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These Twix cookies are irresistible with a buttery shortbread base topped with smooth caramel and milk chocolate! They taste just like the candy bar but in a homemade cookie.

Turning my favorite candy into new and delicious desserts is always a fun challenge. I’ve made M&M cookies, slow cooker rocky road candy, and peanut butter cup cookies!

Twix cookies stacked on cookie rack.
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Whether it is a store bought or a homemade Twix bar the sweet and salty combination is a favorite. The crunchy cookie layer topped with creamy caramel and milk chocolate just begs to eaten with a cold glass of milk.

Now I have took my favorite candy and made it into Twix cookies. The combination of chocolate and caramel is rich and indulgent just like in my dark chocolate caramel tart, chocolate fudge caramel brownies and salted caramel butter bars!

Recipe Ingredients

The ingredients for this Twix cookie recipe are simple and combine cookie, caramel and chocolate into one!

Twix cookie ingredients on a counter.

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.

Substitutions and Variations

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 homemade caramels if you have some extra time!

Showing how to make twix cookies in a 6 step collage.
  • 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.
Twix cookies on cooling rack.

Expert Tips

  • 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: Let the cookie layer cool before adding the caramel layer. Do the same with the caramel layer before topping it with melted chocolate. If the Twix cookies are too warm, the caramel and chocolate will slide off.
Twix cookies on a counter.

Recipe FAQs

Can I use caramel sauce?

Unfortunately not. Caramel sauce is too runny and not thick enough. You need the caramel layer to stay on top of the cookie instead of sliding off or seeping into the cookie.

Can I double this recipe?

Absolutely! If you’re making cookies for a crowd, this recipe is very easy to scale up.

Can I prepare the cookie dough in advance?

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.


Store: 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.

Freeze: 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 base and then freeze i, that would be a good make-ahead option.

Store the Twix cookie base 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.

Stack of twix cookies with caramel and chocolate.

Want more chocolate and caramel recipes? Try my homemade chocolate turtles, homemade snickers, and easy microwave fudge!

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Twix cookies on cooling rack.

Twix Cookies

5 from 10 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These Twix cookies are irresistible with a buttery shortbread base topped with smooth caramel and milk chocolate! They taste just like the candy bar but in a homemade cookie.
Prep Time: 15 minutes
Cook Time: 6 minutes
Cooling Time + Chill Time: 1 hour 20 minutes
Total Time: 1 hour 41 minutes
Servings: 30



  • 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
  • 1 (11-ounce) package caramels
  • 2 Tablespoons heavy cream
  • 3 cups milk chocolate chips


  • 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.


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 cookies.
Storage: Store cookies in an airtight container at room temperature up to 4 days.


Calories: 141kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 42mg | Potassium: 30mg | Fiber: 1g | Sugar: 12g | Vitamin A: 156IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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