Twix Cookies are a delightful homemade spin on the beloved candy bar, featuring a buttery shortbread cookie base topped with a smooth caramel layer and finished with a rich chocolate coating. These indulgent treats offer the same irresistible combination of crunch, creaminess, and chocolatey goodness—but in cookie form. Perfect for holidays, special occasions, or simply satisfying a sweet craving.
Why You’ll Love This Recipe
If you’re a fan of Twix, you’ll adore these cookies. The shortbread is tender and buttery, providing a perfect contrast to the chewy caramel and glossy chocolate top. They’re simple to make, fun to decorate, and ideal for gifting or sharing. With just a handful of pantry staples and a few easy steps, you can enjoy the flavor of your favorite candy bar in a charming homemade cookie.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shortbread Cookies:
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unsalted butter, softened
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powdered sugar
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all-purpose flour
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salt
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vanilla extract
For the Caramel Layer:
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soft caramel candies (about 20–25, unwrapped)
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heavy cream
For the Chocolate Topping:
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milk chocolate chips
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coconut oil or vegetable oil (for a glossy finish)
Directions
1. Make the Shortbread Cookies
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
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Add the vanilla extract and mix until incorporated.
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Gradually add in the flour and salt, mixing until a soft dough forms.
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Roll out the dough on a lightly floured surface to about ¼-inch thickness.
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Use a 2-inch round cookie cutter to cut out cookies and place them on the prepared baking sheet.
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Bake for 10–12 minutes, or until the edges are lightly golden.
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Allow the cookies to cool completely on a wire rack.
2. Make the Caramel Layer
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In a microwave-safe bowl, combine the unwrapped caramel candies and heavy cream.
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Microwave in 20-second intervals, stirring in between, until the caramel is fully melted and smooth.
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Spoon a small amount of caramel onto each cooled cookie, spreading it evenly over the top.
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Allow the caramel layer to set for 5–10 minutes before adding the chocolate.
3. Make the Chocolate Topping
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In another microwave-safe bowl, melt the chocolate chips with the coconut oil or vegetable oil.
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Microwave in 30-second intervals, stirring after each, until smooth and glossy.
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Spoon or drizzle the melted chocolate over the caramel layer.
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Let the cookies set at room temperature, or place them in the refrigerator for 10–15 minutes until the chocolate firms up.
Servings and timing
This recipe yields approximately 24 cookies.
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Cooling/Setting Time: 20 minutes
Total Time: About 50 minutes
Variations
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Thicker Caramel: Double the caramel mixture for a more indulgent middle layer.
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Chocolate Options: Use semi-sweet, dark, or white chocolate depending on your preference.
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Salted Caramel Twist: Sprinkle a pinch of flaky sea salt over the caramel layer before adding the chocolate.
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Drizzled Finish: Add extra drizzles of caramel or chocolate on top for a decorative presentation.
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Cutout Shapes: Use different cookie cutter shapes for holidays or themed events.
storage/reheating
Store Twix Cookies in an airtight container at room temperature for up to 5 days. If stacking, place parchment paper between layers to prevent sticking. For longer storage, refrigerate the cookies for up to a week. These cookies are best enjoyed at room temperature. Freezing is not recommended, as the caramel and chocolate layers may change texture.
FAQs
Can I make the shortbread dough ahead of time?
Yes, the dough can be made in advance and stored in the refrigerator for up to 2 days before rolling and baking.
What kind of caramels should I use?
Use soft caramel candies, such as Kraft or Werther’s Soft Caramels, for easy melting and smooth texture.
Can I use homemade caramel?
Absolutely. If you prefer, use a homemade soft caramel recipe in place of the candy and cream mixture.
Do I need to chill the cookies before serving?
Chilling helps the chocolate set more quickly, but it’s optional. They can be served once the topping is firm.
Can I use a piping bag for the chocolate?
Yes, for a cleaner finish or decorative drizzles, a piping bag or zip-top bag with a corner snipped off works well.
How do I keep the caramel from running off?
Let the cookies cool completely before applying caramel, and allow the caramel to set before adding the chocolate layer.
Are these cookies freezer-friendly?
Freezing is not recommended, as it may affect the texture of the caramel and chocolate layers.
Can I use salted butter in the shortbread?
Yes, but reduce the added salt in the recipe to avoid over-salting.
What if my dough is too crumbly?
Add a teaspoon of milk or water at a time until the dough holds together when pressed.
Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend to make a gluten-free version of the shortbread base.
Conclusion
Twix Cookies offer all the charm of a candy bar in an elegant, easy-to-make cookie form. With a buttery shortbread base, smooth caramel center, and rich chocolate topping, they’re a sweet indulgence everyone will love. Perfect for entertaining, gifting, or simply treating yourself, these cookies are as satisfying as they are beautiful. Bake a batch, let them set, and get ready to fall in love with this irresistible dessert.
Print
Twix Cookies
- Total Time: 0 hours
- Yield: 24 cookies
- Diet: Vegetarian
Description
These buttery shortbread cookies are topped with a smooth layer of melted caramel and finished with rich, glossy chocolate—just like the Twix candy bar, but homemade and even better. Perfect for parties, holidays, or when you’re craving a sweet, candy-bar-style cookie!
Ingredients
For the Shortbread Cookies:
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar
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2 cups all-purpose flour
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1/2 tsp salt
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1 tsp vanilla extract
For the Caramel Layer:
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1 cup soft caramel candies (about 20-25 unwrapped caramels)
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2 tbsp heavy cream
For the Chocolate Topping:
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1 cup milk chocolate chips
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1 tbsp coconut oil or vegetable oil
Instructions
1. Make the Shortbread Cookies
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter and powdered sugar until fluffy.
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Mix in vanilla extract.
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Add flour and salt, mixing until soft dough forms.
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Roll dough to ¼-inch thickness and cut into 2-inch rounds.
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Place on baking sheet and bake 10–12 minutes until edges are lightly golden. Cool completely.
2. Make the Caramel Layer
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In a microwave-safe bowl, melt caramels and heavy cream in 20-second intervals, stirring until smooth.
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Spoon caramel onto each cookie and spread evenly. Let set for 5–10 minutes.
3. Make the Chocolate Topping
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Melt chocolate chips and coconut oil in 30-second intervals, stirring until glossy and smooth.
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Spoon or drizzle chocolate over caramel layer.
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Let cookies set at room temperature or chill for 10–15 minutes to firm up.
Notes
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Want extra caramel? Double the caramel for a thicker layer.
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Swap milk chocolate with dark or semi-sweet for a richer taste.
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Store in an airtight container at room temp for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Cookies
- Method: Baking
