Chocolate Chip Twix Cookies

Author: Sarah Bates | The Chef Next Door

Makes 3 dozen cookies


1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 egg

1/2 tablespoon pure vanilla extract

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup roughly chopped Twix pieces (from about 16 Fun Size Twix bars)

1 cup mini chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners and set aside.

In the bowl of a stand mixer, beat the butter and sugars until light and fluffy. Add the egg and vanilla and mix to combine. 

Add the flour, baking soda and salt to a bowl and whisk to combine. Slowly add it in batches to the mixer, scraping down the sides of the bowl as needed, until just combined. Fold in the Twix pieces and mini chocolate chips. 

Using a medium cookie scoop, place nine mounds of dough onto each cookie sheet, spacing each at least an inch apart. Bake the cookies for 9 to 10 minutes, or until the edges have set. (Don't worry if the centers look soft, the cookies will firm up as they cool!) Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling completely.

Store the cookies in a cookie jar or airtight container at room temperature for up to 1 week. 

Bon Appétit!