Caramel Shortbread Cookies with TWIX®
A copycat recipe for Crumbl’s Caramel Shortbread ft. TWIX®Cookie! These sugar cookies are loaded with chopped TWIX® bars and topped with a decadent helping of caramel, milk chocolate and more TWIX® pieces.
Servings: 13 cookies
Calories: 821kcal
Ingredients
Cookies:
- 16 tablespoons unsalted butter melted and cooled for 10 minutes
- ¼ cup neutral oil (canola or vegetable)
- 1 ½ cups granulated sugar (10.5 ounces)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 3 ¼ cups all-purpose flour (16.25 ounces)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 14 fun-size TWIX® bars, chopped small (this is 5 ounces or a heaping cup—see notes)
Topping:
- 14 fun-size TWIX® bars, chopped fine for topping (5 ounces, or a heaping cup)
- 11 ounces wrapped soft caramels (1 bag)
- 2 tablespoons of heavy cream
- 1 cup milk chocolate chips
Instructions
- Add melted-and-cooled butter to a large bowl. Add oil and sugar and whisk until the mixture is totally combined. It should be thick and shiny. Whisk in eggs and vanilla until combined and smooth, about 60 seconds.
- Add the flour, baking powder, and salt into the bowl with the other ingredients and use a spatula to fold the dry ingredients into the wet ingredients until just combined. Fold in chopped Twix pieces. Dough will be soft.
- Chill dough for 2 hours or up to overnight.
- Line two baking sheets with parchment paper. Preheat oven to 350℉.
- Use a 1/3 cup cookie scoop (I use this green color-coded one from Vollrath) or a 1/3 cup measuring cup to measure out 13 cookies. Flatten each scoop into a disk (about ¾” thick) and arrange with 3” of space between on baking sheets.
- Bake 15-17 minutes until cookies appear set, but still quite soft, and lightly golden on the edges.
- Allow to cool completely before decorating.
- Microwave unwrapped caramels and heavy cream together in 30 second intervals, stirring in between, until smooth and creamy. Top each cookie with about 1 tablespoon of caramel. Allow to set.
- Melt chocolate chips in microwave, stirring every 15 seconds until smooth. Top each cookie with swirl of milk chocolate (about ½ tablespoon). Sprinkle all cookies liberally with chopped TWIX® pieces.
Notes
Twix bars: Purchase a 10.83 ounce bag of fun-size TWIX bars and divide in half between the cookie filling and topping. Roughly 14 bars for filling and 14 for topping (you are allowed to snack on the extras).
How to Store: Allow cookies to set fully and then store in an airtight containers at room temperature. Fully set cookies can be stacked with parchment or wax paper between them.
I’ve found that the caramel topping makes these cookies dry out a little faster than usual, so I like to consume them within 2 days or freeze.
You can freeze the cookies in freezer-safe packaging for up to 2 months.
Nutrition
Calories: 821kcal | Carbohydrates: 110g | Protein: 8g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 244mg | Fiber: 1g | Sugar: 73g | Vitamin A: 548IU | Vitamin C: 0.4mg | Calcium: 134mg | Iron: 2mg