I’ve been sitting on this recipe for a while, having made these cookies a few times last year but not ending up with a decent photo for whatever reason. I decided to kill two birds with one stone and make a batch this past weekend to give to my mom for Mother’s Day (Twix is one of her all-time favorite candy bars) and finally get a decent photo to put this recipe up here on the blog.
The cookie part of these couldn’t be easier. Just make sure to chill them in the refrigerator before baking or else they won’t hold their shape during baking.
The caramel can be made one of two ways. I used to have a love-hate relationship with homemade caramel sauce, loving when it worked/yielded a perfectly smooth consistency and gave me a sense of accomplishment and hating when something threw it off and not only was the end product unusable but then I had to re-make it (either risking it again homemade-style or buying packaged caramels). This delayed the cookie filling and eating, which is all kinds of not ok.
However, I have made my homemade caramel sauce recipe below at least 12 times now and have never once had an issue with it (I’ve followed the directions explicitly to the T every time). It always leaves me with a decadently buttery, smooth and all-around magnificent caramel sauce.
So if you have the time, I have to recommend the homemade caramel sauce. At first I thought there wasn’t much of a difference in taste/texture between it and the cheat version, however after actually trying these cookies with both there is simply no comparison. With that said, however, if you don’t want to risk it with the homemade kind then feel free to do the “cheat” version and no one will ever know unless you tell them. 😉
If you are going to try the homemade caramel sauce (meaning, in particular, my recipe below, since depending on recipe certain things might be different), there are some crucial components to yield a happy ending:
- Have all of your ingredients and materials ready and next to the stove before you turn on the burner.
- Don’t scrape down the sides of the pan when the sugar crystals form (if you do, then you will end up with a sauce that has an undesirable crystallized texture). Instead, use a wet pastry brush or wet paper towel (carefully, so as to not burn yourself) to wipe the inside of the pan.
- Make sure the heat of the burner never goes above medium. Because, caramel science. If you know your stove is an over-achiever and medium on your stove equals medium-high in the real world, adjust accordingly. Never go above real world medium heat level.
- “To stir or not to stir” depends on the recipe and must be strictly adhered to (again, it affects whether the caramel ends up with a crystallized texture). With my recipe, there are times you need to stir and other times you need to just say no.
Regardless of which caramel method you go with, the most important thing to take away here is that these cookies are divine and they will be devoured by everyone who is lucky enough to get some of them.