Twix Cookies taste like the classic candy bar in homemade cookie form! A crispy wafer is topped with a swirl of caramel and smooth milk chocolate in this easy recipe.
Reasons You’ll Love These Twix Cookies
Homemade Twix Bar – These cookies hit the spot when you’re craving a Twix candy bar!
Easy to make – It takes hardly any more effort than an ordinary cut out cookie recipe with incredible results.
Chocolate caramel cookies – If you love the combination of caramel and milk chocolate, these Twix cookies are for you!
Kid friendly dessert – No kid can pass up a chocolate covered wafer cookie. They’d make a fun after school snack or dessert to share after dinner.
Perfect homemade gift idea – Everyone loves receiving homemade treats, especially when they’re as good as these Twix Cookies!
These cookies are inspired by the satisfying combination of flavors in a Twix Bar. Crunchy, sweet and decadent Twix Cookies are a hit with kids and adults alike!
Ingredient Notes and Substitutions
This is an overview of the ingredients you will need to make this delicious Twix Cookie Recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
- Butter – While I typically use salted, unsalted will work as well. You want it softened to room temperature. To test if your butter is softened, press a finger into the wrapped stick – if it will indent in, you are good to go.
- Flour – Make sure you measure your flour by giving it a stir, then spooning it into a measuring cup, and leveling it off. Scooping the flour from your flour container results in it compressing in the measuring cup, resulting in more flour than you want.
- Powdered Sugar – Take note this recipe uses powdered, not granulated, sugar.
- Kraft Caramel Bits – While you can use the wrapped caramel squares, the bits are so quick and easy to use, and no unwrapping all those pieces!
- Chocolate Chips – In being true to the Twix candy bar, these cookies call for milk chocolate. That said, if like me you prefer your chocolate a bit less sweet, by all means try them with semi-sweet or even dark chocolate!
How To Make Twix Cookies
Let’s discuss the steps you’ll take to make these cookies. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
- Prepare baking sheets with parchment paper or silicone baking mats. Next, with an electric mixer combine butter and sugar. Add in vanilla, baking powder and flour and mix until just combined. Take care not to overmix.Wrap the dough tightly in plastic wrap and chill in the fridge for an hour.
- Preheat oven to 350 degrees F. Sprinkle a bit of flour onto a clean dry counter, and roll cookie dough out to approximately 1/4″ thick. Using a round cookie cutter, cut out your cookies. My cutter is about 2 1/2″ inches in diameter. Tip – dip your cookie cutter in flour between cookies if you find it sticking to the dough. Transfer cookie dough rounds to prepared baking sheet, and bake for 10 minutes. Take care not to overbake.
- Move cookies to a wire rack to cool completely.
- Prepare caramel by melting caramel bits and milk in a microwave safe bowl. Heat for one minute, remove and carefully stir well – remember, it’s hot and sticky! Then continue cookie, and stirring, in 20 second intervals until melted.
- Place one teaspoon of caramel mixture onto each cookie. Swirl with spoon to cover the cookie if it does not spread on it’s own. Allow caramel to set up, which takes about 30 minutes. You can also place the cookies in the fridge to speed up this process.
- Combine chocolate chips and oil in a microwave safe bowl. Heat this mixture in the microwave oven at 30 seconds at a time, stirring each time. Only heat until you can stir it smooth. Do not overheat the chocolate or it can seize. Place one teaspoon of melted chocolate on top of the caramel on each cookie, giving it a swirl to cover the caramel. Once the chocolate is set, they are ready to enjoy!
Recipe Tips and FAQs
Storage: Store cookies in an airtight container at room temperature for up to four days. While normally I am a fan of freezing cookies, these cookies, with their caramel and chocolate layers, aren’t the best when frozen and thawed.
Make Ahead Option: You can make the cookie dough up to 2 days in advance. Since these cookies do not freeze well, if you need to bake them in advance, simply make the cookie base, and freeze without the caramel and chocolate layers. Once the cookies are thawed, you can add those layers when needed.
Sticky Situation: The caramel can stick to the spoon, creating a bit of a sticky mess. You can avoid this by lightly spraying the spoon with non-stick cooking spray before you start adding caramel to the cookies. Also if the caramel starts to thicken up and becomes hard to work it, just heat it for a few seconds.
Just Chill: I know, we all want that immediate gratification when cookies are involved. Chilling the dough really helps them hold their shape and prevents them from spreading too much when they bake. It also makes the dough a lot easier to work with when cutting out the circles.
Gimmie More: This recipe can easily be doubled!
You do not want to use caramel sauce in this recipe. Caramel sauce is made to stay liquid, and you want the caramel to firm back up. Caramel sauce would just seep into the cookie base, and create a mess all over.
More Recipes To Try
If you love chocolate and caramel, here are a few other recipes I think you’ll enjoy as well!
- Caramel Blondies With Chocolate Chips
- Caramel Magic Cookie Bars
- Salted Chocolate Caramel Bars
- Easy Homemade Caramel Sauce
Twix Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour plus extra for dusting when rolling dough
Caramel Layer
- 11 ounces Kraft Caramel Bits
- 1 tablespoon milk
- 1/4 teaspoon salt
Chocolate Layer
- 1 1/2 cups milk chocolate chips
- 1 teaspoon vegetable oil other oils can also be used
Instructions
- Prepare baking sheets by lining with parchment paper or silicone baking mats.
- With an electric mixer combine butter and sugar. Add in vanilla, baking powder and flour and mix until just combined. Take care not to overmix.
- Wrap the dough tightly in plastic wrap and chill in the fridge for an hour.
- When ready to bake, preheat oven to 350 degrees F.
- Sprinkle a bit of flour onto a clean dry counter, and roll cookie dough out to approximately 1/4″ thick. Using a round cookie cutter, cut out your cookies. Transfer cookie dough rounds to prepared baking sheet, and bake for 7-10 minutes. Take care not to overbake. You want the cookies to be set, with no glossiness on top, but not overly browned.
- Remove from oven and transfer cookie sheet to a wire cooling rack for cookies to cool.
Caramel Layer
- Prepare caramel by melting caramel bits and milk in a microwave safe bowl. Heat for one minute, then remove and carefully stir well. Remember, it’s hot and sticky! Then continue cookie, and stirring, in 20 second intervals until melted. Stir in salt.
- Place one teaspoon of caramel mixture onto each cookie. Swirl with spoon to cover the cookie if it does not spread on it’s own. Allow caramel to set up, which takes about 30 minutes. You can also place the cookies in the fridge to speed up this process.
Chocolate Layer
- Combine chocolate chips and oil in a microwave safe bowl. Heat this mixture in the microwave oven at 30 seconds at a time, stirring each time. Only heat until you can stir it smooth. Do not overheat the chocolate or it can seize. Place one teaspoon of melted chocolate on top of the caramel on each cookie, giving it a swirl to cover the caramel. Once the chocolate is set, they are ready to enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
CiCi says
this recipe says it makes 10 cookies? Is that correct?
saskia says
hallo ik ben van belgie en ik volg je al eventjes ik wou eens vragen een kop bloem hoeveel is dat in gram hier werken met gram en kg ml liter dank je wel voor deze heelijke resepten