The Best Twix Cookie Cups Recipe for Holiday Baking

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Twix Cookie Cups

Delectable shortbread cookie rounds topped with a sticky rich caramel and silky milk chocolate glaze

★★★★★ (5.0 from 84 votes)

Prep Time 20 mins

Cook Time 8 mins

Total Time 45 mins

Ingredients

• 1/2 cup (111g) salted butter
• 1/2 cup (115g) granulated sugar
• 1 tsp vanilla extract
• 1 egg white
• 1 1/2 cups (228g) all-purpose flour
• 1 tsp baking powder
• 20 caramels (unwrapped)
• 1 tbsp milk
• 2 cups (400g) milk chocolate chips

Instructions

• 1
  Preheat oven to 350°.
• 2
  Cream together the butter and sugar.
• 3
  Add in the egg and vanilla. Mix until well combined.
• 4
  Add the flour and baking powder. Mix thoroughly.
• 5
  Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.
• 6
  Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.
• 7
  Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
• 8
  While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
• 9
  Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
• 10
  Place the cookies and caramel into the fridge for 10 -15 minutes or until completely cold.
• 11
  Melt the chocolate chips for 30 second intervals until completely melted and incorporated.
• 12
  Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.

Frequently Asked Questions

What is the secret to perfect layering in these Twix Cookie Cups? The key secret is ensuring each layer is completely cooled and set up before adding the next. Let the shortbread bases cool fully on a wire rack, chill the caramel layer thoroughly in the refrigerator for 10-15 minutes until firm, and then top with your smooth melted chocolate. This keeps your candy-bar layers perfectly neat and separate.

How should I store these holiday treats to keep them fresh? Store your finished cookie cups in a single layer inside an airtight container at room temperature for up to 3-5 days. If you need to stack them in tins for gifting, make sure to place sheets of parchment or wax paper completely between the layers so the chocolate and caramel toppings don't stick together.

Why does the shortbread base call for an egg white instead of a whole egg? Using only the egg white provides structure without adding the extra fat and moisture from the yolk. This preserves the classic crisp, clean, and tender crunch of traditional shortbread, which pairs beautifully with the rich, chewy caramel filling.

Can I make this festive recipe ahead of time for a cookie exchange? Yes! You can bake the shortbread rounds and store them in an airtight container a day in advance. Alternatively, you can assemble the entire cookie cup, let the chocolate set completely, and freeze them in layers separated by parchment paper for up to a month. Simply thaw them on the counter before serving!

Joana

Viral Desserts Expert

Joana is the creator and writer behind Joana’s Recipes, a passionate food blogger since 2018. She shares easy viral desserts and simple, delicious meals designed for busy home cooks and everyday family life.

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