Twix Cookies are a soft sugar cookie crust, with a creamy caramel on top which is topped with milk chocolate. This delicious cookie explodes with Twix flavor and are super fun to make! Skip the candy bar and make your own!
Twix Cookies- Cookie, Caramel and CHOCOLATE!
Twix is one of my favorite candy bars. I mean, I don’t like to be picky and choosy.. I’d eat almost any candy bar placed in front of me (besides you, Almond Joy!). If I played favorites, though, Twix and Milky Way would be up there.
And what do those two glorious candy bars have in common? Chocolate and Caramel. Heart eyes for days. SERIOUSLY.
So, I thought, why not use my favorite sugar cookie recipe and make my own?? I honestly felt a little like Lindsay Lohan in the parent trap.. Brilliant, beyond brilliant, idea. ?
While making these, I can’t even tell you how many I ate. An embarrassing number, I assure you. To get that picture perfect bite mark I went through at least 4. I’m all about honesty over here, clearly. It’s a good thing I like running!
How to make Twix Cookie Cups
First, you’ll start out with my favorite sugar cookie dough. Basically, it’s butter, sugar, an egg white, vanilla, flour and baking powder.
The finished dough should be soft and pliable. It should be the same consistency as Play-Doh.
Roll the cookie dough out until it is in between 1/4 and 1/2 inch thick. The cookies will not rise at all while baking. However thick they are cut is how thick the finished cookie will be.
I use a 2 1/2 inch round cookie cutter.
Bake at 350° for 6-7 minutes, or until puffy and no longer glossy.
Pull out of the oven and let cool completely.
While the cookie cups are cooling, Microwave wrapped caramels and a little milk until melted and then stir until combined.
Carefully spoon about a tsp or so of caramel onto each cookie. Spread the caramel around to almost cover the whole cookie.
Toss the pan full of cookies into the fridge for 10 or 15 minutes to help the caramel cool.
While the cookies and caramel are in the fridge, melt the milk chocolate.
carefully spoon and spread the milk chocolate onto the cooled caramel. You can set back in the fridge to help the chocolate cool quickly or they will set up at room temperature.
Try These Other Desserts:
- Cheesecake Fruit Dip
- Raspberry Cheesecake Cookies
- Brownie Mix Cookies
- Sugar Cookie Recipe
- Sugar Cookie Frosting
- Blonde Brownies
- Rice Krispie Treats
- Oreo Pie
- Smash Cake
- No Bake Cheesecake
- Apple Pie Filling
- Eggless Cookie Dough Recipe
- Peanut Clusters
- All Cookie Recipes
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Twix Cookie Cups
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups flour
- 1 tsp baking powder
- 20 caramels unwrapped
- 1 tbsp milk
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350°.
- Cream together the butter and sugar.
- Add in the egg and vanilla. Mix until well combined.
- Add the flour and baking powder. Mix thoroughly.
- Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.
- Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.
- Transfer to a wire rack and allow to cool completely.
- While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
- Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
- Placethe cookies and caramel into the fridge for 10 -15 minutes or until completely cold.
- Melt the chocolate chips for 30 second intervals until completely melted and incorporated.
- Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.
Twix Cookie Cups
(Printable Recipe Below)
Twix Cookies are a soft sugar cookie crust, with a creamy caramel on top which is topped with milk chocolate. This delicious cookie explodes with Twix flavor and are super fun to make! Skip the candy bar and make your own!
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups flour
- 1 tsp baking powder
- 20 caramels, unwrapped
- 1 tbsp milk, (I used whole)
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350°.
- Cream together the butter and sugar.
- Add in the egg and vanilla. Mix until well combined.
- Add the flour and baking powder. Mix thoroughly.
- Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.
- Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.
- Transfer to a wire rack and allow to cool completely.
- While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
- Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
- Placethe cookies and caramel into the fridge for 10 -15 minutes or until completely cold.
- Melt the chocolate chips for 30 second intervals until completely melted and incorporated.
- Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.
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Suzanne says
This looks delicious! Thank you for sharing!
Shay says
These came out perfect! The only change I made was I used dark chocolate instead of milk chocolate. I’ll be making another batch of these for work. Thanks for the recipe!!
Karli Bitner says
Yum! Dark chocolate would be a great substitution!
Nicole says
Can you freeze this dough? I want to make up 3 batches for a birthday party..I’ve made this recipe several times and everyone loves them!!Thanks!
Karli Bitner says
Yeah, I would just roll and cut the dough and then freeze. Thaw on the pan and then bake! I am so glad you enjoy this recipe so much!
alexis says
instead of melting the caramels, would you use the bottled caramel topping? (like sundae topping)
Karli Bitner says
Hi Alexis, you could, but it might get pretty messy. But they would definitely still taste delicious!
Madeline says
I accidentally Added the whole egg what do I do ?!!
Karli Bitner says
Hi Madeline! You cold either try to take the yoke out, or just roll with it! That won’t ruin the cookies, they may just spread a little bit.
Stephanie Billings says
This recipe was easy and yummy. Really enjoyed them. Thank you for posting!
Karli Bitner says
I am so happy to hear that you enjoyed the recipe, Stephanie!
Sophie says
I just loved your recipe.. It’s seriously scrumptious.
Karli Bitner says
Thank you Sophie!
Donna says
Well, if only I could just follow the recipe! Lol. I did for the most part until I saw a recipe for s’mores macarons. So I went ahead and added toasted coconut. Very yummy! Thanks for the recipe!
Karli Bitner says
OH that sounds like a great addition! I am glad you enjoyed the cookies!
Jackie says
Can these be frozen.
Karli Bitner says
I would freeze the cookies and then top with the caramel and chocolate right before serving.
Katrina Santiago says
What if I dont have a Microwave to melt thw caramels on? Can i use something else? On the stove perhaps?
Karli Bitner says
You could use a double boiler on your stovetop to melt the caramels if needed.
Meghan Mitchell says
I’m just wondering in what world this yields 2 dozen cookies? I followed it to a T and the dough was enough for 8. Which left me with too much chocolate.
Karli Bitner says
Hi Meghan- how thick did you roll your cookie dough and how big was your cookie cutter? Those things will make a major difference in the final yield of cookies. As stated in the post, I rolled mine about 1/4 inch thick and used a 2 1/2 inch circle cookie cutter.