• Preheat the oven to 350°.

Twix Sugar Cookies

• Combine the white cake mix, cornstarch and all purpose flour in a large bowl. Whisk the ingredients together to combine.
• Add the softened butter, shortening and eggs to the dry mixture and cream together using a hand held {or stand} mixer. The dough will be a nice thick consistency. Add in chopped Twix and stir in by hand until evenly distributed.
• Use a ¼ cup to measure out cookie dough onto a silicone mat {or parchment} lined baking sheet. Form the cookie dough mounds into round discs, baking 6 cookies at a time.
• Bake for 11-13 minutes or until the cookies are baked through but not over baked. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.

Caramel Layer

• Once the cookies are cooled, combine caramel bits and heavy cream in a small bowl. Microwave for 45 seconds and stir. Continue to microwave in 15 second intervals {stirring in between} until you have a spreadable consistency.
• Take about a teaspoonful of caramel and spread onto the top of each cookie leaving about a 1/4 inch around the edge of the cookies.

Chocolate Layer

• Add the milk chocolate chips to a small bowl. Microwave for 45 seconds and stir. Continue to microwave in 15 second intervals {stirring in between} until you have a spreadable consistency.
• Take less than a teaspoonful of chocolate and spread onto the top of the caramel on each cookie leaving a bit of the caramel and cookie showing. While the chocolate is still wet place a mini Twix bar into the middle of the cookie and press down slightly.
• Refrigerate for at least 30 minutes before serving and store in the refrigerator in an airtight container.