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Twix Cookie Cups

Twix Cookie Cups
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Twix Cookie Cups combine a crunchy cookie base with gooey caramel and smooth chocolate topping for a bite-sized treat inspired by classic Twix bars. Easy to make with everyday ingredients, these delightful cups are perfect for parties, snacking, or satisfying your chocolate and caramel cravings.

Ingredients

Scale

Cookie Base Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour (or gluten-free flour blend for GF option)

Caramel Layer

  • 12 caramel squares (about 1.5 oz) or 1/3 cup caramel sauce

Chocolate Topping

  • 1 cup (170g) semi-sweet chocolate chips (or dark chocolate chips for variation)

Optional Ingredients

  • Premade sugar cookie or shortbread dough (substitute for homemade dough)
  • Peanut butter (for swirl)
  • Flaky sea salt (for salted caramel variation)
  • Chopped nuts such as almonds or pecans (for topping)

Instructions

  1. Prepare the Cookie Dough: Cream softened butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing thoroughly. Gradually add the flour and stir until the dough comes together, forming the base for your cookie cups.
  2. Shape the Cookie Cups: Divide the dough into small portions and press each portion firmly into the cavities of a mini muffin tin, pressing dough up the sides to form a cup shape capable of holding the filling.
  3. Bake the Base: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges turn golden brown. The centers should be firm but slightly soft. Avoid overbaking.
  4. Add Caramel Layer: Allow cookie cups to cool slightly, then place a caramel square or a spoonful of caramel sauce inside each cup. If using caramel squares, soften them briefly in the microwave for easier spreading.
  5. Top with Chocolate: Melt the semi-sweet chocolate chips gently using a double boiler or microwave in short bursts. Spread or pipe the melted chocolate over the caramel layer to seal the cups.
  6. Chill and Serve: Refrigerate the cups for at least 30 minutes to allow the chocolate to set completely. Once firm, carefully remove the cookie cups from the muffin tin and serve.

Notes

  • Use room temperature butter to ensure even mixing and smooth dough.
  • Bake cookie cups until just golden brown to maintain a tender yet crunchy texture.
  • Warm caramel squares slightly before adding for easier spreading and a gooey center.
  • Allow melted chocolate to cool slightly before spreading for a glossy and firm finish.
  • Grease or use a nonstick mini muffin tin to prevent sticking and make removal easier.

Nutrition

Keywords: Twix cookie cups, caramel cookie cups, chocolate caramel dessert, bite-size cookies, party treats, gluten-free dessert option

Find it online: https://tastebudtrek.com/twix-cookie-cups/