Introduction

Twix Cookies bring the beloved flavors of the classic candy bar into a delightful homemade treat. With a buttery shortbread base, gooey caramel, and a smooth chocolate topping, these cookies are perfect for satisfying any sweet craving.

A stack of four round sugar cookies is shown on a light brown surface with a white marbled texture in the background. Each cookie has a smooth layer of shiny amber caramel spread on top. The top cookie also has a thick, swirled layer of milk chocolate sitting on the caramel. The top cookie has a bite taken out of it, revealing the soft, light interior of the cookie and the caramel beneath the chocolate. The cookies have a soft, slightly crumbly texture and are pale beige in color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (111g) salted butter
1/2 cup (115g) granulated sugar
1 tsp vanilla extract
1 egg white
1 1/2 cups (228g) all-purpose flour
1 tsp baking powder
20 caramels, unwrapped
1 tbsp milk
2 cups (400g) milk chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream together the salted butter and granulated sugar until light and fluffy.
Step 3: Add the egg white and vanilla extract, mixing until the ingredients are well combined.
Step 4: Stir in the all-purpose flour and baking powder until fully incorporated into a dough.
Step 5: Roll the dough out on a flat surface to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut out circles and place them on an ungreased baking sheet.
Step 6: Bake the cookies for 6-8 minutes, until they are puffy and no longer glossy. Remove from the oven and transfer to a wire rack to cool completely.
Step 7: While the cookies cool, microwave the unwrapped caramels and milk together for 1 minute, stirring halfway through until the mixture is smooth and creamy.
Step 8: Spoon a few teaspoons of the caramel onto each cooled cookie, spreading to cover most of the surface. Chill the cookies in the fridge for 10-15 minutes until the caramel is firm.
Step 9: Melt the milk chocolate chips in 30-second intervals, stirring between each, until fully melted and smooth.
Step 10: Spread a thin layer of melted chocolate over the caramel on each cookie. Allow the chocolate to set completely before serving.

Tips & Variations

For a richer flavor, try using browned butter instead of regular butter in the dough.
You can substitute dark or semi-sweet chocolate chips for milk chocolate for a different chocolate taste.
If you prefer softer cookies, bake for the shorter time and watch closely to avoid overbaking.
Adding a pinch of sea salt on top of the chocolate layer enhances the caramel’s flavor beautifully.

Storage

Store the Twix Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, allowing them to come to room temperature before serving. To soften the chocolate layer after refrigeration, let the cookies sit at room temperature for about 30 minutes.

How to Serve

Several round cookies are shown close up on a white marbled surface, each having three layers: a bottom layer of pale, soft cookie dough, a middle glossy golden caramel layer spread evenly, and a smooth top layer of milk chocolate spread evenly in a circular swirl. One cookie in the center has a bite taken out of it, clearly showing the three layers stacked. The cookies are arranged close together, filling the frame with warm, neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted or unsalted butter?

Salted butter is recommended for this recipe since it balances the sweetness and enhances the flavors, but you can use unsalted butter if preferred—just add a pinch of salt to the dough.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free all-purpose baking blend that includes xanthan gum for best texture. The cookies may have a slightly different texture but will still taste delicious.