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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.
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Twix Cookie Cups
Ingredients
- 1/2 cup (111g) salted butter
- 1/2 cup (115g) granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups (228g) all-purpose flour
- 1 tsp baking powder
- 20 caramels, unwrapped
- 1 tbsp milk
- 2 cups (400g) milk chocolate chips
Instructions
- Preheat oven to 350°.
- Cream together the butter and sugar.1/2 cup (111g) salted butter, 1/2 cup (115g) granulated sugar
- Add in the egg and vanilla. Mix until well combined.1 tsp vanilla extract, 1 egg white
- Add the flour and baking powder. Mix thoroughly.1 1/2 cups (228g) all-purpose flour, 1 tsp baking powder
- 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.20 caramels, 1 tbsp milk
- Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
- Place the 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.2 cups (400g) milk chocolate chips
- Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.
YIELD: 2 Dozen Cookies
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.
Do these cookies freeze well after baking? I would like to make them ahead for Christmas. They look delicious!
Hi Nichole- To be honest, I haven’t ever tried freezing these cookies after they were put together. I have frozen the cookie base, however and they freeze fantastically! I would suggest freezing the cookie base and then adding the caramel and chocolate toppings the day of or day before your event. 🙂
I’m confused about the directions for the chocolate topping. The recipe calls for the chcolate to be molten until completely incorporated – incorporated with what? The end of this step suggests that one will now have a fudge – how, what’s going on here, all we’ve done is melt chocolte, so in what way will we have fudge?
Thank you if you can clear this up for me. I do enjoy eating Twix (even better when they’re cheap in the shops from Halloween overstockages); it’ll be even better to make my own version where I can control the ingredients and their quality. I’m sure these will make quick gifts over the coming party season too!
Hi Kay- wow, for the past year no one has caught that except you!! (not even me!) I’ve gone in and removed that sentence. I altered the recipe slightly before publishing it but that little sentence accidentally stuck around. Sorry for the confusion!!
Pro: the sugar cookie recipe is great!!! I will actually use this recipe to make sugar cookies.
Con: for the twix cookie….the caramel is way too solid to eat as a cookie. Very hard to eat when it feels like it may break teeth while biting into the cookie.
Heidi- I’m glad you enjoyed the cookie! The base is actually the same sugar cookie recipe that I have on my site. 🙂 They are great. It sounds like something may have gone wrong with the caramel- it should be quite soft once the liquid is added into the caramel. I hope you still enjoyed the cookies!
Hi Karli! Thanks for the recipe… before I try these, how long do they typically store/last at room temperature? I want to give as gifts but need to know how much time to allot from start to gift. TYVM
They are best within the first day but could be stretched to two if need be.
Is the butter just softened or melted? Can’t wait to make these!
Just softened!
Made these. Turned out really good but I ended up rolling into little balls in my hand and then flattened them a bit on the cookie sheet. So much easier than to fight with the dough!!
That is much easier than cutting them out! Very smart. 🙂 Glad you enjoyed them!
How come the cookies do NOT rise if there is baking powder in the recipe.
I look forward to making these….sugar cookie, caramel, chocolate….what could be better
Hi there, the cookies will puff up a bit, but will not rise and expand. The cookies will fall to the before baked state after cooling down. I hope this helps explain!
I will try making these. Granddaughter sent me the recipe
I hope you love them!
What kind of Carmel did you use for this recipe? Can you give examples?
Thanks
Hi Kay, I just used the generic brand of the Kraft wrapped caramels.
These look soo good, but unfortunately the cookies have no flavor and the dough wouldn’t hold without more flour. 2 cups choc chips were way too much; 1 cup would do. I followed this recipe exactly.
Hi Laurie- it seems that something must have gone wrong at some point. The cookie base here is the same recipe as my extremely loved and popular sugar cookie recipe. If anything, the dough may need a bit of water to bring the dough together, it definitely shouldn’t need more flour which leads me to believe that too much liquid was added on accident at some point. Sorry they weren’t more of a success for you!
Made these today, I did not roll them out ,just made into balls and flatten , I only yield 10 cookies!, will need to dlb. the recipe, also going to layer peanut butter and than caramel and choc.
Hi Susie- Thanks for your feedback!! 🙂 Hope you enjoyed the cookies.