Description
Twix Cookie Cups are delightful bite-sized treats featuring a buttery cookie base filled with smooth caramel and topped with rich milk chocolate. Perfect for dessert lovers craving a homemade version of the classic candy bar in a fun mini muffin form.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Fillings and Toppings
- 18 soft caramels, unwrapped
- 2 tablespoons heavy cream
- ½ cup milk chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to form the cookie dough.
- Shape Dough Balls: Roll the dough into 1-inch balls and place each ball into the prepared mini muffin tin, spacing evenly.
- Create Wells: Use your thumb or the back of a spoon to gently press down the center of each dough ball to create a small well, which will hold the caramel filling.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers remain slightly soft. If the wells shrink during baking, reshape them carefully with the back of a spoon right after removing from the oven.
- Melt Caramel Filling: While the cookie cups cool slightly, melt the unwrapped caramels and heavy cream together in a microwave-safe bowl using 30-second intervals, stirring in between, until smooth and pourable.
- Fill Cookie Cups: Spoon the melted caramel gently into each cookie well, filling about three-quarters full. Allow to set for 5–10 minutes to firm up.
- Melt Chocolate Topping: Melt the milk chocolate chips in the microwave in 20-second bursts, stirring until smooth and fully melted.
- Top with Chocolate: Spoon or drizzle the melted chocolate over the caramel layer to cover the tops of the cookie cups.
- Cool Completely: Let the cookie cups cool completely at room temperature until the chocolate has set. Once hardened, carefully remove the cookie cups from the muffin pan and serve.
Notes
- For easier cleanup, use mini muffin liners in your pan.
- Store the cookie cups in an airtight container at room temperature for up to 5 days.
- You can substitute dark or semisweet chocolate for milk chocolate for a richer flavor variation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
