Satisfy your sweet tooth with Twix Cookies, a homemade spin on the classic Twix candy bar. These delightful treats feature a buttery sugar cookie base, gooey caramel, and a silky milk chocolate topping. Ready in about 45 minutes, this caramel chocolate cookie recipe is perfect for sharing at gatherings or indulging in a cozy night in.
Why You’ll Love Twix Cookies
- Classic Twix Flavors: Buttery cookie, creamy caramel, and rich chocolate in every bite.
- Fun to Make: Simple steps, great for baking with family or friends.
- Shareable Treat: Ideal for parties, gifting, or keeping to yourself.
- Quick Prep: Ready in under an hour with pantry staples.
- Crowd-Pleaser: Loved by kids and adults alike.
Ingredients for Twix Cookies
Here’s what you need for this caramel chocolate cookie recipe (makes ~20 cookies):
- ½ cup (111g) salted butter, softened
- ½ cup (115g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 1 large egg white
- 1½ cups (228g) all-purpose flour
- 1 tsp (4g) baking powder
- 20 soft caramels, unwrapped
- 1 tbsp (15ml) whole milk
- 2 cups (400g) milk chocolate chips
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Stand mixer or hand mixer
- 2½-inch round cookie cutter
- Microwave-safe bowl
- Wire rack
- Rolling pin
- Measuring cups and spoons
Ingredient Tips
- Use soft caramels (like Kraft) for smooth melting.
- Milk chocolate chips create the classic Twix taste; dark chocolate works for a richer flavor.
- Whole milk helps achieve a creamy caramel; 2% can substitute if needed.
- Soften butter to room temperature for a light, fluffy dough.
- Ensure flour is measured by spooning and leveling to avoid dense cookies.
Directions for Twix Cookies
Let’s bake this caramel chocolate cookie recipe—simple, indulgent, and delicious!
Prep and Make Dough
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, I cream ½ cup softened butter and ½ cup granulated sugar with a mixer on medium-high for 2–3 minutes until light and fluffy.
- I add 1 egg white and 1 tsp vanilla extract, mixing until smooth. I stir in 1½ cups flour and 1 tsp baking powder until a soft, pliable dough forms.
Shape and Bake
- I roll the dough to ¼–½ inch thickness on a lightly floured surface.
- Using a 2½-inch round cookie cutter, I cut out circles and place them on the baking sheet.
- I bake for 6–8 minutes until puffy and no longer glossy, then transfer to a wire rack to cool completely.
Prepare Caramel Layer
- In a microwave-safe bowl, I combine 20 soft caramels and 1 tbsp milk.
- I microwave for 1 minute, stirring halfway, until smooth.
- I spoon ~1 tsp caramel onto each cooled cookie, spreading it nearly to the edges.
- I chill the cookies in the fridge for 10–15 minutes to set the caramel.
Add Chocolate Layer
- I melt 2 cups milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- I spread a thin layer of chocolate over the set caramel on each cookie.
- I let the chocolate set at room temperature or refrigerate for 10 minutes for faster setting.
Serve
- I serve the cookies at room temperature, savoring their chewy, chocolaty goodness.
Nutrition
- Prep Time: 20 minutes
- Bake Time: 8 minutes
- Total Time: 45 minutes
- Yield: ~20 cookies
- Calories: ~180 kcal per cookie
- Macros per Cookie: 22g carbs, 2g protein, 9g fat, 1g fiber
Variations
Try these twists on this recipe:
- Dark Chocolate: Swap milk chocolate for dark chocolate chips for a bolder flavor.
- Salted Caramel: Sprinkle flaky sea salt over the caramel layer, inspired by LaylaCooks’ Lavender Chocolate Chip Cookies.
- Nutty Crunch: Add ¼ cup chopped pecans to the dough for texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Mini Cookies: Use a 1-inch cutter for bite-sized treats; reduce bake time to 5–6 minutes.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy alongside LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate for up to 1 week, bringing to room temperature before serving. To freeze, I layer cookies between parchment in a freezer-safe container for up to 2 months, thawing at room temperature.
Serving Tips
- Presentation: Arrange on a festive platter for a stunning display.
- Garnish: Sprinkle with flaky sea salt or edible gold dust for flair.
- Pairing: Serve with LaylaCooks’ Sweet Potato Toast for a fun dessert board.
- Portion Size: 1–2 cookies per person.
- Occasions: Perfect for holiday parties, bake sales, or gifting.
FAQs
Can I use homemade caramel?
Yes, but ensure it’s thick and spreadable; store-bought soft caramels are easier.
Why are my cookies hard?
Avoid overbaking; remove when puffy and not glossy for a soft texture.
Can I make these vegan?
Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan chocolate chips.
What if my caramel hardens too fast?
Work in small batches and reheat caramel briefly if it stiffens.
Can I use dark chocolate?
Yes, dark chocolate chips add a richer, less sweet flavor.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Twix Cookies are a decadent treat that brings the beloved candy bar to life. This caramel chocolate cookie recipe combines a buttery base, gooey caramel, and silky chocolate for an irresistible dessert. Try this easy recipe and delight your loved ones!
Twix Cookies
Ingredients
- ½ cup 111g salted butter, softened
- ½ cup 115g granulated sugar
- 1 tsp 5ml vanilla extract
- 1 large egg white
- 1½ cups 228g all-purpose flour
- 1 tsp 4g baking powder
- 20 soft caramels unwrapped
- 1 tbsp 15ml whole milk
- 2 cups 400g milk chocolate chips
Instructions
Prep and Make Dough
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, I cream ½ cup softened butter and ½ cup granulated sugar with a mixer on medium-high for 2–3 minutes until light and fluffy. I add 1 egg white and 1 tsp vanilla extract, mixing until smooth. I stir in 1½ cups flour and 1 tsp baking powder until a soft, pliable dough forms.
Shape and Bake
- I roll the dough to ¼–½ inch thickness on a lightly floured surface. Using a 2½-inch round cookie cutter, I cut out circles and place them on the baking sheet. I bake for 6–8 minutes until puffy and no longer glossy, then transfer to a wire rack to cool completely.
Prepare Caramel Layer
- In a microwave-safe bowl, I combine 20 soft caramels and 1 tbsp milk. I microwave for 1 minute, stirring halfway, until smooth. I spoon ~1 tsp caramel onto each cooled cookie, spreading it nearly to the edges. I chill the cookies in the fridge for 10–15 minutes to set the caramel.
Add Chocolate Layer
- I melt 2 cups milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. I spread a thin layer of chocolate over the set caramel on each cookie. I let the chocolate set at room temperature or refrigerate for 10 minutes for faster setting.
Serve
- I serve the cookies at room temperature, savoring their chewy, chocolaty goodness.
Notes
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