- 1-1/2 cups butter, softened
- 3 bags (6.25 ounces each) sugar cookie mix
- 3 tablespoons water
- 50 caramels, unwrapped
- 1/3 cup heavy cream
- 1-1/4 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl, combine the butter, sugar cookie mixes and water, using a hand mixer to incorporate it into a dough.
- Roll the dough into balls (about 1-1/2 tablespoons each) and place on a non-stick baking sheet.
- Bake in batches in the preheated oven for about 10-12 minutes; the cookies should be flattened and have just a hint of golden color.
- Once the cookies have cooled slightly, move them to a wire rack and allow them to cool to room temperature.
- Meanwhile, in a double boiler, add the caramels and heavy cream and heat on medium-low until melted and smooth (this could take a while with this amount of caramel).
- Spoon a heaping tablespoon of caramel onto each cookie and spread it around to cover the entire top.
- Place the cookies into the refrigerator for about 15-20 minutes or so until the caramel has cooled and become firm.
- Meanwhile, in the same double boiler (cleaned or using a different top vessel), heat the chocolate chips over medium-low until melted and smooth.
- Spoon a tablespoon of chocolate over the hardened caramel, spreading with the back of the spoon as needed.
- Place the cookies back into the refrigerator for at least 20 minutes to cool and set.
- Enjoy with a nice cold glass of milk.
The original recipe for these delightful Twix-inspired cookies can be found here.