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Cookie Dough Twix

Ingredients

Shortbread:

  • 1/3 cup salted butter at room temperature
  • 1/3 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup ultragrain flour

Caramel:

  • 7 ounces Werther's Original Baking Caramels
  • 2 tablespoons heavy whipping cream

Cookie dough:

  • 1/2 cup 1 stick salted butter, at room temperature
  • 1/2 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3/4 cup ultragrain flour
  • 1/8 teaspoon salt
  • 1/2 cup mini semisweet chocolate chips

Ganache

  • 4 ounces semisweet bakers chocolate chopped
  • 1 tablespoon unsalted butter

Instructions

Prep

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.

Shortbread

  1. In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla and salt and mix until well combined. Add flour and mix until incorporated; dough will be crumbly. Firmly press into prepared pan. Poke shallow holes into dough with a fork. Bake at 350 for 18 to 22 minutes, or until edges are light golden.

Caramel

  1. Place candies in a small saucepan over medium heat. Add cream and stir until completely melted. Pour caramel over shortbread crust and spread evenly. Refrigerate until set.

Cookie Dough

  1. In a large bowl, cream butter and sugars. Add cream and vanilla and mix well. Add flour and salt. Stir in chocolate chips. Evenly spread on top of caramel. Refrigerate.

Chocolate Ganache

  1. Melt chocolate and butter over low heat, stirring constantly until smooth. Spread over cookie dough layer and chill until set.
  2. Lift using the parchment to remove the entire from the pan. Cut into 1.5-inch squares. Store in an airtight container.

Recipe Notes

Recipe adapted from The Cookie Dough Lover's Cookbook

Recipe and photos from Mayhem in the Kitchen!
http://mayheminthekitchen.com/cookie-dough-twix/