These cookies taste like a Twix candy bar: crunchy, sticky caramel and delicious milk chocolate.
INGREDIENTS
Cookies
1 cup unsalted butter softened
1/2 cup softened cream cheese
1 cup of white sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon baking soda
Caramel
40 unwrapped kraft candy cubes
2 tablespoons of heavy cream
Chocolate Ganache
1 cup of milk chocolate chips
1/4 cup of heavy cream 35%.
INSTRUCTIONS
Preheat the oven to 350F.
Line three baking sheets with parchment paper.
In a large bowl, whisk the butter and cream cheese until smooth, about 2-3 minutes.
Add the sugar, egg and vanilla. Beat until smooth, about 2-3 minutes.
In a separate bowl, mix flour, salt and baking soda. Add dry ingredients to wet ingredients and beat until well mixed, about 30 seconds.
Using a cookie cutter or measuring spoon, scoop out the cookies in a 1.5 tablespoon size. As each cookie is taken out, use your hands to make a ball and then flatten it into a burger the size of the palm of your hand (be careful not to crush them too much). When you flatten them, they should be about 3 cm in size.
Place unbaked cookies 2 inches apart on parchment covered baking sheets.
Put them in the oven and bake them for 9 to 12 minutes until the cookies no longer look wet on top. Do not over-bake. The cookies will be lightly browned on the edges.
Remove the cookies from the oven and let them cool while you make the caramel.
To make the caramel, place the 40 unwrapped candies and 2 tablespoons of heavy cream in a medium glass bowl. Place them in the microwave for 30 seconds and then remove them from the microwave and stir. Then put them back in the microwave for 30 more seconds and stir until the candies are completely melted.
Put one tablespoon of candy on top of each cookie. Drop the candy on the top center of each cookie and then use a spoon to gently push the candy to the edges to create a larger circle of candy (although not too close to the edges, since you don’t want the candy to drip down the sides of the cookies).
Place the caramel cookie sheet in the refrigerator to cool it down while making the chocolate topping.
In a medium glass bowl, heat the heavy cream in the microwave for 30 to 45 seconds until it boils. Remove from the microwave and immediately pour the milk chocolate chips into the heavy cream. Let stand for 5 minutes before stirring.
Stir the chocolate chunks with the heavy cream to completely melt the chocolate. Use a spoon to carefully place half a spoonful of melted chocolate on the top center of each cookie. Again use the spoon to push the chocolate more towards the edges but not too close or it will drip over the edges.
Cool the cookies in the refrigerator until the chocolate is completely set. The cookies can then be stored as a flat layer in a sealed food storage container or bag at room temperature or in the refrigerator.