Twix Cookies (Because Life’s Too Short for Just Candy Bars)
Twix cookies are my current obsession and I’m not even embarrassed about it anymore.
This whole thing started when I saw someone post them on Instagram—or was it TikTok? Honestly can’t remember—and I thought “wait, you can make COOKIES that taste like Twix bars?” Mind blown. That was three weeks ago and I’ve made them probably 6 times since. My jeans don’t fit anymore but that’s a future me problem.
The first batch I attempted was… well, let’s just say it was a learning experience. I tried using regular sugar cookie dough and just shoving Twix chunks in there and called it a day. They were fine, I guess? But they didn’t have that buttery shortbread thing that makes actual Twix bars so addictive. Version 2.0 involved me burning the caramel in the microwave because I got distracted by a phone call and my kitchen smelled like burnt sugar for two days. Not my finest moment.
But these? These copycat Twix cookies are the REAL DEAL.
Table of Contents
What Makes the Best Twix Cookies Actually Work
Here’s the thing about homemade Twix bars cookie recipes—you need three distinct layers just like the candy bar. Buttery shortbread on the bottom, gooey caramel in the middle, and chocolate on top. You can’t skip any of them or it’s just… a cookie with chocolate on it. Which is fine, but it’s not a Twix cookie, you know?
The shortbread is KEY. It’s not regular cookie dough—it’s this crumbly, buttery, melt-in-your-mouth situation that holds up under all that caramel and chocolate without getting soggy. I tried making them with regular chocolate chip cookie dough once (because I was lazy) and they turned into a mushy mess. Learn from my mistakes.
And the caramel? Don’t even think about making it from scratch unless you’re feeling ambitious. I use those Kraft caramel bits and they work perfectly. My neighbor who’s like a fancy home baker probably judges me for this but I don’t care—they’re easier and taste exactly the same.
Ingredients for Buttery Twix Shortbread Cookies
For the shortbread base:
- 1½ cups unsalted butter, softened (leave it out for an hour, should be soft like room temperature)
- 1 cup powdered sugar (granulated won’t give you the right texture)
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon salt
For the caramel layer:
- 11 oz bag of caramel bits (Kraft makes them, they’re in the baking aisle)
- 1 tablespoon heavy cream (whole milk works too if that’s all you have)
For the chocolate topping:
- 2 cups milk chocolate chips (I use Ghirardelli because I’m fancy like that)
- 2 teaspoons coconut oil or vegetable shortening (makes the chocolate smooth and shiny)
Pro tip: Don’t use dark chocolate unless you want them to taste weird. Twix bars are milk chocolate and that’s what makes them taste right. I tried dark chocolate once thinking I was being “sophisticated” and my kids refused to eat them. Lesson learned.
How to Make Thick Twix Cookies (Step by Step)
Step 1: Make the Shortbread Dough
Preheat your oven to 350°F. Line a baking sheet with parchment paper (don’t skip this—the caramel makes them sticky).
In a big bowl or your stand mixer, beat the softened butter and powdered sugar together for like 2-3 minutes until it’s fluffy and pale. It should look almost white.
Add your vanilla, flour, and salt. Mix it just until it comes together into a soft dough. Don’t overmix or your shortbread will be tough instead of tender.
Step 2: Roll and Cut the Cookies
This is where it gets a little messy. Flour your counter (generously) and roll the dough out until it’s about ½ inch thick. Some recipes say ¼ inch but trust me—thicker is better. They need to support all that caramel and chocolate.
Use a round cookie cutter (I use a 2-inch one) to cut out circles. Place them on your baking sheet about 1 inch apart. They don’t spread much.
Step 3: Bake the Shortbread
Bake for 12-15 minutes until the edges JUST start to turn golden. They should still look pale in the center. If they get too brown, they’ll be hard instead of tender.
Let them cool completely on a wire rack. And I mean COMPLETELY. If you try to add caramel to warm cookies, it’ll just slide off and you’ll be sad.
This cooling part takes forever and I’m always impatient, but it’s necessary. Go fold some laundry or scroll TikTok or something.
Step 4: Make the Caramel Layer
Put your caramel bits and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, stir, then microwave for another 30 seconds. Stir again until it’s completely smooth.
Working quickly (because caramel gets thick as it cools), spoon about ¾ tablespoon of caramel onto the center of each cookie. Use the back of the spoon to spread it almost to the edges but not quite—leave like a tiny border.
The caramel will be hot and want to slide off. This is annoying but normal. Just push it back into place with your spoon.
Let the caramel set for like 10-15 minutes until it’s firm to the touch.
Step 5: Add the Chocolate
Melt your chocolate chips and coconut oil together in the microwave. Do 30-second intervals, stirring between each one, until it’s smooth and glossy. (Don’t rush this—burnt chocolate is THE WORST.)
Spoon the melted chocolate over the caramel layer. I just dump like a tablespoon on top and spread it with the back of the spoon to cover everything.
You can be neat about it or just slap it on there—either way works. Mine always look messy but nobody cares because they taste amazing.
Let the chocolate set at room temperature or pop them in the fridge for 10 minutes if you’re impatient like me.
My Tips for Soft Twix Cookies Success
The Butter Temperature Thing: Room temperature butter is crucial. If it’s too cold, your dough will be crumbly and won’t hold together. If it’s too warm, your cookies will spread weird. Aim for that squishy consistency.
Caramel Hacks: If your caramel gets too thick while you’re working, just pop it back in the microwave for 10 seconds. Also, lightly oil your spoon before spreading caramel and it won’t stick as much.
Storage: These keep in an airtight container at room temperature for about a week. The chocolate might bloom (get those white streaks) but they still taste fine. You can also freeze them for up to 3 months.
Chocolate Options: I’ve tried these with semi-sweet chocolate (too bitter), white chocolate (too sweet), and even that fancy sea salt chocolate (actually pretty good but expensive). Stick with regular milk chocolate for the authentic Twix experience.
Size Matters: Don’t make them tiny. The 2-inch size is perfect—big enough to get all three layers in one bite but not so big they’re awkward to eat.
The Verdict on These Chocolate Caramel Twix Cookies
These easy Twix cookies recipe situations have become my go-to for literally everything. Bake sale? Twix cookies. Teacher gifts? Twix cookies. Random Tuesday when I need chocolate? You guessed it.
My sister who doesn’t even like caramel ate four of these and asked for the recipe. My husband’s coworkers apparently now request them specifically. And my 6-year-old told his teacher that his mom makes “the best cookies in the world” which is probably an exaggeration but I’ll take it.
Are they a bit of work? Yeah, three layers means three steps. But none of the steps are hard, and you can make the shortbread one day and add the caramel and chocolate the next day if you want to split it up.
Honestly? These are better than actual Twix bars. The shortbread is buttery and tender in a way the candy bar just isn’t, and you can control how much caramel and chocolate you want (I always add extra because why not).
Make these for your next cookie exchange and watch them disappear first. Just don’t tell anyone how easy they actually are—let them think you’re a baking genius. 😉🍫
[Recipe_Card]
