The Secret in the Dough
My grandson calls these our “magic trick” cookies. The secret is the cream cheese. It makes the cookie soft and rich. It’s our little kitchen secret.
I love watching the butter and sugar become fluffy. It reminds me of clouds. Doesn’t that smell amazing? It’s the smell of happy times.
A Sticky Situation
Now for the caramel. Unwrapping all those little squares takes patience. I once tried to rush it and dropped a whole bowl. I still laugh at that sticky mess.
Heating them with cream is like magic. They go from hard little blocks to a smooth, pourable river. This step matters because it makes the caramel easy to spread. No one wants a lumpy cookie!
The Chocolate Blanket
The final touch is the chocolate ganache. It’s just two things: chocolate chips and hot cream. Letting it sit for five minutes is important. It gives the chocolate time to get sleepy and melt perfectly.
You gently spoon it over the caramel. It’s like tucking the cookie in with a warm chocolate blanket. What’s your favorite part of decorating cookies? I always love this part.
Why We Make Them
These cookies are more than a treat. They are a lesson in layers. A good cookie, like a good day, is built one sweet step at a time.
Sharing them with neighbors creates a little joy. That’s why this matters. A simple cookie can make someone’s whole day better. Who will you share your first batch with?
A Fun Little Fact
Fun fact: The first chocolate chip cookie was invented by accident. A woman named Ruth Wakefield ran out of baker’s chocolate. She broke a chocolate bar into pieces instead. She thought it would melt. It didn’t! And a classic was born.
It just goes to show. The best things often happen by happy accident. Don’t you think? What’s the best “happy accident” you’ve ever had in the kitchen?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| unsalted butter | 1 cup | softened |
| cream cheese | 1/2 cup | softened |
| white sugar | 1 cup | |
| egg | 1 large | |
| vanilla extract | 1 teaspoon | |
| all-purpose flour | 2 1/2 cups | |
| salt | 1/2 teaspoon | |
| baking soda | 1/2 teaspoon | |
| Kraft caramel cubes | 40 | unwrapped |
| heavy cream | 2 tablespoons | |
| milk chocolate chips | 1 cup | |
| heavy cream (35%) | 1/4 cup |
My Twix Cookie Adventure
Oh, these cookies bring back such a happy memory. My grandson, Leo, helped me make them last fall. He kept sneaking the caramel squares. I still laugh at that. His little fingers were so sticky. These cookies are like a candy bar, but better because you made them yourself. They are soft, sweet, and oh-so-delicious. Let’s get our bowls ready. I can’t wait for you to try them.
Step 1: First, let’s warm up the oven to 350°F. This gets it ready for our cookies. Line your baking sheets with parchment paper. This little trick stops the cookies from sticking. I learned that the hard way once. What a mess that was.
Step 2: Now, grab a big bowl. Beat the soft butter and cream cheese together. Keep going until it’s smooth and creamy. Then, add in the sugar, egg, and vanilla. Beat it all until it looks light and fluffy. Doesn’t that smell amazing already?
Step 3: In another bowl, stir the flour, salt, and baking soda. Gently mix these dry ingredients into your butter mixture. Don’t over-mix it. Just until you see no more white flour. (A hard-learned tip: over-mixing makes tough cookies. We want them soft and tender.)
Step 4: Scoop the dough with a spoon. Roll it into a ball in your hands. Then, flatten it like a little patty. Make it about the size of your palm. Be careful not to make it too thin. Place them on your baking sheet, giving them some space to grow.
Step 5: Bake them for 9 to 12 minutes. They are done when they don’t look wet on top. The edges will be just a tiny bit brown. Let them cool completely. This part requires patience. It’s the perfect time to unwrap all those caramels. Do you like your cookies chewy or crispy? Share below!
Step 6: Time for the caramel! Put the caramels and cream in a glass bowl. Microwave them for 30 seconds, then stir. Do it one more time. Stir until it’s all smooth and dreamy. Spoon a little onto each cookie. Spread it almost to the edge. Then, pop the whole tray into the fridge.
Step 7: Last, the chocolate! Heat the cream until it’s hot. Pour it over the chocolate chips. Let it sit for five whole minutes. This is important. Then, stir it into a shiny, beautiful ganache. Spoon it over the caramel layer. Let the chocolate set in the fridge. Then, the magic is ready.
Cook Time: 12min
Total Time: 32mins
Yield: 33 cookies
Category: Dessert, Cookies
Three Tasty Twists to Try
Once you master the classic, you can have some fun. I love playing with new flavors in my kitchen. Here are a few ideas that make me smile. They are all so simple and delicious. You can’t really go wrong with any of them.
Salty Sweet: Sprinkle a little flaky sea salt on the warm chocolate. It makes the caramel taste even richer.
Nutty Buddy: Press one pecan or almond into the chocolate right after you spoon it on. It adds a lovely little crunch.
Autumn Spice: Add a pinch of cinnamon to the cookie dough. It will make your whole kitchen smell like the holidays.
Which one would you try first? Comment below!
Serving Your Sweet Creations
These cookies are a treat all on their own. But I think everything is better with a good partner. For a real dessert party, place one on a small plate. Add a tiny scoop of vanilla ice cream on the side. The cold ice cream with the soft cookie is heavenly.
What should we drink with them? A tall, cold glass of milk is always the best choice. It just is. For the grown-ups, a nice cup of coffee with cream pairs beautifully. The bitter coffee cuts through all that sweetness so nicely. Which would you choose tonight?
Keeping Your Twix Cookies Tasty
These cookies keep well in a sealed container. They will stay fresh on your counter for about four days. For longer storage, I pop them in the freezer.
Just layer them between sheets of parchment paper in a freezer bag. I once forgot a batch in my freezer for a month. They were still a perfect little treat with my afternoon tea.
Let them thaw on the counter for an hour before eating. This is a wonderful recipe for batch cooking. Making a double batch saves you time later.
Having homemade cookies ready is a small act of kindness for your future self. It means you are always ready for a visitor or a craving. Have you ever tried storing it this way? Share below!
Simple Fixes for Cookie Troubles
Sometimes the caramel can be too thick. If it hardens while you are working, just warm it for ten more seconds. This will make it smooth and easy to spread again.
Another common issue is the chocolate dripping off. Make sure your cookies are completely cool before you add the ganache. I remember when my first batch had chocolate rivers everywhere.
Lastly, do not over-bake your cookies. They will continue to cook a bit on the hot pan after you take them out. Pull them from the oven when the tops look just set.
Getting these steps right builds your confidence in the kitchen. It also makes sure every cookie is soft, chewy, and perfect. Which of these problems have you run into before?
Your Twix Cookie Questions
Q: Can I make these gluten-free?
A: Yes, just use your favorite gluten-free flour blend. The results are just as wonderful.
Q: Can I make them ahead of time?
A: Absolutely. The cookie dough balls freeze beautifully for up to three months.
Q: What can I use instead of cream cheese?
A: You can use an extra half cup of butter. The texture will be a little different but still good.
Q: Can I double this recipe?
A: Of course. Just make sure your mixing bowl is big enough for all that dough.
Q: Any extra tips?
A: A tiny pinch of sea salt on top of the chocolate is a lovely surprise. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making these cookies as much as I do. Baking is about sharing joy and creating small, sweet memories. I would be so delighted to see your creations.
*Fun fact: The first known cookie dates back to 7th century Persia!*
Your kitchen is a place for happy experiments. So put on your apron and have some fun. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Twix Cookies: Juicy, savory perfection.
Description
The ultimate no-bake Twix Cookies recipe! An easy, decadent dessert with a shortbread base, creamy caramel, and rich chocolate topping. Perfect for cookie lovers.
Ingredients
=== Cookies ===
=== Caramel ===
=== Chocolate Ganache ===
Instructions
- Preheat oven to 350°F.
- Line three baking sheets with parchment paper.
- In a large bowl, beat butter and cream cheese together until smooth, about 2 to 3 minutes.
- Add sugar, egg, and vanilla. Beat until fluffy, about 2 to 3 minutes.
- In a separate bowl, stir together flour, salt, and baking soda. Add dry ingredients to wet ingredients and beat just until well mixed, about 30 seconds.
- Using a cookie scoop or measuring spoon, scoop out cookies in 1½ tablespoon size. As each cookie is scooped, use your hands to roll it into a ball then flatten it into a patty about the size of the palm of your hand (be careful not to flatten these too thin). When flattened, these should be about 2 inches in size.
- Place unbaked cookies 2 inches apart on parchment covered baking sheets.
- Put into the oven and bake for 9 to 12 minutes until cookies no longer look wet on top. You don’t want to overbake these. The cookies will be just slightly brown around the edges.
- Remove cookies from oven and let cool while you make the caramel.
- To make the caramel, place all 40 unwrapped caramels and 2 tablespoons of heavy cream in a medium glass bowl. Place in microwave for 30 seconds then remove from microwave and stir. Then put back into the microwave for an additional 30 seconds and stir until caramels are completely melted.
- Spoon about a ½ tablespoon size of caramel on the top of each cookie. Drop the caramel on the top middle of each cookie then use a spoon to slightly push the caramel towards the edges to create a larger circle of caramel (not too close to the edges though as you don’t want the caramel to drip off the sides of the cookies).
- Place the tray of caramel topped cookies into the fridge to chill while you make the chocolate ganache topping.
- In a medium glass bowl, heat the heavy cream in the microwave for 30 to 45 seconds just until boiling. Remove from microwave and immediately pour the milk chocolate chips into the heavy cream. Let sit for 5 minutes before stirring.
- Stir chocolate chips with heavy cream to completely melt the chocolate. Use a spoon to carefully drop about ½ tablespoon amount of melted chocolate onto the top middle of each cookie. Again, use the spoon to push the chocolate more towards the edges but not too close or it will drip over the edges.
- Chill cookies in fridge until chocolate is completely set. Cookies can then be stored as a flat layer in a sealed food storage container or bag at room temperature or in fridge.
Notes
- For best results, ensure the caramel and chocolate layers are not spread too close to the edges to prevent dripping. Store in a single layer to maintain shape.
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