Twix Cookie Cups Food

TWIX COOKIE CUPS

Steps:

• In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined. Add vanilla and egg and beat until mixture is creamy and smooth.
• Sift in flour and baking soda and stir using a wooden spoon or spatula. Cover with plastic wrap and chill cookie dough for AT LEAST 1 hour.
• Grease a mini muffin tin with butter or a quick spray of cooking oil and set aside. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• Using your hands, roll level tablespoons of dough into small balls and place each one into mini muffin tin. Continue until you run out of dough and have filled approximately 20 mini muffin holes.
• Gently press down so the dough fills the cavity and has a flat top. Then grab a rolling pin dusted with flour and press down and twist on top of the dough to create a hole or cavity in the middle of each cookie.
• Place tray in the oven for approximately 8-10 minutes or until cookies turn golden brown. At this point, the cookies will have puffed up quite a bit, so grab your rolling pin again and very gently reinforce the hole in the middle of each cookie. Leave to cool for 10 minutes.
• Then gently remove the cookies from the tray and place them onto a wire rack to cool. It's ok if the cookies appear really soft, especially in the middle, as they will firm up when they cool.
• Once the cookies have cooled, spoon a teaspoon of caramel sauce into each one. Melt the chocolate in the microwave and then spoon a teaspoon of chocolate over the caramel. Leave chocolate to set.

TWIX™ SUGAR COOKIE CUPS

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
• Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Press 1 Twix™ in center of each cookie cup. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
• In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over each cookie cup. Sprinkle with sea salt. Let stand about 2 hours or until set. Store in airtight container at room temperature.

TWIX COOKIE CUPS

Steps:

• Preheat oven to 350°F. Grease or spray a cupcake tin. Set aside.
• Slice about ½-inch rounds of cookie dough. Using your fingers, take each slice and push it into the bottom and up the sides of each cupcake mold. You'll want to press firmly to make sure its adhered to all sides.
• Bake for 10-12 minutes or until cookies are slightly golden. Depending on your oven, it could take more or less, so watch carefully to make sure they don't burn.
• Take out of the oven and create a cup by pushing the end of a shot glass into each cupcake cup (you could also use the bottom of a spice jar or wooden spoon. you just need to push the middle of each cookie back down to create a "cup")
• Allow to cool slightly, then, using a butter knife, carefully take each cookie out of the cupcake tin.
• Heat the caramel with the water in a microwave. (use more or less water depending on the consistency of the caramel) Heat in intervals of 30 seconds, stirring between heating. It should take 2-3 times to be fully melted and creamy. Fill each cookie cup ⅔ full with caramel.
• Place cookies in the refrigerator for about 20 minutes to set the caramel. While caramel is setting, melt chocolate in the microwave, again, in intervals of 30 seconds.
• Take cookies out of refrigerator and pour the chocolate to the top of each cookie. Sprinkle each cookie with a pinch of sea salt.
• Cool cookies in the refrigerator for about another 20 minutes to set the chocolate before serving.