Description

There’s nothing quite like baking a batch of cookies that brings the whole family together. These Twix Cookies were an instant hit at my house—crispy, buttery shortbread topped with gooey caramel and a smooth chocolate coating, all reminiscent of the beloved Twix bar. The moment I pulled them out of the oven and let the chocolate set, it was as if we all couldn’t resist sneaking one straight off the baking sheet. My kids declared them “better than Twix!”—and when the cookies disappeared in a matter of hours, I knew we had a new family favorite. Whether you’re hosting a gathering or just want to treat yourself, these Twix Cookies are sure to win over anyone with a sweet tooth.

Ingredients

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For the shortbread base:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon vanilla extract
Pinch of salt

For the caramel layer:

1 cup caramel candies, unwrapped
2 tablespoons heavy cream

For the chocolate topping:

1 ½ cups semi-sweet or milk chocolate chips
1 tablespoon vegetable oil (optional, for smoother melting)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the shortbread base: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and salt, mixing until combined. Gradually add the flour, mixing until the dough comes together. If the dough seems too crumbly, knead it with your hands for a few minutes.
Shape the cookies: Roll the dough out on a floured surface to about ¼ inch thickness. Use a round cookie cutter (or even a glass) to cut out circles, then place them on the prepared baking sheet.
Bake: Bake for 10-12 minutes, or until the edges of the shortbread just begin to turn golden. Remove from the oven and let them cool completely on the baking sheet.
Prepare the caramel layer: In a microwave-safe bowl, melt the caramel candies with the heavy cream in 30-second intervals, stirring between each one until smooth and fully melted.
Spread the caramel: Once the cookies are cooled, spoon a layer of caramel over each cookie. Let the caramel set at room temperature or pop the cookies into the fridge for a quicker setting.
Melt the chocolate: In a separate microwave-safe bowl, melt the chocolate chips (and vegetable oil, if using) in 30-second intervals, stirring in between, until smooth.
Top with chocolate: Spoon or drizzle the melted chocolate over the caramel layer on each cookie. Allow the cookies to set completely before serving (about 30 minutes at room temperature or 10 minutes in the fridge).

Prep Time: 15 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 24
Calories: 200