Indulge in the irresistible combination of sweet and salty with these Twix Cookies. Featuring a buttery shortbread base, a gooey caramel center, and a rich chocolate coating, this decadent treat is sure to satisfy the cravings of anyone with a sweet tooth. The blend of flavors and textures creates a delightful experience that will transport you to a world of pure indulgence. Whether you're a fan of the classic Twix candy bar or simply love the harmony of sweet and salty, these cookies are a must-try for anyone who appreciates the finer things in life. Prepare to be swept away by the irresistible flavors and textures of this irresistible Twix-inspired creation.
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Ingredients
2 3/4 cup(s) all-purpose flour
2 cup(s) milk chocolate chips
2 tsp(s) coconut oil or vegetable shortening
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy.
3. Add the vanilla extract and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the cookies for 12-15 minutes, or until they are lightly golden around the edges.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. In a small saucepan, combine the caramel bits and heavy cream. Heat over medium heat, stirring constantly, until the caramel is melted and smooth.
10. Spoon a small amount of the caramel mixture onto the center of each cooled cookie, spreading it to the edges.
11. In a separate bowl, melt the milk chocolate chips and coconut oil (or vegetable shortening) in the microwave, stirring every 30 seconds, until smooth.
12. Drizzle the melted chocolate over the caramel-topped cookies, using a spoon or a piping bag.
13. Allow the chocolate to set completely before serving.
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