These Twix cookies are irresistible with a buttery shortbread base topped with smooth caramel and milk chocolate! They taste just like the candy bar but in a homemade cookie.
Prep Time: 15 minutesminutes
Cook Time: 6 minutesminutes
Cooling Time + Chill Time: 1 hourhour20 minutesminutes
In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar on medium until pale and creamy. Mix in the egg whites and vanilla until combined.
In a medium bowl, whisk together the flour and baking powder. With the mixer on medium low, slowly add the flour mixture and mix just until combined.
On a floured surface or baker's mat, roll out dough to 1/4- to 1/2-inch thickness. Using a floured 2 1/2-inch round cookie cutter, cut out cookies and transfer to a baking sheet.
Bake 6 to 8 minutes, or until puffy and no longer glossy. Let cool 2 minutes before transferring to a wire rack to cool completely.
In a microwave-safe bowl, microwave the caramels and heavy cream 30 seconds. Stir. Microwave 30 seconds more. Stir until smooth and creamy.
Spread 1 to 2 teaspoons caramel evenly over each cookie. If the caramel starts to harden, microwave a few more seconds until easy to spread. Chill cookies 10 to 15 minutes, or until the caramel is cold.
In a microwave-safe bowl, microwave the chocolate chips at 30 seconds intervals, stirring in-between each, until melted and smooth.
Spread a thin layer of chocolate over each cookie. Let the chocolate harden to serve.
Notes
Working with caramel:The caramel can get pretty sticky, so I find it helpful to lightly spray the spoon with nonstick spray before adding the caramel to the cookies.Storage: Store cookies in an airtight container at room temperature up to 4 days.