Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy — about 2–3 minutes.
- Add eggs and vanilla, then beat again until smooth and combined.
- Gradually add in the flour and salt, mixing just until a soft dough forms.
Shaping the Cookies
- Scoop about 1½ tablespoons of dough per cookie. Flatten the dough slightly in your palm and place a halved mini Twix bar in the center.
- Wrap the dough around the candy, rolling it gently into a ball and sealing the edges completely.
Baking
- Place the cookie balls on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10–12 minutes, or until edges are just golden. Don’t overbake — you want them soft!
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
To Store: Keep in an airtight container at room temperature for up to 5 days. To Freeze (Unbaked): Assemble the dough balls with Twix inside and freeze on a baking sheet. Transfer to a zip-top bag and freeze for up to 2 months. Bake from frozen, adding 2–3 minutes to the time. To Freeze (Baked): Wrap cooled cookies and freeze for up to 3 months. Thaw at room temp or rewarm in the microwave for 10–15 seconds.