Mini Twix Cookies
Bite-sized cookies with a buttery shortbread base, gooey caramel layer, and smooth milk chocolate topping. Tastes just like a Twix candy bar!
Servings: 32 cookies
Calories: 112kcal
Equipment
- Large mixing bowl
- Electric mixer
- Rolling Pin
- Small round cookie cutter
- Baking sheet
- Parchment paper
- Small saucepan or microwave-safe bowl
- Wire cooling rack
Ingredients
Shortbread Cookie Base
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
Caramel Layer
- 20 caramels unwrapped, or 1 cup Kraft caramel bits
- 1 tablespoon milk
Chocolate Layer
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy.
- Add 1 egg white and 1 teaspoon vanilla extract. Mix until combined.
- Add 1 1/2 cups flour and 1 teaspoon baking powder. Continue mixing until the dough comes together.
- Roll the dough out to 1/4 inch thick on a lightly floured surface. Use a small round cookie cutter to cut out circles. Repeat with remaining cookie dough cutting out more circles until most of the dough is used up.
- Place cookies on a parchment-lined baking sheet and bake at 350 degrees F for 6-8 minutes until slightly puffy with no glossy appearance.
- Transfer cookies to a wire rack and cool completely.
- For the caramel: Melt 20 caramels with 1 tablespoon milk in a saucepan over low heat, stirring until smooth. Or microwave in 30-second intervals, stirring between each.
- Spoon or pipe about a teaspoon of caramel onto each cooled cookie, spreading almost to the edges. Let set for a few minutes.
- For the chocolate: Melt 1 cup milk chocolate chips in 30-second intervals, stirring between each, until smooth.
- Spread or pipe melted chocolate over each caramel-topped cookie. Let chocolate set completely at room temperature or refrigerate 10-15 minutes.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Make ahead: Bake shortbread cookies up to 3 days ahead. Add caramel and chocolate the day of serving.
Freezing: Freeze plain shortbread cookies for up to 3 months. Add toppings after thawing.
Cookie size: Using a 1-inch cutter yields about 40-45 mini cookies. Larger cutters will yield fewer.
Tip: Work quickly with the caramel as it sets fast. Keep it warm while topping cookies.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 18mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 92IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 0.3mg