Vegan 'Twix' Cookies
Vegan 'Twix' Cookies
~ Chewy, crunchy, fudgy, caramel stuffed cookies ~
Oh. My. Goodness. Crunchy, chewy, vanilla cookie, smooth sticky caramel, topped with rich chocolate. The perfect combination. What is not to love? This is a 'Twix' style cookie and it tastes SO good. They are perfect for the winter over the holidays, next to the fire with a hot cup of cocoa. Could it get any better? They taste that amazing that I could not wait for them to set, I just ate them straight away. You will be so obsessed with these, you will never stop making them.
Honestly, these cookies are so much better than the original Twix bar. These are easy to make, only take about 30 mins, and I cannot get enough. I used browned butter caramel to fill these cookies and I also use dark chocolate so these cookies don't taste too sweet. You can also add chopped peanuts to make these 'Snickers' cookies.
If you enjoyed these cookies, make sure to check out my Vegan toffee & choc chip cookies and my Vegan double choc & fudge cookies.
Make sure to check out my Instagram at butterflybakeryblog for all of my videos, pictures, stories and feel free to contact me if you have any questions or feedback about my recipes :).
Equipment and Ingredient notes
Equipment needed:
- Large mixing bowl
- Wooden spoon / spatula
- Whisk
- Measuring cups / kitchen scales
- Measuring spoons
- Cookie trays
- Cookie scooper
- Saucepan
Ingredient notes:
Butter - You can use your favourite plant-based butter, block or spreadable. This needs to be melted for this recipe, to ensure a chewy cookie. Melted butter makes the cookies chewy because the gluten forms more when the butter is melted, rather than when it is solid.
Sugar - You also use some caster sugar in this recipe. Granulated sugar will also work.
Sugar - Make sure to use light-brown sugar rather than caster sugar, this will create a flatter, chewier cookie. I make my own light-brown sugar (1 cup caster sugar + 1 tbsp molasses/treacle) since all store-bought light-brown sugar is in plastic packaging.
Flour - Make sure to use plain flour for this, and DO NOT use self-raising! They are not the same, and if you use self-raising instead, your cookie will become cakey, and will not be chewy and flat.
Aquafaba - This is chickpea water. Just drain the canned chickpeas and save the water residue, this is a common egg replacer, used in many vegan recipes.
Baking soda - This will help bind your cookie together. Remember, baking soda and baking powder are NOT the same. They will give very different results.
Salt - I use flaky sea salt.
Plant-based chocolate - One of my favourite vegan chocolates is cadburys plain chocolate. The packaging is also biodegradable! Vegan galaxy is also a good option. You can also use my wholesome home-made vegan chocolate, the recipe is on my Instagram page.
Maple Syrup - You can use any one you like, but I use Clarks Maple Syrup. This will give your caramel a lovely flavour.
Cream - This will make your caramel sauce smooth and creamy. I use Elmlea's plant based double cream.
Step-by-step Instructions
Step one (the caramel):
Place the caster sugar, light-brown sugar and golden syrup in a small saucepan. Melt while whisking constantly until liquid.
Off the heat, add in your plant butter and whisk in until melted.
Then add in your cream, vanilla, and salt. Whisk until fully combined.
Pour into a jar, and refrigerate until thick.
Step two (the dough):
In a saucepan, melt your vegan butter and let cool.
In a large mixing bowl, add your light-brown sugar, caster sugar, and melted butter.
Whisk until fully combined.
Now, add in your aquafaba and vanilla extract.
Whisk until combined.
Add in your flour, baking soda, and salt.
Mix with a wooden spoon or spatula until a dough forms.
Step three (baking):
With a cookie scoop or a spoon, make 12 equal cookie dough balls.
Place them onto 2 parchment paper lined cookie trays with enough space between them to allow them to spread out.
Place into the oven and bake for 12 minutes until golden and slightly crispy.
Let cool on their trays.
Step four (the formation):
Pour about 1 tablespoon of caramel sauce onto the middle of each cookie.
Pour about 1 tablespoon of melted chocolate on each cookie.
Let set until the chocolate has solidified, and enjoy!
The History of Cookies
Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as 'cookies' to test if the oven temperature was right, before putting their baked good into the oven.
By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders.
Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America.
~ Chewy, crunchy, fudgy, caramel stuffed cookies ~
Prep time: 30 mins Serves: 12 Cook time: 12 mins
Ingredients:
Dough:
- 3/4 cups plant-based butter / melted (185g)
- 1 cup light brown sugar (200g)
- 1/4 cup caster sugar / granulated sugar (55g)
- 4 tbsp aquafaba (60ml)
- 1 tbsp vanilla paste / extract (14ml)
- 1 + 3/4 cups plain flour (215g)
- 1 tsp baking soda (5g)
- 1 tsp salt (6g)
Caramel:
- 1/4 cup caster sugar (55g)
- 1/4 cup light-brown sugar (50g)
- 1 tbsp maple syrup (15g)
- 1/4 cup + 2tbsp plant-based butter (85g)
- 1/3 cup plant-based double cream (80ml)
- 1 tsp vanilla (5ml)
- 1/2 tsp salt (3g)
2 bars of melted vegan dark chocolate for the top of each cookie.
Method:
Caramel:
Place the caster sugar, light-brown sugar and golden syrup in a small saucepan. Melt while whisking constantly until liquid.
Off the heat, add in your plant butter and whisk in until melted.
Then add in your cream, vanilla, and salt. Whisk until fully combined.
Pour into a jar, and refrigerate until thick.
Dough:
In a saucepan, melt your vegan butter and let cool.
In a large mixing bowl, add your light-brown sugar, caster sugar, and melted butter.
Whisk until fully combined.
Now, add in your aquafaba and vanilla extract.
Whisk until combined.
Add in your flour, baking soda, and salt.
Mix with a wooden spoon or spatula until a dough forms.
With a cookie scoop or a spoon, make 12 equal cookie dough balls.
Place them onto 2 parchment paper lined cookie trays with enough space between them to allow them to spread out.
Place into the oven and bake for 12 minutes until golden and slightly crispy.
Let cool on their trays.
Pour about 1 tablespoon of caramel sauce onto the middle of each cookie.
Pour about 1 tablespoon of melted chocolate on each cookie.
Let set until the chocolate has solidified, and enjoy!
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