- Dark chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips, caramel chips, or a combination of these can be used in place of semisweet chocolate chips. Keep in mind that white chocolate will be much sweeter and may curdle.
- Adding a pinch of sea salt to the caramel is a great way to create a salty caramel flavor. You can also sprinkle it over the top of the chocolate.
- Chopped nuts, such as walnuts or almonds, can be mixed into the cookie dough for a delicious texture. Chopped walnuts can also be sprinkled over the chocolate or added a whole walnut over the caramel to create a turtle cookie!
- Vanilla extract or almond extract can be added to the cookie dough for added flavor.
- I’ve used a white cake mix, but you could use a different flavor, like a chocolate cake mix. Yellow cake mix is another option.
- Adjust the size of the cookies using a larger or smaller cookie cutter.
- For an added decorative effect, drizzle melted white chocolate over the dark chocolate.
Twix biscuits
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or spray with cooking spray.
- Beat together white cake mix and all-purpose flour until combined.
- Using a hand or stand mixer, add 1 cup softened butter until dough forms. This could take 3-5 minutes, depending on the temperature of the butter. Do not over mix.
- Flour a clean surface, then turn the dough onto it.
- Use a floured rolling pin to roll out the dough to about ½-inch thickness and use a 2-inch round cookie cutter to cut out the cookies.
- Transfer the cookies to the prepared baking sheets and cook for 6 to 10 minutes or until the edges of the cookies begin to turn a golden color.
- Remove the cookies from the oven and allow them to cool for at least 10 minutes before transferring to a cooling rack.
- Once the cookies have cooled, place the caramel bits and heavy cream in a medium microwave-safe bowl and heat for 30 seconds then stir well.
- Continue heating in 10 second increments and stirring well until smooth and combined. Be sure to heat the caramel until it is a scoopable and spreadable consistency.
- Place about 1 teaspoon of the caramel in the center of each cookie, and then use a butter knife or spreading spatula to gently flatten it into a disk in the center of each cookie, leaving a small rim around the uncaramelized edge.
- Allow the caramel to set completely, about 15 to 20 minutes, and then melt the chocolate chips and ½ tablespoon of the salted butter in a microwave-safe bowl until smooth.
- As with the caramel, start with 30 seconds, stir well, then continue heating and stirring in 10 second increments until smooth. Don’t overheat it, or the chocolate will seize.
- Place a tablespoon of chocolate, about 1 heaping teaspoon, on each caramel-covered cookie, then smooth into an even disk.
- Allow cookies to fully set before serving.
Twix biscuits
The perfect combination of crunchy cookie, rich caramel and creamy milk chocolate, Twix cookies are an irresistible delight.
- Preparation time: 30 minutes
- cooling time: 1 hour
- Time to cook: 10 minutes
- Total time: 1 hour 40 minutes
- It serves:30 cookies
Ingredients
- 15.25 ounce white cake mix box
- ¾ cup all purpose flour
- 1 cup salted butter, softened
- .5 tablespoon salted butter, softened keep separate from the 1 cup
- 1 ¼ cups candy bits
- 1 Tablespoon thick cream
- 1 cup semisweet chocolate chips or mini semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or spray with cooking spray.
- Beat together white cake mix and all-purpose flour until combined.
- Using a hand or stand mixer, add 1 cup softened butter until dough forms. This could take 3-5 minutes, depending on the temperature of the butter. Do not over mix.
- Flour a clean surface, then turn the dough onto it.
- Use a floured rolling pin to roll out the dough to about ½-inch thickness and use a 2-inch round cookie cutter to cut out the cookies.
- Transfer the cookies to the prepared baking sheets and cook for 6 to 10 minutes or until the edges of the cookies begin to turn a golden color.
- Remove the cookies from the oven and allow them to cool for at least 10 minutes before transferring to a cooling rack.
- Once the cookies have cooled, place the caramel bits and heavy cream in a medium microwave-safe bowl and heat for 30 seconds then stir well.
- Continue heating in 10 second increments and stirring well until smooth and combined. Be sure to heat the caramel until it is a scoopable and spreadable consistency.
- Place about 1 teaspoon of the caramel in the center of each cookie, and then use a butter knife or spreading spatula to gently flatten it into a disk in the center of each cookie, leaving a small rim around the uncaramelized edge.
- Allow the caramel to set completely, about 15 to 20 minutes, and then melt the chocolate chips and ½ tablespoon of the salted butter in a microwave-safe bowl until smooth.
- As with the caramel, start with 30 seconds, stir well, then continue heating and stirring in 10 second increments until smooth. Don’t overheat it, or the chocolate will seize.
- Place a tablespoon of chocolate, about 1 heaping teaspoon, on each caramel-covered cookie, then smooth into an even disk.
- Allow cookies to fully set before serving.
