Why you’ll love Twix cookie cups:
- Twix cookie cups combine a buttery, crumbly cookie base, gooey caramel centre, and rich chocolate topping, replicating the classic candy bar in a bite-sized form.
- They’re simple to prepare using basic ingredients and require minimal baking skills. Even beginners can nail this recipe!
- You can tweak the recipe to fit your taste, using dark chocolate, adding a sprinkle of sea salt, or experimenting with different caramel flavours.
- These Twix cookie cups are always a hit at parties, potlucks, or as gifts. Their bite-sized shape makes them fun and easy to share.
- Unlike some desserts, these cups hold their shape and are easy to transport, making them perfect for lunchboxes, picnics, or on-the-go snacking.
Ingredients you’ll need
To make these Twix Cookie Cups, you need to start off with the cookie dough.
Cookie Dough
- 115g butter, melted
- 70g brown sugar
- 70g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 190g plain flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 150g chocolate chips
Salted Caramel
- 200g Unsalted Butter
- 150g Light Brown Sugar
- 1 can Condensed Milk
- 1/2 tsp Salt
Milk Chocolate
- 100g Milk Chocolate (melted)
How to make Twix Cookie Cups
Cookie Dough:
- Cream the butter and sugars until light and fluffy, then add the egg and vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined, then fold in chocolate chips.
- Preheat your oven to 180°C (350°F). Grease a muffin tin, divide the dough evenly into 12 portions, and press each portion into the muffin cups, forming a well in the centre.
- Bake for 10–12 minutes until golden around the edges.
- Allow the cookie cups to cool in the tin before carefully removing them.
Salted Caramel:
- Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter and add the brown sugar. Stir continuously until the sugar fully dissolves and the mixture is smooth.
- Add the Condensed Milk: Pour in the condensed milk and continue to stir as the mixture begins to simmer. Once it reaches a light boil, reduce the heat slightly and continue stirring to avoid sticking.
- Thicken the Caramel: Allow the caramel to cook for around 8-10 minutes, stirring constantly until it thickens and reaches a rich golden color. Keep an eye on it to prevent burning.
- Add Salt and Finish: Once thickened, remove from heat and stir in the salt. Taste, and add a bit more salt if you’d like a stronger salted flavour. Allow the caramel to cool slightly before using or storing.
How to store the Twix Cookie Cups
1. At Room Temperature (Short-Term Storage)
- Duration: 2-3 days.
- Place the cookie cups in an airtight container. This prevents the caramel from drying out and keeps the cookie base from getting stale.
- Store them in a cool, dry place, away from direct sunlight or heat.
2. In the Refrigerator (Longer Storage)
- Duration: Up to 1 week.
- Keep the cookie cups in an airtight container with layers of parchment or wax paper between them to prevent sticking.
- Before serving, let them sit at room temperature for 10-15 minutes to soften the caramel and chocolate.
3. In the Freezer (For Extended Storage)
- Duration: Up to 3 months.
- Wrap each cookie cup individually in plastic wrap or foil to protect them from freezer burn.
- Place the wrapped cups in a freezer-safe airtight container or zip-lock bag.
- To thaw, move the desired number of cookie cups to the refrigerator overnight or leave them at room temperature for 30-60 minutes before serving.
Pro Tips:
- If the chocolate topping is prone to melting, refrigeration is your best bet, especially in warmer climates.
- To maintain their texture and taste, avoid exposing them to excessive moisture during storage.
How to store the Salted Caramel
Cool Completely: Allow the caramel to cool to room temperature before transferring it to a container. This prevents condensation from forming inside, which could thin the caramel.
Use an Airtight Container: Store the caramel in an airtight jar or container to maintain freshness and prevent any odors from seeping in.
Refrigerate: For longer storage, refrigerate the caramel. It should last up to 2–3 weeks in the fridge. The caramel will thicken as it cools, so you can reheat it in a microwave or on the stove over low heat to bring it back to a pourable consistency.
Freeze for Long-Term Storage: If you’d like to store it for a longer period, you can freeze salted caramel in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight when you’re ready to use it.
Twix Cookie Cups
Delicious chocolate chip cookie cups with creamy salted caramel and topped with sweet melted chocolate.
Ingredients
Cookie Dough
- 115 g butter melted
- 70 g brown sugar
- 70 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 190 g plain flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 150 g chocolate chips
Salted Caramel
- 200 g Unsalted Butter
- 150 g Light Brown Sugar
- 1 can Condensed Milk
- 1/2 tsp Salt
Milk Chocolate
- 100 g Milk Chocolate melted
Instructions
Cookie Dough
- Cream the butter and sugars until light and fluffy, then add the egg and vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined, then fold in chocolate chips.
- Preheat your oven to 180°C (350°F). Grease a muffin tin, divide the dough evenly into 12 portions, and press each portion into the muffin cups.
- Bake for 10–12 minutes until golden around the edges.
- Once they come out of the oven, use the back of a spoon to create a well in the centre.
Salted Caramel
- Melt the Butter and Sugar: In a medium saucepan over medium heat, melt the butter and add the brown sugar. Stir continuously until the sugar fully dissolves and the mixture is smooth.
- Add the Condensed Milk: Pour in the condensed milk and continue to stir as the mixture begins to simmer. Once it reaches a light boil, reduce the heat slightly and continue stirring to avoid sticking.
- Thicken the Caramel: Allow the caramel to cook for around 8-10 minutes, stirring constantly until it thickens and reaches a rich golden color. Keep an eye on it to prevent burning.
- Add Salt and Finish: Once thickened, remove from heat and stir in the salt. Taste, and add a bit more salt if you’d like a stronger salted flavour. Allow the caramel to cool slightly before using or storing.
Assemble
- Add a spoon of salted caramel into the well of the cookie cup and top with melted chocolate.
- Allow the caramel and chocolate to set and carefully remove the cookie cup from the muffin case. Enjoy!
