Go Back

Irresistible Twix Cookies

A buttery shortbread cookie base topped with a layer of chewy, gooey caramel and finished with smooth, swirled milk chocolate. Just like the candy bar, but better!
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Setting Time 38 minutes
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Cookie Base
  • 1 cup Unsalted Butter softened to room temperature
  • 2/3 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour spooned and leveled
  • 1/4 tsp Salt
Caramel Layer
  • 11 oz Soft Caramel Candies unwrapped squares or bits
  • 2 tbsp Heavy Cream
Chocolate Layer
  • 1 1/2 cups Milk Chocolate Chips or chopped milk chocolate bars

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and powdered sugar together until smooth. Mix in the vanilla extract.
  3. Gradually add the flour and salt to the wet ingredients, mixing just until a soft dough forms.
  4. Roll the dough into 1-inch balls, place them on the baking sheet, and gently flatten them slightly into thick discs.
  5. Bake for 10-12 minutes until the edges are barely golden. Let the cookies cool completely on the pan.
  6. In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second increments, stirring well after each, until smooth.
  7. Spoon a teaspoon of melted caramel onto the center of each cooled cookie, spreading it slightly but leaving a small border. Let the caramel set for 15 minutes.
  8. Melt the chocolate chips in the microwave in 30-second bursts, stirring until completely smooth.
  9. Spoon the melted chocolate over the set caramel layer, spreading it out evenly. Chill the cookies in the refrigerator until the chocolate is firm.

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator if the kitchen is warm. They freeze perfectly for up to 3 months.