Description
Delicious Twix Cookie Cups with a buttery cookie base, topped with homemade caramel and finished with a smooth layer of milk chocolate. These bite-sized treats are perfect for parties or a sweet snack.
Ingredients
Scale
Cookie Base
- 1 cup All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Butter (softened)
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar (packed)
- 1 Large egg
- 1 tsp Vanilla extract
Caramel Filling
- 1/2 cup Sweetened condensed milk
- 1/4 cup Light brown sugar (packed)
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/2 tsp Vanilla extract
Chocolate Topping
- 1 cup Milk chocolate chips (or your favorite chocolate)
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy. Add egg and vanilla extract, and mix until combined. Gradually incorporate the dry ingredients to form the cookie dough.
- Form Cookie Cups: Scoop about 1 tablespoon of dough into each muffin cup, pressing it flat to form a base. Create a small indentation in the center of each cookie cup using your fingers or the back of a spoon.
- Bake: Bake the cookie cups for 8-10 minutes until the edges turn golden brown. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Caramel: In a small saucepan, combine sweetened condensed milk, light brown sugar, butter, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and simmers (about 5-7 minutes). Remove from heat and stir in vanilla extract.
- Fill Cookie Cups with Caramel: Once cookie cups are fully cooled, spoon about 1 teaspoon of caramel into the indentation of each cup.
- Melt Chocolate: Melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Top with Chocolate: Spoon melted chocolate over the caramel layer in each cookie cup, spreading it evenly.
- Set and Serve: Refrigerate the cookie cups for about 30 minutes to harden the chocolate. Serve chilled or at room temperature and enjoy!
Notes
- Use paper liners for easier removal and less mess.
- You can substitute milk chocolate chips with dark or white chocolate based on preference.
- Ensure the cookie cups are completely cooled before adding caramel to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a salted caramel twist, sprinkle a tiny pinch of sea salt on top of the chocolate before refrigerating.
