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