Looking for other sweet options, try these yummy candy inspired cookies.
Jar them for Trick or Treat ideas also.
Twix Cookies
These Twix cookies are rounds of shortbread topped with caramel and milk chocolate. An easy and impressive cookie that tastes even better than the popular candy bar!
Prep Time20 minutes
Cook Time15 minutes
Chill Time20 minutes
Total Time35 minutes
INGREDIENTS
- 1 1/2 cups butter softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1/4 teaspoon salt
- 11 ounces caramels
- 1 tablespoon evaporated milk or cream
- 2 cups milk chocolate chips
- 2 teaspoons shortening
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Place the butter in the bowl of a mixer and beat until light and fluffy. Add the powdered sugar and beat until combined.
- Add the vanilla extract, flour and salt to the bowl. Mix until combined.
- Place the dough on a sheet of plastic wrap. Fold the plastic wrap around the dough and chill in the freezer for 20 minutes.
- Flour your work surface and roll out the dough into a 1/2 inch sheet.
- Use a 2 or 3 inch round cookie cutter to cut out cookies. Place the cookies 1 inch apart on the prepared baking sheet.
- Bake the cookies for 12-13 minutes or until edges are light brown. Repeat the process with the remaining dough.
- Cool the cookies on a rack.
- Place the caramels and evaporated milk in a bowl. Microwave at 45 second increments until caramel is melted. Stir until smooth.
- Place a spoonful of caramel onto each cookie, using the back of the spoon to spread it to the edges of the cookie.
- Let the cookies sit until caramel has firmed up, about 20 minutes.
- Place the milk chocolate chips and shortening into a bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
- Place a spoonful of melted chocolate onto each cookie and spread it over the caramel layer.
- Let the cookies sit until the chocolate has hardened, then serve or store in an airtight container for up to 5 days.
NUTRITION
Calories: 245kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 134mg | Potassium: 38mg | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.7mg
Oreo Stuffed Cookies
These Oreo stuffed cookies consist of brown sugar cookie dough that's loaded with miniature M&M's and wrapped around an Oreo cookie. Your friends and family will be so impressed when they bite into these cookies and discover a whole Oreo inside!
Prep Time20 minutes
Cook Time15 minutes
Chill Time20 minutes
Total Time35 minutes
INGREDIENTS
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups miniature M&M's divided use
- 15 Oreo cookies
INSTRUCTIONS
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat for 2-3 minutes or until light and fluffy.
- Add the eggs and vanilla extract to the bowl. Beat until thoroughly mixed.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt. Add half the dry mixture to the mixing bowl and mix on low speed.
- Add the remaining dry ingredients and mix on low speed until just combined. Fold in 1 cup of the M&M's.
- Cover the dough and chill in the freezer for 10 minutes.
- Take two balls of dough (1 1/2 tablespoons in size). Flatten them between your hands and place an Oreo cookie in the middle.
- Repeat the process with the remaining dough and Oreos.
- Seal the edges, then shape the cookies into discs where about 75% of the dough is on top of the Oreo and 25% of the dough is on the bottom of the Oreo.
- Place the cookies at least 2 inches apart on two sheet pans lined with parchment paper or a silicon baking mat. Freeze for 10-15 minutes or until firm.
- Preheat the oven to 350 degrees F.
- Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned.
- After the cookies come out of the oven, immediately press the remaining 3/4 cup of miniature M&M's over the tops of all the cookies.
- Let the cookies rest for 5-7 minutes, then transfer to a cooling rack. Serve when cooled, or store in an airtight container for up to 5 days.
NUTRITION
Calories: 348kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 288mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 410IU | Calcium: 37mg | Iron: 2.4mg
