Twix Cookies Recipe

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Homemade rounds of shortbread topped with caramel and milk chocolate, these Twix Cookies are even better than the candy bar. They are easy to make and a total crowd pleaser!

picture of a stack of twix cookies on a yellow towel
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Easy Shortbread Twix Cookies

I can never resist a delicious Twix bar, and these easy twix cookies have the same gooey caramel and chocolate combination that makes a Twix so delicious. Actually, I think these cookies are even better than the candy bar, but that’s for you to decide. 

Twix cookies are great for a crowd, but can be the perfect snack anytime of the year! Easy to make, the ingredients give the perfect balance. The caramel with butter gives them a nice chewy center while the chocolate layer gives them a bold rich flavor. With the perfect amount of sweetness, these Twix treats in cookie form are sure to disappear before you can even get seconds. 

How to Make Twix Cookies

Made with all the combinations of a Twix candy bar, these cookies are incredibly easy to make. For this recipe, you will need the following ingredients:

  • Butter– You’ll want to use salted butter. Allow the butter to sit at room temperature for about 30-minutes to soften. 
  • Powdered sugar– Measure your powdered sugar the same way you measure flour. Scoop it into the measuring cup with a spoon and level it off. 
  • Vanilla– Vanilla gives your homemade cookies a sweet flavor that pairs well with the caramel and chocolate. 
  • Baking powder– Baking powder helps the cookies rise. Do not substitute with baking soda. 
  • Flour– Measure the flour by scooping it into your measuring cup and leveling it off with a butter knife. Make sure you have a little extra for dusting the counter and cookie cutter.
  • Caramel bits– I use Kraft caramel bits, but you could also use a package of wrapped caramels. 
  • Milk– You can use any milk you choose for this recipe. 
  • Chocolate chips– Milk chocolate chips work best for this recipe, but you can also use semi-sweet chocolate chips. Keep in mind that the flavor will be slightly different. 
  • Oil– I use vegetable oil, but you could use olive oil or canola oil if you prefer. 
  • Salt– You’ll only need a quarter of a teaspoon. 

Once you’ve gathered your ingredients, you can start making homemade shortbread cookies, topped with caramel and chocolate! Follow the steps below:

  1. Prep. First, preheat your oven to 350. Then, line two baking sheets with parchment paper and set to the side.
  2. Make shortbread cookies. Using a stand mixer, cream together the butter and sugar. Next, add the vanilla, baking powder, and flour to the butter and sugar. Mix until well combined. Shape your cookie dough into a large disk. Wrap it tightly with plastic wrap and place it in the refrigerator to chill for 1 hour. After an hour, sprinkle some flour on your counter and rolling pin. Then, roll out the dough to ¼ of an inch thick. Using a 2 ½ inch round cookie cutter, cut out as many cookies as you can from the dough. Continue rolling and cutting until you’ve used all the dough. Bake your cookies for about 10-minutes. You don’t want them to turn brown. Once your cookies are done baking, move them to a wire rack and let them cool completely. 
  3. Add caramel. Then, place your caramel bits and milk in a medium sized microwave safe bowl. Heat them in the microwave for 1-minute. Stir well. Continue to heat the caramel in 20-second intervals until it’s smooth. Then, stir in the salt. Plop 1 tablespoon of the caramel mixture onto each cookie. Use the spoon to swirl it in a circle on top, leaving an empty border around the edge of the cookie. Let the caramel firm up for about ½ hour before adding the chocolate. 
  4. Add chocolate. Put your chocolate chips and oil in a microwave safe bowl. Heat in the microwave in 30-second intervals, stirring each time. Continue until the chocolate is smooth. Add one teaspoon of melted chocolate on top of the caramel. Swirl it in a circle on top, covering the caramel and leaving the border around the edge of the cookie. 
  5. Let set. Allow the chocolate to become firm as you did with the caramel. 
  6. Enjoy!

Tips and Tricks for Perfect Twix Cookies

  • Use flour on your cookie cutter. Flour will prevent the dough from sticking to the cookie cutter. 
  • Check your cookies in 7-minutes. You want to watch them carefully because they should be set, but not turning brown. 
  • If you want the caramel to firm quicker, you can place the cookies in the fridge to speed it up. 
  • Spray your spoon with nonstick cooking spray before scooping the caramel. It will help prevent the caramel from sticking to the spoon. 

FAQS

What temperature do I bake Twix cookies at?

For this recipe, you will cook your cookies in the oven at 350?. This is the perfect temperature to make your cookies set, but not brown. 

How long does this recipe take to make?

You will need about 15-minutes of prep time, 15-minutes of cook time, an hour of cooling time, and 30-minutes for decorating. So, altogether, this recipe will take about 2-hours to make. 

What supplies will I need to make this recipe?

For this recipe, you will need measuring cups, spoons, and cookie sheets. Additionally, I recommend a stand mixer, wire rack, and parchment paper. Most people have microwave safe bowls, but make sure you do before you begin the recipe.

Is it really necessary to chill the dough?

Chilling your dough is not a necessity; however, it makes it much easier to roll and cut the dough after it has chilled. Additionally, the dough holds its shape better if it is chilled. 

How many cookies can you make?

Using exact ingredients, this recipe will make 10 twix cookies. If you need more cookies, you can simply double every ingredient and follow the directions after that. 

What do I do if the caramel isn’t spreading?

If the caramel seems too thick to spread nicely, it may have cooled too much. Just warm it up in the microwave for about 30-seconds, stirring well. If that doesn’t seem to work, you can add a little more milk and heat it again.

Can I make the cookie dough ahead of time?

Absolutely! You can make the dough and keep it in the refrigerator for 3-days. Or, you can make it, cut out the cookies, and then freeze the cookies in a Ziploc freezer bag for up to 3-months. Be sure to use parchment paper to separate the cookies if you layer them in your bag. 

How do I store leftover twix cookies?

These twix cookies can be stored in an airtight container like a cookie jar at room temperature for up to 5-days. Once the caramel and chocolate are added, they don’t freeze well in my opinion. But, you can freeze the cookies without decorating for up to 3-months. When you are ready, thaw the cookies, and then add the caramel and chocolate. 

picture of a stack of twix cookies

Cookies are some of the easiest desserts to make especially for a crowd. If you love chocolate and caramel, you’ll also like my  German Chocolate Cookies, Salted Caramel Butter Thumbprint Cookies, and my Easy Oreo Stuffed Chocolate Chip Cookies

Although I love chocolate and caramel, sometimes classic cookies like my Easy Chewy Sugar Cookies, Chewy Chocolate chip Cookies, or my Easy Chewy Peanut Butter Cookies are just what I need!

You can find the rest of our cookie recipe index here!

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Twix Cookies Recipe

Homemade rounds of shortbread topped with caramel and milk chocolate, these Twix Cookies are even better than the candy bar. They are easy to make and a total crowd pleaser!
Course Cookies
Cuisine American
Keyword caramel, chocolate, cookie, twix cookie
Prep Time 35 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings 10 cookies
Calories 298kcal
Author Courtney O’Dell

Ingredients

  • ½ cup salted butter softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • 1 cup flour plus a little for dusting the counter and cookie cutter
  • 1 11 ounce package of Kraft caramel bits (or 1 package of wrapped caramels)
  • 1 Tbsp milk
  • ¼ teaspoon salt
  • 1 ½ cups milk chocolate chips
  • 1 teaspoon vegetable oil

Instructions

  • Preheat the oven to 350 degrees.  Prepare baking sheets by lining with parchment paper.  
  • In a stand mixer, cream the butter and sugar together.
  • Add the vanilla, baking powder, and flour.  Mix until well combined.  Shape the cookie dough into a large disk.  Wrap the disk with plastic wrap and place it into the fridge.  Allow the cookie dough to chill for 1 hour.     
  • Sprinkle some flour on your counter and rolling pin.  Roll out the dough to ¼  inch thick.  Cut out with a 2 1/2 inch round cookie cutter (flour this as well to keep it from sticking).  
  • Bake the cookies for about 10 minutes.  You want them to be set (no longer glossy), but not turning brown. (Watch these carefully though and check them around 7 minutes to be safe)
  • Move the cookies to a wire rack and let them cool completely.  
  • Place the caramel bits and milk in a medium size, microwave safe bowl.  Heat this for 1 minute.  Stir well.  Then heat at 20 second intervals just until you can stir it smooth.  Stir in the salt until well combined.  
  • Place one teaspoon of the caramel mixture onto each cookie.  Use the spoon to swirl this in a circle on the top, leaving an empty border around the edge of the cookie.  You want this to firm up before adding the chocolate.  It will take up to ½ hour at room temperature, or you may place them in the fridge to speed it up.  
  • Stir the chocolate chips with the vegetable oil, in a microwave safe, medium sized bowl.  Heat this mixture in the microwave oven at 30 seconds at a time, stirring each time.  Only heat until you can stir it smooth.  
  • Place one teaspoon of melted chocolate on top of the set caramel.  Again, swirl it into a circle on top, mostly covering the caramel, leaving a border around the edge of the cookie.  
  • Once the chocolate is set (again, you can speed this up by refrigerating them), you may finally enjoy eating them!!

Notes

Store cookies in an airtight container at room temperature for up to 5 days.  
They don’t freeze well once the caramel and chocolate are added. 
But you could freeze the baked cookies for up to 3 months. 
And then when you are ready to serve them, allow them to thaw, then add the caramel and chocolate.

Nutrition

Serving: 1cookie | Calories: 298kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 185mg | Fiber: 1g | Sugar: 21g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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