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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.
Very easy and tasty
How can I store these till tomorrow
I store in the fridge.
I love this recipe and make it all the time. I don’t refrigerate them, but we also eat them all pretty quickly. How long do they last in an air tight container out of the fridge? I typically don’t eat them past 4-5 days. I have been making them into sugar cookies as well, how long does the cookie part last without refrigeration?
About 4-5 days.
Great, but caramel needs to set. Chocolate slides off in transit. Delicious. I would bake the cookie a tad more so it’s a tiny bit crisper.
Very tasty!! Easy recipe, small cooking time, overall a great cookie! Will be trying again!!
The cookies are absolutely delicious! Hands down! However, the 40 min total time estimation is completely false. With prepping cooking, adding caramel, cooling, and adding chocolate, the estimated total time is close to 2 hours.
Excellent recipe! The 1st time I made these everyone in my family devoured them. The 2nd time I made these, I kind of turned them into “Snickers” (minus the nougat) as I added crushed peanuts on top of the chocolate. Then, the 3rd time, I tried it with chopped pecans on top of the chocolate and made a turtle cookie. It’s kind of fun to play around with this recipe. It has a great base then you just play around with toppings. So many possibilities!
Can these cookies be frozen?
Yes, up to 3 months!
with freezing – can the assembled cookie be frozen or just the base cookie? thanks.
Both can be frozen! I just recommend letting the assembled cookie thaw a bit before serving so you don’t break a tooth on the frozen caramel.
Why is my dough crumbly and how can I fix it?
It might be the temperature of your butter. Try softening the butter a little more and see if that helps! You can also add just a little water to the dough to help it come together.
I love that the recipe includes the measurement of the ingredients in the directions, genius!