Thick, dense, chewy, and packed with bits of Twix candy bars.
Preheat oven 325°F. Coarsely chop the Twix bars (into about 1/4-inch chunks). I like to cut each bar in half lengthwise, and then make several cuts width ways to make even blocks. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt; set aside.
In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the Twix chunks.
Roll a scant half-cup of dough into a ball. Holding the dough ball in the fingertips of both hands, pull it apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto the cookie sheet, leaving ample room between each ball. Repeat with the remaining dough.
Bake until edges start to harden yet centers are still soft and puffy (approximately 15-18 minutes). Do not overbake.
Allow the cookies to cool completely on the baking sheet. Since the caramel from the Twix can make the cookies stick a little, I use an offset spatula to slide under the cookies without breaking them apart. Enjoy!
Note: You can grease your baking sheet, or line with parchment paper, but I don’t like to add extra butter to the sheets, as it can make your cookies spread more. I’ve also tried parchement paper, but the cookies stick more to the parchment paper than they do to the pan.
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Idealy made, these are super yummy & gooey. However, they flatten out pretty quickly which made them very crispy. I decided to raise the rack in my oven and cook it for less time, and then ate them with a fork while they were still warm. They were very tasty. Also, if you use a silicone cooking mat, they won’t stick. Thanks for the yummy cookies!
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Amber {Sprinkled With Flour} on 1.6.2011
Made correctly, these cookies do not flatten out or turn crisp, they are thick and chewy. If you cook them too long, they will turn crisp, so keep an eye on them, and remove from the oven as soon as the edges have started to firm but the middle is still puffy and gooey. Let cool for 2 minutes on the baking sheet, then remove to a wire rack.
Amber {Sprinkled With Flour} on 12.18.2010
I use two sleeves of the mini twix bars when making these, I think there about 12 mini bars in a sleeve. When they are chopped up it comes to a tad more than two cups.
abbyscho on 12.16.2010
Oh my mercy! These look incredible
Twix are my favorite!
Madnmas on 12.16.2010
I bet that 4 twix bars (2 packages) equals two cups.
terebarnett on 12.15.2010
These looks so good, can’t wait to try out the recipe