Twix Cookies
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If you love shortbread cookies with caramel and chocolate, these Twix Cookies will be right up your alley. They’ve got all the best parts of the candy bar but in cookie form—and you can make them anytime you want! The buttery shortbread base, choked full of Twix candy bar pieces holds up perfectly to the layers of caramel and chocolate, making these cookies sturdy enough for gifting but delicious enough to keep around for yourself.
These cookies may look a little fancy, but don’t let that fool you—there’s nothing complicated here. With just a bit of mixing, rolling, and dipping, you’ll find the hands-on time for these cookies is quite quick. Plus, this recipe for Twix Cookies lets you enjoy this iconic candy bar and cookie all in one bite! You’ll have them cooling on the counter for a bit—unless you decide to sneak one before the chocolate sets. No one will notice if you grab one… or three. Ask me how I know.
Ingredient Notes and Swaps
Baking powder and baking soda – You’ll need both, I promise.
Unsalted butter, softened – If all you’ve got is salted, just skip the extra salt.
Mini Twix Candy Bars – You can substitute with two packs of regular size Twix, or one King size pack.
Caramel Bits – About 26 unwrapped Kraft caramels works too. You’ll need about 8 ounces of caramel either way.
Chocolate almond bark – Got milk chocolate chips instead? That works just fine too.
Making Twix Cookies
Set your oven to 350°F and get two baking sheets ready by lining them with parchment paper or silicone mats.
Start by mixing your dry ingredients—flour, baking powder, baking soda, and salt—in a bowl. In a separate bowl, beat the softened butter with the sugar until it looks light and fluffy. Add the egg and vanilla, and blend everything until smooth. Now it’s time to combine the dry and wet ingredients to form the dough.
Here comes the best part, add the cut up Twix candy bars and fold it into the dough.
Once the dough is ready, roll it into small balls and space them out on the prepared baking sheets. Gently press each one down with the flat bottom of a glass to make a disc. This will give the caramel a good surface to sit on later.
Pop the trays in the oven and bake just until the edges start to turn golden. After baking, let the cookies cool for a bit before moving them to a wire rack.
While they cool, melt the caramel bits with a bit of cream or milk in the microwave on high. Stir every 30 seconds to make sure it melts evenly. Add a spoonful of caramel to the center of each cookie, spreading it gently but leaving a little space around the edge.
Next, melt the chocolate almond bark. Use the same microwave method—short bursts with stirring in between. Dip the tops of the caramel-topped cookies into the chocolate, making sure the caramel is completely covered. Set the cookies aside until the chocolate firms up. Alternately, you could spoon a small amount of chocolate on top of the caramel.
Pro Tips
For easier chopping of the Twix bars, place them in the freezer for 15-20 minutes before cutting. This really helps prevent them from getting too sticky.
For an extra touch, you can create optional chocolate swirls: while the chocolate topping is still wet, use a toothpick or the back of a spoon to create swirls.
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Can I Substitute Milk Chocolate for Almond Bark?
Yes! Melt milk or semi-sweet chocolate chips the same way, and dip as directed.
How Do I Keep the Caramel from Sliding Off?
Make sure the cookies are fully cooled before adding the caramel. Leaving a small border around the edges also helps.
If your caramel is too runny, let it cool slightly to thicken before spreading it onto the cookies. You can also reduce the amount of cream or milk to create a thicker caramel.
Can I Prepare the Dough Ahead of Time?
Absolutely. Store the dough in the refrigerator for up to three days. When you’re ready to bake, just roll it into balls and follow the recipe.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them if you prefer a firmer texture.
You can also freeze these cookies! Freeze the undecorated cookie base or the fully assembled cookies in an airtight container for up to 2 months. Thaw at room temperature when ready to serve or before topping cookie bases with caramel and chocolate.
Why Did My Cookies Spread Too Much?
If your cookies spread too much, the butter might have been too soft. Chilling the dough for 20-30 minutes before baking can help prevent spreading.
Can I Substitute Heavy Cream with Milk in the Caramel?
Yes, milk can be used instead of heavy cream, but heavy cream will give you a richer, creamier caramel feel. The substitution may make the caramel slightly thinner. In a huge pinch, you could even use water.
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Twix Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 10-12 mini Twix bars or about 3.5-4 oz, chopped into ¼-½ inch pieces
- 1 ¼ cups Caramel Bits
- 1 tbsp heavy cream or milk
- 6 oz chocolate almond bark or your preferred melting chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the 2 ¾ cups all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Set aside.
- In a large mixing bowl, beat the softened butter 1 cup 2 sticks unsalted butter, softened and granulated sugar ¾ cup granulated sugar together until they're light and fluffy (about 2-3 minutes).
- Beat in the egg 1 large egg and vanilla extract 1 tsp vanilla extract until everything is well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chopped mini Twix pieces 10-12 mini Twix bars until they're evenly distributed throughout the dough. Don't overmix!
- Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets. Use the bottom of a glass to gently flatten each ball. Bake for 8-10 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- In a microwave-safe bowl, combine the caramel bits 1 ¼ cups Caramel Bits and heavy cream/milk 1 tbsp heavy cream or milk. Microwave on high in 30-second bursts, stirring after each, until the caramel is smooth and melted.
- Spoon a small amount of melted caramel onto the center of each cooled cookie, spreading it out slightly. Let the caramel set for about 10-15 minutes.
- In another microwave-safe bowl, melt the chocolate almond bark 6 oz chocolate almond bark in 30-second intervals, stirring until completely smooth.
- Dip the top of each caramel-topped cookie into the melted chocolate, making sure the caramel is fully covered.
- Let the cookies sit until the chocolate hardens completely. Once set, they’re ready to enjoy! Store them in an airtight container.
Notes
- If you don’t have mini Twix, you can use 2 standard-sized Twix bars (2 packs of two cookies – about 3.6 oz total), chopped into ¼-½ inch pieces.
- For easier chopping of the Twix bars, place them in the freezer for 15-20 minutes before cutting. This helps prevent them from getting too sticky.
- If your cookie dough is too sticky to roll, chill it in the refrigerator for 15-30 minutes.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.