Toffee filled Chocolate Cookies
My chocolate bar cookie journey ends here. After Bounty and Crunchie-inspired cookies, it had to be the Twix. I didn’t want a caramel-filled cookie; I wanted that distinct Twix bite. So, I added shortbread pieces to the dough for biscuit nuggets and created a toffee centre, landing on a sandwich-style cookie. These are smaller but still chunky—whether you take a big bite or eat one half at a time is up to you.
Makes 16
Hands-on Time 30 minutes plus chilling (overnight)
Baking Time 14 minutes
Ingredients
295g unsalted butter (softened)
250g light brown sugar
275g caster sugar
2 tsp vanilla extract
2 large eggs
300g plain flour
100g cocoa powder
1 tsp bicarbonate of soda
1 tsp fine salt
1 tbsp instant coffee powder (finely ground)
250ml double cream
Equipment
Freestanding mixer with paddle attachment
Spatula
Baking parchment
Baking sheet (ideally aluminium)
Mixing bowl
Knife
Wire rack
Saucepan
Measuring jug
Spoon
Method
1. Make the Cookie Dough
In a freestanding mixer, beat 250g butter, 200g light brown sugar, and 175g caster sugar for 5 minutes until light and fluffy.
Add the vanilla extract and eggs, mixing briefly to combine.
Add the flour, cocoa powder, bicarbonate of soda, salt, and instant coffee powder. Mix until just combined, scraping down the sides with a spatula.
Fold in the crushed shortbread pieces with a quick mix (no more than 10 seconds).
2. Shape and Chill the Cookies
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
Slice the dough into 32 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.
3. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake 6–8 cookies at a time, spaced 10cm apart, for 14 minutes.
Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.
4. Make the Caramel Filling
In a saucepan, combine 100g caster sugar, 50g light brown sugar, 45g butter, and 250ml double cream. Heat until the butter melts and the sugar dissolves. Simmer for 2–3 minutes, stirring occasionally, until golden and thickened.
Pour the caramel into a measuring jug and let it cool, stirring occasionally to prevent a skin from forming.
5. Assemble the Cookies
Once the cookies and caramel are completely cool, spoon 1–2 tsp of caramel onto the flat side of a cookie. Gently press another cookie on top to create a sandwich.
Allow the caramel to set for 10–15 minutes before serving.
Tip
For the best texture, let the cookies cool completely before assembling. The caramel will set slightly as it cools.
Enjoy!
