Twix Sugar Cookie Cups Recipes

TWIX COOKIE CUPS

Steps:

• Preheat oven to 350°F. Grease or spray a cupcake tin. Set aside.
• Slice about ½-inch rounds of cookie dough. Using your fingers, take each slice and push it into the bottom and up the sides of each cupcake mold. You'll want to press firmly to make sure its adhered to all sides.
• Bake for 10-12 minutes or until cookies are slightly golden. Depending on your oven, it could take more or less, so watch carefully to make sure they don't burn.
• Take out of the oven and create a cup by pushing the end of a shot glass into each cupcake cup (you could also use the bottom of a spice jar or wooden spoon. you just need to push the middle of each cookie back down to create a "cup")
• Allow to cool slightly, then, using a butter knife, carefully take each cookie out of the cupcake tin.
• Heat the caramel with the water in a microwave. (use more or less water depending on the consistency of the caramel) Heat in intervals of 30 seconds, stirring between heating. It should take 2-3 times to be fully melted and creamy. Fill each cookie cup ⅔ full with caramel.
• Place cookies in the refrigerator for about 20 minutes to set the caramel. While caramel is setting, melt chocolate in the microwave, again, in intervals of 30 seconds.
• Take cookies out of refrigerator and pour the chocolate to the top of each cookie. Sprinkle each cookie with a pinch of sea salt.
• Cool cookies in the refrigerator for about another 20 minutes to set the chocolate before serving.

TWIX™ SUGAR COOKIE CUPS

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
• Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Press 1 Twix™ in center of each cookie cup. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
• In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over each cookie cup. Sprinkle with sea salt. Let stand about 2 hours or until set. Store in airtight container at room temperature.