Irresistibly Indulgent Twix Cookies for Christmas Bliss

Delight in these Twix Cookies for Christmas, featuring rich caramel, buttery shortbread, and a luscious chocolate topping.

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Course: Dessert

Cuisine: American

Keyword: baking, Christmas cookies, Festive Cookies, holiday treats, Indulgent Desserts, Twix Cookies

Prep Time: 30

Cook Time: 12

Cooling Time: 1

Total Time: 1 42

Servings: cookies

Calories: 200kcal

1.5 cups butter, softened Provides richness and flavor; make sure it's at room temperature for easy mixing.
1 cup powdered sugar Adds sweetness and lightness to the cookie texture.
1 tsp vanilla extract Enhances the overall flavor; opt for pure vanilla for best results.
2.75 cups all-purpose flour Forms the structure of the shortbread; can substitute with a gluten-free flour blend if necessary.
0.25 tsp salt Balances sweetness and enhances flavors.

11 oz caramel bits The signature caramel layer; use unwrapped bits for convenience.
1 TBSP heavy cream Adjusts the consistency of the caramel for a smooth texture.

2 cups milk chocolate chips Create a luscious topping layer; you can substitute with semi-sweet or dark chocolate for richer flavor.
2 tsp coconut oil or vegetable shortening Helps the chocolate melt smoothly; can be omitted if you're using chocolate chips only.

Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Cream the softened butter and powdered sugar in a mixer until smooth and fluffy; add the vanilla extract and mix well.
Add the all-purpose flour and salt gradually, mixing on low speed until a soft, cohesive dough forms.
Roll out the dough on a lightly floured surface to about ¼ - ½ inch thick, cut rounds, and place them on the prepared baking sheet.
Bake the cookies for 10-12 minutes or until the edges turn golden brown, then cool briefly on the baking sheet before transferring to a wire rack.
Prepare the caramel layer by heating the caramel bits and heavy cream in a microwave-safe bowl until smooth.
Melt the chocolate topping by combining chocolate chips and coconut oil in a microwave, stirring until smooth; drizzle over the caramel layer.
Let the chocolate set at room temperature or refrigerate until hardened.

Optional: Sprinkle with a touch of sea salt for a delightful contrast.