I have a thing for Twix Bars. And for chocolate chip cookies.
And my favorite chocolate chip cookie recipe is even better with Twix baked in.
I loved these cookies and I knew I would, because I’ve made them before. Not quite these exact cookies, but I’ve made Soft and Chewy M&Ms Cookies and Soft and Chewy Snickers Chocolate Chip Cookies. which are both adaptations of my favorite chocolate chip cookies, Chocolate Chip and Chunk Cookies .
I love the dough base because it produces consistently soft and chewy cookies. isn’t fussy, it’s sturdy enough to load up with add-ins, and readers write with success stories when they try it. So if it ain’t broke, don’t fix it.
Just add Twix.
I’ve posted many times about what makes this dough unique and why cookies made with it turn out soft and chewy every time. It’s cornstarch .
It keeps the cookies so soft and light. like Keebler Softbatch cookies, without being dry or cakey. For anyone who’s tried Pudding Cookies or Cake Mix Cookies. those cookies turn out so soft because the first ingredient in pudding or cake mix is usually ‘modified food starch’. Adding a couple teaspoons of cornstarch to this dough lends similar results.
They’re very straightforward and easy to make. Cream the butter, egg, sugars, and vanilla very well, about 5 minutes. Add the dry ingredients and mix until just combined before folding in diced Twix and chocolate chips. If you have another candy bar you prefer, go for it.
I try to strategically place the Twix pieces on the top and sides of the cookies rather than the bottoms, so I can see the big Twix hunks as I bite into them, and so they’re not sizzling directly on the baking sheet. If you notice an exposed hunk towards the base, relocate it to the top or side. It’s not imperative, but just a little trick.
The dough must be chilled
for at least 2 hours before baking or the cookies will bake thin and will be prone to spreading. If you want thick, soft, puffy cookies, with chewy plump edges. chill your dough. If you don’t chill it, all bets are off.
The dough can be stored in the fridge for up to 5 days before baking. I usually bake a half dozen or so at a time, just what I know we’ll eat that day. The cookies stay soft for a week, longer than any other recipe I’ve tried, but warm and freshly baked is always best.
Bake them for 8 or 9 minutes, not more than 10. They may look grossly underdone and very glossy at 8 to 9 minutes, but they firm up dramatically as they cool. Don’t wait to pull them from the oven until you think they’re done. That’s way too late, and they won’t be tender, soft, and moist.
I sometimes make the mistake of thinking they’re not done at 8 minutes and leave them in closer to 10, but always prefer 8 minute cookies. I like my cookies soft and gooey. but suit yourself.
They’re so soft and light. The centers are moist and tender. while the edges are a bit firmer with some chewiness .
The chunks of milk chocolaty Twix in every bite are the perfect crunchy contrast to the smooth, buttery dough. And there’s plenty of semi-sweet melted chocolate chips. adding another dimension of chocolate.
You can never have too much chocolate. Or candy bars.
And the caramel inside the Twix that drips and oozes makes for messy but wonderfully rich bites.
I could happily go down the candy aisle grabbing bags of Reese’s Pieces, Peanut Butter Cups, 100 Grand Bars, Milky Way Dark, Butterfinger, and start baking them into this dough.
I just may.
Twix Bar Chocolate Chip Cookies
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