Best Twix Cookies Recipe

Twix Cookies are delicious cookies inspired by the Twix Caramel Butter Chocolate Bar. The perfect combination of crunchy cookie, rich caramel and creamy milk chocolate, Twix cookies are an irresistible delight.

These cookies are made with a shortbread cookie base covered in homemade caramel and melted chocolate. Enjoy these cookies with a glass of creamy milk or a bowl of ice cream.

Twix cookies stacked on top of each other

Recipe Notes:

Use gluten-free flour and cake mix for gluten-free Twix cookies.

Cool cookies completely before adding caramel; otherwise, the cookies could fall apart.

Can I freeze these Twix cookies?

Yeah! These Twix cookies can be frozen for up to 3 months. I prefer to quick freeze a batch of these cookies in a single layer on a baking sheet for 2 hours before transferring to an airtight container or Ziploc bag, so they don’t stick together.

Thaw frozen Twix cookies at room temperature by letting them sit on your kitchen counter for a few minutes before serving.

How should I store these Twix cookies?

These Twix cookies can be stored in an airtight container at room temperature for up to a week or in the refrigerator for 2 weeks.

Add a sheet of parchment paper or wax paper to the bottom of the bowl and between the stacked cookies to prevent sticking.

HOW CAN I ADAPT THESE TWIX COOKIES?

Dark chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips, caramel chips, or a combination of these can be used in place of semisweet chocolate chips. Keep in mind that white chocolate will be much sweeter and may curdle.

Adding a pinch of sea salt to the caramel is a great way to create a salty caramel flavor. You can also sprinkle it over the top of the chocolate.

Chopped nuts, such as walnuts or almonds, can be mixed into the cookie dough for a delicious texture. Chopped walnuts can also be sprinkled over the chocolate or added a whole walnut over the caramel to create a turtle cookie!

Vanilla extract or almond extract can be added to the cookie dough for added flavor.

I’ve used a white cake mix, but you could use a different flavor, like a chocolate cake mix. Yellow cake mix is another option.

Adjust the size of the cookies using a larger or smaller cookie cutter.

For an added decorative effect, drizzle melted white chocolate over the dark chocolate.

Twix biscuits

Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or spray with cooking spray.
Beat together white cake mix and all-purpose flour until combined.
Using a hand or stand mixer, add 1 cup softened butter until dough forms. This could take 3-5 minutes, depending on the temperature of the butter. Do not over mix.
Flour a clean surface, then turn the dough onto it.
Use a floured rolling pin to roll out the dough to about ½-inch thickness and use a 2-inch round cookie cutter to cut out the cookies.
Transfer the cookies to the prepared baking sheets and cook for 6 to 10 minutes or until the edges of the cookies begin to turn a golden color.
Remove the cookies from the oven and allow them to cool for at least 10 minutes before transferring to a cooling rack.
Once the cookies have cooled, place the caramel bits and heavy cream in a medium microwave-safe bowl and heat for 30 seconds then stir well.
Continue heating in 10 second increments and stirring well until smooth and combined. Be sure to heat the caramel until it is a scoopable and spreadable consistency.
Place about 1 teaspoon of the caramel in the center of each cookie, and then use a butter knife or spreading spatula to gently flatten it into a disk in the center of each cookie, leaving a small rim around the uncaramelized edge.
Allow the caramel to set completely, about 15 to 20 minutes, and then melt the chocolate chips and ½ tablespoon of the salted butter in a microwave-safe bowl until smooth.
As with the caramel, start with 30 seconds, stir well, then continue heating and stirring in 10 second increments until smooth. Don’t overheat it, or the chocolate will seize.
Place a tablespoon of chocolate, about 1 heaping teaspoon, on each caramel-covered cookie, then smooth into an even disk.
Allow cookies to fully set before serving.

Twix biscuits

The perfect combination of crunchy cookie, rich caramel and creamy milk chocolate, Twix cookies are an irresistible delight.

Preparation time: 30 minutes
cooling time: 1 hour
Time to cook: 10 minutes
Total time: 1 hour 40 minutes
It serves:30 cookies

Ingredients

15.25 ounce white cake mix box
¾ cup all purpose flour
1 cup salted butter, softened
.5 tablespoon salted butter, softened keep separate from the 1 cup
1 ¼ cups candy bits
1 Tablespoon thick cream
1 cup semisweet chocolate chips or mini semisweet chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or spray with cooking spray.
Beat together white cake mix and all-purpose flour until combined.
Using a hand or stand mixer, add 1 cup softened butter until dough forms. This could take 3-5 minutes, depending on the temperature of the butter. Do not over mix.
Flour a clean surface, then turn the dough onto it.
Use a floured rolling pin to roll out the dough to about ½-inch thickness and use a 2-inch round cookie cutter to cut out the cookies.
Transfer the cookies to the prepared baking sheets and cook for 6 to 10 minutes or until the edges of the cookies begin to turn a golden color.
Remove the cookies from the oven and allow them to cool for at least 10 minutes before transferring to a cooling rack.
Once the cookies have cooled, place the caramel bits and heavy cream in a medium microwave-safe bowl and heat for 30 seconds then stir well.
Continue heating in 10 second increments and stirring well until smooth and combined. Be sure to heat the caramel until it is a scoopable and spreadable consistency.
Place about 1 teaspoon of the caramel in the center of each cookie, and then use a butter knife or spreading spatula to gently flatten it into a disk in the center of each cookie, leaving a small rim around the uncaramelized edge.
Allow the caramel to set completely, about 15 to 20 minutes, and then melt the chocolate chips and ½ tablespoon of the salted butter in a microwave-safe bowl until smooth.
As with the caramel, start with 30 seconds, stir well, then continue heating and stirring in 10 second increments until smooth. Don’t overheat it, or the chocolate will seize.
Place a tablespoon of chocolate, about 1 heaping teaspoon, on each caramel-covered cookie, then smooth into an even disk.
Allow cookies to fully set before serving.