Twix Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.

Add the vanilla, baking powder, and flour and mix until well combined.

Shape the cookie dough into a large disc and wrap it with plastic wrap and refrigerate for 1 hour.

Sprinkle some flour on a clean counter and a rolling pin. Roll the dough out to ¼-inch thick. Use a 2½-inch round cookie cutter (flour this as well to keep it from sticking) and cut out the cookies.

Bake the cookies on the prepared baking sheet for 7 to 10 minutes. You want them to be set (no longer glossy), but not turning brown.

Transfer the cookies to a wire rack and let them cool completely.

Add the caramel bits and milk to a medium-sized, microwave-safe bowl and microwave for 1 minute. Stir well, then heat at 20-second intervals just until smooth. Stir in the salt.

Place 1 teaspoon of the caramel mixture onto each cookie. Use the spoon to swirl this in a circle on the top, leaving an empty border around the edge of the cookie. You want this to firm up before adding the chocolate. It will take up to ½ hour at room temperature, or you may place them in the fridge to speed it up.