The theme for my Christmas Baking post this week is COOKIES. I know this time of year Cookie Exchanges are a popular thing, so if you’re involved in one (or you just want to make an AMAZING cookie), this is a recipe you’ll want to try.
The cookie dough itself is really, really good and I think would make a great base for ANY cookie. Then, when you have the added ooze of the Twix caramel and the crunch of the cookie bar, you’ve got one heck of a cookie!
3/4 cup butter (salted or unsalted, up to you)
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
pinch of salt (if you use unsalted butter)
1 1/2 cups chopped Twix Bar (about 3 full sized chocolate bars)
3/4 cup milk chocolate chips
In a stand mixer or with a hand mixer, combine the sugar and butter, egg and vanilla until nice and fluffy.
Scrape down the sides of the bowl and add the flour, cornstarch and baking soda (and optional salt) and mix until JUST combined. Using a wooden spoon, mix in the Twix and chocolate chips. You could mix the Twix in by using the stand mixer, but I prefer the bigger chunks of the Twix bar that you get by hand combining them.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. If you bake the cookies with warm dough they will be thin and spread out.
When ready to bake, pre-heat your oven to 350 degrees F. Using a cookie scoop or a tablespoon, make cookies into 2″ balls and place onto a cookie sheet lined with parchment paper. Flatten the dough either with a fork or the palm of your hand. I could fit about 9 on each baking sheet.
Bake in the oven for about 8-9 mins. Keep a close eye on them as you’ll want to take them out JUST as they start to brown on the edges. It’s OK if they’re still a little soft in the centre. Let cool on the baking sheet for about 5 mins then transfer to a wire cooking rack.
Repeat until you have used all the dough!
Happy Cookie Exchanging! What is YOUR go-to cookie exchange recipe?