These Twix Cookies turn everything you love about the classic candy bar into a buttery, bite-size treat. A tender shortbread base is topped with a silky caramel layer and finished with smooth melted chocolate, giving you all the crunch, chew, and chocolatey richness of a Twix no candy wrapper required. Perfect for holidays, cookie swaps, or whenever you’re craving something extra indulgent.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 20 soft caramels (or about 1 cup thick caramel sauce)
- 2 tablespoons heavy cream
- 1 cup milk or semi-sweet chocolate chips
- 1 teaspoon vegetable oil (optional, for smoother melted chocolate)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Gradually add the flour and salt to the butter mixture, mixing on low speed just until a soft dough forms and no streaks of flour remain.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with your fingers or the bottom of a glass to create a round cookie about 1/4–1/3 inch thick.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set. Do not overbake; they should stay pale and tender like shortbread.
- Allow the cookies to cool completely on the baking sheet; they will firm up as they cool and be easier to top with caramel.
- While the cookies are cooling, place the soft caramels and heavy cream in a small saucepan over low heat. Stir constantly until the caramels are fully melted and the mixture is smooth and pourable.
- Spoon a small amount of the warm caramel onto the center of each cooled cookie, spreading gently but leaving a small border around the edges if possible. Let the caramel layer set slightly (you can pop the tray in the fridge for 10–15 minutes to speed this up).
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil (if using). Microwave in 20-second intervals, stirring after each, until the chocolate is melted and smooth.
- Drizzle or spread the melted chocolate over the caramel layer on each cookie, covering as much of the caramel as you like.
- Let the cookies sit at room temperature or in the fridge until the chocolate is fully set, then serve and enjoy your Twix-inspired cookies.
Variations
- Salted Twix Cookies: Sprinkle a pinch of flaky sea salt over the melted chocolate on each cookie before it sets for a sweet-salty finish.
- Dark Chocolate Twix Cookies: Swap the milk or semi-sweet chips for dark chocolate chips to cut the sweetness and add a richer cocoa flavor.
- Mini Twix Bites: Roll smaller 1/2–3/4-inch dough balls to make bite-size cookies, then top with just a dab of caramel and chocolate perfect for party trays.
Cooking Notes
- Shortbread-style dough can seem crumbly at first; keep mixing gently until it comes together when pressed between your fingers.
- If the dough feels too soft to roll cleanly, chill it for 15–20 minutes, then roll into balls and bake.
- Let the caramel cool slightly before topping the cookies so it’s thick but still spreadable too hot and it may run off the edges.
Serving Suggestions
- Serve with coffee, hot chocolate, or a cold glass of milk for a cozy treat that feels like a candy bar and cookie in one.
- Arrange on a holiday cookie platter alongside brownies, classic chocolate chip cookies, and truffles for a show-stopping spread.
- Crumble leftover Twix Cookies over ice cream, pudding, or parfaits as a crunchy caramel-chocolate topping.
Tips
- Use room-temperature butter (soft but not greasy or melted) so the dough creams properly and holds its shape in the oven.
- To get neat edges, you can gently reshape the cookies with a round cookie cutter while they’re still warm right after baking.
- For ultra-shiny chocolate, avoid overheating it; stop microwaving when a few small lumps remain and stir until smooth from residual heat.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
Nutritional Information (Per Cookie)
- Calories: 190
- Protein: 2g
- Sodium: 75mg
Frequently Asked Questions
- Can I make these cookies ahead of time?
Yes. Twix Cookies keep well in an airtight container at cool room temperature for 3–4 days. For longer storage, refrigerate or freeze them and let them come to room temperature before serving. - Can I freeze Twix Cookies?
You can. Freeze them in a single layer until firm, then transfer to an airtight container or freezer bag for up to 2 months. Thaw in the fridge or at room temperature; if condensation forms, let them dry uncovered briefly. - What if my caramel is too runny?
Cook it a bit longer on low heat to thicken, or let it cool more before spooning onto the cookies. If using jarred caramel sauce, choose a thicker brand or reduce it gently on the stove. - Can I use homemade caramel instead of store-bought caramels?
Absolutely. A thick, chewy homemade caramel works beautifully—just be sure it’s not too thin so it sits on top of the cookies without sliding off.
Conclusion
These Twix Cookies deliver everything you adore about the classic bar crumbly shortbread, buttery caramel, and a smooth chocolate cap in a homemade, small-batch cookie form. They’re impressive enough for parties and cookie exchanges, yet simple enough for an afternoon baking project. Once you see how fun and customizable they are, you’ll reach for this recipe any time a candy-bar craving hits.
Print
Twix Cookies
- Total Time: 1 hour (including cooling and setting)
- Yield: 24 cookies 1x
- Diet: Vegetarian (contains dairy)
Description
These Twix Cookies turn everything you love about the classic candy bar into a buttery, bite-size treat. A tender shortbread base is topped with a silky caramel layer and finished with smooth melted chocolate, giving you all the crunch, chew, and chocolatey richness of a Twix—no candy wrapper required. Perfect for holidays, cookie swaps, or whenever you’re craving something extra indulgent.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 20 soft caramels (or about 1 cup thick caramel sauce)
- 2 tablespoons heavy cream
- 1 cup milk or semi-sweet chocolate chips
- 1 teaspoon vegetable oil (optional, for smoother melted chocolate)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Gradually add the flour and salt to the butter mixture, mixing on low speed just until a soft dough forms and no streaks of flour remain.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with your fingers or the bottom of a glass to create a round cookie about 1/4–1/3 inch thick.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set. Do not overbake; they should stay pale and tender like shortbread.
- Allow the cookies to cool completely on the baking sheet; they will firm up as they cool and be easier to top with caramel.
- While the cookies are cooling, place the soft caramels and heavy cream in a small saucepan over low heat. Stir constantly until the caramels are fully melted and the mixture is smooth and pourable.
- Spoon a small amount of the warm caramel onto the center of each cooled cookie, spreading gently but leaving a small border around the edges if possible. Let the caramel layer set slightly (you can pop the tray in the fridge for 10–15 minutes to speed this up).
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil (if using). Microwave in 20-second intervals, stirring after each, until the chocolate is melted and smooth.
- Drizzle or spread the melted chocolate over the caramel layer on each cookie, covering as much of the caramel as you like.
- Let the cookies sit at room temperature or in the fridge until the chocolate is fully set, then serve and enjoy your Twix-inspired cookies.
Notes
- For the most classic Twix vibe, aim for a tender, not overly browned shortbread base—light golden edges are perfect.
- If using jarred caramel sauce, choose a thicker one so it doesn’t run off the cookies; you may not need the heavy cream in that case.
- Chilling the cookies briefly between the caramel and chocolate steps helps create clean, defined layers.
- These cookies store best in a cool spot to keep the caramel and chocolate from getting too soft, especially in warm kitchens.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/24 of recipe)
- Calories: 190
- Sugar: 15g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Twix cookies, shortbread caramel cookies, chocolate caramel cookies, candy bar cookies, Twix-inspired dessert
