Twix is my all time favorite candy bar (Reese’s are a close second!) and if you’re a Twix lover like me you’re in for a real treat with these cookies. Cookies are a quintessential dessert in my opinion. If you haven’t noticed already we kind of love them around here. From Peanut Butter Cup Cookies and M&M Cookies to Apple Pie Cookies and Carrot Cake Cookies, there is something for everyone on my site! These giant cookies have pieces of Twix that are baked right into the cookie so they are freckled with pockets of melted caramel and silky milk chocolate that will send you right into cookie heaven. What I love about this recipe (and most all of my cookie recipes) is that there is no chill time required. They are a low-effort cookie but look impressive and your friends and family will be begging you for the recipe! They are fun to make around the holiday season, especially if you have any leftover candy from Halloween. Speaking of Halloween, these Monster Cookies are always a hit around this time of year too. Twix cookies are delicious on their own without the additional layers but once you add that layer of luscious caramel and salted smooth chocolate it takes these cookies over the top. Finally, your favorite candy bar in cookie form!
Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie! Twix Candy: I use the miniTwix candy, but you can use any Twix size. You’ll need 8 oz. to fold into the cookie dough. Instant Pudding Mix (Vanilla): You’ll just add the dry powder, no need to prepare the pudding. I love using the vanilla flavor in this recipe. Adding pudding to cookies makes them soft, chewy, ooey-gooey and full of flavor! It helps them stay soft for days too! Corn Starch: Adding in cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT! Granulated Sugar & Brown Sugar: Using a combination of both gives a good structure and enough moisture. Butter: Unsalted, cold butter. I always use cold butter, straight from the fridge. Here’s why:Too cold of butter (frozen butter) = won’t cream properly. Too soft of butter = dough will be heavy and greasy. Cold butter = perfect temperature for thick cookies that won’t spread too much. ?
