Twix Cookie Cups

The next time you need a quick and easy dessert that will turn heads, you HAVE TO make these Twix Cookie Cups! It’s basically like a cookie cupcake version of the famous chocolate bar and it’s ooey, gooey, and to die for. The base is a chocolate chip cookie that’s chewy in the center, crispy on the edges in the shape of a cup, and then filled with caramel and chocolate!

The Cookie Cup

First up, let’s talk about the base of this recipe! The cup is made up of chocolate chip cookie dough. You can either make the dough from scratch or just buy it from the store which is exactly what I did just to show you how effortless this recipe can be.

You want the cookie dough to not be too frozen or too soft, just at the right temperature to easily shape it into cups. If it’s not cold enough, the dough might stick to your fingers. If it is too cold, it will be hard to shape. I usually just take it out of the freezer 10 to 15 minutes before and it does the trick.

Add about 2 to 4 tablespoons of cookie dough to each of the 12 cups in a cupcake tray. You might need more or less dough depending on how big the molds are in the tray. Press the dough in the center and along the sides to make a small bowl or cup shape.

Make sure the tray is non-stick. Otherwise, spray the pan with nonstick oil. If your pan is non-stick, they should just slide right out easily with no sticking at all.

The Caramel Layer

Now for the caramel layer! Once again, this recipe is meant to be super easy so just like the cookie dough, we’re not making the caramel from scratch.

Buy a bag of Kraft caramels from the store. Add all the caramels to a bowl along with a splash of heavy cream and microwave in 30-second intervals on low power until completely melted and smooth. Now you must work fast to fill the cups with caramel because it cools down and sets fast.

Add about 1 to 2 tablespoons of caramel filling to each one. I just add a little bit (not enough to fill the cups) so the final result is not too sweet. Another option is to add a bit of flakey sea salt directly into the caramel to make it salted caramel instead of adding it on top of the chocolate to finish it off.

The Chocolate Layer

After the caramel layer, it’s time for the chocolate! I like to use milk chocolate so it tastes like a Twix bar but you can use semi-sweet chocolate as well or even dark if that is your jam. It can be in the shape of chips or a bar that you chop up. Whatever you like and melts well for you.

Just add the chocolate to a bowl and microwave in 30-second intervals on low power, mixing together after every interval until completely melted and smooth. I like to add a very thin dollop of chocolate on top but you can add more to cover the whole top. I prefer less just because there is already chocolate in the cookie dough.

Once the chocolate is on top, add a sprinkle of sea salt on top if you like a mix of sweet and salty. Then transfer to the fridge for the chocolate to set. It should not take more than 15 minutes. Now use a butter knife to just pop the cups out of the tray and transfer them to a plate!

How to Store Leftovers

If you have any leftover cookie cups, just store them in an airtight container on the counter for 2 to 3 days. Beyond that, the cookies will start to harden and dry out a bit more.

Watch How to Make It

More Easy Dessert Recipes to Try

• Hot Cocoa Mug Cake
• White Chocolate Caramel Cashew Clusters
• Mini Apple Pies
• No Bake S’mores Truffles
• Biscoff Rice Krispies Treats

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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