Twix Cookies

These easy Twix Cookies feature a buttery shortbread base, a rich layer of chewy caramel, and a smooth milk chocolate topping that tastes just like the classic candy bar.

Why This Recipe Works:

• High-fat, low-moisture butter prevents the shortbread from spreading, keeping the cookie cups perfectly shaped.
• Adding a pinch of Diamond Crystal kosher salt balances the intense sweetness of the condensed milk caramel.
• A quick chill session before baking solidifies the fat, ensuring a tender, melt-in-your-mouth crumb.

My first attempt at making homemade candy bars ended in a kitchen fire drill when a cheap aluminum saucepan scorched my caramel into a bitter, black tar. I stood there coughing, waving a dish towel at the smoke detector, while my dog hid under the dining table. It got annoying fast.

I almost gave up on caramel forever.

Standard shortbread bases turn into soggy sponges under warm caramel. We must limit gluten development to keep them crisp.

I tested this with four different brands of butter. The high-moisture European styles actually made the dough spread too much, ruining the neat, defined edges of the cookie cups. Think about this in terms of physics: when you press your thumb into the warm dough to make the well, the steam escapes, but if there is too much water in your butter, the protein matrix collapses completely. It is a tad clumsy to fix.

Use standard unsalted butter instead.

By pairing a simple, low-gluten shortbread with a quick microwave caramel hack, we get that iconic crunch without any candy thermometer stress. It is hands down just as easy as making my favorite cheesecake-stuffed chocolate chip cookies but with a nostalgic candy bar twist.

You probably already have these basic pantry ingredients sitting in your kitchen right now. Let's get baking.

Twix Cookies

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Cookies
• Prep Time 20 minutes
• Cook Time 12 minutes
• Servings 18
• Calories 190 calories
• Rating 4.8 1606
• Tags Twix cookies, shortbread caramel cookies, copycat Twix, chocolate caramel cookies

Ingredients

• 1/2 cup unsalted butter, softened (113g)
• 1/4 cup powdered sugar (30g)
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour (120g)
• 1/4 tsp Diamond Crystal kosher salt
• 11 oz soft caramels, unwrapped (about 300g)
• 2 tbsp heavy cream
• 1 cup milk chocolate chips (170g)
• 1 tsp coconut oil

Directions

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a medium bowl, beat the softened butter and powdered sugar together until the mixture is completely smooth and creamy.
3. Stir in the vanilla extract, all-purpose flour, and Diamond Crystal kosher salt until a soft dough forms.
4. Roll the dough into 18 equal-sized balls and place them on the prepared baking sheet, leaving about two inches of space between each.
5. Use your thumb or the back of a rounded teaspoon to press a deep well into the center of each dough ball.
6. Bake for 10 to 12 minutes until the edges are lightly golden, then gently re-press the wells if they puffed up during baking. Let them cool completely.
7. In a microwave-safe bowl, heat the unwrapped caramels and heavy cream in 30-second bursts, stirring in between until completely melted and smooth.
8. Spoon the warm caramel mixture into the well of each cooled shortbread cookie.
9. Melt the milk chocolate chips and coconut oil together in the microwave, then spread a smooth layer of chocolate over the caramel on each cookie.
10. Let the cookies sit at room temperature for 30 minutes until the chocolate sets completely before serving.

Notes

• I highly recommend using Diamond Crystal Kosher Salt; if you only have fine table salt, cut the measurement in half (use 1/8 teaspoon instead of 1/4 teaspoon).
• Powdered sugar contains a small amount of cornstarch, which absorbs excess moisture and helps prevent gluten development, resulting in a more tender shortbread.
• Do not walk away from the microwave when melting the caramel; it can scorch in a matter of seconds and ruin your entire batch.
• After a day in the fridge, the caramel layer will firm up significantly, so let the cookies sit at room temperature for 10 minutes before taking a bite.
• If you love this texture, you will also enjoy making chewy banana bread cookies for your next weekend baking project.

Serving Suggestions

These cookies are best enjoyed with a beverage that cuts through the rich, buttery layers of caramel and chocolate. Here are a few ways to serve them:

• Serve alongside a cold glass of whole milk for the ultimate childhood nostalgia trip.
• Pair with a hot, unsweetened espresso to balance the sweet milk chocolate topping.
• Arrange them on a dessert platter next to some chocolate chip cheesecake bars for a crowd-pleasing party spread.
• Sprinkle a few flakes of sea salt on top right before serving to enhance the caramel flavor.
• Serve them slightly warm so the caramel stretches beautifully with every single bite.

Storage and Reheating

Store these cookies in an airtight container at room temperature for up to five days. Make sure to place parchment paper between the layers so the chocolate tops do not stick to the bottoms of the cookies above them.

Do not freeze them.

The freezing and thawing process alters the sugar structure of the caramel. This makes it unpleasantly grainy and wet.

If your kitchen gets exceptionally warm in the summer, slide the container into the refrigerator instead. Just remember to let them warm up on the counter for a few minutes so the caramel regains its chew.

They taste best at room temperature.

Ingredient Substitutes

If you need to swap things out, here are the tested alternatives that won't ruin your bake:

1. Gluten-Free Flour: You can swap the all-purpose flour for a 1:1 gluten-free baking blend, though the texture will be slightly more crumbly.
2. Dark Chocolate: Swap the milk chocolate chips for semi-sweet or dark chocolate if you prefer a less sweet cookie.
3. Store-Bought Caramel Sauce: Do not use thin ice cream topping caramel; it will run right off the cookie. Stick to melted soft caramels or dulce de leche.
4. Vegan Butter: Use a high-quality vegan butter stick instead of dairy butter, but ensure it is cold before mixing.

These cookies have officially replaced store-bought candy in my house, mostly because I can control the salt-to-sugar ratio. If you are looking for another fun project, try my no-bake Biscoff cookie cheesecake next. Happy baking, friends!