Chunky Twix Cookies

2 cups plus 2 tbsp all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup packed brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
2 cups coarsely chopped Twix bars

Preheat oven 325°. Coarsely chop the Twix bars (about 1/4-inch chunks).  I like to cut each bar in half lengthwise, and then make several cuts width ways to make even blocks.  In a medium bowl, whisk together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the Twix chunks.
Roll 1/4 cup of dough into a ball, place formed dough onto cookie sheet, leaving ample room between each ball. 

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 15-18 minutes). Do not overbake.

Allow the cookies to cool completely on the baking sheet. Since the caramel from the Twix can make the cookies stick a little, I use an offset spatula to slide under the cookies without breaking them apart.  Enjoy!

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