Crumbl Copycat Chilled Twix Cookies
Ingredients
TWIX COOKIE DOUGH:
- 2 3/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of unsalted butter softened
- 2/3 cup of white sugar
- 3/4 cup of light brown sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 1/2 cups of chopped Twix pieces
CARAMEL LAYER:
- 11 ounces of caramels 1 package of Kraft Caramels
- 3 tablespoons of heavy cream
CHOCOLATE LAYER:
- 2 cups of milk chocolate chips
OPTIONAL:
- flaky sea salt for sprinkling on top
Instructions
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
- In a large mixing bowl, cream together the softened unsalted butter, white sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs and vanilla extract, then beat for an additional 1 to 2 minutes until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Gently fold in the chopped Twix pieces until they’re evenly distributed throughout the dough.
- Cover the dough and refrigerate it for 20 to 30 minutes.
- Preheat your oven to 375°F.
- Using an ice cream scoop, portion out the dough into equal-sized balls. This recipe should make about 20 cookies.
- Place 6 cookies on a parchment-lined baking sheet at a time and bake for 8 to 9 minutes. I like to bake mine for 8 minutes!
- Once out of the oven, tap the pan a few times to create a crinkle effect, if desired.
- Let the cookies cool on the tray for 5 to 10 minutes before transferring them.
- Once all the cookies are baked, transfer them to a large tray and let them cool in the fridge or freezer for about 20 to 30 minutes.
While the cookies chill, let’s prepare the caramel and chocolate layers:
- For the caramel layer: Microwave the caramels and heavy cream in a microwave-safe bowl in 30-second intervals until melted and smooth, about 1 minute total.
- Take the cookies out of the fridge or freezer. Spoon about 1 to 2 tablespoons of caramel onto each cookie, spreading it slightly with the back of a spoon, leaving the edges exposed. Chill in the fridge for 10 minutes to firm up the caramel.
- For the chocolate layer: Microwave the milk chocolate chips in a microwave-safe bowl in 30-second intervals until melted and smooth, about 1 minute total.
- Spoon a small amount of melted chocolate onto the caramel layer of each cookie and spread it evenly.
- Optionally, sprinkle a tiny bit of flaky sea salt on top.
- Chill the cookies in the fridge for 10 minutes or until the chocolate hardens.
- Enjoy your chilled cookies, just like CRUMBL! Store them in an airtight container in the fridge.