Ingredients
1 c. (2 sticks) unsalted butter, softened
1 c. (115 g.) powdered sugar
1 tsp. pure vanilla extract
3 c. (360 g.) all-purpose flour, plus more for surface
3/4 tsp. kosher salt
1 (10-oz.) jar caramel
1 1/2 c. (255 g.) milk chocolate chips
Preparation
Step 1In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and powdered sugar on medium-high speed until creamy. Add vanilla and beat until incorporated. Add flour and salt and beat on medium-low speed until just combined.Step 2Turn out dough onto a clean work surface and knead a few times until dough holds together. Form into a disk and wrap in plastic wrap. Refrigerate until chilled, at least 1 hour or up to overnight. Step 3Preheat oven to 350° and line 2 baking sheets with parchment. Let dough sit at room temperature 5 to 10 minutes.Step 4On a lightly floured surface, roll dough to 1/4" thick. Using a 2 1/2" round cookie cutter, cut out rounds and arrange on prepared baking sheets. Reroll scraps to cut out more rounds (you should have about 24). Step 5Bake cookies until edges are golden and centers are just set, 12 to 14 minutes. Let cool completely on sheets. Step 6Spoon some caramel into center of cookies and spread in an even layer, leaving a small border of cookie. Refrigerate until tops are hardened, about 10 minutes. Step 7In a small heatproof bowl, microwave chocolate in 30-second intervals, stirring between each, until melted and smooth. Spread chocolate in center of caramel, leaving edges of caramel visible. Refrigerate until chocolate is hardened, at least 30 minutes.Step 8Make Ahead: Cookies can be made 2 days ahead. Store in an airtight container and refrigerate.
Milk chocolate is what a Twix is normally dipped in, but you can easily use semisweet or dark chocolate if you prefer. And if caramel is your favorite part of the whole cookie, then you’ll love a Twix pie! Have you made this yet? Let us know how it went in the comments below.
