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Inside-Out Twix Cookies

Classic chocolate chip cookies are always great, but how about something new. These melty, caramel-filled, oh-so-chewy cookies are sure to be a new favorite!
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 30 cookies (about)


  • 3/4 cup 1 1/2 sticks Miyoko's "butter" or any dairy free butter, cut into pieces
  • 3 tablespoons coconut cream *see note
  • 3 tablespoons applesauce
  • 1 1/2 cups organic granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 36-40 dairy-free chocolate covered caramels (I used these homemade ones)


  1. Cream butter and sugar in a large mixing bowl. Beat in coconut cream and applesauce, then soda, salt, and vanilla. Add the flour a little at a time and mix until dough is just combined.
  2. roll the dough into 1 inch, about 1 heaping tablespoon each, balls and place them about 2 inches apart on parchment or silicone lined baking sheets. Use you thumb to make a well in the center of each dough ball and stuff a chocolate caramel inside. Squish the sides up a little and roll the dough around it to cover.
  3. Place cookie back on tray and push down slightly then repeat with all cookies. Place the tray in freezer (if it won't fit you can chill the balls on a smaller plate and then put them back on tray) for about 25 minutes to get cold.
  4. While the balls chill, preheat the oven to 350 degrees F (180 C). After 25 minutes, bake for 7 - 9 minutes until the edges are just starting to turn a light tan. Remove and let them cool for at least 5 minutes them loosen from pan and either let them cool completely or eat them while they're still hot and melty!

Recipe Notes

I should probably also mention that these do not all come out perfectly shaped. Know that some of them will have a little filling ooze out and candy, or possibly even burn, on the pan. What I do is simply let them cool on the tray and cut the cookies away from the runaway filling (p.s. It's really good once it candies like that; baker's privilege!) If some of them get extra flat you can try using a spatula to sort of push the cookie back into shape by scooting in the sides. *If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.