Introduction

These Twix Cookies bring together buttery shortbread, rich caramel, and smooth milk chocolate in one delicious treat. Perfectly layered and easy to make, they capture the classic candy bar flavor in cookie form.

Three round cookies are on a white plate, each cookie has three layers: the bottom layer is a light yellow, soft-looking cookie, the middle layer is a shiny, smooth caramel that peeks out around the edges, and the top layer is a thick, glossy dark brown chocolate spread in a circular shape with slight swirls on the surface. One cookie is partially bitten showing the soft texture of the cookie and the layered fillings inside. The plate is placed on a white marbled texture with a blue and white checked cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups butter, softened to room temperature
1 cup powdered sugar
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1/4 tsp salt
11 oz caramel bits
1 TBSP heavy cream
2 cups milk chocolate chips
2 tsp coconut oil or vegetable shortening

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and powdered sugar. Mix on low speed until well combined.
Step 3: Add the vanilla extract and mix to combine.
Step 4: Gradually add the flour and salt with the mixer on low speed, mixing just until incorporated and a soft dough forms.
Step 5: Roll the dough out between two sheets of parchment or waxed paper to about 1/4 inch thick.
Step 6: Use a round cookie cutter (about 2.5 inches in diameter) to cut out rounds. Place them about 1 inch apart on the prepared baking sheet.
Step 7: Bake for 10-12 minutes, until the edges just start to turn golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 8: Combine the caramel bits and heavy cream in a microwave-safe bowl. Microwave for 60 seconds, stir, then heat in additional 15-second increments until smooth.
Step 9: Spoon the melted caramel evenly over the cooled cookies, spreading it over the surface of each one.
Step 10: Let the caramel cool completely. Then, combine the milk chocolate chips and coconut oil or shortening in a microwave-safe bowl.
Step 11: Microwave the chocolate mixture for 30 seconds, stir, and if necessary, microwave for another 30 seconds until fully melted and smooth.
Step 12: Spread the melted chocolate over the cooled caramel layer on each cookie.
Step 13: Allow the chocolate to cool and set completely before serving. You can refrigerate the cookies to speed this up if desired.

Tips & Variations

For a richer taste, substitute half the butter with browned butter before mixing.
Use sea salt flakes sprinkled on top of the chocolate for a salted caramel twist.
Try white chocolate or dark chocolate instead of milk chocolate for different flavor profiles.
If you don’t have caramel bits, soft caramel candies chopped finely work well, but adjust cream slightly for consistency.

Storage

Store the Twix Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Before serving chilled cookies, allow them to come to room temperature for best flavor and texture.

How to Serve

A close-up of a cookie held by a woman's hand, showing three layers: the bottom layer is a light beige, smooth and firm cookie base; the middle layer is a shiny, golden caramel spread evenly; and the top layer is a thick, glossy dark chocolate spread with gentle swirls, slightly glossy and creamy in texture. In the background, there are two similar cookies on a white plate, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and cutting the cookies. Allow the dough to soften slightly at room temperature before rolling.

Why is coconut oil added to the chocolate?

Coconut oil or shortening helps thin the melted chocolate, making it easier to spread and giving it a smooth, shiny finish that sets nicely on the cookies.