Easy Twix Cookies
As a professional baker I am used to being around desserts, but I can never resit a classic combination of shortbread and caramel. These Twix Cookies prove that chocolate, buttery shortbread, and caramel always go well together! Never too full to pass one of these.
For those of us who love Twix candy bars, with my easy recipe you can make cookies just like them at home! So buttery and thick with gooey caramel and sweet, rich chocolate, these are one of the best cookies you will ever try!
Table of contents
Twix has always been one of my favorite candy bars. The crispy, sweet shortbread cookies with chewy caramel and creamy, smooth chocolate just make me swoon. So, I decided to make a cookie that tasted just like it, and these are actually a little bit better if I do say so myself.
The recipe is so easy, with just a few basic ingredients. It is a pleasure to make these scrumptious treats. One of the best things about this recipe that I like, is how fast it can be done and ready to eat. Even with the cooking and chilling time, they are ready in about 30 minutes. You can even make it in advance for when you get too busy over the holidays.
The imperfect swirl of chocolate adds a nice homemade touch to this dessert. And the caramel is a nice surprise as you bite into it. Biting through the shortbread simply reminds you of the original candy bar.
The blend of ingredients I use in the shortbread cookies makes them light and crispy, with a buttery and sweet taste and airy texture. They are perfect for dunking. Try them with my homemade hot chocolate, made with just six ingredients, or dunk them in a glass of ice-cold milk. No matter what, they are delicious.
Why you will love this recipe
- They are made like a Twix candy bar: If you are a Twix fan like me, this cookie recipe is one to try. It is so close to the real thing but even better with more fresh ingredients and flavor. Plus, they can be made with as much caramel and chocolate as everyone wants on them. I like to add extra chocolate to mine.
- Just a few basic ingredients are all that is needed: Most of the ingredients (except the caramel) are just basic baking items that are probably in every baker’s home already. I love having everything I need already or just having to run out and get one or two things.
- They are so fast to make: With this recipe, there can be at least a dozen luscious cookies ready to eat in about 30 minutes. That includes prep time, baking, and chilling. No need to wait overnight for anything.
- The perfect dipping cookie: Because of the light and airy recipe of my shortbread cookie, they perfect for soaking up coffee, cocoa, milk, or any other dipping liquid. Even my grown-up Bailey’s S’mores milkshake.
What you’ll need to make Twix cookies
Special items
- Cookie sheet – One large cookie sheet.
- Cookie cutters
- Bowls
- Cooking utensils
Ingredients
For the cookies:
- Softened unsalted butter – Softened butter is important because it allows more air into the dough to make it tender and light. It should also be unsalted so the sweet buttery taste can shine through.
- White granulated sugar – Granulated sugar puts tiny holes in the butter to aerate it for lighter and puffier cookies.
- Pure vanilla extract – It adds moisture as well as a rich aroma and sweet taste with a subtle warm hint of floral notes.
- Egg whites – To get extra airiness, light texture, and structure, egg whites trap air without making the cookies any heavier.
- All-purpose flour – For cookies that have both soft and chewy textures as well as a balanced taste and a medium amount of gluten.
- Baking powder – There is no need for acids as there is with baking soda as it creates air bubbles for airy texture without the extra help.
For the caramel:
- Caramels – Although many say King Arthur baking chips are the best for baking, I prefer the much less expensive and more available Kraft baking caramels. Not the bits. They are coated with something to keep them from sticking to each other.
- Heavy cream – Although it is only one tablespoon, using real heavy cream makes a big difference in making the caramel sauce creamy and rich.
For the topping:
- Milk chocolate chips—For this, I use a Ghirardelli milk chocolate baking bar. This chocolate has the creamiest taste and is so smooth and rich that I have not used anything else since I first tried it. The bars melt quickly and stay melted longer than chocolate chips, so I highly recommend bars or melting wafers.
How to make Twix cookies?
- Preheat and prepare: First, preheat the oven to 350 degrees F and cover a large cookie sheet with parchment paper.
- Making the dough: Then, I cream together the sugar and butter in a large bowl for about four minutes before mixing in the egg and vanilla extract. The flour and baking powder get stirred in next but just until it is combined.
- Rolling the cookies: Next, I roll out the dough onto a silicone mat until it is about a quarter inch thick and use a round cookie cutter to make circles, placing them on the prepared cookie sheet about one inch apart.
- Baking: They go into the oven for about six to eight minutes until they are puffy and golden on the edges. After they cool on the pan for five minutes, I put them on a wire rack to cool completely.
- Melt the caramel: Once the cookies are cool, I melt the caramel and cream in a small, microwave-safe bowl for one minute, stirring after 30 seconds and then again when it is finished.
- Spreading the caramel: Then, I spoon two tablespoons of caramel sauce onto each cookie and spread it over the whole cookie. After covering all the cookies, I place the cookie sheet in the fridge to chill for 15 minutes.
- Melt the chocolate: Then, I melt the chocolate in a small bowl in the microwave in 30-second intervals, stirring after each one, until it is melted. A spoonful of melted chocolate goes onto each cooled cookie right on top of the caramel.
- Chill and serve: Finally, chill the cookies for five minutes in the fridge before serving.
Expert tip
The difference between chocolate chips, wafers, and bars
Let me tell you, as a professional baker, believe me when I say that baking with chocolate is a science. However, I will give you some insights, that will ease the process. Each kind of baking chocolate has its own ingredients and texture, changing how they taste, melt, and perform.
First, the most commonly seen in recipes is chocolate chips. They are the best choice for chocolate chip cookies but the worst choice for melting. They have less cocoa butter and hold their shape better, which is why they do not melt as good.
Wafers, also known as callets, pistoles, or feves, are larger and melt faster than chips. They also have more cocoa butter and fat than chips, so they melt better and faster. However, they still have an added shaping consistency that makes them not as melty as the actual “baking chocolate”.
Finally, the baking chocolate, or chocolate bars, are made with the most fat and cocoa butter so they melt wonderfully and stay melted for a long time. They also have a much smoother taste because the cocoa butter cuts out the bitterness of the cacao. I strongly recommend using baking chocolate bars for any kind of melting in baking like in this recipe.
Recipe variations and add-ins:
- Different chocolate: Try this with dark or white chocolate for a different taste.
- Other flavors: In fact, there are many other flavors of chips such as peppermint, cinnamon, Irish cream, and espresso.
- No caramel: Make these really different by using marshmallow cream, butterscotch, or toffee instead of caramel.
- Add nuts: Sprinkle some crushed nuts like pecans, walnuts, or hazelnuts on top while the chocolate is still wet for a crunchy topping.
- Coconut: Another way to top these cookies is with some sweetened coconut. Make sure to do it right after adding the chocolate.
Serving suggestions:
These are cookies. They go with anything. Here are some ideas I really like.
- For something different, serve them with these caramelized air fryer pears as a nice snack. They are soft, sweet, and seasoned with cinnamon and nutmeg.
- I love to dip these light and airy cookies into these pumpkin spice hot cocoa bombs during the holiday season. The flavors actually taste amazing together any time of year, to be honest.
- I also really enjoy them on the side of a homemade London fog latte.
- Take two cookies and sandwich a scoop of vanilla ice cream between them – one of my favorite combos EVER!
Frequently asked questions
It could be that there is too much cream in it. Try adding another caramel and put it back into the microwave for 20 more seconds. Stir until it melts and see if it is thick enough. If not, try another caramel. Continue doing this until it is thick enough. If that does not work after five caramels, start over with new caramels and different cream. There may have been something wrong with the first ones.
The most obvious way to make them thicker is to not roll them out so thin. If it is the dough that is the problem, try adding more flour. Use just one tablespoon at a time to thicken it and see how that works. Another way to increase the texture is to add a tablespoon of cornstarch. Not only will this make the cookies thicker, but it will also make them chewier and softer so keep that in mind.
Overbaking is the most common reason cookies are too hard to bake. If they are also too dark, that is almost definitely the reason. Make another batch and cut the baking time by several minutes. The oven may run hotter than it is supposed to.
Get an oven thermometer and check it so you can adjust other recipes in the future. Too much flour from not measuring properly is another issue. Always use the spoon and level method.
After a day or two, it seems like the caramel soaks into the cookies and softens them. One way to prevent this is to make sure the caramel is not too soft. Do not add too much cream to the caramel when making it. Also, let it cool for a few minutes before pouring it onto the cookies. That way, the caramel cannot soak into the cookie dough.
How to store:
- Refrigerate: To save leftovers, place them in a sealed container in the fridge for up to four days.
- Freezing: Before freezing, make sure they are completely chilled and set. Then, wrap them in plastic and place them in freezer bags or a freezer-safe container for three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor and texture.
More cookies to try:
Recipe tips:
- Be sure to use the spoon and level method of measuring to get the right amount of flour.
- To save prep time, make this with yellow or white cake mix instead of using flour and baking powder,
- Another way to save time is to use caramel dip instead of making caramel sauce.
- Be careful not to use too much cream when making the caramel dip. If the caramel sauce is too thin, add another caramel.
- If the cookies are too thin, add more flour or some cornstarch.
- Let the caramel cool for a few minutes before pouring it on the cookies to keep it from soaking in.
Easy Twix Cookies
Ingredients
Cookies:
- 1 cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
Caramel:
- 20 caramels unwrapped
- 1 tablespoon heavy cream
Chocolate Topping:
- 1 1/2 cups milk chocolate chips or Ghirardelli milk chocolate baking bar
Instructions
Make Cookies:
- Preheat oven to 350 degrees F.
- Cover a large cookie sheet with parchment paper and set aside.
- Cream together butter and sugar in a large bowl for about 3-4 minutes.
- Add the egg and vanilla extract. Mix until well combined.
- Add the flour and baking powder. Mix until well combined.
- Roll the dough out until into a 1/4-inch thick dish. Use a round cookie cutter to cut out cookie circles. Transfer the cookies to the prepared pan.
- Bake for 6-8 minutes or until puffy, nu longer glossy and golden on the edges. Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.
Caramel:
- Add cream and caramel to a small bowl and microwave for 1 minute. Stir at the 30-second mark and microwave again. Stir until smooth and creamy.
- Spoon two tablespoons of caramel sauce onto each cookie and spread it until it almost covers the cookie.
- Refrigerate for 10 -15 minutes or until the caramel is fully settled.
Chocolate Topping:
- Add the chocolate chips to a small bowl and microwave for 30 seconds, stirring well after each one, until completely melted.
- Spread a small amount of melted chocolate onto each cookie on the caramel layer.
- Let the chocolate layer set before serving.