Twix Cookies

1. First, using a large bowl, cream together the butter and sugars. 
2. Next, beat in the egg and vanilla. 
3. Then, mix in the flour, baking powder, and salt. 
4. Divide the dough into six portions and knead each piece into a ball. Cover each ball and place them in the fridge for at least thirty minutes. 
5. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
6. Place the cookie balls on the baking sheet and bake for fifteen to eighteen minutes. They are done baking when the edges start to turn golden brown. 
7. Let the cookies cool for five minutes before placing them on a wire rack to cool completely. 
8. Using a microwave-safe bowl, pour in the evaporated milk and add the caramels. Microwave them in thirty second intervals until smooth, stirring after each interval. 
9. In another microwave-safe bowl, melt the chocolate chips in thirty second intervals, stirring after each interval, until smooth. 
10. Finally, spread a spoonful of caramel on top of each cookie and let it rest for five minutes. Then lightly spread a spoonful of chocolate over the caramel and top it with half of a Twix. Let the chocolate set for about five minutes before serving. 

***For complete recipe instructions, see the recipe card below.

SERVE:  Serve these cookies at room temperature. 

STORE: Keep the Twix cookies in an airtight container for up to three days.

FREEZE: To freeze, place them on a baking sheet and freeze until frozen-solid, about one hour. Then, wrap each cookie in two layers of plastic wrap and place in a freezer-safe container or zipper top freezer bag. Freeze for up to four months.

DEFROST: Defrost at room temperature for about three hours before serving.