Twix Cookies

These indulgent Twix cookies transform the beloved candy bar into a homemade treat with three irresistible layers of flavor and texture. Each cookie features a buttery shortbread base that provides the perfect foundation—tender yet sturdy enough to support what comes next. The middle layer offers a luscious caramel that strikes the ideal balance between chewy and smooth, while a final coating of silky milk chocolate creates that unmistakable Twix finish. The combination creates a treat that captures all the nostalgic flavors of the classic candy bar but with the homemade touch that makes them even more special. Perfect for holiday cookie exchanges, special occasions, or simply satisfying a sweet tooth craving, these cookies disappear quickly whenever they're served.

I first made these cookies for my daughter's birthday party when she requested 'something with caramel and chocolate.' The moment I brought them out, the kids' eyes widened, and one little boy exclaimed, 'You made Twix into cookies?!' Even the adults couldn't resist, with several asking for the recipe before the party ended. What makes these cookies special to me is how they bring everyone together—they're sophisticated enough for grown-ups but familiar enough for children to love. Now they've become our signature treat for special occasions, and I've learned to always make a double batch because they vanish within minutes!

Ingredients You'll Need

• 1 cup Salted Butter, softened - Creates a rich, flavorful base for the shortbread cookie. The salt in the butter balances the sweetness of the caramel and chocolate layers
• ½ cup Granulated Sugar - Provides just enough sweetness for the cookie base without overwhelming the caramel layer
• 2 Egg Whites - Makes the cookie base light and tender rather than dense. Save the yolks for breakfast scrambles
• 1 teaspoon Vanilla Extract - Enhances the buttery flavor of the shortbread. Pure vanilla extract offers the cleanest flavor
• 2 cups All-Purpose Flour - The foundation of the cookie layer. Measure it properly by spooning into measuring cups and leveling off
• ¼ teaspoon Baking Soda - Provides just a slight lift to the cookie base, keeping it from being too dense
• 1 (14 oz) package Caramels, unwrapped - Creates the smooth middle layer that defines a Twix. Unwrapping them is tedious but worth it!
• 3 tablespoons Heavy Cream - Helps create a perfectly smooth, spreadable caramel layer when melted with the caramels
• 2 cups Milk Chocolate Chips - Forms the final layer that completes the Twix experience. Milk chocolate is traditional, but dark chocolate works too

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Step-by-Step Cooking Instructions

Prepare Your Workspace:

Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone baking mats. This preparation ensures your cookies won't stick and makes cleanup easier. Gather all your ingredients and measuring tools, and make sure your butter is properly softened to room temperature—it should yield slightly when pressed but still hold its shape. Having everything ready creates a smoother baking experience.

Create the Cookie Base:

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture becomes noticeably lighter in both color and texture. This creaming process incorporates air into the dough, which helps create the perfect shortbread texture. Add the egg whites and vanilla extract, mixing until fully incorporated, about 1 minute more. The mixture may look slightly curdled at this point, but it will come together when you add the dry ingredients.

Complete the Cookie Dough:

In a separate bowl, whisk together the flour and baking soda to ensure they're evenly distributed. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, about ⅓ cup at a time. Mix just until the flour disappears—overmixing will develop the gluten and make your cookies tough rather than tender. The dough should be soft but not sticky. If it seems too soft to handle, wrap it in plastic wrap and refrigerate for 15-20 minutes to firm up slightly.

Shape and Bake the Cookies:

On a lightly floured surface, roll out the dough to approximately ¼-inch thickness. Using a 2½-inch round cookie cutter, cut out circles and transfer them carefully to the prepared baking sheets, spacing them about 1 inch apart. These cookies won't spread much during baking. Gather any scraps, re-roll, and cut more cookies until all the dough is used. Bake in the preheated oven for 6-8 minutes, or until the edges are just barely beginning to turn golden. Don't overbake—the cookies should be set but not browned. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Create the Caramel Layer:

Once the cookies are completely cool, prepare the caramel layer. In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals at 50% power, stirring between each interval, until the mixture is completely smooth and no lumps remain. This usually takes about 2-3 minutes total, depending on your microwave. Be careful not to overheat, as caramel can burn quickly. The caramel should be warm and fluid enough to spread but not hot enough to melt into the cookie base or become too runny.

Apply the Caramel:

Working quickly before the caramel begins to set, spoon 1-2 teaspoons of the warm caramel mixture onto the center of each cookie. Use the back of a small spoon or an offset spatula to gently spread the caramel to within ⅛ inch of the edge of each cookie. (Tip: Lightly spraying your spreading tool with non-stick cooking spray helps prevent sticking.) Allow the cookies to sit at room temperature for a few minutes, then transfer them to the refrigerator for 10-15 minutes to help the caramel set. This cooling step is crucial—if you add the chocolate while the caramel is still warm, the layers will blend together.

Finish with Chocolate:

When the caramel layer has firmed up, prepare the chocolate topping. In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals at 50% power, stirring between each interval until smooth and completely melted. Allow the melted chocolate to cool slightly for 2-3 minutes—this prevents it from melting the caramel layer when applied. Using a small spoon or offset spatula, spread a thin layer of melted chocolate over the caramel, covering it completely and creating a smooth surface. Return the cookies to the refrigerator for another 15-20 minutes, or until the chocolate is fully set. Once set, allow the cookies to come to room temperature before serving for the best flavor and texture experience.

I learned the importance of patience with these cookies through a comical kitchen disaster at my sister's house. Eager to speed up the process, I attempted to add the chocolate layer before the caramel had properly set. The result was a messy (though still delicious) hybrid we jokingly called 'Twix cookie soup.' The chocolate and caramel swirled together into what looked more like a frosting than distinct layers. While the flavor was still incredible, the visual appeal was completely lost. Now I set timers for each cooling phase and resist the urge to rush—those perfect, distinct layers are worth the wait!

Serving Suggestions

These Twix cookies make an elegant addition to any dessert table, but they truly shine when paired thoughtfully with complementary flavors. Serve alongside a scoop of vanilla bean ice cream for a decadent dessert that balances the rich cookies with cool creaminess. For afternoon gatherings, arrange them on a platter with fresh berries and mint leaves for a pop of color and freshness that cuts through the sweetness. Coffee enthusiasts will appreciate how a strong espresso or cappuccino brings out the caramel notes, while milk lovers can enjoy the classic combination of cold milk and cookies that never disappoints.

Storage Solutions

These cookies maintain their best texture when stored in an airtight container at room temperature, where they'll remain fresh for up to 4 days. Separate layers with parchment paper to prevent sticking and maintain that perfect chocolate shine. If your kitchen is particularly warm, you can refrigerate them for up to a week, but allow them to come to room temperature before serving for the ideal caramel texture. While freezing fully assembled cookies isn't recommended (the temperature changes can affect the texture of both the caramel and chocolate), you can prepare and freeze the cookie base for up to 3 months, then add the caramel and chocolate layers when you're ready to serve.

Creative Variations

While the classic Twix flavor combination is hard to improve upon, several delicious variations can add excitement to your cookie platter. For a sophisticated twist, substitute the milk chocolate with dark chocolate (70% cacao) and sprinkle the still-wet chocolate with flaky sea salt for a sweet-salty balance. Caramel lovers might enjoy stirring 2 tablespoons of bourbon or rum into the caramel mixture for a subtle adult flavor. For a festive holiday version, add a few drops of peppermint extract to the chocolate layer and sprinkle with crushed candy canes. Cookie butter enthusiasts can spread a thin layer of cookie butter between the shortbread and caramel for an extra dimension of flavor.

Make-Ahead Tips

These multi-layered cookies are perfect for planning ahead. The cookie dough can be made up to 3 days in advance and refrigerated until you're ready to bake. Simply let it sit at room temperature for about 15 minutes before rolling for easier handling. You can also bake the shortbread bases up to 5 days ahead and store them in an airtight container until you're ready to add the caramel and chocolate layers. This approach makes these seemingly complex cookies manageable, even during busy holiday seasons. For the freshest result, complete the caramel and chocolate layers within 24 hours of serving.

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Troubleshooting Common Issues

If your caramel layer seems too runny, it likely needs more cooling time in the refrigerator. Conversely, if it's too stiff to spread, add an additional teaspoon of heavy cream and rewarm it briefly. For chocolate that's too thick, add a teaspoon of neutral oil (like vegetable oil) to improve spreading consistency. Should your cookie layer spread more than expected during baking, your butter may have been too warm—next time, chill the cut cookies for 10 minutes before baking. If the layers separate when you bite into the cookie, the caramel likely wasn't warm enough when applied to create a proper bond with the cookie base.

During last year's holiday baking marathon, I discovered by happy accident that these cookies actually improve with a day of rest. I had prepared a batch for an event but had to reschedule, leaving the cookies untouched for 24 hours. When I finally served them, the flavors had melded beautifully, with the caramel developing a deeper, richer taste than when freshly made. This discovery transformed my approach—I now deliberately make these a day ahead when possible. Sometimes the best kitchen wisdom comes from unexpected circumstances, reminding us that patience often rewards us with better results!

Frequently Asked Questions

→ Can I make these cookies in advance?

Yes! You can make the cookies up to 4 days in advance and store them in an airtight container at room temperature. You can also freeze the plain shortbread cookies for up to 3 months.

→ What kind of caramels should I use?

Kraft caramel squares or Werther's soft caramels work well. You could also use homemade caramel sauce, but it may need to be thicker to set properly on the cookies.

→ Can I use dark chocolate instead of milk chocolate?

Absolutely! While milk chocolate mimics the classic Twix flavor, dark chocolate creates a delicious contrast with the sweet caramel and would make a sophisticated version of these cookies.

→ Why did my caramel slide off the cookies?

This can happen if the cookies aren't completely cool before adding caramel, or if the caramel is too thin. Make sure to chill the cookies after adding caramel to help it set before adding the chocolate layer.

→ Can I make smaller cookies?

Yes, you can use a smaller cookie cutter. Just reduce the baking time by 1-2 minutes and use less caramel and chocolate for each cookie.