Caramel, Chocolate & a cookie base makes Twix Cookies even better than the original candy bar. You haven't fully enjoyed a Twix without enjoying all the layers
Cream butter, Coconut Oil together and then add Vegetable Oil. Cream until light and fluffy
Add Dixie Crystals Sugar and Eggs. Whip until light and fluffy. Add Milk
In a separate bowl combine Powdered Sugar, Baking Soda, Cream of Tartar, Salt, and Flour. Mix to combine.
Add flour mixture a little at a time until fully incorporated. The dough will be soft but not sticky.
Scoop dough using a medium-size #24 cookie scoop. Place 2 scoops, one on top of the other) on greased cookie sheet.
Use the bottom of a Mason Jar or Glass and press cookie dough. Dip into sugar and repeat on all cookies. This helps flatten cookies and make the signature cracked edges of the sugar cookie.
Bake at 350 degrees for 8-9 minutes. Do not over bake. Cookies will be baked but no golden edges. Do Not Over Bake.
Allow cookies to cool on pan for 5 minutes before moving to cooling rack to cool completely.
Makes 32 Cookies
Caramel and Chocolate Topping
In a bowl combine Caramel Bits and ½ Cup Whipping Cream. Melt over medium heat until smooth. This is a slow process. Don’t turn the heat up too high or the caramel will burn and harden
In a separate bowl combine Chocolate Chips and 1 Cup Whipping Cream. Melt over medium heat until smooth stirring constantly.
Place 1-2 tablespoons Caramel on each cookie and using the back of a spoon spreading over cookie to edges. Allow caramel to cool and set
Place 1-2 Tablespoons Chocolate Ganache on top of caramel using back of a spoon and spreading over caramel leaving some of the caramel showing. Allow ganache to cool and set.
Store cooled cookies in sealed container with parchment paper separating cookies to keep from sticking.
Notes
Are Caramel Bits the same as Caramels?
1 Cup of Caramel Bits is the same as about 25 Caramels and can be substituted in this recipe easily.Storage:Store frosted cookies in a sealed container. Freeze up to 3 monthsCookie Scoop: I use a Medium Sized Cookie Scoop #24 for this recipe. Placing one scoop on a cookie sheet and adding a second scoop on top of the first pressing down slightly. (Affiliate link)
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Dixie Crystals Sugar: I’ve found that quality products make big differences and using Dixie Crystals Sugar is a new favorite find. This sugar is very fine and gives my recipes a burst of texture that I love.