Twix Treats (Printable Version)
Tasty cookies inspired by Twix, layered with rich caramel and smooth chocolate—perfect for satisfying your sweet tooth.
# Ingredients:
→ Cookie Dough
01 -
¾ cup plain flour
02 -
1 stick of butter, room temperature (1 cup)
03 -
1 package of white cake mix, about 15.25 oz
→ Caramel Topping
04 -
1 Tablespoon of heavy cream
05 -
1 ¼ cups of caramel pieces
→ Chocolate Topping
06 -
½ Tablespoon softened salted butter
07 -
1 cup mini semi-sweet chocolate chips or regular ones
# Steps:
01 -
Set your oven to 350°F (175°C) to warm up. Cover two cookie sheets with non-stick spray or parchment paper.
02 -
Combine the plain flour with the white cake mix in a bowl. Use a mixer (hand or stand) to blend in your softened butter—mix only until it forms dough.
03 -
Dust your work surface with flour, then roll out the dough to about ½-inch thickness. Grab a 2-inch cookie cutter and cut into rounds; you should have about 30 pieces.
04 -
Place the cookie rounds on the sheets, leaving space in between. Bake them for 6-10 minutes until the edges have a gentle golden tint. Leave cookies on the tray for 10 minutes, then move them to a wire rack to cool fully.
05 -
Put the caramel pieces with the cream into a microwave-safe bowl. Zap it for 30 seconds and stir well before repeating for 10 seconds at a time until it’s smooth enough to spread.
06 -
Take 1 teaspoon of the warmed caramel and place it on each cookie’s center. Spread it into a little circle, leaving edges uncovered. Let this sit for 15-20 minutes so it firms up.
07 -
Melt the chocolate chips with salted butter using a microwave-safe bowl. Start with 30 seconds of heat, then stir, and continue in 10-second bursts until fully melted without overheating.
08 -
Spoon a generous teaspoon of melted chocolate on the caramel-dressed cookies. Even it out gently. Let everything set before eating or storing.
# Notes:
01 -
Keep cookies in a sealed container. They'll stay good at room temperature for 1 week, chilled for 2 weeks, or frozen up to 3 months—use parchment layers when freezing to avoid sticking.