Twix Cookie Cups
These Twix Cookie Cups are an easy caramel chocolate cookie dessert made with refrigerated sugar cookie dough, creamy caramel, and melted milk chocolate. They have a soft cookie cup filled with caramel and topped with smooth chocolate, just like the flavors of a Twix bar.
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It’s a fun dessert to make for birthdays, holiday parties, potlucks, bake sales, or family get-togethers. They are also a nice choice when you want something a little different from regular cookies.
And if you like cookie cups, try these Strawberry Cheesecake Stuffed Cookie Cups and Kiss Cookie Cups.
How to Make Twix Cookie Cups
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350°F. Spray a cupcake pan with nonstick cooking spray.
2. Divide the sugar cookie dough between the 12 cupcake wells. Start with about 3 tablespoons of dough per cup and press it into the bottom and sides to form a cup. Add a little more dough if needed.
3. Bake for 15–17 minutes, or until the cookie cups have puffed and are lightly browned. Let them cool completely.
4. While the cookie cups cool, make the chocolate topping. Heat ½ cup of the heavy cream in a small saucepan until steaming but not boiling.
5. Place the chocolate chips in a bowl. Pour the hot cream over them and let it sit for a couple of minutes. Stir until the chocolate is melted and smooth. Set aside.
6. In another saucepan, combine the caramel squares and the remaining ¼ cup heavy cream. Melt over medium heat, stirring occasionally so the caramel does not stick. Remove from the heat once smooth.
7. Carefully remove the cooled cookie cups from the pan. A butter knife can help loosen the edges if needed. Transfer them to a platter or clean surface.
8. Add about 1 tablespoon of melted caramel to each cookie cup.
9. Spoon the melted chocolate over the caramel, filling each cookie cup to the top.
10. Sprinkle a little coarse salt over each one.
11. Refrigerate the Twix Cookie Cups for at least 15 minutes, or until the chocolate and caramel have set.
Serve & Enjoy!
Important Recipe Notes
- Cool the cookie cups completely before removing them from the cupcake pan. They are delicate while warm and can break easily.
- Do not boil the heavy cream. Heat it just until steaming before pouring it over the chocolate.
- Stir the chocolate slowly until it becomes smooth and creamy. If needed, let it sit for another minute before stirring.
- Keep an eye on the caramel while melting and stir often so it does not stick or burn.
- Let the caramel cool slightly before adding the chocolate layer. This helps keep the layers separate.
- Use a butter knife to loosen the edges of the cookie cups if they are sticking to the pan.
- Do not skip the coarse salt. A small sprinkle helps balance the sweetness of the caramel, chocolate, and sugar cookie.
- Chill before serving. Refrigerating the cookie cups for at least 15 minutes helps the caramel and chocolate set properly.
- Store leftovers in a tightly sealed container so the cookie cups stay fresh.
Twix Cookie Cups
Ingredients
- 1 tube refrigerated sugar cookie dough
- 1 10-ounce bag caramel squares
- ¾ cup heavy cream divided
- 1 teaspoon vanilla extract
- 1¼ cups milk chocolate chips
- Coarse salt
Instructions
- Preheat the oven to 350°F. Spray a cupcake pan with nonstick cooking spray.
- Divide the sugar cookie dough between the 12 cupcake wells. Start with about 3 tablespoons of dough per cup and press it into the bottom and sides to form a cup. Add a little more dough if needed.
- Bake for 15–17 minutes, or until the cookie cups have puffed and are lightly browned. Let them cool completely.
- While the cookie cups cool, make the chocolate topping. Heat ½ cup of the heavy cream in a small saucepan until steaming but not boiling.
- Place the chocolate chips in a bowl. Pour the hot cream over them and let it sit for a couple of minutes. Stir until the chocolate is melted and smooth. Set aside.
- In another saucepan, combine the caramel squares and the remaining ¼ cup heavy cream. Melt over medium heat, stirring occasionally so the caramel does not stick. Remove from the heat once smooth.
- Carefully remove the cooled cookie cups from the pan. A butter knife can help loosen the edges if needed. Transfer them to a platter or clean surface.
- Add about 1 tablespoon of melted caramel to each cookie cup.
- Spoon the melted chocolate over the caramel, filling each cookie cup to the top.
- Sprinkle a little coarse salt over each one.
- Refrigerate the Twix Cookie Cups for at least 15 minutes, or until the chocolate and caramel have set.
