What is your favorite candy bar? If I had to answer, my answer would be Milky Way or Twix. What I LOVE about Twix bars is not only do you get TWO per package, but they are so simple, crunchy, sweet and perfectly balanced that I absolutely adore them. When I happened to see a recipe on Pinterest for a type of bite-size twix cookies, I couldn’t resist!
I stumbled upon this recipe by just browsing through Pinterest one weekend, as it is adapted from The Recipe Critic. However, I cut everything in half to make it more approachable for two people (but still with plenty to share!) I also screwed up on the first batch and made them WAY too big, so please do only use a 1″ round ball of dough for these. I got heavy-handed on the amount of dough I used, and not only is that not as fun to shape, but they definitely do not turn out bite-sized!
Start by combining your butter, sugar, egg yolk, and vanilla in a bowl. Follow the instructions for mixing it together, then add the flour slowly. Once the dough is to the right consistency, cover it and refrigerate it for at least an hour. (Truth be told, I didn’t get back to my dough for about 36 hours and they turned out perfect. Don’t follow my lead, but just know that an hour on the dot is not necessary for refrigeration time.)
Once you remove the dough from the refrigerator, play with it in your hands a little to make it nice and pliable. You will roll each portion into a one inch ball, place it on your cookie sheet, and push your thumb right down into the middle of it. No hollowing out the center, no time-consuming pretty molding. Just smush [-my computer wants me to correct that word, but I will not. ‘Smush’ is a thing and it makes plenty of sense-] the center with your thumb and call it a day. Don’t be dainty about it though, smush it down hard enough so there’s plenty of depth in the cookie dough ball to pour caramel into, but not enough for you to see the cookie sheet at the bottom of the dough.
^ ^ ^ [The 1/2 tbsp. measuring spoon is there for size reference!] Bake your smushed dough balls for about eight minutes, then remove them from the oven and let them cool. Once they have cooled down, spoon about half a tablespoon of your caramel / cream mixture into the well of the cookie. Allow this to set, then top with melted milk chocolate. These stay for about week in an airtight container!
- 1/3 cup butter
- 1/4 cup sugar
- 1 egg yolk
- 1/2 tsp. vanilla
- 3/4 cup flour
- 8 pieces Werther's SOFT caramel chews
- 1 1/2 tbsp. whipping cream
- 1/2 cup milk chocolate chips
- Combine butter, sugar, egg yolk, and vanilla into a medium sized mixing bowl and beat on medium speed for a few minutes, scraping the sides of the bowl occasionally. This mixture needs to be nice and creamy before you add the flour.
- Slowly add the flour to this mixture, mixing on low as you add it. Only combine about 1/4 cup at a time.
- Cover mixing bowl with plastic wrap and refrigerate dough for at least one hour.
- Unwrap caramel candies and place into a microwave-safe bowl. Heat in microwave for 45 seconds, until soft.
- Pour in whipping cream and mix together until completely combined.
- Spoon 1/2 tbsp. into the well of each cookie. Let cool and set.
- Melt chocolate chips in a microwave-safe bowl. Remove from microwave and stir until creamy.
- Spoon melted chocolate into the bottom corner of a ziplock plastic bag. Snip a small piece of the corner off with scissors, and push chocolate towards snipped corner.
- Gently squeeze bag until chocolate comes out of the corner, and carefully drizzle over each cookie.
- Let chocolate cool and set completely.
- If you aren't so much into the presentation of these cookies, you are welcome to dip each one caramel-side-down into the chocolate to coat the tops of them. The flavor is all there and it's less work!