Introduction
Homemade Twix Caramel Cookies are a dreamy fusion of three irresistible elements: a buttery shortbread-style cookie base, a rich and gooey caramel center, and a silky layer of melted chocolate on top—just like the classic Twix candy bar, but elevated in cookie form. These cookies offer the best of both worlds: the nostalgic satisfaction of a beloved candy bar and the homemade charm of a freshly baked treat. With their layered structure, each bite brings together a tender crunch, sweet chew, and melt-in-your-mouth richness, making them ideal for special occasions, dessert platters, or whenever you want to impress guests with minimal effort and maximum flavor. Whether served at a holiday party, gifted in a festive tin, or made for a simple weeknight indulgence, these Twix-inspired cookies are guaranteed to steal the spotlight.
The History of Twix-Inspired Cookies
The origin of Twix cookies is naturally rooted in the creation of the Twix bar itself, which was introduced by Mars, Inc. in the UK in 1967 under the name “Raider” before being launched in the United States in 1979. The candy bar became iconic for its three distinct layers: a crisp shortbread base, gooey caramel filling, and a smooth chocolate coating. As home baking trends evolved, especially in the late 2000s and 2010s with the rise of copycat recipes and social media food culture, bakers started replicating this candy bar in cookie form. This creative twist gained popularity on baking blogs and Pinterest, where home cooks and professionals alike looked to reimagine favorite store-bought treats using wholesome, high-quality ingredients. The result was a cookie that mimics everything beloved about the Twix bar but adds the warmth, texture, and personal touch of a homemade dessert.
Ingredients Breakdown
For the cookie base: 1 cup (226g) unsalted butter, softened – forms the rich, crumbly shortbread base; 1/2 cup (100g) granulated sugar – lightly sweetens the dough; 2 teaspoons vanilla extract – enhances the overall flavor; 2 cups (260g) all-purpose flour – provides structure and body; 1/4 teaspoon salt – balances sweetness and enhances butteriness. For the caramel layer: 1 cup (320g) thick caramel sauce or soft caramels melted with cream – creates the chewy, sweet center; 2 tablespoons heavy cream – softens the caramel for a spreadable consistency. For the chocolate layer: 1 1/2 cups (260g) semi-sweet or milk chocolate chips – creates a smooth, rich topping; 1 teaspoon coconut oil or vegetable oil – helps the chocolate melt evenly and gives it a glossy finish.
Step-by-Step Recipe:
- Prepare the cookie base: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar for about 2–3 minutes until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt, mixing until a soft dough forms. 2. Shape and bake: Scoop 1 to 1.5 tablespoons of dough and roll into balls. Flatten slightly and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes or until the edges are just beginning to turn golden. Remove from the oven and immediately use the back of a spoon to press a small well or indentation in the center of each cookie (this is where the caramel will go). Let the cookies cool completely. 3. Make the caramel layer: If using soft caramels, melt them with the heavy cream in a saucepan over low heat, stirring until smooth. Spoon about 1 to 2 teaspoons of caramel into the center of each cooled cookie. Let the caramel set for 15–20 minutes before adding chocolate. 4. Add the chocolate topping: In a microwave-safe bowl or over a double boiler, melt the chocolate chips with the coconut oil, stirring until smooth. Spoon or pipe the melted chocolate over the caramel layer, covering it completely. Let the cookies sit at room temperature or refrigerate briefly until the chocolate is set. 5. Serve or store: Once fully set, serve your Twix cookies at room temperature for the perfect texture. Store them in an airtight container for up to 5 days.
Tips for the Perfect Cookie
Use room temperature butter for a soft, uniform dough. Don’t skip the step of pressing a well into the cookies after baking—it helps hold the caramel securely. Make sure the caramel is warm and pourable but not too hot, or it will soak into the cookie and become greasy. For the chocolate layer, adding a small amount of oil helps prevent it from cracking when the cookie is bitten. Let each layer set fully before adding the next to maintain clean layers and beautiful presentation. If your cookies spread too much, chill the dough balls for 15–20 minutes before baking. For clean chocolate tops, smooth out the melted chocolate with the back of a spoon or offset spatula.
Variations and Customizations
Salted Twix Cookies: Sprinkle a pinch of flaky sea salt on top of the chocolate for an elevated flavor contrast. Mini Twix Bites: Make smaller cookies and adjust the baking time down to 8–10 minutes for a bite-sized treat. Dark Chocolate Twist: Use dark chocolate chips instead of milk or semi-sweet for a more intense cocoa flavor. Nutty Layer: Add a thin layer of chopped roasted nuts between the caramel and chocolate for added crunch. Peanut Butter Caramel: Mix peanut butter into the caramel for a nutty variation. Shortbread Bars: Press the dough into a pan, bake it as one slab, then layer with caramel and chocolate and slice into bars for a more classic Twix shape. Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Health Considerations and Nutritional Value:
These cookies are a rich indulgence and best enjoyed as an occasional treat. Each cookie typically contains between 200–300 calories, primarily from butter, sugar, caramel, and chocolate. They are high in saturated fat and added sugars, making them a dessert suited for moderation. The shortbread base is calorie-dense, while the caramel and chocolate add significant sweetness. If you’re looking to make them a little healthier, consider reducing the sugar in the cookie base, using dark chocolate (which has antioxidants and less sugar), or choosing a lighter caramel made with coconut milk or date puree. They are not suitable for vegan or dairy-free diets in their traditional form but can be adapted with plant-based butter, dairy-free caramel, and vegan chocolate chips. These cookies do not provide significant nutritional value in terms of fiber, protein, or vitamins but are undoubtedly satisfying and joyful for those moments when indulgence is the goal.
FAQ
Q: Can I make these cookies ahead of time? A: Yes! You can bake the cookie bases a day or two in advance and store them in an airtight container. Add the caramel and chocolate layers the day you plan to serve them. Q: How do I store them? A: Keep the cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. Let them come to room temperature before serving for best texture. Q: Can I freeze them? A: Yes, you can freeze the fully assembled cookies. Place them in a single layer in a freezer-safe container with parchment between layers. Thaw at room temperature before serving. Q: What kind of caramel should I use? A: You can use store-bought soft caramels melted with cream or homemade caramel. Just make sure it’s thick enough to hold its shape on the cookie. Q: Why did my chocolate crack? A: Chocolate can crack if it’s applied too thickly or sets too quickly in a cold environment. Adding a bit of oil to the chocolate before melting helps prevent this.
Homemade Twix Caramel Cookies
Ingredients
Cookie Base:
- ▢ 1/2 cup unsalted butter softened
- ▢ 3/4 cup granulated sugar
- ▢ 1 large egg
- ▢ 1 large egg yolk
- ▢ 1 teaspoon vanilla extract
- ▢ 1 1/4 cups all-purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon salt
Topping:
- ▢ 16 ounces caramel dip you may have some leftover
- ▢ 3/4 cup milk chocolate
- ▢ 1 cup Twix candy bars chopped
Instructions
- In a large mixing bowl, cream the softened butter and granulated sugar together for about 4 minutes, or until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl. Add in the egg, egg yolk, and vanilla extract, then continue mixing for another minute until fully combined.
- Gently fold in the flour, baking powder, and salt until a soft dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to chill.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough with a rolling pin to a thickness of about 1/4 to 1/3 inch. Use a round cookie cutter to cut out circles from the dough.
- Place the cookie rounds onto a parchment-lined, light-colored baking sheet. Bake for 8 to 9 minutes, then remove from the oven and allow the cookies to cool completely on a wire rack.
- Once cooled, spread a generous layer of caramel dip on top of each cookie.
- In a microwave-safe bowl, add the milk chocolate and heat on 50% power in 45-second intervals, stirring between each until the chocolate is fully melted and smooth. Use a whisk to make it creamy and glossy.
- Spread the melted chocolate evenly over the caramel layer on each cookie. Place the cookies in the refrigerator for about 10 minutes to allow the chocolate to set. Serve the cookies chilled or at room temperature, depending on your preference.