Easy Shortbread Twix Cookies Recipe

PREP:

• Position a rack in the center of the oven and preheat the oven to 350ºF.
• Line a baking sheet with parchment paper; set aside.
• In the bowl of a stand mixer, beat the butter for 30 seconds and then add the powdered sugar and cream them together, about 1 minute.
• Add the vanilla and the flour until the flour is mostly mixed in.
• The dough will be shaggy and that’s okay, we’ll work the rest by hand.

COOKIES:

• Flour a clean work surface.
• I like to do this on a silicone mat placed on a clean counter as it makes the job much easier!
• Dump out the dough and pull it together without working it too much, sprinkling with a little bit of flour if it’s sticking.
• Roll the dough out until it’s ½ inch thick, using a rolling pin.
• Using a 2-inch circle cookie cutter, cut out shapes.
• Dip the cutter in flour as needed so it doesn’t stick to the dough.
• Add the cookies to the lined baking sheet, about 1 inch apart and bake the cookies for roughly 13-16 minutes.
• Remove from the oven and allow the cookies to cool before attempting to move them to a wire rack.
• Completely before spreading the caramel and chocolate.

CARAMEL AND CHOCOLATE:

• Combine the unwrapped caramels and the heavy cream in a microwave-safe bowl and zap in 30-second increments, stirring in between until the caramel melts.
• Spread the caramel on the cooled cookies using a spoon or a small offset spatula leaving a small rim around the corner.
• Allow the caramel to cool for several minutes or if you’re in a hurry, pop the cookies in the freezer for about 5-7 minutes while you prepare the chocolate.

CHOCOLATE:

• Add roughly 2/3’s of the chocolate to another microwave-safe bowl and melt for 30 seconds, stir and continue to pop into microwave for 10-15 seconds (stirring in between) until the chocolate melts.
• Add half the remaining chocolate and stir to combine, when it melts, add the remaining chocolate and continue to stir until it melts completely.
• Spread the chocolate over the caramel layer.
• If at any point the chocolate cools too much, microwave it at half power to bring it back to melted form.
• Sprinkle with a pinch of Maldon salt, if desired.
• Allow the chocolate to harden, this should only take 10-15 minutes if it’s cold; you can also pop it in the the refrigerator for 10-15 minutes.