Ingredients:
- Brown Sugar Cookies: 90g butter, 150g light brown sugar, 1 egg, 1 tsp. vanilla, 160g flour, 1 tsp. baking powder, ½ tsp. salt.
- Twix Topping: ½ cup salted caramel sauce, 170g semi-sweet chocolate, 1 tsp. vegetable oil.
Instructions:
- Brown Sugar Cookies:
- Beat butter and brown sugar until fluffy (2-3 min).
- Mix in egg and vanilla.
- Fold in flour, baking powder, and salt.
- Chill dough 30 mins to 2 days.
- Preheat oven to 350°F / 175°C; line cookie sheet.
- Scoop dough (3 tbsp. each) onto sheet, bake 10-12 mins till golden edges.
- Optional: Swirl bowl over cookies for uniform shape.
- Indent center of each warm cookie with bottom of small bowl/glass.
- Twix Topping:
- Add 1 tbsp. caramel in each cookie center; freeze 10 mins.
- Melt chocolate with vegetable oil in 30 sec microwave intervals.
- Top caramel with chocolate; optionally sprinkle sea salt flakes.
- Let chocolate harden or refrigerate to quicken.
Note: If chilling dough overnight, warm for 30 mins pre-baking to make scoopable.
