Twix Cookies

I have to share this one: cookies that taste like a Twix bar but don’t turn into a sticky disaster the second you look at them. I get why homemade caramel intimidates people; I used to, too, until I learned a few tricks. Ever wanted a cookie that gives you crunch, chewy caramel, and chocolate in a single bite? This recipe nails it. FYI, I found inspiration in similar cookie experiments like brown butter pumpkin chocolate chip cookies that helped me tweak the butter notes.

 

I first baked these after a midnight snack attack and one excessively persuasive pack of Twix in the pantry. I simplified the caramel step, balanced chew and crisp, and kept the chocolate from hogging all the action. If you love candy-bar-inspired baking, you’ll want this in your rotation.

Why You’ll Love This Recipe

• Candy-bar vibes without the meltdown or risk of dental drama.
• Balanced texture: crisp edges, soft centers, and a chewy caramel hit.
• Simple ingredients that you probably already have.
• Fast payoff: you start baking and get cookies in about 30 minutes.
• Versatile: tweak toppings and mix-ins for personal flair.

Ingredients You’ll Need

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• 1 cup chocolate chips

Yep, that’s it. Keep the ingredients bolded in your head when you shop so you don’t accidentally swap flour for… flour alternative. (Kidding. Maybe.)

How to Make (Step-by-Step)

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Scoop tablespoon-sized balls of the dough onto the prepared baking sheet, spacing them apart.
7. Bake for 10-12 minutes until the edges are golden.
8. Remove from the oven and immediately drizzle caramel sauce over each cookie, followed by a sprinkle of chocolate chips.
9. Allow to cool and serve. Enjoy your festive treat!

Step 1: Prepare and Preheat

Get your oven to 350°F (175°C) and line a baking sheet. I always prep my sheets first because I never trust my memory after I make a mess of dough. Do you forget the sheet too, or is that just me?

Step 2: Dry Mix

Whisk flour, baking soda, and salt in a bowl. Keep it simple; overworking the flour will bring out the chewiness in the wrong way.

Step 3: Cream Butter and Sugars

Cream the softened butter, granulated sugar, and brown sugar until the mixture looks light and airy. This step traps air and helps your cookies rise just enough to be perfect.

Step 4: Wet Ingredients

Beat in the egg and vanilla extract. I use vanilla like it’s a personality trait.

Step 5: Combine

Add the dry mix to the wet mix slowly and stir until you barely see dry streaks. Stop when combined; the dough will be happier that way.

Step 6: Shape and Bake

Scoop tablespoon-sized dough balls, space them at least two inches apart, and bake for 10–12 minutes. The edges should look golden while the centers stay slightly soft.

Step 7: Finishing Touches

Right out of the oven, drizzle caramel sauce and sprinkle chocolate chips. The heat helps the caramel meld without turning everything into a single, terrifying blob.

Pro Tips for the Best Results

• Chill the dough for 15–30 minutes if your kitchen feels extra warm; it stops cookies from spreading too thin.
• Use room-temperature eggs for better emulsion and texture.
• Measure flour properly: spoon it into your cup, then level it. Don’t pack it. I learned this the hard way.
• Swap half the butter for brown butter if you want a nuttier depth—IMO that edge elevates the cookie.
• Don’t overbake; remove cookies when centers look slightly underdone. They firm up while cooling.
• Use a good caramel sauce. You can make your own, but a reliable store-bought option saves time and stress.

Fun Variations & Topping Ideas

Variations

• Add a handful of chopped shortbread for extra crunch.
• Sprinkle crushed Twix pieces on top for maximum homage to the candy bar.
• Swap chocolate chips for chopped milk chocolate to mimic Twix bars even more.
• Suggestion requested: try adding corn, crumbled sausage, or using it as a base for a loaded potato soup. (Yes, I hear you—this one’s wild and not typical for cookies. Play at your own risk. 😉 )

Toppings

• Bacon (because everything tastes slightly better with bacon)
• Cheddar cheese for the adventurous sweet-savory crowd
• Green onions for a zesty contrast
• Sour cream as a surprising accompaniment if you like tang with sweet

Storing and Reheating

• To store, let cookies cool completely, then place them in an airtight container with parchment between layers. Keep at room temperature for up to 3 days.
• For longer storage, freeze in a single layer on a sheet; once solid, move to a freezer bag for up to 3 months. Thaw at room temperature.
• To reheat, pop cookies in a 300°F oven for 5–7 minutes or microwave a single cookie for 10–12 seconds if you’re impatient (no judgment). Reheating helps revive that just-baked soft center.

Frequently Asked Questions (FAQ)

How do I stop the caramel from making the cookies soggy?

Use only a light drizzle of caramel while the cookies are hot so it sets quickly. If you worry about sogginess, warm and lightly spread caramel, then chill cookies briefly to set the topping.

Can I use homemade caramel instead of store-bought?

Yes. Use a thick, slightly cooled caramel so it doesn’t run everywhere. Homemade tastes amazing but needs careful attention so it doesn’t thin out your cookies.

Can I make these ahead of time?

You can prepare the dough and freeze it in scooped portions. Bake directly from frozen but add a minute or two to baking time.

Do these taste exactly like a Twix bar?

They don’t replicate the bar bite-for-bite, but they capture the essential elements—crunch, chewy caramel, and chocolate—in a cookie form that’s way easier to share.

Conclusion

If you want a fast, fun way to capture the spirit of a Twix bar in cookie form, this recipe hits all the right notes: easy ingredients, great texture, and an indulgent caramel-chocolate finish. Try the tips above, experiment with toppings, and tell me what changes worked for you—sharing is basically my favorite part of baking. For a slightly different candy-inspired cookie idea and more tips, check out Twix Cookies – Cooking With Karli. Leave a comment and rating if you make these—I love seeing your tweaks and disasters (especially the disasters, honestly).