Twix cookies are the answer when your sweet tooth is loud and your time is short. Think buttery shortbread, a soft caramel layer, and a shiny chocolate top that snaps when you bite in. I make them when I want something fun that still feels simple, and honestly, they disappear fast at my house. If you love that mix of tender cookie with gooey caramel, this will be your go-to bake. I’ll walk you through it step by step with easy tips, no fancy tools required. Ready to bake something that tastes like a candy bar and looks bakery-worthy? 
How Do You Make Twix Cookies?
At its core, this recipe builds in three parts: buttery cookie base, smooth caramel, silky chocolate. The flow is simple, and the payoff is huge. These Twix Cookies hold up well at room temp, travel like a dream, and they always get a crowd reaction.
If you’re easing into baking, the shortbread-style base is very forgiving. You mix, scoop, flatten, bake, cool, then finish with caramel and chocolate. It’s a weekend treat that actually works on a busy weeknight too.
By the way, if you love classics, you’ll also like my classic chocolate chip cookies for those everyday cravings.
What You’ll Need
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 and 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- Caramel layer: 30 to 35 soft caramels or homemade caramel (see below) plus 2 to 3 tablespoons heavy cream
- Chocolate topping: 1 and 1/2 cups semi-sweet chocolate chips or chopped chocolate, plus 1 teaspoon neutral oil
- Optional finishing salt for a light sprinkle
Directions
- Cream butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
- Whisk flour, baking powder, and salt. Add to the butter bowl and mix just until combined. The dough should be soft but not sticky.
- Chill the dough for 30 minutes. This keeps the cookies thick and tender.
- Preheat oven to 350°F or 175°C. Line two baking sheets with parchment.
- Scoop 1.5 tablespoon mounds. Roll into balls, set on trays with space, and flatten slightly with your palm to about 1/2 inch thick.
- Bake 9 to 11 minutes, until edges look set and the centers are pale. Do not overbake. Let cool on the tray 10 minutes, then move to a rack.
- Make caramel layer: melt caramels with cream in a heat-safe bowl over low heat or in the microwave at 50 percent power, stirring every 20 seconds until smooth.
- Spoon about 2 teaspoons caramel onto each cooled cookie. Let it set 10 to 15 minutes at room temp.
- Melt chocolate with oil in short bursts or over a simmering water bath. Spoon over caramel, spreading to the edges. Add a tiny pinch of salt if you like.
- Let the chocolate set fully at room temp or chill the tray for 10 minutes for a faster set.
Tip: If you want perfectly round edges, use a round cutter to scoot the cookies into shape while they’re hot from the oven. Small touch, big upgrade.
Storage: Keep in an airtight container at room temperature for up to 4 days or refrigerate for a slightly firmer bite. They also freeze well for up to 2 months.
How Do You Make Homemade Caramel?
You can go two ways: quick caramel from wrapped candies or slow-cooked caramel from scratch. Both bring the magic.
Quick method: In a microwave-safe bowl, melt 30 to 35 soft caramels with 2 to 3 tablespoons heavy cream at 50 percent power, stirring every 20 seconds. Stop the second it’s smooth. This is the easiest for weeknights and ideal for topping cookies without fuss.
From-scratch method: In a medium heavy pot, stir 1 cup sugar and 1/4 cup water over medium heat until dissolved. Increase heat and cook without stirring until amber. Off heat, carefully whisk in 6 tablespoons warm heavy cream, then 3 tablespoons butter and a pinch of salt. Return to low heat for 30 seconds if needed to smooth out. Let it cool to a thick but pourable consistency. You want it to sit on the cookie instead of running off.
Whichever path you choose, keep it smooth and not too hot. If it’s steaming, it will slide off the cookies. Let it cool a little, then spoon it on. Also, watch the thickness. Thin caramel disappears under the chocolate. A good layer here makes every bite feel balanced.
“I tried the candy-caramel method because I was short on time and it turned out so silky. It set just enough to hold the chocolate but stayed soft when you bite in. My kids asked if we could make them again the next day.”
And if you’re into no-bake treats for those hot days, peek at these chocolate peanut butter no bake cookies for an easy win.
With caramel sorted, your Twix Cookies will taste like a bakery version of your favorite candy bar. That caramel layer is the secret to the right chew and the best finish.
Why Does the Cookie Dough Have to Be Chilled?
Chilling is the difference between spread-out cookies and thick, tender ones. It lets the flour hydrate, firms up butter, and keeps those edges neat. For Twix Cookies it matters even more because you’re adding a soft caramel and a chocolate cap. A sturdy base prevents the layers from sliding or cracking as they set.
Here’s what chilling does for you:
Prevents spread: Butter firms up so the cookies don’t melt into pancakes. You’ll get that shortbread look with a soft bite.
Makes shaping easier: Slightly firm dough rolls cleaner and flattens evenly, which helps the caramel sit flat later.
Improves flavor: A short rest gives you richer flavor without any extra ingredients. It’s a small wait with big payoff.
Plan for 30 to 45 minutes in the fridge. If the dough feels too hard, let it rest on the counter for 5 minutes before scooping. You’ve got a little wiggle room.
Love fall bakes that also benefit from a short chill? Try these cozy chewy pumpkin snickerdoodle cookies next time.
Why I Love This Recipe!
Some desserts are a project. These are a pleasure. The layers come together without stress, the flavors are classic, and everyone recognizes what they’re about to bite. Here’s why I keep this recipe in rotation:
- That texture trio: Tender cookie, soft caramel, smooth chocolate. It’s the best kind of bite.
- No special tools: One bowl for the dough, a microwave-safe bowl or small pot for caramel and chocolate. That’s it.
- Flexible timing: Bake the bases in the morning, finish with caramel and chocolate later. They’re forgiving.
- Make-ahead friendly: Dough can be made 2 days in advance. Baked cookies freeze well too.
- Custom toppings: Sprinkle flaky salt, chopped peanuts, or a drizzle of white chocolate for contrast.
I love making Twix Cookies because they feel fancy but never fussy. They’re perfect for bake sales, office trays, and that friend who needs a little pick-me-up. If you want a chocolate-on-chocolate kind of day, you might also like deep, fudgy brownie cookies. Different vibe, same happy faces.
Recipe Finder
If you’re building your cookie rotation, I’ve got you covered. Save this page, then add a couple more to your list so you’re never stuck on what to bake next.
For seasonal cravings, you can browse these cozy picks: 11 irresistible fall cookies. I like pairing those with a simple batch of hot cocoa or a pot of tea.
Once you nail these Twix Cookies, the rest feels easy. Same tools, same baking time range, totally different flavors. That’s the joy of cookies. Swap flavors, change textures, and keep the fun going.
Common Questions
Can I use store-bought caramel sauce?
You can, but it should be thick. Thin ice cream sauce tends to slide off. If using jarred caramel, warm just enough to spread and let it cool a bit before topping.
My chocolate is streaky. What happened?
It likely seized or overheated. Melt at low power and stir often. A teaspoon of neutral oil helps it smooth out and set with a nice shine.
How do I keep the caramel from sticking to my spoon?
Very lightly grease the spoon or use a small offset spatula. You can also chill the cookies for 5 minutes after spreading caramel for a cleaner chocolate finish.
Can I make mini versions?
Yes. Use 1 tablespoon of dough, bake 8 to 9 minutes, and add a smaller layer of caramel and chocolate. Mini Twix Cookies are great for parties.
How should I store them in hot weather?
Keep them in a cool room or refrigerate. Bring to room temp before serving for the best texture.
Final Bites and a Little Nudge
You’ve got everything you need to bake a batch that crunches, melts, and downright delights. If you want more takes on this idea, these resources helped me fine tune timing and texture: Twix Cookies – Cooking With Karli, Twix Cookies – Dinner at the Zoo, and Twix Cookies | Recipe by Leigh Anne Wilkes. Bake a tray today, and share a few with someone who needs a sweet surprise. Then stash a couple for you, because bakers deserve perks. I can’t wait to hear how yours turn out. 
Twix Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's softened for easier mixing.
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Caramel Layer
- 30-35 pieces soft caramels or homemade caramel For a homemade caramel recipe, see the section provided.
- 2-3 tablespoons heavy cream
Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
- 1 teaspoon neutral oil To help the chocolate set smoothly.
Optional Garnish
- finishing salt For a light sprinkle on top.
Instructions
Preparation
- Cream the unsalted butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. Add this mixture to the butter bowl and mix just until combined. The dough should be soft but not sticky.
- Chill the dough for 30 minutes to keep the cookies thick and tender.
Baking
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop 1.5 tablespoon mounds of dough, roll into balls, set them on the trays with space, and flatten slightly to about 1/2 inch thick.
- Bake for 9 to 11 minutes, until the edges look set and the centers are pale. Do not overbake. Allow to cool on the tray for 10 minutes, then move to a wire rack.
Caramel Layer
- Melt the soft caramels with heavy cream in a heat-safe bowl over low heat or in the microwave at 50 percent power, stirring every 20 seconds until smooth.
- Spoon about 2 teaspoons of the caramel onto each cooled cookie. Let it set for 10 to 15 minutes at room temperature.
Chocolate Topping
- Melt the semi-sweet chocolate with the neutral oil in short bursts in the microwave or over a simmering water bath.
- Spoon the melted chocolate over the caramel, spreading it to the edges. Optionally, add a tiny pinch of salt on top.
Setting
- Let the chocolate set fully at room temperature or chill the tray for 10 minutes for a faster set.
