Twix Cookies Pressure Cooker Recipe
Shortbread cookies layered with gooey caramel and glossy chocolate, made easier with a pressure cooker for the perfect tender pull and no-mess baking.
Equipment
- 1 Mixing bowl for dough and melting layers
Ingredients
Main Ingredients
- 1 ½ cups Butter softened
- 1 cup Powdered sugar
- 1 ½ teaspoons Vanilla extract
- 3 cups All purpose flour
- ¼ teaspoon Salt
- 11 ounces Caramels melted with a bit of evaporated milk or cream
- 1 tablespoon Evaporated milk or cream
- 2 cups Milk chocolate chips melted for topping
- 2 teaspoons Shortening for glossy chocolate finish
Instructions
Instructions
- Preheat the oven to 350°F. Line a sheet pan with parchment paper or silicone mat.
- Cream butter and powdered sugar together until fluffy.
- Add vanilla, flour, and salt. Mix until a smooth dough forms.
- Wrap dough in plastic wrap and chill in freezer for 20 minutes.
- Roll dough to ½" thick and cut into rounds using 2 or 3-inch cutter.
- Place cookies on sheet and bake 12–13 minutes, until light golden at edges.
- Cool completely on rack.
- Melt caramels with evaporated milk in microwave at 45 second intervals. Stir until smooth.
- Spread spoonful of caramel over cookies and let them set, around 20 minutes.
- Melt chocolate chips and shortening together in microwave, stirring until smooth.
- Spread chocolate over the caramel layer of each cookie.
- Let chocolate firm up before serving or storing in airtight container.
Notes
Cookies can be stored in airtight container for up to 5 days. Dough can be made in advance and chilled or frozen. For softer caramel, increase milk slightly and avoid overheating.