Description
These Twix Cookie Cups combine crispy sugar cookie shells filled with creamy caramel and topped with rich milk chocolate and a hint of sea salt for a delightful homemade candy treat. Perfect for serving at parties or enjoying as a sweet snack, these cookie cups feature the classic Twix flavor in a fun and easy-to-make bite-sized form.
Ingredients
Scale
Cookie Dough
- 16.5 ounces pre-made refrigerated sugar cookie dough (468 grams, 1 package)
Caramel Filling
- 2 cups caramel bits (312 grams)
- 1-2 tablespoons water (14-28 grams)
Chocolate Topping
- 2 cups milk chocolate chips (340 grams)
- Sea salt (optional, for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease or spray a cupcake tin to prevent sticking and set aside.
- Shape Cookie Cups: Slice the refrigerated sugar cookie dough into ½-inch rounds. Press each slice firmly into the bottom and up the sides of each cupcake mold to form a cup shape, ensuring the dough adheres evenly.
- Bake Cookie Cups: Bake the cookie cups for 10-12 minutes, watching closely until they turn slightly golden but not burnt. Oven times may vary.
- Create Cup Shape: Remove from oven and immediately press the center of each cookie cup down using the end of a shot glass or similar object to deepen the cup shape.
- Cool and Remove: Allow the cookies to cool slightly, then carefully remove each cookie cup from the tin using a butter knife or similar tool.
- Melt and Fill Caramel: Microwave the caramel bits with 1-2 tablespoons of water in 30-second intervals, stirring between each until melted and creamy. Fill each cookie cup about two-thirds full with the melted caramel mixture.
- Set Caramel: Refrigerate the filled cookie cups for about 20 minutes to allow the caramel to set properly.
- Melt Chocolate: While the caramel is setting, melt the milk chocolate chips in the microwave using 30-second intervals, stirring between heating until smooth.
- Add Chocolate and Salt: Remove the cookie cups from the refrigerator and pour melted chocolate evenly over the top of each cookie. Optionally, sprinkle a pinch of sea salt on each for enhanced flavor.
- Final Chill: Return the cookie cups to the refrigerator for an additional 20 minutes to let the chocolate harden before serving.
Notes
- Use pre-made refrigerated sugar cookie dough to save time and ensure consistent results.
- If you don’t have a shot glass, use the bottom of a spice jar or wooden spoon to press the cookie cups.
- Adjust the amount of water when melting caramel to achieve a smooth and creamy consistency.
- Sea salt is optional but highly recommended to balance the sweetness.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
