Name: Twix Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 6 Tablespoons chocolate chips (45 g); 1 sticks butter, at room temperature (113 g); 2 Tablespoons oil (preferably cold-pressed safflower or sunflower) (30 mL); 1/2 cup granulated sugar (100 g); 1/2 cup powdered sugar (60 g); 1 large egg; 1 teaspoon vanilla extract or vanilla paste; 2 cups all-purpose flour (260 g); 3 Tablespoons Dutch process cocoa such as Hershey’s Special Dark or Droste (15 g); 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; Share pack of (10.2 oz) mini Twix bars; 1 batch homemade caramel, but omit the coconut yogurt (for faster version, use Kraft Caramels); 1/2 cup chocolate chips (60 g)

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These Twix cookies are a pile of awesome: soft chocolate sugar cookies loaded with chopped up Twix then topped with a spoon of perfect caramel sauce, a swizzle of chocolate and more Twix.

If I have a favorite American candy, it’s gotta be Twix. The caramel plus the crunch of the shortbread cookie with the chocolate is all just so ridiculously tasty. Once upon a time there was peanut butter Twix, and then they took it away from me. Life lost a little color since that sad day, I won’t lie. Just kidding. It’s just candy, and we can make things better at home anyway.

Which leads me to this Twix cookie recipe. I wanted to combine my favorite caramel sauce with my chocolate sugar cookies recipe with of course, Twix. This might be my favorite cookie/candy mashup yet.

hand holding a twix cookie, text overlay

Twix Cookies

My family’s reactions to Twix cookies

“I thought they were going to be ultra sweet, but they’re surprisingly just right.”–Son #1.
“Treat yo-self!”–Hubs.
“Can we eat them now?!”–Daughter.
“Mom loves R’s softball team more than me.” Also Son #1, clearly hungry.

All the cookies are currently spoken for at the moment, being wrapped up for a softball team party and my son’s Lego team. It’s a good thing Halloween is around the corner, or I might have an open revolt on my hands.

Why you’ll love making these

caramel center on a twix cookie held by hand

Deceptively easy: the chocolate sugar cookie base almost makes itself. This dough doesn’t require any chilling, and if you don’t want to make homemade caramel, you can melt down Kraft caramels no problem. It looks like there’s a lot of steps, but these come together in about 45 minutes.
More Twix: Twix in the cookies plus all the flavors of Twix is just better. Trust me.
Caramel: I will never stop putting caramel on cookies because it’s just so pretty. That extra gloss is always welcome. Drizzle it on yourself, and you’ll get why it’s the perfect add-on.

chopped Twix, Twix in wrappers, caramel sauce, and chocolate chips

Ingredients for Twix Cookies

Chocolate Chips
Butter
Oil, preferably expeller pressed such as La Tourangelle sunflower oil
Granulated sugar
Powdered sugar

Egg
Vanilla paste
All-purpose flour
Dutch process cocoa powder
Baking soda
Cream of tartar
Salt
Twix–fun size.
Caramel, preferably homemade, but will also work with Kraft Caramels

How to make Twix Cookies

Melt: melt the chocolate chips for the dough.
Mix: Mix the butter, oil, powdered sugar, and egg.
Add: Add in the egg and vanilla paste.
Stir: Stir the flour with the cocoa powder, baking soda, cream of tartar and salt.
Chop: Chop all but about 7 of the mini Twix bars into chocolate chip size pieces. Chop the rest into slices along the long edge of the bars. Set the bigger pieces off to the side for decorating.
Mix: Mix the flour into the butter mix.
Fold: Fold the chopped Twix into the dough.
Scoop: Scoop the cookies into balls and bake.
Melt: Melt the rest of the chocolate chips for decorating.
Decorate: Warm your caramel, and then spoon a little in the center of each cookie. Swizzle some of the melted chocolate over the caramel, and then sprinkle over some of the reserved Twix.

Tips for making the best Twix cookies

Enlist a helper: When you’re making candy loaded cookies, it’s always helpful to have someone else wrapper-wrangling with you.
A note about caramel: The recipe calls for my homemade caramel sauce. If you do choose this route, omit the coconut yogurt (or sour cream). The yogurt (or sour cream for the honey caramel version of my caramel you can search for here) adds balance to the flavor of the caramel, but it also adds more moisture than you need. Simply take out the yogurt to get perfect caramel that sets. (or melt no-fail Kraft Caramels for the easy route!).

Twix Cookies

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Author: Elizabeth Farr
Total Time: 45 minutes
Yield: 30 cookies 1x

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Description

Loaded with Twix soft chocolate sugar cookies topped with glossy caramel and swizzles of chocolate stripes and of course, more Twix for a decadent bakery style cookie everyone will love.

Ingredients

Scale

Dough

6 Tablespoons chocolate chips (45 g)
1 sticks butter, at room temperature (113 g)
2 Tablespoons oil (preferably cold-pressed safflower or sunflower) (30 mL)
1/2 cup granulated sugar (100 g)
1/2 cup powdered sugar (60 g)
1 large egg
1 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour (260 g)
3 Tablespoons Dutch process cocoa such as Hershey’s Special Dark or Droste (15 g)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
Share pack of (10.2 oz) mini Twix bars

For decorating

1 batch homemade caramel, but omit the coconut yogurt (for faster version, use Kraft Caramels)
1/2 cup chocolate chips (60 g)

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Instructions

Preheat the oven to 350 F (180 C).
Melt the chocolate in a small bowl in the microwave for about a minute, stopping to stir every 15 seconds or so. Set aside the chocolate to cool slightly.
Break all but 7 of the mini Twix bars. Chop or smash the rest of the bars into coarse pieces about the size of chocolate chips. Slice the rest of the bars along the long edge. Place the bigger pieces in a small bowl and save for decorating.
Beat the butter with the sugar, powdered sugar and oil until it makes a smooth mixture.
Mix in the egg, vanilla and the melted chocolate.
Whisk the flour, cocoa, baking soda, cream of tartar, salt, in another bowl.
With the mixer on, slowly add the flour to the butter mixture just until combined. Fold in the chopped Twix by hand.
Scoop out 2 Tablespoon sized dough balls onto parchment lined baking sheets, 6 to a sheet. (I’m using a Vollrath black scoop to make it easier).
Place 2 cookie sheets at a time in the oven, and bake them for 5 minutes. After 5 minutes, turn the trays around 180 degrees and rotate the top sheet to the bottom and the bottom to the top.
Bake for 5 more minutes. Allow the baked cookies to cool on the sheets.
Bake the rest of the cookies the same way. You should get around 30 cookies.
To decorate, melt the caramels (if using Kraft caramels) or warm your caramel sauce until it’s pourable. Melt the rest of the chocolate chips in the microwave for about 60-90 seconds, stopping to stir every 15 seconds.
Spoon a little caramel sauce into the center of each of the cookies. Drip stripes of the chocolate off the tines of a fork over the caramel sauce. Finish each cookie by sprinkling them with the reserved Twix pieces.
Store cookies in a covered container at room temperature for up to two days, in the fridge for up to a week, or frozen for up to a month.