Twix Bar Cookies

Sorry for the brief break between posting--I've been having some camera issues recently. It seems they may have fixed on their own, but we shall see! On the bright side, I've been baking up a storm. I'm all settled in my new place and I can finally fit all of my cooking supplies. It's a glorious thing. I may not have been able to take pictures of everything, but it was all so good I guess I'll just have to take one for the team and go for round two. More to come in the next few weeks with those. 

As I'm sure is pretty apparent, I love adding candy to recipes. The dough base for these cookies is fantastic, and I'm fairly certain it would be great with all sorts of candy add-ins. I stuck with the recipe this time and the results were amazing. The caramel melts out, the twix cookie provides the perfect crunch, the chocolate...well, you know how I feel about chocolate. Basically this is just a great cookie. It's nothing fancy or complicated, but I loved every part of it! 

Sidenote: after three years I finally was about to snag a chocolate therapy domain name before someone renewed the contract. You can now get to my page by going to www.mychocolatetherapy.com. The blogspot address will redirect there. Spread the word!

Twix Bar Cookies

Recipe from Sprinkled with Flour

2 cups plus 2 tbsp all-purpose flour

½ tsp. baking soda
½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup packed brown sugar

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

2 cups coarsely chopped Twix bars

Preheat oven 325°. Coarsely chop the Twix bars (about 1/4-inch chunks). I used mini Twix bars and cut them in half  I like to cut each bar in half lengthwise, and then make several cuts width ways to make even blocks. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the Twix chunks.

Roll a scant half cup of dough into a ball. Break into two pieces, placing each on the baking sheet with the rough sides facing up and keeping ample room between mounds of dough. Repeat until all dough has been used. If you run out of room in the oven, store the extra dough in the fridge until you have space to use it. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 15-18 minutes). Do not overbake. Allow the cookies to cool completely on the baking sheet. Since the caramel from the Twix can make the cookies stick a little, I use an offset spatula to slide under the cookies without breaking them apart. Enjoy!