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This recipe for Twix Cookies just might forever change your life. If you love that sweet combination of caramel and chocolate, you just might have found your new favorite cookie recipe right here!
I’ve forever been a fan of Twix candy bars. I love the layers of sweetness and the fact that once I finish off one, there’s another one just waiting for me to enjoy. But now that I have this awesome recipe perfected, it’s like having Twix treats at my disposal anytime I want them.
I see nothing wrong with having a homemade Twix dessert in each hand as I’m going about my day. The kids are also pretty obsessed with this simple Twix treat and I love sneaking a couple in their lunch boxes for school as well.
One of my favorite parts of these homemade cookies is that there is a huge amount of caramel right on top. Why skimp on one of the best ingredients if you don’t have to?
The other really awesome tip for these cookies is that they’re good straight from the freezer as well. Sometimes we have enough cookies leftover that I sneak some away for later and store them in the freezer to keep safe.
If you’re looking for a crazy good candy bar cookie recipe, you’re really going to be overjoyed with these!
This simple cookie recipe makes them a fast and easy dessert. Perfect for birthdays, holidays, or just a fun weekend treat as well.
- 1 1/2 cups Butter, softened
- 3/4 cup White Sugar
- 1 teaspoon Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 3 cups Caramel Squares
- 6 Tablespoons Milk, as needed
- 1/2 cup Chocolate Chips
How to make Twix Cookies
Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking sheets.
In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes.
Beat in vanilla extract and then slowly beat in the flour
until just incorporated.
Fold the dough out onto a floured surface. Place a piece of parchment paper over the dough and roll out until 1/4″ thickness.
Use a round cookie cutter and cut out 40 cookies, re-rolling the dough as needed.
Place the cut cookies on the prepared baking sheets, about 1″ apart.
Bake for 12-15 minutes until lightly golden brown.
Allow the cookies to cool as you prepare the caramel topping.
In a small bowl, combine 1/2 cup of caramels
and 2 Tablespoons milk and microwave for 20 seconds. Stir and reheat as needed.
Portion out the caramel in 1 Tablespoon increments onto each cooled cookie.
(Repeat melting the caramels with milk as needed to top each cookie. I prefer to do this in small increments as the caramel tends to harden quickly.)
Once all shortbread cookies are topped with caramel, place the chocolate chips in a small bowl and microwave for 20 seconds.
Stir and reheat as needed.
Drizzle the chocolate over the caramel-topped cookies.
Allow the chocolate to set completely before serving or storing.
Makes 40 cookies. More than enough to feed a crowd or a very hungry family who loves sweet treats!
Make certain to check out my snickers poke cake, Snickers Hot Chocolate Bombs, and mySalted Caramel Chocolate Chip Cookies for other similar recipes everyone will chow down on.
This simple cookie recipe is a favorite for a reason!
Ingredients
- 1 1/2 cups Butter, softened
- 3/4 cup White Sugar
- 1 teaspoon Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 3 cups Caramel Squares
- 6 Tablespoons Milk, as needed
- 1/2 cup Chocolate Chips
Instructions
Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking sheets.
In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes.
Beat in vanilla extract and then slowly beat in the flour until just incorporated.
Fold the dough out onto a floured surface. Place a piece of parchment paper over the dough and roll out until 1/4" thickness.
Use a round cookie cutter and cut out 40 cookies, re-rolling the dough as needed.
Place the cut cookies on the prepared baking sheets, about 1" apart.
Bake for 12-15 minutes until lightly golden brown.
Allow the cookies to cool as you prepare the caramel topping.
In a small bowl, combine 1/2 cup of caramels and 2 Tablespoons milk and microwave for 20 seconds. Stir and reheat as needed.
Portion out the caramel in 1 Tablespoon increment onto each cooled cookie.
(Repeat melting the caramels with milk as needed to top each cookie. I prefer to do this in small increments as the caramel tends to harden quickly.)
Once all shortbread cookies are topped with caramel, place the chocolate chips in a small bowl and microwave for 20 seconds.
Stir and reheat as needed.
Drizzle the chocolate over the caramel-topped cookies.
Allow the chocolate to set completely before serving or storing.
Nutrition Information:
Yield:
40Serving Size:
1
Amount Per Serving:Calories: 209Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 91mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
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Looking for another delicious candy bar recipe? Check out these homemade Snickers bars!
