Delicious Twix cookies Recipe In 3 Steps

The smell of warm butter and caramel filled the kitchen, sweet and rich. I could hear the chocolate melting in the microwave, that soft bubbling sound that means something good is about to happen. William peeked around the corner, his eyes wide. “Are those the candy bar cookies?”

These Twix cookies bring all the magic of your favorite candy bar right into your own kitchen. Buttery shortbread, gooey caramel, and silky chocolate come together in a treat that’ll have everyone asking for seconds.

What Makes These Twix cookies Special

There’s something about recreating a beloved candy at home that just feels right. These homemade Twix cookies start with a tender shortbread base that melts on your tongue, then get topped with smooth caramel and a glossy chocolate layer. They’re like little bites of nostalgia, but somehow even better.

The buttery shortbread base is what really makes these shine. It’s crisp around the edges but stays soft in the middle, and it doesn’t spread or puff up like regular Twix cookies. The caramel sits right on top, sticky and sweet, and then comes that chocolate layer that cracks just a little when you bite in.

I love that you can make a big batch and keep them around for when you need something sweet. They look fancy enough for guests but they’re actually pretty simple to put together. If you’re looking for more easy cookie ideas, you’ll also love this Healthy Homemade Butter Cookies Recipe for a lighter option.

Twix cookies Ingredients

See recipe card below this post for ingredient quantities

Here’s what goes into these chocolate-covered shortbread cookies:

For the Shortbread Base:

• 1 ½ cups butter, softened
• 1 cup powdered sugar
• 1 ½ teaspoons vanilla extract
• 3 cups all-purpose flour
• ¼ teaspoon salt

For the Caramel Layer:

• 11 ounces caramels
• 1 tablespoon evaporated milk or cream

For the Chocolate Topping:

• 2 teaspoons shortening
• 2 cups milk chocolate chips

How to Make Twix Cookies

Let me walk you through making these homemade caramel Twix cookies. It’s easier than it looks, I promise.

Make the Shortbread: Start by heating your oven to 350°F and lining a sheet pan with parchment paper or a nonstick mat. In your mixer bowl, beat the softened butter until it’s light and fluffy, a couple minutes should do it. Add the powdered sugar and beat until everything’s well combined and smooth.

Mix in the vanilla extract, flour, and salt until the dough comes together. It should be soft but not sticky. Wrap the dough in plastic wrap and pop it in the freezer for about 20 minutes. This makes it easier to roll out.

Cut and Bake: Lightly flour your work surface and roll the chilled dough out to about ½ inch thick. Use a round cookie cutter, somewhere between 2 and 3 inches, to cut out your cookies. Place them about an inch apart on your prepared baking sheet.

Bake for 12 to 13 minutes, just until the edges turn a light golden brown. Don’t overbake them or they’ll get too hard. Let them cool completely on a wire rack. This is important because if they’re warm, the caramel will just slide right off.

Add the Caramel: Combine the caramels and evaporated milk in a microwave-safe bowl. Heat them in 45-second bursts, stirring between each one, until the caramel is fully melted and smooth. It should look glossy and pourable. Spoon a dollop onto each cooled cookie and use the back of your spoon to spread it evenly. Let them sit for about 20 minutes so the caramel can firm up a bit.

Top with Chocolate: In another microwave-safe bowl, combine the milk chocolate chips and shortening. Microwave in 30-second intervals, stirring each time, until everything’s melted and smooth. The shortening helps the chocolate set up nice and shiny. Spoon the melted chocolate over the caramel layer and spread it evenly.

Let the cookies sit until the chocolate hardens completely. This might take an hour or so, depending on how warm your kitchen is. If you’re impatient like me, you can stick them in the fridge for about 15 minutes.

These caramel and chocolate topped cookies keep well in an airtight container for up to 5 days. If they last that long.

Simple Swaps and Substitutions

Sometimes you don’t have exactly what a recipe calls for, and that’s okay. Here are some ways to work with what you’ve got.

For the shortbread cookie with caramel and chocolate, you can use regular granulated sugar instead of powdered if you need to. Just blend it in a food processor first to make it finer. The texture will be almost the same.

If you don’t have evaporated milk, regular heavy cream works just fine for melting the caramels. You could even use half-and-half in a pinch. The caramel might be slightly softer, but it’ll still taste great.

For the chocolate, you can use dark chocolate chips if you prefer less sweetness. Semi-sweet works too. The shortening helps the chocolate set up with a nice shine, but if you don’t have it, you can skip it. The chocolate might not be quite as glossy, but it’ll still taste delicious.

Some people like using The Best No-Bake Oreo Dirt Cake Recipe for parties alongside these cookies. They both have that fun, nostalgic feel.

Twix cookies Variations

William loves helping me make these, and there are lots of ways kids can get involved. They can help measure ingredients, press the dough scraps together for re-rolling, or use the cookie cutter. My favorite part is letting them spread the caramel and chocolate, even if it gets a little messy.

If you’re making these with really little ones, you might want to use mini chocolate chips in the topping so it melts faster and easier. You can also make the Twix cookies smaller, using a 1-inch cutter for bite-sized treats that are perfect for small hands.

Kids usually prefer milk chocolate, so I stick with that. But if you’ve got older kids who like things less sweet, you can mix in some dark chocolate chips with the milk chocolate. Half and half works really well.

Equipment For Twix cookies

You don’t need anything fancy for these milk chocolate shortbread cookies:

• Stand mixer or hand mixer
• Parchment paper or a nonstick baking mat
• Plastic wrap
• Rolling pin
• 2 or 3-inch round cookie cutter
• Microwave-safe bowls
• Spoon
• Wire rack

Storage Tips

These Twix cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to layer them between sheets of parchment paper so they don’t stick together. The chocolate stays nice and firm, and the caramel doesn’t get too soft.

You can freeze them too. Just make sure they’re completely set first, then freeze them in a single layer on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag or container. They’ll keep for up to 3 months. Let them thaw at room temperature for about 30 minutes before eating.

If you’re making them ahead for a party or cookie exchange, they actually taste better the next day. The flavors have time to settle and meld together. Just keep them covered so they stay fresh.

How to Serve These Twix cookies

These Twix cookies are perfect with a cold glass of milk. There’s something about that combination that just works. The milk cuts through the sweetness and makes each bite feel balanced.

I also love serving them with hot coffee in the afternoon. The warmth of the coffee brings out the caramel flavor even more. Sometimes I’ll put out a plate of these alongside some Easy Homemade Snowball Cookies Recipe when we have people over. The variety is nice.

For parties, stack them on a pretty plate or in a glass jar. They look really beautiful and people always get excited when they see them. You can also wrap individual cookies in cellophane and tie them with ribbon for sweet little gifts.

On movie nights, we’ll make a batch and everyone just grabs them straight from the container. They’re sturdy enough that they don’t fall apart, which makes them perfect for eating on the couch.

FAQ

You’ve Got This Twix cookies

Making these easy Twix cookie recipe treats at home is honestly so much more fun than just buying the candy bars. There’s something really satisfying about building those layers yourself and watching them come together.

Don’t worry if your first batch isn’t perfect. Maybe the caramel spreads a little unevenly or the chocolate has a few swirls in it. That’s what makes them homemade and special. They’ll still taste amazing, and everyone will be impressed that you made them yourself.

The hardest part is waiting for everything to set before you can eat them. But trust me, it’s worth the wait. That first bite, when you get the buttery cookie, the chewy caramel, and the smooth chocolate all at once? Pure happiness.

So grab your ingredients and give these a try. Your kitchen will smell incredible, and you’ll have a batch of cookies that taste like childhood memories mixed with something even better.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Twix cookies

Twix Cookies

Delicious, indulgent Twix Cookies that taste even better than the beloved candy bar!

Ingredients  

1x2x3x?

• 1 ⅔ cups butter softened, for best texture
• 1 ⅛ cups powdered sugar sweetens and softens dough
• 1 ½ teaspoons vanilla extract adds flavor
• 3 ⅓ cups all-purpose flour standard flour for texture
• ¼ teaspoon salt enhances sweetness and balances flavor
• 12 ounces caramels soft, chewy caramels for melting
• 1 tablespoon evaporated milk or cream, to help melt caramels
• 2 ¼ cups milk chocolate chips melts easily and provides creamy texture
• 2 ¼ teaspoons shortening helps chocolate to set smoothly

Equipment

• 1 Stand mixer or hand mixer Used for mixing dough and creaming butter.

• 1 Baking sheet Lined with parchment paper or a nonstick baking mat for easy cleanup.

• 1 Plastic wrap Used to wrap and chill dough.

• 1 Rolling pin Used to roll dough to the desired thickness.

• 1 2 or 3-inch round cookie cutter To cut out cookies from the dough.

• 1 Microwave-safe bowls Used to melt the caramels and chocolate.

• 1 Spoon For spreading caramel and chocolate onto the cookies.

• 1 Wire rack Used for cooling the cookies after baking.

Method 

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

2. Place the butter in a large mixing bowl and beat until light and fluffy. Add the powdered sugar and continue to beat until fully combined.

3. Add the vanilla extract, flour, and salt to the bowl. Mix everything until just combined.

4. Wrap the dough in plastic wrap and chill in the freezer for 20 minutes.

5. Once chilled, flour your work surface and roll the dough out to a ½-inch thickness.

6. Use a 2- to 3-inch round cookie cutter to cut out the cookies, placing them 1 inch apart on the prepared baking sheet.

7. Bake the cookies for 12-13 minutes, or until the edges are golden brown. Repeat with remaining dough.

8. Allow the cookies to cool on a wire rack.

9. In a microwave-safe bowl, place the caramels and evaporated milk. Heat in 45-second intervals, stirring in between, until the caramels are completely melted and smooth.

10. Spoon a generous amount of melted caramel onto each cookie, using the back of the spoon to spread it evenly to the edges.

11. Allow the caramel to set for about 20 minutes before proceeding.

12. In a separate bowl, combine the milk chocolate chips and shortening. Microwave in 30-second intervals, stirring until completely melted and smooth.

13. Spoon a dollop of melted chocolate over each cookie and spread it over the caramel layer.

14. Let the cookies sit until the chocolate has fully hardened, then serve or store in an airtight container for up to 5 days.

Nutrition

Serving: 1cookieCalories: 245kcalCarbohydrates: 29gProtein: 2gFat: 13gSaturated Fat: 7gCholesterol: 26mgSodium: 134mgPotassium: 38mgSugar: 18gVitamin A: 315IUVitamin C: 0.1mgCalcium: 33mgIron: 0.7mg

Notes

These cookies are a decadent treat, combining the buttery crunch of shortbread, smooth caramel, and creamy chocolate.