightful treats combining a buttery cookie base with gooey caramel and a smooth milk chocolate topping. This easy-to-make dessert replicates the flavors of a classic Twix bar in bite-sized form, perfect for parties or an indulgent snack.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 45 minutes
Yield: 20 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Base

1/2 cup (111g) salted butter
1/2 cup (115g) granulated sugar
1 tsp vanilla extract
1 egg white
1 1/2 cups (228g) all-purpose flour
1 tsp baking powder

Caramel Layer

20 caramels, unwrapped
1 tbsp milk

Chocolate Topping

2 cups (400g) milk chocolate chips

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cookie cups.
Cream the butter and sugar: In a mixing bowl, combine 1/2 cup salted butter and 1/2 cup granulated sugar. Beat them together until the mixture is light and fluffy.
Add egg white and vanilla: Mix in 1 egg white and 1 teaspoon vanilla extract to the creamed butter and sugar, combining thoroughly.
Incorporate dry ingredients: Add 1 1/2 cups all-purpose flour and 1 teaspoon baking powder to the mixture. Stir until the dough is well combined and smooth.
Roll and cut the dough: Roll the dough out on a flat surface to a thickness between 1/4 to 1/2 inch. Use a round cookie cutter to cut circles from the rolled dough. Place the cookie rounds onto an ungreased baking pan.
Bake the cookies: Bake the cookie rounds in the preheated oven for 6 to 8 minutes until they puff up and lose their glossy appearance. Remove and transfer to a wire rack to cool completely.
Prepare caramel topping: While cookies cool, microwave 20 unwrapped caramels and 1 tablespoon milk in a microwave-safe bowl. Heat for 1 minute, stirring halfway through at 30 seconds, until the mixture is smooth and creamy.
Apply caramel layer: Spoon a few teaspoons of the warm caramel onto each cooled cookie, spreading to cover most of the surface.
Chill the cookies: Place the caramel-topped cookies in the refrigerator for 10 to 15 minutes, or until the caramel is fully cold and set.
Melt the chocolate chips: In a microwave-safe bowl, melt 2 cups of milk chocolate chips by microwaving in 30-second intervals, stirring in between, until completely melted and smooth.
Top with chocolate: Spread a small amount of melted chocolate over each caramel-covered cookie. Allow the chocolate layer to cool and harden before serving.

Notes

Use ungreased baking pans to help prevent spreading and maintain shape.
Ensure cookies are completely cooled before applying caramel to prevent melting and sliding.
Microwave the caramel and chocolate in short bursts, stirring to avoid burning.
Store finished cookie cups in an airtight container in the refrigerator for up to 5 days.
For a firmer cookie base, chill the dough before rolling and cutting.

Keywords: Twix, cookie cups, caramel cookies, chocolate cookies, dessert, easy recipe, homemade Twix