Twix Cookies

Shortbread cookies topped with caramel and chocolate stacked on a plate in front of a milk jug

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Twix cookies are a super fun way to eat this classic candy bar, combined with a buttery cookie base, more gooey caramel, and a extra chocolate.

Prep Time15

Cook Time10

Cooling Time15

Total Time40

Course: Cookies, Dessert

Cuisine: American

Servings: Cookies

Calories: 258kcal

Author: Elizabeth (Beth) Mueller

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.

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