Twix Cookies are large, soft butter cookies topped with caramel and melted milk chocolate. Try my Frosted Cookies and Cream Milkshake Cookies for another decadent cookie option!
Twix Inspired Cookies
These cookies are like eating a Twix candy bar in cookie form. The super-soft cookies are topped with caramel and chocolate, just like the candy bar. If you love Twix, you will also love my Millionaire’s Bars!
Room Temperature Ingredients: Using room temperature ingredients (butter, shortening, eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life. Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.
Cornstarch: Using cornstarch keeps the large cookies together, but still soft.
Chocolate: We found that milk chocolate was the best option for a Twix-inspired cookie, but you can use semi-sweet in a pinch.
Store-bought vs Homemade Caramel
This ended up being the most important part of the recipe in my testing. I wanted to see if store-bought held up to homemade. It didn’t! It doesn’t taste anywhere near the same as Twix caramel and the cookie takes on a different flavor profile.
If you need to use store-bought caramel sauce, make sure it is not caramel syrup (the kind that pours easily and is drizzled over ice cream). When using store-bought sauce, use a little less than homemade when adding it to the cookies, and be sure to chill the cookies after adding so the caramel sets a bit before topping with the chocolate.
I started with caramel bits so this is not technically “homemade” caramel. However, this was the best option when recreating the Twix flavor profile. You can also use the caramels that are individually wrapped, just be sure to unwrap them first. The amount needed would be the same, 11 ounces.
How to Make Twix Inspired Cookies
While the cookies are cooling, make the caramel sauce. In a medium, microwave-safe bowl, add the caramel bits, heavy cream, and salt. Microwave in 30-second increments, stirring after every 30 seconds, until smooth.
Spoon about 1-2 tablespoons of the caramel sauce on top of each of the cookies. It should be on the thick side and not spill over the sides of the cookie. After you have topped the cookies with the caramel, melt the milk chocolate chips. Add about half a tablespoon of the chocolate on top of the caramel. Smooth it out with the back of a spoon or an offset spatula.
How to Store Cookies
Store the baked cookies in the refrigerator, in a sealed container, for a few days. I like to put a piece of parchment or wax paper between layers. But, I really don’t think you will need to store the cookies anywhere because they will not last! Yes, they are that good!
Looking for More Cookie Recipes?
These cookies are large, soft, butter cookie that is topped with caramel and melted milk chocolate.
- ½ cup (1 stick, 113g) butter, softened
- ½ cup (102.5g) shortening
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 3 cups (375g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 bag (11 ounces) caramel bits or caramel candies, unwrapped
- 2 tablespoons heavy cream
- ¼ teaspoon kosher salt
- 1 cup milk chocolate chips
Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.
To the butter mixture, add the flour, cornstarch, salt, and baking powder. Mix until the ingredients are incorporated.
Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), add the dough out onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.)
Use the bottom of a glass to slightly flatten each ball of dough to ¼ to ½-inch thickness. (If you used two 2-tablespoon scoops, combine the scoops of dough into one large cookie.)
Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.
Remove cookies from the oven and let them cool on a wire rack while you prepare the caramel.
In a medium microwave-safe bowl, add caramels, heavy cream, and salt. Microwave in 30-second increments, stirring in between, until smooth.
Spoon 1-2 tablespoons caramel onto cookies. (If the caramel hardens, warm it back up in the microwave.)
In a medium microwave-safe bowl, add chocolate chips. Melt in 30-second intervals, stirring in between until smooth.
Once the caramel is set, add about a tablespoon of melted chocolate on top of each cookie. Enjoy!