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TWIX COOKIES
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Twix Cookies

Twix Cookies are soft, chewy cookies loaded with chunks of Twix candy bars, giving you caramel, chocolate and cookie crunch in every delicious bite.
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 242kcal
Author Leigh Anne Wilkes

Ingredients

  • 2 cups plus 2 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter melted and cooled until warm
  • 1 cups brown sugar packed
  • 1/2 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla
  • 2 cups Twix Bars coarsely chopped
  • 1 cup milk chocolate chips this is an optional add in

Instructions

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  • Chop your Twix bar into 1/4 inch chunks. Cut each bar in half lengthwise and then chop into 1/4 inch pieces width wise
  • In a bowl combine flour, soda and salt and set aside
  • Melt butter in microwave or on stovetop. Partially cool.
  • In your mixer blend butter and sugars together until combined
  • Beat in egg, egg yolk and vanilla
  • Add in dry ingredients and beat until just combined
  • Fold in Twix Bar chunks and chocolate chips(if using)
  • Bake for 13-16 minutes until light golden brown and edges start to harden but center is soft. Do not over bake
  • Because of the caramel in the Twix they may stick a bit to the cookie sheet so use a spatula to remove

Notes

  1. Save some candy for the top. Set aside a handful of chopped Twix pieces and gently press them into the tops of the cookies right after they come out of the oven. It makes them look even better and lets everyone know what's inside.
  2. Don't overbake your cookies. Remove them from the oven when the edges are lightly golden but the centers still look slightly underdone. They will continue to bake as they cool on the baking sheet.
  3. Give them room to spread. Leave enough space between each ball of cookie dough so the cookies don't run into each other as they bake.
  4. Use a cookie scoop. A scoop makes it easy to get evenly sized cookies, which means they will bake at the same rate.
  5. Let them cool on the baking sheet. Leave the cookies on the baking sheet for a few minutes before transferring them to a cooling rack. This allows the centers to set without overbaking.

Nutrition

Calories: 242kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 119mg | Potassium: 64mg | Sugar: 22g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.7mg