Who needs store-bought Twix when you can make your own twix cookies at home? Follow this easy recipe and enjoy the irresistible combination of chocolate and caramel in every bite!
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Ready in Under 30 Minutes!
Who doesn’t love Twix candy bars? The crunchy cookie layer topped with creamy caramel and milk chocolate makes the perfect treat. Today I’m going to show you how to make them at home!
Turning my favorite candy into new and delicious treats is always a fun challenge. I’ve made M&M cookies, slow cooker rocky road candy, and peanut butter cup cookies to name a few and they’re always a hit with kids and adults alike!
I wanted to try making a cookie version of Twix because I really love the combination of chocolate and caramel. It’s so rich and indulgent! Dark chocolate caramel tart, chocolate fudge caramel brownies, and salted caramel butter bars are some of my favorite recipes.
Simple to make, these Twix cookies are crunchy, sweet, and salty and are just begging to be eaten with a cold glass of milk!
The ingredients for this Twix cookie recipe should all be easily found in your local grocery store if you don’t have them at home already!
Find the full printable recipe with specific measurements below.
- Butter: Usually I would suggest unsalted butter, but the salted kind goes great with the sweetness of the caramel and chocolate.
- Egg whites: Using egg whites will make the cookie layer light and puffy. Save the yolks to add to your morning scramble.
- Package of caramels: Using packaged caramels is a quick and easy way to make the creamy caramel layer.
- Heavy cream: The cream is combined with melted caramels to make a smooth caramel layer. You could substitute for half and half, but your caramel won’t be quite as creamy.
- Vanilla extract: I recommend pure vanilla extract if you can get it as it has the best flavor.
- Milk chocolate chips: I like to use Guittard chocolate chips because they’re smooth and silky when they melt.
When it comes to caramel Twix cookies, it’s pretty difficult to improve upon perfection, but here are some fun twists you can make to switch up the recipe:
- Top the caramel with melted dark chocolate chips for a bolder chocolate flavor.
- Stir a spoonful of peanut butter into the melted caramel mixture to add some nuttiness.
- Add a pinch of sea salt to the caramel mixture for a delicious sweet and salty vibe.
- You can make these sugar cookies or shortbread cookies instead for the cookie layer.
- Mix some mini chocolate chips into the cookie dough for an extra chocolatey treat.
How to Make Twix Cookies
To keep things simple, I use store-bought caramels to make the caramel sauce. You could also be adventurous and make your own caramels if you have some extra time!
- Cream wet ingredients. Mix the butter and sugar in a stand mixer fitted with a paddle attachment. Keep mixing on medium speed until everything is pale and creamy, then mix in the egg whites and vanilla until everything is combined.
- Mix dry ingredients. Whisk the flour and baking soda together in a medium bowl, then slowly add them to the wet ingredients on medium-low speed until the dough is just combined.
- Cookie layer: Roll the dough out on a floured surface and use a round cookie cutter to cut out cookies and then transfer them to a baking sheet.
- Bake the cookies. Bake for 6 – 8 minutes then transfer to a wire rack to cool completely.
- Caramel layer: Melt the caramels and heavy cream in the microwave until smooth and creamy, then spread 1 – 2 teaspoons evenly over each cookie using a spoon or offset spatula. Chill the cookies for 10 – 15 minutes to let the caramel harden.
- Chocolate layer: Melt the chocolate chips in the microwave until melted and smooth. Spread a thin layer over each of the Twix cookies and let the chocolate harden before serving.
- Chill the dough: If your dough is becoming too soft to work with, wrap it in plastic wrap and chill it for 10 – 15 minutes or until it’s firm enough to continue to roll out.
- Working with caramel: The caramel can get pretty sticky, so I find it helpful to lightly spray the spoon with nonstick spray before adding the caramel to the Twix cookies.
- Let the Twix cookies cool: Be patient and let the cookie layer cool completely before adding the caramel layer. Do the same with the caramel layer before topping it with melted chocolate. If you try to top the Twix cookies while they’re still warm, the caramel and chocolate could slide off the side.
The cookie inside a twix is a shortbread cookie made out of flour, sugar, butter, egg whites and vanilla.
Absolutely! If you’re making cookies for a crowd, this recipe is very easy to scale up.
Yes, you can! Make the dough and store it wrapped tightly with plastic wrap in the refrigerator for up to 24 hours. Once you’re ready to bake your Twix cookies, continue to follow the instructions.
You’ll have a couple of egg yolks from this recipe because it only calls for using whites. You can keep the yolks in the fridge and add them to any egg dish for some additional richness. They’re also great for using in an egg wash or making things like custard and pudding.
Store your Twix cookies in an airtight container at room temperature for up to 4 days. They’ll last up to a week if you store them in the fridge.
I don’t suggest freezing these cookies with caramel and chocolate on top as it can reduce the quality of the cookie. Instead, if you want to make the cookie layers and then freeze them, that would be a good make-ahead option.
Store the Twix cookies layered in an airtight container for up to 3 months. Then, when you’re ready to eat them, let them come to room temperature before topping them with caramel and chocolate.
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- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar on medium until pale and creamy. Mix in the egg whites and vanilla until combined.
- In a medium bowl, whisk together the flour and baking powder. With the mixer on medium low, slowly add the flour mixture and mix just until combined.
- On a floured surface or baker's mat, roll out dough to 1/4- to 1/2-inch thickness. Using a floured 2 1/2-inch round cookie cutter, cut out cookies and transfer to a baking sheet.
- Bake 6 to 8 minutes, or until puffy and no longer glossy. Let cool 2 minutes before transferring to a wire rack to cool completely.
- In a microwave-safe bowl, microwave the caramels and heavy cream 30 seconds. Stir. Microwave 30 seconds more. Stir until smooth and creamy.
- Spread 1 to 2 teaspoons caramel evenly over each cookie. If the caramel starts to harden, microwave a few more seconds until easy to spread. Chill cookies 10 to 15 minutes, or until the caramel is cold.
- In a microwave-safe bowl, microwave the chocolate chips at 30 seconds intervals, stirring in-between each, until melted and smooth.
- Spread a thin layer of chocolate over each cookie. Let the chocolate harden to serve.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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