Twix Cookies

 

close up shot of Twix Cookies with one having a bite taken out of it
Twix Cookies feature a crumbly shortbread cookie topped with melted caramel and chocolate. Turn your favorite childhood candy bar into a delicious cookie.
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Table of Contents
  1. Twix Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Twix Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Twix Cookies prove that chocolate and caramel always pair well together. reminisce about your childhood than to take a favorite childhood candy bar and turn it into a delicious cookie. 

Looking for more treats to remind you of your childhood? Then you’ll definitely want to try Almond Joy Cookies, Reese’s Cookies, and Chocolate Peanut Butter Ritz Cookies

Twix Cookies Ingredients

You will need:

  • Cookies
  • 1 cup unsalted butter, softened
  • ½ cup cream cheese, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • Caramel
  • 40 Kraft caramel cubes, unwrapped
  • 2 tablespoons heavy cream
  • Chocolate Ganache
  • 1 cup milk chocolate chips
  • ¼ cup heavy cream, 35%

Substitutions and Additions

CREAM CHEESE: Full-fat or a low-fat cream cheese option would work for this recipe. 

ADD-INS: Add chocolate chips or caramel bits to the cookie dough to make this perfect treat even better. 

How to Make This Twix Cookies Recipe

STEP ONE: Preheat oven to 350°F. 

STEP TWO: Line three baking sheets with parchment paper.  

STEP THREE: In a large bowl, beat butter and cream cheese together until smooth, about 2 to 3 minutes. 

PRO TIP: The cream cheese and butter should be at room temperature and only softened, not melted.

STEP FOUR: Add sugar, egg, and vanilla. Beat until fluffy, about 2 to 3 minutes. 

STEP FIVE: In a separate bowl, stir together flour, salt, and baking soda. Add dry ingredients to wet ingredients and beat just until well mixed, about 30 seconds.  

STEP SIX: Using a cookie scoop or measuring spoon, scoop out cookies in 1½ tablespoon size. 

As each cookie is scooped, use your hands to roll it into a ball then flatten it into a patty about the size of the palm of your hand (be careful not to flatten these too thin). When flattened, these should be about 2 inches in size.  

PRO TIP: A medium cookie scoop will give you 1½ tablespoon cookie dough balls.

STEP SEVEN: Place unbaked cookies 2 inches apart on parchment covered baking sheets.  

STEP EIGHT: Put into the oven and bake for 9 to 12 minutes until cookies no longer look wet on top. You don’t want to overbake these. The cookies will be just slightly brown around the edges.  

PRO TIP: Do not overbake these cookies or they will end up dry.

STEP NINE: Remove cookies from the oven and let cool while you make the caramel. 

STEP TEN: To make the caramel, place all 40 unwrapped caramels and 2 tablespoons of heavy cream in a medium glass bowl. Place in microwave for 30 seconds then remove from microwave and stir. Then put back into the microwave for an additional 30 seconds and stir until caramels are completely melted.   

STEP ELEVEN: Spoon about a ½ tablespoon size of caramel on the top of each cookie. Drop the caramel on the top middle of each cookie then use a spoon to slightly push the caramel towards the edges to create a larger circle of caramel (not too close to the edges though as you don’t want the caramel to drip off the sides of the cookies).   

STEP TWELVE: Place the tray of caramel topped cookies into the fridge to chill while you make the chocolate ganache topping.   

STEP THIRTEEN: In a medium glass bowl, heat the heavy cream in the microwave for 30 to 45 seconds just until boiling. Remove from the microwave and immediately pour the milk chocolate chips into the heavy cream. Let sit for 5 minutes before stirring.   

STEP FOURTEEN: Stir chocolate chips with heavy cream to completely melt the chocolate. Use a spoon to carefully drop about ½ tablespoon amount of melted chocolate onto the top middle of each cookie. Again, use the spoon to push the chocolate more towards the edges but not too close or it will drip over the edges.   

STEP FIFTEEN: Chill cookies in the fridge until the chocolate is completely set. Cookies can then be stored as a flat layer in a sealed food storage container or bag at room temperature or in the fridge. 

How to Serve

These cookies are the perfect evening snack. Kick your feet up and relax with a tasty Twix Cookie after a long day. Don’t forget to have a Caramel Macchiato or a Boozy Creamsicle Float to enjoy with your cookies. 

Storage

IN THE FRIDGE: Homemade Twix cookies can be stored as a flat layer in an airtight container or a bag at room temperature or in the fridge. 

IN THE FREEZER: This delicious cookie can also be stored in the freezer to extend the shelf life up to 3 months.  

Twix Cookies are the closest you’ll get to a Twix candy bar in cookie form. Twix Cookies start with a shortbread cookie that’s delicious and crumbly, and then it’s topped with melted caramel and chocolate. The way the chocolate swirls imperfectly adds a sweet homemade touch. If you love candy as much as you love cookies, you’ll never have to pick just one ever again!

Frequently Asked Questions

Can I freeze these cookies? 

Twix cookies can be frozen for up to 3 months.

Can I add chocolate chips to the cookie dough? 

Mix into your cookie dough mini chocolate chips or even toffee bits for extra decadent cookies.

Is it necessary to chill the cookies between steps? 

So that both the caramel and chocolate layers set, you need to make sure not to skip the chilling steps in this recipe.

More Recipes You’ll Love

close up shot of Twix Cookies with one having a bite taken out of it

Twix Cookies

Twix Cookies feature a crumbly shortbread cookie topped with melted caramel and chocolate. Turn your favorite childhood candy bar into a delicious cookie.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 33

Ingredients
  

Cookies

  • 1 cup unsalted butter, softened
  • ½ cup cream cheese, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda

Caramel

  • 40 Kraft caramel cubes, unwrapped
  • 2 tablespoons heavy cream

Chocolate Ganache

  • 1 cup milk chocolate chips
  • ¼ cup heavy cream, 35%

Instructions
 

  • Preheat oven to 350°F.
  • Line three baking sheets with parchment paper.
  • In a large bowl, beat butter and cream cheese together until smooth, about 2 to 3 minutes.
  • Add sugar, egg, and vanilla. Beat until fluffy, about 2 to 3 minutes.
  • In a separate bowl, stir together flour, salt, and baking soda. Add dry ingredients to wet ingredients and beat just until well mixed, about 30 seconds.
  • Using a cookie scoop or measuring spoon, scoop out cookies in 1½ tablespoon size. As each cookie is scooped, use your hands to roll it into a ball then flatten it into a patty about the size of the palm of your hand (be careful not to flatten these too thin). When flattened, these should be about 2 inches in size.
  • Place unbaked cookies 2 inches apart on parchment covered baking sheets.
  • Put into the oven and bake for 9 to 12 minutes until cookies no longer look wet on top. You don’t want to overbake these. The cookies will be just slightly brown around the edges.
  • Remove cookies from the oven and let cool while you make the caramel.
  • To make the caramel, place all 40 unwrapped caramels and 2 tablespoons of heavy cream in a medium glass bowl. Place in microwave for 30 seconds then remove from microwave and stir. Then put back into the microwave for an additional 30 seconds and stir until caramels are completely melted.
  • Spoon about a ½ tablespoon size of caramel on the top of each cookie. Drop the caramel on the top middle of each cookie then use a spoon to slightly push the caramel towards the edges to create a larger circle of caramel (not too close to the edges though as you don’t want the caramel to drip off the sides of the cookies).
  • Place the tray of caramel topped cookies into the fridge to chill while you make the chocolate ganache topping.
  • In a medium glass bowl, heat the heavy cream in the microwave for 30 to 45 seconds just until boiling. Remove from the microwave and immediately pour the milk chocolate chips into the heavy cream. Let sit for 5 minutes before stirring.
  • Stir chocolate chips with heavy cream to completely melt the chocolate. Use a spoon to carefully drop about ½ tablespoon amount of melted chocolate onto the top middle of each cookie. Again, use the spoon to push the chocolate more towards the edges but not too close or it will drip over the edges.
  • Chill cookies in the fridge until the chocolate is completely set. Cookies can then be stored as a flat layer in a sealed food storage container or bag at room temperature or in the fridge.

Notes

  • The cream cheese and butter should be at room temperature and only softened, not melted.
  • A medium cookie scoop will give you 1½ tablespoon cookie dough balls.
  • Do not overbake these cookies or they will end up dry.

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