Twix is one of my favorite candy bars of all time, and these Twix cookies have that same great chocolate caramel flavor in cookie form. They are melt-in-your-mouth delicious with their soft shortbread base and sweet caramel and chocolate center! Made with simple ingredients, these cookies are sure to please!
I love my homemade Twix bars recipe, but sometimes I want to get my fix a little quicker. These Twix cookies are perfect for that. They’re much less finicky in terms of their execution, especially since I’m not coating anything in chocolate. They’re similar to a thumbprint cookie, but they still have that great Twix flavor.
What’s in This Twix Cookie Recipe?
- Butter: Unsalted butter gives the cookies structure and richness. Make sure it is fully softened so the sugar can incorporate evenly.
- Sugar: Granulated sugar sweetens the cookies.
- Egg Yolk: Adds richness and helps hold the cookie dough together.
- Vanilla Extract: Enhances the sweetness of the caramel and chocolate.
- Salt: Kosher salt helps balance out all of the sweetness in the cookies.
- Flour: All-purpose flour also gives the cookies structure and ensures they don’t spread too much while baking.
- Caramel: Using soft caramel candies ensures that they will melt smoothly and re-harden enough to store. Any brand will work!
- Heavy Cream: Helps the caramels melt without burning.
- Chocolate: I used dark chocolate chips but you can use anything you have on hand.
- Coconut Oil: Helps the chocolate set and makes it shiny!
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How to Store
Store leftover Twix cookies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
Tips for Success
- Use room temperature ingredients for the cookie dough to help the ingredients mix together more evenly.
- Chilling the cookie dough helps the cookies to keep their shape and prevents spreading too much in the oven.
- Store-bought caramels are great because they harden up to the perfect chewy consistency. However, homemade caramel can also work here as long as it is thickened enough to hold its shape once cooled.
- To keep the caramel from sticking to the spoon, spray the spoon with nonstick spray.
- If the caramel starts to harden before all the cookies have been filled, gently rewarm it on the stovetop.
- I used dark chocolate chips, but you can use milk chocolate for a more traditional Twix flavor or semisweet if you like!
- To quickly set the caramel and chocolate on the cookies, place them in the refrigerator or freezer for a few minutes.
Twix Cookies Recipe
Ingredients
For the Shortbread Cookies
- ½ cup unsalted butter room temperature (1 stick)
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 large egg yolk room temperature
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
Additional Ingredients
- 10 soft caramels
- 1 tablespoon heavy cream
- ¼ cup chocolate chips
- 1 teaspoon coconut oil
- Flake sea salt for garnish
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet
- Cookie Portion Scoop (optional)
Instructions
For the Shortbread Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamed, about 1 minute.½ cup unsalted butter, ½ cup granulated sugar
- Add the vanilla extract, egg, and salt. Mix to combine.½ teaspoon pure vanilla extract, ½ teaspoon kosher salt, 1 large egg yolk
- Slowly add the flour and mix just until the dough comes together in a ball.1 cup all-purpose flour
- Transfer the dough to the fridge to chill for 15 minutes. While the cookie dough chills, preheat your oven to 350°F.
- Once the dough has chilled slightly, line two large baking sheets with parchment paper.
- Scoop out a 2-tablespoon-sized piece of dough and gently roll it into a ball– it should have a similar consistency to playdough. If the dough is too stiff, let it warm for a few minutes at room temperature before continuing.
- Flatten the ball of cookie dough slightly and use your thumb to create a well in the center of the dough.
- Repeat with the remaining cookie dough, making sure to place the cookies at least two inches apart.
- Bake for 12-14 minutes, or just until the edges are golden brown.
- Remove the cookies from the oven and use a round cookie cutter to swirl them into circles– this will also help create a well to hold the caramel as they will slightly lose their shape while baking.
- Set the cookies aside to cool while you prepare the caramel.
Assembly
- Add the caramel candies and heavy cream to a small saucepan. Heat over medium, stirring occasionally until the caramel is smooth and melted.10 soft caramels, 1 tablespoon heavy cream
- Spoon the caramel into the center of each shortbread cookie. Set the cookies aside until the caramel hardens– or place them in the fridge for 15 minutes.
- Once the caramel has set, add the chocolate and coconut oil to a small microwave safe bowl.¼ cup chocolate chips, 1 teaspoon coconut oil
- Heat the chocolate, stirring every 30 seconds until it is smooth and melted. Drizzle the chocolate over the cookies and garnish with a sprinkle of flake salt.
- Set the cookies aside until the chocolate has set, or place them back into the fridge for 15 minutes.Flake sea salt
Notes
How to Make Twix Cookies Step-by-Step
Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter and ½ cup of granulated sugar together on medium speed until creamed, about 1 minute. Add ½ teaspoon of vanilla extract, 1 large egg yolk, and ½ teaspoon of salt. Mix to combine. Slowly add 1 cup of all-purpose flour and mix just until the dough comes together in a ball. Transfer the dough to the fridge to chill for 15 minutes. While the cookie dough chills, preheat your oven to 350°F.
Shape the Dough: Once the dough has chilled slightly, line two large baking sheets with parchment paper. Scoop out a 2-tablespoon-sized piece of dough and gently roll it into a ball– it should have a similar consistency to playdough. If the dough is too stiff, let it warm for a few minutes at room temperature before continuing. Flatten the ball of cookie dough slightly and use your thumb to create a well in the center of the dough. Repeat with the remaining cookie dough, making sure to place the cookies at least two inches apart.
Bake the Cookies: Bake for 12-14 minutes, or just until the edges are golden brown. Remove the cookies from the oven and use a round cookie cutter to swirl them into circles– this will also help create a well to hold the caramel as they will slightly lose their shape while baking. Set the cookies aside to cool while you prepare the caramel.
Melt the Caramel: Add 10 soft caramel candies and 1 tablespoon of heavy cream to a small saucepan. Heat over medium, stirring occasionally until the caramel is smooth and melted.
Fill the Cookies: Spoon the caramel into the center of each shortbread cookie. Set the cookies aside until the caramel hardens– or place them in the fridge for 15 minutes. Once the caramel has set, add ¼ cup of chocolate chips and 1 teaspoon of coconut oil to a small microwave-safe bowl. Heat the chocolate, stirring every 30 seconds until it is smooth and melted. Drizzle the chocolate over the cookies and garnish with a sprinkle of flake salt. Set the cookies aside until the chocolate has set, or place them back into the fridge for 15 minutes.
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