Recreate the classic candy bar in cookie form with this delicious Twix Cookie recipe! Featuring a buttery shortbread base, a gooey caramel layer, and a rich chocolate topping, these cookies are as indulgent as they are simple to make. Perfect for any occasion, they’re guaranteed to impress your family and friends.
Why You’ll Love This Recipe
- Twix-Inspired: Combines all the best parts of a Twix bar—shortbread, caramel, and chocolate—in a homemade treat.
- Simple Ingredients: Made with pantry staples and easy-to-find items.
- Perfect Texture: Buttery cookie base, creamy caramel, and a smooth chocolate finish.
- Customizable: Use your favorite chocolate or add a sprinkle of sea salt on top.
- Crowd-Pleaser: Great for parties, holidays, or an everyday sweet indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Base:
- 1 cup salted butter, at room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg whites, at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
For the Caramel Layer:
- 1 (11-ounce) package caramels
- 2 tablespoons heavy cream
- Pinch of salt
For the Chocolate Topping:
- 2 cups chocolate chips or melting wafers (milk or semi-sweet)
Directions
Make the Cookie Base
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the vanilla extract and egg whites, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Roll and Shape: Roll the dough out to about 1/4-inch thickness on a floured surface. Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
Prepare the Caramel Layer
- Melt the Caramels: In a microwave-safe bowl, combine the caramels, heavy cream, and a pinch of salt. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
- Spread on Cookies: Use a spoon or small spatula to spread a thin layer of caramel over each cooled cookie. Let the caramel set for about 10-15 minutes.
Add the Chocolate Topping
- Melt the Chocolate: Melt the chocolate chips or melting wafers in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Coat the Cookies: Dip the caramel-coated cookies into the melted chocolate, or spoon chocolate over the top. Allow excess chocolate to drip off.
- Set the Topping: Place the cookies on a parchment-lined tray and let the chocolate set at room temperature or in the refrigerator.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Cooling/Setting Time: 30-45 minutes
- Total Time: About 1 hour 15 minutes
Variations
- Dark Chocolate: Use dark chocolate for a more sophisticated flavor.
- Salted Caramel: Sprinkle a pinch of flaky sea salt on top of the chocolate layer for a sweet-salty twist.
- Peanut Butter Caramel: Mix a tablespoon of peanut butter into the melted caramel for a nutty flavor.
- White Chocolate: Swap milk or semi-sweet chocolate for white chocolate to create a different version.
- Shapes: Use different cookie cutter shapes to customize these treats for holidays or events.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Freezing: Freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
- Reheating: These cookies don’t require reheating, but you can warm them slightly in the microwave for a gooey caramel experience.
FAQs
1. Can I use unsalted butter?
Yes, but add a pinch of salt to the dough to balance the flavors.
2. Do I have to chill the dough?
Chilling is not necessary, but if the dough feels sticky, refrigerate it for 15-20 minutes before rolling.
3. Can I use homemade caramel instead of store-bought?
Absolutely! Homemade caramel adds a rich, fresh flavor to these cookies.
4. What’s the best way to melt the chocolate?
Microwave in short intervals, stirring often, or use a double boiler for more control.
5. How do I prevent the caramel from sliding off the cookies?
Make sure the cookies are completely cooled before spreading the caramel and let the caramel set before adding the chocolate.
6. Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend for the cookie base.
7. How do I keep the chocolate smooth and shiny?
Add 1 teaspoon of coconut oil or shortening to the chocolate when melting for a glossy finish.
8. Can I skip the caramel layer?
You can, but the caramel is what gives these cookies their signature Twix flavor.
9. What type of cookie cutter should I use?
A 2-3 inch round cutter works well, but any shape can be used.
10. How do I make the cookies look neat and professional?
Use a fork to drizzle extra chocolate over the top or dip only half the cookie in chocolate for a polished look.
Conclusion
These Twix Cookies are the perfect blend of buttery shortbread, creamy caramel, and rich chocolate. They’re easy to make, fun to customize, and guaranteed to satisfy any sweet tooth. Whether you’re baking for a party, holiday, or just for yourself, these cookies are a hit every time. Happy baking!
Print
Homemade Twix Cookie Recipe
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these Homemade Twix Cookies, featuring a buttery shortbread base, gooey caramel, and a rich chocolate topping. Perfect for satisfying your sweet tooth or gifting to loved ones, these cookies bring all the flavors of Twix in a fun, homemade treat!
Ingredients
Shortbread Base:
- 1 cup salted butter (room temperature)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large egg whites (room temperature)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
Caramel Layer:
- 1 (11-ounce) package caramels
- 2 tablespoons heavy cream
- Pinch of salt
Chocolate Layer:
- 2 cups chocolate chips or melting wafers (milk or semi-sweet)
Instructions
-
-
Shortbread Cookies:
- Preheat the oven:
- Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the dough:
- In a large bowl, cream the butter and sugar together until light and fluffy. Mix in the vanilla extract and egg whites until well combined.
- Add dry ingredients:
- Gradually add the flour and baking powder, mixing until a soft dough forms.
- Shape the cookies:
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out circles and place them on the prepared baking sheets.
- Bake:
- Bake for 8–10 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
Caramel Layer:
- Melt the caramel:
- In a microwave-safe bowl, combine the caramels, heavy cream, and a pinch of salt. Microwave in 20-second intervals, stirring after each, until smooth and melted.
- Top the cookies:
- Spoon a small amount of melted caramel onto the center of each cookie and spread it evenly. Allow the caramel to set for 10–15 minutes.
Chocolate Layer:
- Melt the chocolate:
- In a microwave-safe bowl, melt the chocolate chips or wafers in 20-second intervals, stirring until smooth.
- Coat the cookies:
- Dip the tops of the caramel-coated cookies into the melted chocolate or drizzle the chocolate over the top. Place the cookies on parchment paper to allow the chocolate to set.
- Preheat the oven:
-
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra decorative touch, sprinkle sea salt or drizzle white chocolate over the top.
- Use a candy thermometer to ensure caramel doesn’t overheat if melting on the stove.
- Prep Time: 30 minutes
- Chilling Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American