Description
Twix Cookie Cups are the ultimate treat for anyone who loves the iconic candy bar. These bite-sized delights feature a soft and buttery cookie base, a gooey caramel center, and a smooth, glossy chocolate topping. Perfect for parties, gifting, or simply satisfying your sweet tooth, these cookie cups are easy to make and absolutely irresistible!
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 20 soft caramels (or 1/2 cup caramel sauce)
- 2 tbsp heavy cream (optional, for melting caramels)
- 1/2 cup milk or dark chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and mix until combined.
- Gradually add the flour, baking soda, and salt to the butter mixture. Stir until a soft dough forms.
- Scoop about a tablespoon of dough into each mini muffin cup. Press the dough into the bottom and slightly up the sides to create a cup shape.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and immediately press down the centers using the back of a spoon or a small cup. Let cool completely in the tin.
- Melt the caramels with heavy cream (if using) in a microwave-safe bowl or over low heat on the stovetop. Stir until smooth. Fill each cookie cup with caramel, leaving a little space at the top.
- Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring after each. Spoon melted chocolate over the caramel layer, spreading it to cover the top completely.
- Allow the chocolate to set at room temperature or in the refrigerator. Once firm, gently remove the cookie cups from the tin and serve.
Notes
- Storage: Keep at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.
- Variations: Add a sprinkle of sea salt for a sweet and salty twist, or substitute dark chocolate for a more intense flavor.
- Caramel Tip: If using store-bought caramels, melt them with heavy cream for a smoother consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes