Crumbl Copycat Twix Cookies

If you haven't heard of Crumbl, I'll fill you in. It's a chain cookie bakery all over the US and they are known for really large cookies with all kinds of unique flavors which they change up weekly. I tried their cookies once and I found that some were super delicious, while others lacked in flavor. The most impressive in my opinion was the Twix cookie. Of course I wanted to make them, but better.

This recipe is a little bit of a project, but it is so worth it. The cookie is sweet and crunchy, the caramel is smooth and slightly salty, and the chocolate is just the cherry on top of a perfect creation.

Ingredients:

For the Cookies:

• 113g (½ cup / 1 stick) butter, softened

• ¼ cup coconut (or canola) oil

• 50g (¼ cup) granulated sugar

• 50g (¼ cup) brown sugar

• 1 egg

• 1 tsp vanilla bean paste (or vanilla extract)

• 312g (2 ½ cups) all purpose flour

• ½ tsp salt

• 32g (3 tbsp) cornstarch

• 1 tsp baking powder

• 130g (1 cup) toffee bits

For the Caramel:

• 100g (½ cup) granulated sugar

• ¼ cup light corn syrup

• 84g (6 tbsp) unsalted butter, room temperature

• ½ cup heavy cream, room temperature

• ½ tsp salt

• 1 tsp vanilla bean paste (or vanilla extract)

For the Chocolate:

• 130g (3/4 cup)chocolate chips (or baking chocolate chopped finely), melted

Directions:

1. For the Cookies: Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

2. In a large bowl, cream together butter and both sugars with a spatula (or electric mixer with a paddle attachment) until combined.

3. Add oil, egg, and vanilla and mix together.

4. Add in the flour, corn starch, baking powder, and salt. Fold in the dry ingredients until evenly incorporated.

5. Fold in toffee bits.

6. Use a 3 tbsp cookie scoop OR weigh your dough into 77g portions. Roll them into balls, then flatten out with your hand (or the bottom of a cup) to desired size (they don’t spread in the oven).

7. Bake for 11-15 minutes, until lightly browned. Let them cool on a baking sheet for 10 minutes before transferring to a cooling rack.

8. For the Caramel: Add the sugar, corn syrup, butter, and cream to a medium heavy saucepan. Cook over low heat, stirring frequently until the sugar is dissolved and the butter is melted.

9. Increase the heat to medium-low and allow the caramel to boil. Once it reaches a boil, adjust the heat to maintain a simmer. Stir frequently and closely monitor the temperature with a candy thermometer for 15-20 minutes, until the thermometer reads 240°F.

10. Once it reaches 240°F, remove from the heat and let sit for 5 minutes, then whisk in the salt and vanilla.

11. The caramel is now ready to use. Spoon about 2 tbsp caramel over each cookie and spread with the back of a spoon, so that about ¼ inch of the edge of the cookie is still visible.

12. Let caramel cool on the cookies for about 20 minutes.

13. For the Chocolate: Place the 130g chocolate chips in a heat proof bowl. Microwave in 30 second intervals, mixing after each 30 second interval, until melted.

14. Spoon about 2 tbsp chocolate onto each cookie. Allow chocolate to cool before serving (about 1 hour at room temperature, or about 20 minutes in the refrigerator).

Notes:

• For the caramel, if you don’t have a candy thermometer, you can use a meat thermometer. Carefully hold the thermometer so that the tip of it is in the liquid, not touching the bottom or side of the pan. Be very careful because it can get very hot holding your hand over the pot on the stove!!

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.