I came across the website Sprinkled with Flour about a week ago and have been oogling over some of the recipes on there. Amber, who runs the site, is a stay-at-home mom with a passion for made-from-scratch food. I was in the baking mood last night, and decided to try out her Chunky Twix Cookies. They’re so good, and now I want to share the recipe! If you make them and love them [just like myself], but sure to let Amber, over at Sprinkled With Flour, know! P.S. Amber’s pictures of the process are so much better than my own. Her cookies are more chunky than my own, but I’m sure mine are just as soft and moist in the middle.
Chunky Twix Cookies
Original 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 brown sugar
½ cup sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
2 cups coarsely chopped Twix bars [I bought two king–sized packages and used all 8 bars]
1. Preheat the oven to 325 degrees.
2. Coarsely chop up the Twix bars [I made several cuts down the bars, and then cut those down the middle] and set aside.
3. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
4. In another bowl, use an electric mixer to combine the butter and sugars thoroughly. Beat in egg, yolk and vanilla until fully combined.
5. Using a low setting, add the dry ingredients to the mixture.
6. Gently stire in the Twix chunks.
7. Place small balls of dough onto cookie sheets, leaving ample room between.
8. Bake for 15-18 minutes, rotating the cookie sheet halfway through cook time.
Tip: Allow the cookies to completely cool before you remove them from the cookie sheet. The caramel inside the Twix may make the cookies stick slightly to the pan.