DAY 3: Twix Stuffed Chocolate Cookies
What to do when you still have leftover Halloween candy and it is time to start your Christmas baking? Repurpose that candy by wrapping it in chocolate cookie dough and baking to perfection.
Optional: drizzle cooled cookies with additional caramel sauce.
Twix Stuffed Chocolate Cookies
¾ cup butter
1 ½ cups packed brown sugar
2 Tbs water
12 oz (about 2 cups) semi-sweet chocolate chips
2 large eggs
2 ½ cups flour
½ tsp salt
1 ¼ tsp baking soda
Mini Twix candies (about 72), or full-sized bars, cut into 4-5 pieces each
Optional: Caramel Sauce
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a saucepan over low heat, combine butter, sugar, and water. Heat until butter is melted. Add chocolate chips and stir until mostly melted. Remove from heat and stir until completely melted. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat eggs into cooled mixture one at a time on high speed. Add flour, salt, and baking soda; mix on low speed until well blended. Dough will be very soft. If desired, chill for 1 hour for easier handling (you can usually handle the dough in less than an hour).
Take about 1 Tbs dough and wrap it around a Twix (use just enough dough to completely cover Twix). Place on baking sheet. Bake for 7-8 minutes (Do not overcook; cookies will still look a little underdone). Cool on baking sheet 1-2 minutes. Remove to wire rack to cool completely.
Optional: Drizzle cooled cookies with Caramel Sauce
Makes 5-6 dozen cookies.