Description
These Twix Cookie Cups are a delicious homemade twist on the classic candy bar! A buttery shortbread cookie base is filled with rich, gooey caramel and topped with smooth melted chocolate. They are easy to make, fun to eat, and perfect for any occasion—whether as a party treat, holiday dessert, or a sweet indulgence just for yourself!
Ingredients
Scale
For the Shortbread Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Filling:
- 1 cup soft caramel candies (such as Kraft or Werther’s), unwrapped
- 2 tablespoons heavy cream
For the Chocolate Topping:
- 1 cup semisweet or milk chocolate chips
- 1 teaspoon coconut oil or vegetable oil (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
- Make the shortbread dough: In a large bowl, beat the butter and sugar together until light and fluffy. Mix in the vanilla extract, then gradually add the flour and salt until a soft dough forms.
- Form the cookie cups: Scoop about 1 tablespoon of dough into each mini muffin cup. Press the dough down and slightly up the sides to create a small well for the caramel.
- Bake the shortbread cups for 10-12 minutes or until the edges are lightly golden. Remove from the oven and gently press down the center of each cup while still warm. Let them cool completely.
- Prepare the caramel filling: In a microwave-safe bowl, melt the unwrapped caramel candies with heavy cream in 20-second intervals, stirring in between, until smooth.
- Fill the cookie cups: Spoon about 1 teaspoon of melted caramel into each cooled cookie cup. Let it set for 10-15 minutes before adding the chocolate.
- Melt the chocolate: In another microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 20-second intervals, stirring after each, until smooth.
- Top with chocolate: Spoon or drizzle the melted chocolate over each caramel-filled cup, spreading it evenly. Allow the chocolate to set at room temperature or refrigerate for 15-20 minutes.
- Serve and enjoy! Once the chocolate is firm, remove the cookie cups from the muffin tin and enjoy!
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 12 minutes