The top post for Sweet Menu in 2014 by a long long way was my Homemade Twix Bars. Since discovering I am not the only one who loves the combination of shortbread, caramel and chocolate, I’ve gone one step further and created these delightful Twix Cookie Cups.
Using a soft buttery cookie dough, these cookie cups are filled with gooey caramel and then topped with a smooth coating of milk chocolate. Perfect for Twix lovers everywhere.
Making cookie cups isn’t as hard as you think and they are so versatile. I love making Caramel Cookie Cups but you could fill them with anything you fancy. Be it whipped cream, fluffy frosting, chocolate mousse, peanut butter or just a handful of M&M’s.
All you need is a mini muffin pan and a rolling pin (or similar). If you are a cookie lover like me, you will adore cookies in any shape or size – be it a giant cookie pie or a cute little cookie cup.
Twix Cookie Cups
Makes approximately 20 cookie cups
100 grams (1/4 cup + 3 tablespoons) unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup caster sugar
1 teaspoon vanilla extract
1 large egg
1 and 1/4 cup plain flour
1/2 teaspoon baking soda
20 teaspoons caramel sauce (homemade or store bought)
1 cup milk chocolate melts
Lightly grease a mini muffin tin with a little butter or a quick spray of cooking oil and set aside. In a large mixing bowl, add the butter and sugars and beat with an electric mixer until combined. Add the vanilla and the egg and beat until mixture is creamy and smooth. Sift in the flour and baking soda and stir using a wooden spoon or spatula. Cover with plastic wrap and chill the cookie dough for 1 hour.
Preheat the oven to 180 degrees (360 F). Using your hands, roll the dough into small balls and place each one into the mini muffin tin. Continue until you run out of dough and have filled approximately 20 mini muffin holes. Gently press down so the dough fills the cavity and has a flat top. Then grab a rolling pin dusted with flour and press down and twist on top of the dough to create a hole or cavity in the middle of each cookie.
Place tray in the oven for approximately 8-10 minutes or until cookies turn golden brown. Remove from the oven. At this point, the cookies will have puffed up quite a bit, so grab your rolling pin again and very gently reinforce the hole in the middle of each cookie. Set aside to cool for 10 minutes and then gently remove the cookies from the tray and place them onto a cooling wire rack. It’s ok if the cookies appear really soft, especially in the middle, as they will firm up when they cool.
Once the cookies have cooled, spoon a teaspoon of caramel sauce into each one. Melt the chocolate in the microwave and then spoon a teaspoon of chocolate over the caramel. Leave to firm for 30 minutes before devouring. If the chocolate is not setting, pop the cups into the fridge for 20 minutes or so. Once you have added the filling, these cookie cups are best enjoyed straight away but the cookie cups themselves will keep for at least 2 days in an airtight container.