top of page
  • Mary Kay

Temper Your Craving with Twix Topped Cookies - Crumbl Inspired


Temper your cravings for Twix with these Twix Topped Cookies! With the same Twix flavoring in the chocolate covered toffee bits added to the cookie base, it’s layered with caramel and chocolate on top…then topped off with a Twix candy bar. It's like a Twix bar through and through.

 

Stir up the buttery cookie dough with chocolate covered toffee bits inside, garnish them with more caramel and chocolate swirls, and top them off with a Twix candy.


They're easy to make. Stir up the cookie dough, and make the dough balls with a medium or large cookie scoop. Flatten the cookie dough balls and bake. Then create and drizzle your caramel topping, add melted chocolate on top with a Twix candy bar taking center stage. Chill in the refrigerator to set the caramel. If I need to stack and travel with the cookies, I omit the caramel layer and add more chocolate under the Twix bar. A mini- or snack bar size works, depending on how large your make your cookies.


Preheat your oven to 350F degrees.

 

Prepare your baking sheets:

Line your cookie sheet with parchment paper to eliminate a lot of cleanup mess after baking these delicious cookies.

 

Gather up the Twix Cookies Ingredients:

1 C Butter, soft

½ C Vegetable oil

½ C Sugar

½ Brown sugar

2 Eggs, room temp

1 T Vanilla extract

4 ½ C Flour, separated

½ C Cornstarch

2 t Baking powder

½ t Salt

¾ C Chocolate covered toffee bits

 

Caramel layer Ingredients:

8 oz Caramels, unwrapped, Kraft (26-30 quantity)

¼ C Heavy cream

 

Chocolate layer Ingredients:

1 1/3 Ghirardelli candy melts, milk or dark chocolate, melted 


Mix and bake:

-With an electric mixer, cream the butter, vegetable oil and sugars together.

-Beat in the eggs, one at a time, and vanilla until well incorporated.

-In a separate bowl, sift or whisk together the flour, salt, cornstarch and baking powder.

-Slowly add the dry ingredients to the wet mixture with mixer on low. I add half until completely combined, then the other half.

-Stir in the chocolate covered toffee bits so they are evenly distributed.

-Scoop and form 20-24 cookie dough balls. Scoop smaller dough balls for a larger quantity.

-Then flatten each cookie a little, placing them on parchment paper lined baking sheets leaving about 3 inches of space between each one.

-Using the bottom of a small glass or a measuring cup, flatten to about ½ inch in thickness, leaving a ridge around the edge of each cookie. This will create an indentation for the caramel layer to pool.

-Bake at 350F degrees for 8-10 minutes.

-After taking the out of the oven, let them cool on the pans for 10 minutes. You might want to repress the depressions with your glass if they have puffed up too much during the baking process.


Assemble the cookies:

-Fill the indentations with the warm caramel, up to 1 tablespoon each. Let the indented space dictate how much caramel to add, so it does not spill over the edge of the hollowed-out space. Let cool on the pans for 20-25 minutes or set in the refrigerator for 10 minutes.

-Spread 1-2 tablespoons of melted chocolate (melt according to the package directions), with the back of a spoon or small offset spatula, on top of each caramel covered cookie. The caramel should show around the edges of the chocolate so you can see the layers.

-While the chocolate is still soft, lightly press a mini-Twix candy on top. It will identify the cookie flavor and call all those Twix lovers to these delicious candy inspired cookies.

-Let completely cool in the refrigerator, about 10-20 minutes before serving or packing. The will caramel get thick and not quite harden.

 

Packing the cookies:

-If you’re layering the cookies, I only work with two layers, placing parchment paper between the layers. I don’t layer at an overlapping angle, just place them side by side. Too many layers could compact the cookies, pressing the caramel out from under the chocolate.

-If I'm traveling I don't mind omitting the soft caramel layer. Let the chocolate harden with the Twix bar on top. They will stack very nicely, laying one cookie about halfway over the previous cookie so the Twix bar is not covered. 


Storage:

-Keep these delicious Twix in an airtight container on the counter for up to 5 days…if they don’t get “stolen.”

-Want to keep the baked version longer? I’ve kept them up to 10 days in the refrigerator in an airtight container. But I like them on a shorter leash, since they taste much fresher closer to the bake date.

-Want to freeze them? I never freeze them as a completed cookie. The caramel just does not stand up well in the freezer. Sometimes it can get a little funky or wet. The baked cookie bases can be frozen up to a month. Add the caramel, chocolate and Twix bars the day of serving or the day before.

-Want to freeze the cookie dough balls? I do freeze the unbaked cookie dough balls for up to a month. First freeze them covered for 30 minutes on a parchment paper lined baking sheet. Then toss them into sealable bag and double bag them. Label the bag with the name of the cookie, date of freezing and baking instructions with temp and time. Set dough balls out at room temp on a parchment paper lined cookie sheet on the counter until almost thawed and bake according to the directions in the recipe. I like to pull out as many cookie dough

spheres as I want to bake and garnish for an event or just for snacking. In fact, I keep a couple or even three different types of cookie dough balls in the freezer. You never know when you might need an assortment for something or someone special…or just for a coffee break.

 

Optional garnishes:

-I know it might be against the norm to garnish these cookies with anything other than Twix mini candy bars, but why not try something else to tantalize your guests, i.e., Reese's Peanut Butter Cups, Rolos, Ghirardelli caramel squares, etc.

 

These are such kid-friendly cookies…big and little. What kid does not like Twix? Whoever you make these for, enjoy them with littles and bigs all over and, “Bake your own Memories!”

 

5 views0 comments
bottom of page