Ultimate Twix-Style Cookies

There’s something undeniably comforting about a cookie that combines buttery shortbread, gooey caramel, and rich chocolate in every bite. If you’re a fan of the classic Twix candy bar, these Ultimate Twix-Style Cookies are about to become your new obsession. Perfect for dessert tables, holiday baking, or simply satisfying a chocolate-caramel craving, these cookies are easy to make, fun to customize, and irresistibly indulgent.

This recipe transforms the candy bar into a home-baked cookie, giving you the best of both worlds: the satisfying texture of a soft, buttery cookie and the decadent sweetness of caramel and chocolate. Plus, making them at home means you can adjust the flavors, use high-quality chocolate, or even experiment with sea salt for a sweet-and-salty twist.

Why You’ll Love This Recipe

• Candy bar in cookie form: Every layer of a Twix is recreated—shortbread, caramel, and chocolate.
• Customizable: Swap milk chocolate for dark chocolate, or drizzle with white chocolate for variety.
• Perfect for gifting: These cookies look impressive and taste gourmet.
• Easy to make: Simple steps and common ingredients make it accessible for home bakers.
• Texture heaven: Crisp edges, chewy center, gooey caramel, and chocolate drizzle.
• Crowd-pleaser: Ideal for parties, holidays, or dessert platters.

Ingredients Breakdown

This recipe yields approximately 24 cookies, each loaded with layers of sweet goodness.

Cookie Base (Shortbread):

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Caramel Layer:

• 1 cup caramel sauce (store-bought or homemade)

Chocolate Topping:

• 1 cup chocolate chips (semi-sweet or milk chocolate)

Tools & Equipment Needed

• Baking sheets
• Parchment paper
• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Rubber spatula
• Measuring cups and spoons
• Saucepan (if making homemade caramel)
• Microwave-safe bowl or double boiler for chocolate
• Spoon or piping bag for drizzling chocolate

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and prevents sticking.

Step 2: Cream Butter and Sugars

In a large mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air for a soft, tender cookie base. Add eggs one at a time, mixing thoroughly after each addition.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix—overworked dough can result in dense cookies.

Step 4: Shape Cookies

Scoop dough onto the prepared baking sheet, spacing each cookie at least 2 inches apart. Use the back of a spoon or your thumb to make a small indent in the center of each cookie for the caramel filling.

Step 5: Bake the Cookies

Bake for 10–12 minutes, or until the edges are golden but the centers remain soft. Shortbread cookies should be slightly firm around the edges but tender in the middle. Allow the cookies to cool slightly before adding the caramel.

Step 6: Add Caramel

Spoon caramel sauce into each cookie’s indent. Be generous but avoid overfilling to prevent the caramel from spilling during chocolate drizzling. If using homemade caramel, ensure it has cooled slightly to a pourable consistency.

Step 7: Melt Chocolate

Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler. The chocolate should be smooth and pourable for drizzling.

Step 8: Drizzle Chocolate

Using a spoon or piping bag, drizzle the melted chocolate over each cookie. Ensure each cookie is generously coated for maximum chocolatey goodness. Let the chocolate set completely before serving.

Tips & Variations

• Sea Salt Twist: Sprinkle a pinch of flaky sea salt on top of the chocolate for a sweet-and-salty flavor.
• Nutty Version: Add finely chopped nuts (pecans or almonds) to the caramel layer.
• White Chocolate Drizzle: Swap some or all of the chocolate chips for white chocolate.
• Homemade Caramel: Make caramel from scratch using sugar, butter, and heavy cream for extra richness.
• Chewy Texture: Slightly underbake the cookies for an extra chewy center.
• Chocolate Layer: Add a second chocolate layer for a thicker topping.

Flavor Profile & Pairings

Taste: Buttery, sweet, and rich with distinct layers of shortbread, caramel, and chocolate. The brown sugar adds a slight molasses undertone.

Texture: Crispy edges with a soft, chewy interior; gooey caramel provides a sticky bite, and chocolate sets with a satisfying snap.

Occasions: Perfect for holiday cookie swaps, birthday parties, or anytime you want a nostalgic candy-inspired treat.

Nutritional Overview (Per Cookie, Approx.)

Nutrient	Amount
Calories	190
Sugar	15g
Fat	9g
Saturated Fat	5g
Carbohydrates	26g
Protein	2g
Fiber	1g
Cholesterol	30mg
Sodium	80mg

Dietary Notes: Contains dairy and gluten. Adaptable for gluten-free with alternative flour, or for vegan by using plant-based butter, egg replacer, and dairy-free chocolate/caramel.

Make-Ahead & Storage Tips

• Store at Room Temperature: Keep cookies in an airtight container for up to 4 days.
• Refrigeration: Can be refrigerated for up to 1 week; bring to room temperature before serving.
• Freezing: Cookies can be frozen before adding chocolate for up to 3 months. Thaw and then drizzle chocolate before serving.
• Caramel Storage: If making homemade caramel, store in a sealed container in the fridge for up to 2 weeks. Warm slightly before using.

FAQs

1. Can I make these cookies gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour. Expect slightly different texture—possibly more crumbly.

2. How do I prevent caramel from spilling?
Create a small well in each cookie before baking and allow the cookies to cool slightly before adding caramel.

3. Can I make smaller or larger cookies?
Absolutely. Adjust baking time slightly—smaller cookies bake faster, larger cookies may need 14–16 minutes.

4. Can I use store-bought caramel?
Yes, store-bought caramel works perfectly. Heat slightly if too thick for drizzling.

5. Can I mix chocolate into the cookie dough instead of drizzling?
Yes, but for classic Twix-style cookies, chocolate is best as a topping to maintain the layered effect.

Cooking Timeline (At a Glance)

Step	Time	Notes
Prep dough	10 min	Cream butter & sugar, add eggs
Mix dry ingredients	3 min	Incorporate into wet mixture
Shape cookies	5 min	Make indent for caramel
Bake	10–12 min	Golden edges, soft center
Add caramel	2 min	Fill indent, allow to cool
Melt & drizzle chocolate	5 min	Let chocolate set
Total	35–40 min	Ready to serve

Serving Suggestions

• Serve on a platter for parties or family gatherings.
• Sprinkle lightly with flaky sea salt for a sweet-salty flavor.
• Pair with milk, coffee, or hot chocolate for an indulgent treat.
• Decorate with extra chocolate drizzle or mini chocolate chips for a festive touch.

Recipe Variations

1. Peanut Butter Twist: Add a dollop of peanut butter under the caramel for a Reese’s-style cookie.
2. Nutty Caramel: Sprinkle chopped almonds, pecans, or hazelnuts on caramel before chocolate topping.
3. Chocolate Lovers: Use a mixture of milk and dark chocolate for drizzling.
4. Salted Caramel: Lightly sprinkle sea salt over chocolate for enhanced flavor complexity.

Ingredient Spotlight

Butter: Unsalted, at room temperature, ensures soft, tender shortbread cookies. High-quality butter enhances flavor and texture.

Caramel: Provides gooey sweetness. Homemade caramel allows control over sweetness and thickness, while store-bought saves time.

Chocolate Chips: Semi-sweet or milk chocolate works best for balance with caramel; melt gently to prevent burning.

Pro Baking Tips

• Use room-temperature butter for easy creaming and smooth dough.
• Chill cookie dough slightly if too soft to handle; it prevents spreading.
• Do not overbake: Shortbread cookies should remain soft in the center for the perfect Twix texture.
• Use a piping bag or spoon for precise chocolate drizzle.
• Let chocolate fully set at room temperature before stacking or storing.

Storage & Freezing Guide

• Room Temperature: Store in airtight containers for 4 days.
• Refrigerator: Up to 1 week; serve at room temp.
• Freezing: Best before adding chocolate; freeze dough portions or baked cookies for up to 3 months.

Expanded Conclusion

The Ultimate Twix-Style Cookies are a home baker’s dream: buttery, chewy, gooey, and chocolatey in every bite. Perfect for holiday baking, birthday treats, or anytime indulgence, they bring a candy-bar favorite into a cookie format that’s fun, satisfying, and impressive.

With simple ingredients, easy steps, and optional variations for chocolate, caramel, or nuts, these cookies are versatile enough for any occasion. Make a batch, drizzle that chocolate, and watch friends and family disappear cookie after cookie—it’s just that irresistible.

Bring a little sweet nostalgia and gourmet flair to your kitchen with these cookies, and you’ll never go back to ordinary chocolate chip cookies again.

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