Twix Cookie Cups

A fun twist on a classic candy. These Twix Cookie cups are real crowd pleasers!

makes 12 cups  |  difficulty level: easy

cookie cup dough:

• 4 tbsp. butter, softened
• 1 egg yolk
• 1/3 cup sugar
• 1/2 tsp. vanilla
• 1/2 cup + 2 tbsp. flour
• 1/4 tsp. baking soda
• pinch of salt

filling:

• 1  4.5 oz bag of Werther's Original Soft Caramels
• 1/3 cup milk chocolate (I like to use this brand)
• flakey sea salt for sprinkling

1. Preheat oven to 350º F, and spray a mini cupcake pan with non-stick spray (I swear by this one)
2. In a mediu bowl, combine the butter, sugar, egg
3. Stir together the melted butter, sugar, egg yolk, and vanilla until smooth. 
4. Add the flour, baking soda, and salt and combine. Do not overmix.
5. Roll the dough into 1" disks and place into the cupcake tin. No need to press them down just yet. 
6. Bake for 10-12 minutes until the edges are golden brown. Immediately after you take the cups out of the oven, take a 1/2 tbsp. measuring spoon (or any small spoon) and press the dough down to create the cup shape. It is important that you do this step while the cups are still very hot. Transfer cups to wire rack to cool.
7. While the cups are cooking, unpackage all of the caramels and place into a microwave-safe bowl. Microwave in increments of 15 seconds, stirring in between so that the caramel is workable. 
8. Carefully fill the cups with caramel leaving just enough space for the chocolate layer after this step. Allow to cool while you prep the chocolate.
9. Add the chocolate to a microwave-safe bowl and melt using the same method as you did with the caramel. Top each cup with the chocolate. You may need to gently bang the cup on the counter to help the chocolate settle evenly. Garnish with a sprinkle of flakey sea salt and enjoy!

notes:

the twix cups will last for about a week when stored in an airtight container at room temperature.

Twix Cookie Cups in 4 Steps!