Twix Cookie Cups 2 Recipe

I’ve always been the type to experiment in the kitchen, so when i stumbled upon this Twix cookie cups recipe i just had to try it out—even though it got kinda messy, i swear it turned my whole day around with its sweet, crunchy vibe.

I love making Twix Cookie Cups with a perfect mix. I combine all purpose flour, baking soda, salt, softened butter, granulated and light brown sugars, one large egg and vanilla extract.

I fold in roughly chopped Twix candy bars, saving a few for drizzlin. Its a tasty treat.

Ingredients

• All-purpose flour is mainly carbs; it gives structure and a hearty base to your treats.
• Granulated and brown sugars add sweetness and moisture that helps the cookie stay soft.
• Unsalted butter adds rich flavor and tender texture but watch over your fat intake.
• Egg provides protein and binds every ingredient, keeps cookies firm.
• Twix pieces bring chocolate, caramel, and crunch; an indulgent twist that makes cookies fun.
• Vanilla extract adds subtle flavor, rounding out the sweetness and tying the ingredients together.
• Baking soda and salt are crucial, helping the dough rise and balancing the overall flavor very nicely.

Ingredient Quantities

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 8 Twix candy bars, roughly chopped (reserve a few extra pieces for drizzling if you like)

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper cups.

2. In a bowl, mix together the flour, baking soda, and salt until they’re well combined.

3. In a separate large bowl, cream the softened butter, granulated sugar, and light brown sugar until smooth and fluffy.

4. Beat in the egg and vanilla extract until the mix is just blended.

5. Gradually stir the dry ingredients into the butter mixture, making sure not to overmix it.

6. Fold in the roughly chopped Twix candy bars, leaving a few aside if you want to drizzle on top later.

7. Scoop about a heaping tablespoon of dough into each paper cup, pressing it lightly so it forms a little well in the center.

8. Bake for 10 to 12 minutes or until the edges look nice and lightly golden.

9. Remove the cookie cups from the oven and let them cool in the pan for a few minutes before moving them onto a wire rack.

10. While they’re still warm, drizzle with the extra chopped Twix pieces if you like a bit more chocolatey texture. Enjoy!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Muffin tin with paper cups
3. Two mixing bowls – one for the dry ingredients and one large bowl for the wet ingredients
4. Hand mixer or whisk
5. Measuring cups and spoons for accurate amounts
6. Knife and cutting board to roughly chop the Twix candy bars
7. Tablespoon measure or scoop to portion out the dough
8. Wire cooling rack for letting the cookie cups cool

Each item is important to make sure the recipe comes out just right, and while it doesn’t add any extra fat or sugars, having the right tools helps keep things efficient in the kitchen.

FAQ

• Q: Can I use salted butter instead of unsalted butter?
  A: Yeah, you can use salted butter but the dough might taste a bit different so just cut down on the extra salt you add.
• Q: What if I cant find Twix bars?
  A: You could try using another chocolate caramel candy like KitKat or even Snickers, but i’m not sayin it’ll taste the same.
• Q: How do I make sure the cookie dough holds the Twix pieces well?
  A: Make sure the dough is chill before baking and don’t overwork it when mixing in the candy bits, it helps keep the pieces in place.
• Q: Can i bake these cookie cups in a different pan?
  A: Yeah, you can experiment with different pans, but keep in mind that baking times might change a bit so keep an eye on them while they bake.
• Q: What;s the best way to store any leftovers?
  A: Just pop them in an airtight container at room temp for a couple of days, and you can even warm ’em up a little before eating.

Twix Cookie Cups 2 Recipe Substitutions and Variations

• You can try using whole wheat flour instead of all-purpose flour if you’re lookin for a slightly nuttier taste. Just note that you might need to adjust the liquid a bit when using a different kind of flour.
• If you’re out of unsalted butter, coconut oil is a good option. It’ll add a hint of coconut flavor and works great in baked goods.
• Don’t have granulated sugar? An equal amount of coconut sugar can be used instead, though it might give your cookie cups a slightly different taste.
• If you want to switch it up with the Twix candy bars, try mixing in your fave chocolate chunks and caramel bits, which will still give you that awesome sweet and gooey vibe.

Pro Tips

Here’s a version of the recipe with some handy pro tips:

Ingredients:
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened, not melted)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 8 Twix candy bars, roughly chopped (save a few extra bits for drizzling later)

Instructions:
1. Preheat your oven to 350°F and line a muffin tin with paper cups.
2. In a bowl, mix together the flour, baking soda and salt until they’re well combined.
3. In a separate large bowl, cream together the softened butter with the granulated sugar and light brown sugar until the mix is smooth and kinda fluffy. (Tip: Make sure the butter is really soft but not melted; if it’s too liquid your texture might get off.)
4. Beat in the egg and vanilla extract until everything just comes together – try not to overbeat it.
5. Gradually stir in the dry ingredients. Remember, overmixing can make your cookie cups tough so stop as soon as the flour is mostly mixed in.
6. Fold in most of the chopped Twix candy bars, saving a few aside for drizzling once they’re done.
7. Scoop about a heaping tablespoon of dough into each paper cup and press it gently to form a small well in the center.
8. Bake for 10 to 12 minutes or until the edges are lightly golden.
9. Take the cookie cups out of the oven and let them cool in the tin for a few minutes before moving them on to a wire rack.
10. While they’re still warm, drizzle your extra chopped Twix bits on top for a delicious, extra chocolaty kick.

More Pro Tips:
• Be careful not to overmix your dough once you add the flour; this is key to keeping your cups soft.
• If you find your dough a bit too sticky, chill it for 10-15 minutes before scooping so you can easily form little wells in each cup.
• Drizzling the extra Twix pieces while the cups are warm makes the chocolate melt nicely over the top – it gives a real gooey finish.

Enjoy these treat cups, and don’t be surprised if they vanish super fast!