Okay, confession time: I started making these Twix Cookies because I thought I could improve on a candy bar. Spoiler — I didn’t improve the Twix, I just made it snuggle into cookie form, which feels like a culinary win to me. These cookies give you a buttery shortbread base, a gooey caramel middle, and a chocolate crown with crunchy cookie edges — basically, every excellent part of a Twix bar rolled into one cozy, slightly dangerous cookie. They smell like warm caramel and butter the minute they hit the oven, and they disappear from my counter faster than I can say “just one more.”
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 25 minutes (plus 30 minutes chill)
- Cook Time: 12 minutes per batch
- Total Time: 67 minutes
Why This Recipe is Awesome
These Twix Cookies taste like a mini homemade candy bar: crisp, buttery shortbread paired with sticky caramel and glossy chocolate. They deliver crunchy edges, a tender center, and that addictive snap when you bite into a caramel-studded cookie. They look fancy enough for company but come together with pantry-friendly ingredients. It’s so easy even your oven can’t mess it up — and honestly, the caramel drizzle makes everyone think you did something impressive.
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 8 fun-size Twix bars, chopped into small pieces (about 4 ounces)
- 6 oz semisweet chocolate, chopped or use chocolate chips
For the Sauce / Garnish (if applicable):
- Optional: 1/2 cup store-bought caramel sauce or 8 soft caramels + 2 tbsp heavy cream, melted for drizzling
- Optional flaky sea salt for finishing
How I Make It
Step 1:
I preheat the oven to 350°F and line two baking sheets with parchment. In a large bowl I cream 1 cup butter and 1 cup sugar until the mixture looks light and slightly fluffy — the mixer will hum and the scent of butter will get instantly cozy in the kitchen. I scrape the bowl, then beat in the egg and vanilla until smooth.
Step 2:
Next I whisk together 2 1/2 cups flour, 1/2 tsp baking powder, and 1/2 tsp salt in a separate bowl. I fold the dry mix into the butter mixture until the dough just comes together — don’t overwork it or the cookies will lose that tender shortbread texture. If the dough feels sticky, I chill it for 10–15 minutes so it’s easier to handle.
Step 3:
I stir in the chopped Twix pieces with a spatula, pockets of caramel and chocolate studding the dough with golden and brown flecks. I scoop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. They’ll spread a bit but keep a pretty shape. If you like a neater look, chill the scooped dough for 15 minutes before baking.
Step 4:
I bake the cookies for 12 minutes — watch for golden edges and slightly soft centers. The kitchen will smell like warm caramel and brown butter bliss. I let the cookies rest on the baking sheet for 3–4 minutes, then transfer them to a wire rack to cool completely. If I want a glossy chocolate top, I melt the 6 oz chocolate over a double boiler or in short bursts in the microwave, then spoon or spread it onto the cooled cookies.
Step 5:
For drama and extra Twix vibes I drizzle the optional caramel sauce over the chocolate while it’s still tacky, and sprinkle a pinch of flaky sea salt. Let the chocolate set — about 20 minutes at room temp or 10 minutes in the fridge — and then dive in. The first bite should give you a kiss of crisp shortbread, a chewy caramel tug, and a chocolate finish. Perfection.
Pro Tips
- Chill the dough if it feels too soft. Chilled dough spreads less and keeps a tidy cookie edge.
- Snack on a bit of chopped Twix while you bake. Taste-testing is a research activity, I promise.
- When melting chocolate, stir often and heat in 15–20 second bursts to avoid seizing.
- If you don’t have Twix, chop up favorite caramel-filled candies or use a handful of caramel bits and a few toffee pieces for texture.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use gluten-free 1:1 flour to make these gluten-free; texture stays slightly more tender and still delicious.
- Swap butter for vegan butter to make dairy-free; the flavor shifts slightly but the structure remains solid.
- If you can’t find Twix, chop Millionaire’s shortbread or use caramel bits + chopped milk chocolate.
- For lower sugar, replace 1/4 cup of granulated sugar with maple syrup and reduce butter by 1 tbsp — expect a softer cookie.
Variations & Tips
- Add 1/2 cup chopped nuts (pecans or almonds) for a crunchy twist.
- Stir in a tablespoon of instant espresso powder to deepen the chocolate caramel flavor.
- Make cookie bars: press dough into a lined 9×13 pan, bake 18–22 minutes, top with chocolate and caramel, then cut into bars.
- Make mini cookies for cookie trays — bake 8–10 minutes for bite-sized goodness.
- For a kid-friendly decorate session, let kids drizzle colored icing instead of caramel.
- Creative twist: sprinkle crushed pretzels on top for a sweet-salty pop that plays nicely with the caramel.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Freeze scooped dough on a tray, then transfer to a bag. Bake straight from frozen — add 2–3 minutes to bake time. Store baked cookies in an airtight container for up to 4 days or freeze for up to 2 months.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and centers that still feel slightly soft. Cookies continue to firm as they cool, so aim for a touch of squish in the middle when they come out.
- What if I don’t have ingredient X?
- If you don’t have Twix, chop up caramels and chocolate or use chocolate chips + caramel bits. If you lack baking powder, use 1/4 tsp baking soda plus 1/2 tsp cream of tartar as a quick swap.
How I Like to Serve It
I serve these with a tall, cold glass of milk or a mug of dark coffee to balance the caramel sweetness. They shine at cookie exchanges, bake sales, and after-school snack bowls. In the summer I keep a plate on the porch for evening guests; in winter they feel like cozy fireside therapy. They also freeze well, so I stash a few for movie nights or last-minute dessert emergencies.
Notes
- Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.
- If you make bars, let them chill fully before slicing to keep clean edges.
Final Thoughts
Closing: Go ahead — make these Twix Cookies, and then act surprised when everyone asks for the recipe. Now go impress someone — or just yourself — with your homemade masterpiece!