"Twix" Cookie Cups
I couldn't keep him out of the kitchen! "Are they done yet?" is a phrase I never want to hear again!
Luckily these turned out great and he wasn't disappointed. The lack of leftover cookies attests to that!
- 1 c
- butter, softened
- 3/4 c
- 1 tsp
- 2 tsp
- 2 c
- all purpose flour
- 1 c
- granulated white sugar
- 5 Tbsp
- 1/2 c
- heavy whipping cream
- 8-12 oz
- milk chocolate
Beat in flour about 1/2 cup at a time. Mix should be crumbly.
Bake for 15 minutes. Allow to cool in the muffin pan for 10-15 minutes before transferring to a cookie rack to cool.
Put the sugar in a heavy bottomed pan on medium to medium high heat. Stir constantly while it melts until it boils. Do NOT stir until sugar turns dark amber in color. When it reaches this color, stir in butter until it is melted and take off heat.
Carefully add heavy cream, whisk the caramel mixture until it is smooth. Let it cool for a few minutes.
**If you don't want to deal with making your own caramel, in a double boiler melt down soft caramel candies. I haven't tried this method yet so I can only guess it would take about 20-24 candies.**
Drizzle chocolate over each cookie cup or if you melted enough chocolate, put enough to cover the top of the caramel on each cookie cup.
Store airtight if any survive!