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1
Preheat oven 325u00b0F. Coarsely chop the Twix bars (into about 1/4-inch chunks). I like to cut each bar in half lengthwise, and then make several cuts width ways to make even blocks. Set aside.
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2
In a medium bowl, whisk together the flour, baking soda and salt; set aside.
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3
In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the Twix chunks.
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4
Roll a scant half-cup of dough into a ball. Holding the dough ball in the fingertips of both hands, pull it apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto the cookie sheet, leaving ample room between each ball. Repeat with the remaining dough.
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5
Bake until edges start to harden yet centers are still soft and puffy (approximately 15-18 minutes). Do not overbake.
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6
Allow the cookies to cool completely on the baking sheet. Since the caramel from the Twix can make the cookies stick a little, I use an offset spatula to slide under the cookies without breaking them apart. Enjoy!
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7
Note: You can grease your baking sheet, or line with parchment paper, but I don't like to add extra butter to the sheets, as it can make your cookies spread more. I've also tried parchement paper, but the cookies stick more to the parchment paper than they do to the pan.
