Twix Cookie Cups



1/2 cup butter
1/2 cup granulated sugar
1 tsp vanilla extract
1 egg white
1 1/2 cups flour
1 tsp baking powder
20 caramels, unwrapped
1 tbsp milk
2 cups milk chocolate chips


Preheat the oven to 350°F (175°C).
Cream together the butter and sugar until light and fluffy.
Add in the egg white and vanilla extract, mixing until well combined.
Gradually add the flour and baking powder, mixing until a dough forms.
Roll out the dough to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut out circles of dough.
Place the dough circles on an ungreased baking sheet.
Bake for 6-8 minutes, until the cookies are puffy and no longer glossy.
Transfer the cookies to a wire rack to cool completely.
While the cookies cool, microwave the caramels and milk for 1 minute, stirring at the 30-second mark, until smooth and creamy.
Spoon a few teaspoons of the caramel mixture onto each cooled cookie, spreading it almost to the edges.
Place the cookies with caramel in the fridge for 10-15 minutes, until completely cold.
Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth.
Spread a small amount of melted chocolate onto each cookie. Allow the chocolate layer to cool and set before serving.

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