These Twix Cookies have a tender sugar cookie base and are covered in caramel and melted chocolate and topped with candy bar pieces.
It costs about $5.52 to make these cookies. The recipe makes six servings for approximately $0.92 per serving.
Twix Caramel Cookies
Of all the candy bars out there, Twix is a strong contender for being one of my favorites. The crunchy cookie topped with caramel and then covered in chocolate is delicious. I think the only way to make something better is to make it in cookie form.
These Twix Cookies taste just like the candy bar, but better! My recipe for Twix Cookies makes six large cookies. They are perfect for gifting or enjoying at home with your family.
The soft cookie crust is topped with a silky smooth caramel layer followed by a smooth layer of gooey chocolate. To finish it off, half of an actual Twix candy bar is set on top.
You will love how indulgent these Chocolate and Caramel Twix Cookies are as they melt in your mouth with each bite. In addition, they are better tasting and more cost-effective than any cookie you buy at your favorite bakery!
Ingredients and Estimated Cost
Per Serving Cost: $0.92
Recipe Cost: $5.52
- ½ cup unsalted butter – $0.88
- ¾ cup light brown sugar – $0.33
- ¼ cup granulated sugar – $0.04
- 1 large egg – $0.23
- 1 teaspoon pure vanilla extract – $0.68
- 2 cups all-purpose flour – $0.38
- ½ teaspoon table salt – $0.01
- ½ teaspoon baking powder – $0.02
- 6 ounces caramel baking bits – $0.99
- 1 Tablespoon evaporated milk – $0.11
- 1 ½ cups semisweet chocolate chips – $1.49
- 3 mini Twix – $0.36
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Twix Cookies
- First, using a large bowl, cream together the butter and sugars.
- Next, beat in the egg and vanilla.
- Then, mix in the flour, baking powder, and salt.
- Divide the dough into six portions and knead each piece into a ball. Cover each ball and place them in the fridge for at least thirty minutes.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the cookie balls on the baking sheet and bake for fifteen to eighteen minutes. They are done baking when the edges start to turn golden brown.
- Let the cookies cool for five minutes before placing them on a wire rack to cool completely.
- Using a microwave-safe bowl, pour in the evaporated milk and add the caramels. Microwave them in thirty second intervals until smooth, stirring after each interval.
- In another microwave-safe bowl, melt the chocolate chips in thirty second intervals, stirring after each interval, until smooth.
- Finally, spread a spoonful of caramel on top of each cookie and let it rest for five minutes. Then lightly spread a spoonful of chocolate over the caramel and top it with half of a Twix. Let the chocolate set for about five minutes before serving.
***For complete recipe instructions, see the recipe card below.
- You can also use wrapped caramels and melt them the same way if you can’t find the baking bits.
- You can use milk chocolate chips instead of semi-sweet chocolate chips.
SERVE: Serve these cookies at room temperature.
STORE: Keep the Twix cookies in an airtight container for up to three days.
FREEZE: To freeze, place them on a baking sheet and freeze until frozen-solid, about one hour. Then, wrap each cookie in two layers of plastic wrap and place in a freezer-safe container or zipper top freezer bag. Freeze for up to four months.
DEFROST: Defrost at room temperature for about three hours before serving.
When you place a piece of the Twix candy bar on top of each cookie, you may wonder if it matters which side you put on the cookie. The answer is it does not matter! Some say that the bars are made slightly different, with the caramel drizzled on one side and cascaded on the other side. But I think both sides of the candy bar are sweet and crunchy!
The cookie inside the famous candy bar is shortbread. However, for my recipe, I use a sugar cookie base. The sugar cookie base works better than shortbread for creating the large cookie base under the layers of caramel and chocolate.
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- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking powder
- 6 ounces caramel baking bits
- 1 Tablespoon evaporated milk
- 1 ½ cup semisweet chocolate chips
- 3 mini Twix cut in half
MAKE COOKIE BASE:
- In a large bowl, cream the butter and sugars with handheld beaters until fluffy, about 1-2 minutes.
- Beat in the egg and vanilla until combined.
- Add in the flour, baking powder, and salt and mix on low speed until combined. Note that the dough will be very crumbly.
- Divide the dough into 6 equal portions and form and knead each piece into a ball until it comes together.
- Cover each ball and refrigerate for at least 30 minutes.
PREP OVEN AND COOKIE SHEET:
- Meanwhile, move the oven rack to the middle position and preheat the oven to 350 degrees.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
BAKE AND COOL COOKIES:
- Bake the cookies for 15-18 minutes or until the edges start to become golden brown.
- Cool the cookies for 5 minutes and then transfer the cookies to a wire to cool completely, about 45 minutes.
- In a microwave-safe bowl, combine the caramels and evaporated milk.
- Microwave in 30-second intervals until melted and smooth, stirring after each interval.
- In another microwave-safe bowl, melt the chocolate chips in 30-second intervals until melted and smooth. Again, stir after each interval.
- Spread a spoonful of caramel on top of each cookie.
- Let sit for 5 minutes.
- Carefully spoon on a spoonful of chocolate and lightly spread it over the caramel.
- Top each cookie with half of a Twix.
- Let the chocolate set until the chocolate is hardened, about 5 minutes.