I hope everyone had a wonderful time trick-or-treating the other night. We had a much more successful trick-or-treat at our house than last year, however, we still ended up with a few extra bags of candy. Perfect if you can control yourself and eat only one (or two) fun-size bars, terrible if you are 36 weeks pregnant!
Instead of devouring the entire basket of leftover Halloween candy, I went on a search to find a recipe that I could throw them into. These Thick and Chewy Twix Cookies are destined to become your favorite cookie. A twist on the traditional chocolate chip cookie, these oversized cookies are exploding with chunks of broken Twix Bars and milk chocolate chips. Thick from the edge to the center, chewy and soft. Serve warm from the oven with a cold glass of milk! So go ahead and raid your kid’s candy stash and bake a batch of these incredible cookies.
A twist on the traditional chocolate chip cookie, these oversized cookies are exploding with chunks of broken Twix Bars and milk chocolate chips.
Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 teaspoon vanilla extract
1 ½ cups coarsely chopped Twix bars
1/2 cup milk chocolate chips
Preheat oven to 325°F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chopped Twix and chocolate chips.
Roll a scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves back together into one ball so that the top surface is jagged. Place onto prepared cookie sheet, spacing 2 1/2 inches apart. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Remove cookies using a wide metal spatula. Serve or store in airtight container.
Recipe Note: To ensure a chewy texture, leave the cookies on the cookie sheet to cool.