Twix™ Sugar Cookie Cups

Prep 25 min
Total 1 hr 15 min
Servings 36

Two delicious classics in one darling cookie, these cups feature a sugar cookie wrapped around a mini Twix™ bar. A drizzle of caramel gives it a pretty sweet finish.

By Betty Crocker Kitchens

Updated March 7, 2017

Make with

Betty Crocker Cookie Mix

Ingredients

1

pouch (17.5 oz) Betty Crocker™ Cookie Mix Sugar
Flour, butter and egg called for on cookie mix pouch for cutout cookies
36

Twix™ unwrapped bites (from two 7-oz bags)
10

caramels, unwrapped (from 11-oz bag)
1

tablespoon heavy whipping cream
Coarse sea salt, if desired

Steps

1

Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
2

Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Press 1 Twix™ in center of each cookie cup. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
3

In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over each cookie cup. Sprinkle with sea salt. Let stand about 2 hours or until set. Store in airtight container at room temperature.

Jump to Video

Have only one mini muffin pan? Refrigerate the rest of the dough while baking the first batch. Cool the pan about 10 minutes, then bake the rest of the dough, adding 1 to 2 minutes to the bake time.
Try your favorite unwrapped candy bar bite for a new flavor twist!