Imagine biting into a cookie that perfectly captures the essence of your favorite candy bar. That’s exactly what these Twix Cookies deliver – a buttery shortbread base topped with gooey caramel and a perfect drizzle of chocolate. They’re the homemade version of the classic Twix bar, but in a delightful cookie form that will impress everyone at your table.
These cookies strike the perfect balance between impressive and achievable. While they look like they came from a fancy bakery, they’re surprisingly simple to make at home with ingredients you likely already have in your pantry. The combination of textures and flavors makes them irresistible for both kids and adults alike.
Why You’ll Love This
- Simple ingredients that transform into something extraordinary
- Perfect balance of textures – crisp cookie, chewy caramel, and smooth chocolate
- Impressive enough for guests but easy enough for weeknight baking
- Can be made ahead and stored for when sweet cravings strike
- Customizable with different chocolate types or add-ins
Ingredients
- 1 box white cake mix (15.25 ounces)
- ¾ cup all-purpose flour
- 1 cup salted butter, softened
- 1 ¼ cups caramel bits
- 1 Tablespoon heavy cream
- 1 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
- ½ Tablespoon salted butter
Instructions
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or spray with cooking spray.
- In a mixing bowl, whisk together the white cake mix and all-purpose flour until combined. Using a hand or stand mixer, beat in 1 cup of softened butter until a dough forms. Avoid overmixing.
- Flour a clean surface and turn the dough out onto it. Use a floured rolling pin to roll the dough to ½ inch thickness. Use a 2-inch round cookie cutter to cut out cookies, yielding about 30 cookies.
- Transfer the cut-out cookies onto prepared cookie sheets and bake for 6-10 minutes, or until the edges are slightly golden. Allow cookies to cool for 10 minutes before moving them to a cooling rack.
- Place caramel bits and heavy cream in a microwave-safe bowl. Heat for 30 seconds, then stir well. Repeat in 10-second increments, stirring each time, until smooth and spreadable.
- Place 1 teaspoon of caramel in the center of each cooled cookie. Use a butter knife to spread it into a disc, leaving a small rim around the edge. Allow the caramel to set for 15-20 minutes.
- Melt chocolate chips and ½ Tablespoon salted butter in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat in 10-second increments until smooth. Avoid overheating.
- Scoop 1 heaping teaspoon of melted chocolate onto each caramel-covered cookie. Smooth it into an even disc. Let the chocolate set completely before serving or storing.
Tips & Variations
- For a darker flavor, substitute dark chocolate for milk chocolate.
- Add a sprinkle of flaky sea salt on top for a sweet-salty contrast.
- If caramel is too thick to spoon, add an extra teaspoon of heavy cream.
- Make mini versions by using a smaller cookie scoop for bite-sized treats.
- For a nutty twist, sprinkle chopped peanuts over the caramel before adding the chocolate.
- The cookie dough can be made ahead and refrigerated for up to 3 days before baking.
Serving Suggestions
These Twix Cookies are delightful on their own with a cold glass of milk or a hot cup of coffee. For an extra special dessert, serve them slightly warmed so the caramel gets gooey again, with a scoop of vanilla ice cream on the side.
They make a perfect addition to cookie platters for holidays or special occasions, and they’re guaranteed to be the first to disappear!
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
- If the caramel begins to harden while you’re working with it, microwave it for 10-15 seconds to soften again.
- Cookies will be very soft when first removed from the oven but will firm up as they cool.
FAQs
Can I use store-bought caramel sauce instead of melting caramels?
Yes, but it may not set as firmly. Look for a thicker caramel sauce or reduce it slightly on the stovetop before using.
Why did my shortbread cookies spread too much?
This usually happens if the butter was too warm. If your dough feels very soft, chill it for 30 minutes before shaping and baking.
Can I make these gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
How do I know when the cookies are done baking?
The cookies should be set but not browned except for a very slight golden color at the edges. Over-baking will make them too crisp.
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