These cookies are exactly the reason I shouldn’t buy bags of Halloween candy a whole month before Halloween. When I do, I eat entire bags at a time. Or throw them into cookies, eat those too, and then I’m left with nothin’ when the kids come-a-knockin’.
But Twix bars might just be my favorite candy bar (aside from anything chocolate + peanut butter). So when I saw Amber from Sprinkle with Flour’s this recipe for Chunky Twix Cookies I knew I had to try them.
Chunks of caramel-y, crunchy chocolate loaded in a cookie?
Sign. me. up.
The only thing that could make these cookies better was a little browned butter. It gives them an extra hint of that caramel flavor and pairs perfectly with the Twix.
You get a cookie that’s slightly crispy around the edges, and soft and chewy in the middle. If you’re lucky, you’ll get some cookies that ooze a little of the caramel from the Twix chunks when they bake. Those ones with the oozers are the best (like that one pictures way up at the top!).
This would be a great cookie to make to use up any leftover Halloween candy bars. But if you happen to have a stash of Twix in your closet…or happen to find yourself in the candy isle at the store any time soon…
Buy some Twix bars. Make these. You won’t regret it.
recipe slightly adapted from Sprinkled with Flour
Browned Butter Chunky Twix Cookies
2 c + 2 tbs all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbs butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 tsp vanilla
2 c chopped Twix candy bars
Preheat oven to 325.
In a large saucepan, melt butter over medium-high heat until melted. Stir until brown in color. Set aside and let cool until just warm.
While butter is cooling, combine flour, soda, and salt in a bowl and set aside.
In the bowl of a stand mixer, beat warm butter and sugars together until thoroughly combined. Beat in egg, egg yolk and vanilla.
Add dry ingredients to wet ingredients, beating slowly, until just combined. Gently fold in Twix chunks.
Scoop tablespoon sized balls of dough on a cookie sheet lined with parchment paper. You may need to mold the dough into balls a little bit.
Bake for 15-18 minutes (15 was the magic number for me) until just golden on the edges, but soft and puffy in the center. Let cool completely before moving to a wire rack. You may have some oozing caramel, but that’s no biggie. In fact, it’s kind of my favorite part:) Just use a rubber spatula to remove.