Twix Cookies Recipe for Your Pressure Cooker
These Twix cookies are buttery shortbread rounds topped with gooey caramel and silky milk chocolate. A rich, crowd-pleasing dessert made easier with the help of pressure cooking and a few smart shortcuts.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie 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
- 1 tablespoon Evaporated milk or cream
- 2 cups Milk chocolate chips
- 2 teaspoons Shortening
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream together softened butter and powdered sugar until light and fluffy.
- Add vanilla, then mix in flour and salt until combined into a dough. Do not overmix.
- Shape into 1-inch balls and place on baking sheet. Flatten slightly with glass bottom.
- Bake for 12–15 minutes until lightly golden. Let cool on a wire rack.
- Melt caramels and evaporated milk in microwave until smooth. Spoon 1 teaspoon on each cookie.
- Let caramel set for 20 minutes before proceeding.
- Melt chocolate chips and shortening in microwave until smooth.
- Spoon chocolate over set caramel layer on each cookie.
- Let chocolate harden completely before storing or serving.
Notes
Store in an air-tight container at room temperature for up to 3 days or freeze for longer storage. Let cookies come to room temperature before serving if chilled.