Best Twix Cookie Cups Recipes
TWIX™ SUGAR COOKIE CUPS
Two delicious classics in one darling cookie, these cups feature a sugar cookie wrapped around a mini Twix™ bar. A drizzle of caramel gives it a pretty sweet finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
- Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Press 1 Twix™ in center of each cookie cup. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
- In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over each cookie cup. Sprinkle with sea salt. Let stand about 2 hours or until set. Store in airtight container at room temperature.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 80 mg, Sugar 11 g, TransFat 0 g
"TWIX" COOKIE CUPS
Twix are my and my fiance's favorite candy bar, and I accidentally mentioned to him that I was going to make "twix cookies" the other day. I couldn't keep him out of the kitchen! "Are they done yet?" is a phrase I never want to hear again! Luckily these turned out great and he wasn't disappointed. The lack of leftover cookies...
Provided by Alicia .
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 300 degrees and lightly grease a min-muffin pan.
- 2. In a medium mixing bowl, beat butter about 30 seconds so it is smooth. Add sugar, salt and vanilla and beat until light and almost fluffy. Beat in flour about 1/2 cup at a time. Mix should be crumbly.
- 3. Add the dough to the greased muffin cups so it is slightly heaping. Press it into the cups so it lines the entire cup but doesn't overflow the cup and has an indentation on the center. Bake for 15 minutes. Allow to cool in the muffin pan for 10-15 minutes before transferring to a cookie rack to cool.
- 4. Prepare the caramel while the cookies are cooling. Put the sugar in a heavy bottomed pan on medium to medium high heat. Stir constantly while it melts until it boils. Do NOT stir until sugar turns dark amber in color. When it reaches this color, stir in butter until it is melted and take off heat. Carefully add heavy cream, whisk the caramel mixture until it is smooth. Let it cool for a few minutes. **If you don't want to deal with making your own caramel, in a double boiler melt down soft caramel candies. I haven't tried this method yet so I can only guess it would take about 20-24 candies.**
- 5. Fill each cookie cup with caramel and set them aside to finish cooling and let the caramel settle.
- 6. In a double boiler, melt your chocolate, and stir until smooth. When the chocolate is cool enough, put it in a piping bag with a tiny hole at bottom for drizzling. Drizzle chocolate over each cookie cup or if you melted enough chocolate, put enough to cover the top of the caramel on each cookie cup. Store airtight if any survive!
- 7. Next time I do these I am curious to try them with leftover caramels from my Rum-Caramel Chocolates.
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