Name: Homemade Twix Cookie Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 cup salted butter, softened to room temperature; 1/2 cup sugar; 1 egg yolk; 1 tsp vanilla extract; 2 cups all purpose flour (9.7 ounces); pinch of salt; 11 ounces soft caramels, unwrapped; 1 1/2 Tbsp milk or heavy cream; 1/8 tsp salt; 1 1/2 cups milk chocolate chips; 1 1/2 Tbsp coconut oil, shortening, or vegetable oil

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This delectable Twix cookie recipe is inspired by the tasty candy bar. They are the perfect combination of rich milk chocolate, gooey caramel, and crunchy buttery cookie.

TWIX CANDY BARS IN COOKIE FORM

Isn’t it amazing that sometimes the most simple ingredients can combine into something that makes you groan when you bite into it? That’s what happens with these cookies. 🙂

First, you have the buttery shortbread cookie base, which is pretty tasty all on its own. But top it with creamy caramel and chocolate layers, and you’ve got an unforgettable cookie!

I’ve always been fond of Twix bars, but trust me, these cookies are even better! They are the perfect combination of chewy, crunchy, sweet, and salty.

HOW TO MAKE EASY TWIX COOKIES

PREP – Let the butter sit on the counter to soften. Unwrap the caramels.
WET INGREDIENTS – Beat the soft butter and sugar at medium speed for 2-3 minutes. Add the egg yolk and vanilla and beat again.
DRY INGREDIENTS – Gently stir in the flour and salt. Preheat the oven to 375°. Line your cookie sheet with parchment or silicone.
ROLL – On a lightly floured counter, roll dough to about 1/4″ thickness. Cut into 2-inch circles. Place on the pans about two inches apart.
BAKE – Bake the cookies at 375° for 9-11 minutes.
After a couple of minutes, transfer them to a cooling rack. Let baked cookies cool completely before adding the topping.
CARAMEL – Place caramels, cream, and salt in a microwave-safe bowl. Heat in the microwave until completely melted. Add caramel to each cookie, spreading almost to the edge of the cookie.
CHOCOLATE – Set your microwave to half power. Melt the chocolate chips and oil in 30-second intervals, stirring each time. Spread on top of the cooled caramel.

It’s pretty messy to try and eat a cookie before the chocolate sets, but sometimes it’s hard to wait, so no judgement from me!

You definitely need to let the chocolate sit before you transfer or store the cookies. It can take up to an hour depending on the temperature of your room.

You can store cookies in an airtight container for up to a week at room temperature.

They also freeze well. I prefer to freeze them before adding the topping, but you can freeze them after. First freeze them on a cookie sheet in a single layer. Then transfer them to a freezer bag with wax paper between the layers. They will last for 3-4 months in the freezer.

PRO TIPS:

If you use unsalted butter, add an additional 1/2 teaspoon of salt to the dough.
For distinct layers, wait for the caramel to set before you add the chocolate.
For best results, use high quality chocolate chips. I like to use either Hershey or Ghirardelli chocolate.
Make sure you stir the chocolate often as you are melting it so it doesn’t get too hot.

TWIX COOKIE RECIPE VARIATIONS:

You can use caramel bits instead of square caramels. They don’t melt quite as well for me, but you do save some time not having to unwrap. And of course if you have the time, you can make homemade caramel, that would be epic!
For a richer flavor, you can use dark chocolate in place of the milk chocolate.
Instead of using a rolling pin, you can form cookie dough balls and flatten them with a glass. The cookies won’t have the same uniform sides, but they will still taste amazing!

stack of shortbread cookies with caramel and chocolate

MORE DELICIOUS COOKIE RECIPES:

Yield: 4 dozen 2 1/4" cookies