Twix Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 12

Chill Time: 45

Total Time: 1 22

Servings: cookies

Calories: 182kcal

Author: Becky Hardin

If Twix is your favorite candy bar, you will love these homemade Twix cookies! These shortbread thumbprints are melt-in-your-mouth delicious!

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.
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.

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.
flaky sea salt

*I used dark chocolate chips, but you can use milk chocolate for a more traditional Twix flavor or semisweet if you like!

Tips:

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.
To quickly set the caramel and chocolate on the cookies, place them in the refrigerator or freezer for a few minutes.

Storage: Store Twix cookies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.