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I was looking through Pinterest one night and I stumbled across these shortbread Twix cookies. The picture of the cookie and the word shortbread was enough for me to know I had to try these cookies. I loved them and my kids were in heaven!
These cookies do take a little longer to make than a regular cookie recipe. This dough needs to be refrigerated for an hour so you will need to allow time for this. Oh and yes I know they probably aren’t the healthiest cookie but sometimes it’s ok to indulge and these cookies are worth every calorie I promise!!
1/2 c. sugar
2 eggs (yolks only)
2/3 c. unsalted butter (softened)
1 1/2 c. flour
1 teaspoon vanilla
14 soft caramels (the Kraft bag)
6 ounce milk chocolate chips
3 T. heavy whipping cream
- Preheat oven to 375. First you will mix together the butter,, sugar, egg yolk and vanilla then you will slowly add in the flour and mix well. Then you will cover the dough and store in the refrigerator for an hour so the dough will be firm.
- Next you will shape the dough into 1 inch balls on an ungreased cookie sheet then you will make an indent in the center of the cookie with your thumb. I made the cookies 2 different ways . I did a pan making the indent before I cooked the cookies and a pan after the cookies were out of the oven. I actually thought the caramel was easier to put in the cookie when you made the indent when they were out of the oven. The indent was deeper and they had more of a cracked look but I actually liked the texture better. They were thicker and softer this way which I like. The other way the cookie were crunchier more like an actual Twix and the indent cooked out flatter making it a little harder for the caramel to stay in. It’s really up to you which way you want to try making them they still tasted good either way. Bake on 375 for 9-10 minutes.
- For the caramel filling melt the caramel and heavy cream in a microwave safe dish. I did this in 20 second intervals and stirred it just so it didn’t boil over and overcook. Using a spoon fill each indentation with the caramel filling. For the chocolate drizzle I melted Hershey Kisses instead of chocolate chips. I just melted them in 20 second intervals also. After it is melted and smooth take a Ziploc bag and fill your bag with the chocolate and seal the bag and snip off the corner of the bag with scissors and drizzle over each cookie.
Recipe adapted from The Recipe Critic
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