Twix Cookies

These Twix cookies have a buttery shortbread cookie base with creamy caramel and chocolate on top! I’m not even kidding when I say they are addictive!

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Twix Cookies: flaky, buttery shortbread cookies topped with creamy caramel and rich milk chocolate!

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I don’t make enough cookies for the blog. I make a lot of cookies at home…but the blog? Nope, not too many new recipes around here for cookies.

See, it’s a #foodbloggerproblem. I spend a lot of time creating new recipes for my family to enjoy…for breakfast, dinner and dessert.

Of all the new recipe development, it’s not often that you see the same recipe in my kitchen. Unless it’s a family favorite. Except for cookies. When it comes to cookie baking, I tend to repeat some of my favorite recipes.

Twix Cookies: flaky, buttery shortbread cookies topped with creamy caramel and rich milk chocolate!

I make most of my cookie recipes ALL THE TIME. Repeatedly. Because we love them. And many times I’ve got bags of cookie dough in my freezer from previous recipes.

So that’s why you don’t see new cookie recipes very often around here.

However, when you do…TRUST me that it’s going to be a keeper of a recipe. It means that it was delicious enough to make the cut. Actually, to be honest, I only share the best here on Shugary Sweets. There are so many fails in my kitchen. Or recipes that were good…but not great. So know that if I’m sharing a recipe, it’s something my family LOVED.

These Twix Cookies fit that bill. We loved them.

Twix Cookies: flaky, buttery shortbread cookies topped with creamy caramel and rich milk chocolate!

One thing is for sure, I’m no stranger to Twix candy bar cookies. I’ve also created these easy Twix Cookie Bars if you prefer to skip the individual cookie baking. Plus, they resemble a candy bar right?

How to make Twix Cookies:

  • Make your shortbread dough ahead of time. Roll it into a tube shape (the size of a paper towel roll). Wrap it up in plastic wrap.
  • I actually will cut an empty paper towel roll lengthwise, and place my plastic wrapped dough inside the tube. Then refrigerate. The paper towel tube helps the dough keep it’s rounded shape.
  • Slice and bake your cookies. I usually cut the dough in half. Return half to the fridge until ready to use (so it doesn’t come to room temperature). Baking the dough while cold is KEY to a delicious, flaky crunch.
  • For the caramel, I used these caramels. They are easy to pour into a bowl and melt in the microwave. If you can’t find them, you can unwrap caramels, that works too. I used a small metal scoop to place caramel onto the cookie.
  • Use a good quality chocolate on these cookies. I tend to buy Ghirardelli milk chocolate chips for these, as they taste delicious! They also melt smooth in the microwave.
  • Allow your cookies to set up at room temperature. If you place them in the fridge, the caramel will harden too much, and the chocolate may become discolored. Once set up, store in an airtight container at room temp. ENJOY

Love these Twix Cookies? You may also love these….

butterscotch-toffee-cookies-2

 Butterscotch Toffee Cookies: chewy and perfect. This recipe is a home run!

oatmeal-chocolate-chip-cookies-2

 Oatmeal Chocolate Chip Cookies: no raisins in these, that makes my kids happy!

caramel-pecan-chocolate-chip-cookies-3

Caramel Pecan Chocolate Chip Cookies: one of my favorite cookies. EVER.

Love today’s recipe? Here are some delicious cookie recipes from my friends:

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Twix Cookies recipe: 

Twix Cookies

Yield: 3-4 dozen

Prep Time:30 minutes

Cook Time:11-13 minutes

Flaky shortbread cookies topped with creamy caramel and rich chocolate!

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 package (11oz) Kraft caramel bits
  • 1 Tbsp heavy whipping cream
  • 1 package (11.5oz) Ghirardelli milk chocolate morsels

Directions:

  1. In a large mixing bowl, beat butter and powdered sugar for several minutes until well blended. Add in flour, salt and vanilla. Beat for 2-3 minutes until dough starts to form a ball.
  2. Drop dough onto a light floured surface. Using your hands, shape into a log, about the size of a paper towel tube. Wrap in plastic wrap and refrigerate at least 30 minutes.
  3. Slice dough (about 1/5 inch thick) and bake on a parchment paper lined baking sheet. Bake in a 350 degree oven for 11-13 minutes, until edges set and begin lightly browning. Do not overbake.
  4. While cookies are cooling, add caramel and whipping cream to a microwave safe bowl. Microwave for 1 minutes. Stir and heat again for 15-30 seconds. Stir until smooth. Using a small metal scoop, drop about 3/4 Tbsp of caramel into the center of each cookie. It will spread on it own.
  5. Melt milk chocolate in a microwave safe bowl for 1 minute. Stir and heat an additional 15-30 seconds if needed. Frost the tops of each cookie and allow chocolate to set (about 30 minutes). Store in airtight container at room temperature. ENJOY.
**inspired by Chef in Training

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Twix Cookies: flaky, buttery shortbread cookies topped with creamy caramel and rich milk chocolate!

**This recipe for Twix Cookies was originally published on Shugary Sweets on May 11, 2015. The text has been edited and updated, and republished in April 2018. 

 **There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

50 comments on “Twix Cookies”

  1. sheily

    Buens tardes:
    se ve muy rico pero no tiene su informacion de postres en version español. por favor si existe enviarme el Link Muchas gracias

  2. Marilyn

    By Kraft bits, do you mean the caramels or is this a product I
    m not familiar with?

    Want to make but I am confused by this ingredient!

  3. Elener

    Could a thick salted caramel sauce substitute the Kraft caramels?

  4. Teresa L.

    Aimee, these look so yummy!! I have a question, tho. I don’t bake, from scratch, very much and was wondering if this recipe can be used with the refrigerated sugar cookie mix from the store?

  5. Well now I feel silly about my tweet because I thought this was new recipe 🙂
    I still love it!

  6. Cristy

    Can you bake the shortbread cookies ahead of time and freeze them then add the caramel and chocolate later?

  7. Kim

    Can you substitute the heavy whipping cream with something?

  8. Emily

    These look amazing!  You might also be able to add a few peanuts between the layer of caramel and chocolate….and then they’d be Snickers cookies?? 

  9. Dorcas

    This recipe is so similar to a cookie my Grandmother has always made.  She called them diamond cookies and cut them in the shape of a diamond.  She always puts a m&m, pecan or walnut on top.  My preference is the walnut.  It helps to cut some of the sweetness since they are so rich.  It’s one of my very favorite cookies.  I made some at Thanksgiving and I should be embarrassed to say this, but I think I ate most of them.

  10. uma

    Can I use homemade caramel on these? do you think they will harden properly? 

    thanks!

  11. Mikayla

    I made these twix cookies for my work on Sunday and they came out perfectly! I went to go make some for my family today and I noticed that when I made them on Sunday, I only added 1/2 cup of butter (1 stick), instead of 1 cup (2 sticks), but they still came out right. So today I did the 2 sticks of butter and the shortbread dough was super “runny” almost. When I only used 1 stick of butter on Sunday, the dough was perfect and came together like a ball. But 2 sticks made the dough thinner and really sticky and hard to work with. Did using 2 sticks of butter mess up the dough, or did I just do something wrong? I ended up throwing out the dough and remaking it with 1 stick and it came out perfectly again! Also, is there a way to make the caramel a little smoother. Every time I make these cookies, it’s super hard to spread the caramel on. Any tips?

    • Hmm, this is my basic shortbread cookie recipe and it turns out awesome every time. Not sure why you had an issue 🙁
      As for the caramel, you can add extra heavy whipping cream to make it thinner. Or microwave it halfway through to melt it again. Good luck

  12. Kelly Rose

    Do you know if they freeze well?

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