Twix Cookies

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Twix Cookies are famous shortbread cookies topped with creamy caramel and milk chocolate. This delicious homemade cookie recipe tastes exactly like the classic twix cookie bars!

Every holiday season I try to make some new cookies with new flavors. This year, I decided to try to duplicate Twix cookies, tasting exactly like popular Twix cookie bars. They have the same crunchy shortbread base, topped with creamy caramel sauce and milk chocolate.

Let me show you how easy it is to make them from scratch!

Twix Cookies are made of 3 main parts:

1. Shortbread Cookies. You can check all the tips and tricks about the cookie base recipe HERE.
2. Caramel. You can use a store-bought caramel, though I prefer to use my Homemade Caramel Sauce.
3. Chocolate. You can use milk or semi-sweet chocolate chips and melt it.

How to make Twix Cookies

1. Make the cookie dough.

We need to start with making the cookie dough.

In a standing mixer with a paddle attachment add room temperature butter and granulated sugar. Beat on a medium/high speed for a few minutes until its pale and fluffy. You might need to scrape the butter/sugar mixture from the sides of the bowl a few times in-between.

Add an egg and vanilla extract and beat again until well incorporated.

Add dry ingredients (all-purpose flour, baking powder, and salt) in 2 steps and mix it on low speed.

When done, slightly knead the dough so it will come together in a ball, wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

NOTE: It is very important to refrigerate the dough. It will prevent the cookies from spreading and will help them to keep their shape.

2. Bake the cookies.

When ready to bake the cookies, take the dough out of the fridge and let it sit on the counter for 10-15 minutes before rolling. It will help the dough to get softer and be more elastic.

The dough will be a bit sticky. So, here is a trick I use. Put the dough between two sheets of parchment paper, then roll the rolling pin over the parchment paper. It will keep the dough smooth and will not stick.

Cut the cookies out with a round cookie cutter (mine is 6 cm (2.4 inches) in diameter). I like them to be around ¼ inches thick.

Put the cut-out cookies on a baking sheet with parchment paper and refrigerate for another 10 minutes. Since we worked with the dough, it warmed up. By chilling it a second time, it will help the cookies to keep their shape.

Bake at 350˚F for about 10 minutes or until the edges are slightly golden color.

Take them out of the oven and let them sit on the baking sheet for 10 minutes, then transfer to a wire rack to cool off completely.

3. Assemble the cookies.

When the cookies are cooled off, we can start assembling them with caramel and chocolate.

For the caramel, whether you are using a store-bought or a homemade (check the recipe HERE), we need to reheat it just a little bit to make it spreadable. Put it in a microwave for 10-15 seconds, then stir. Repeat until you get the right consistency.

NOTE: Think about the consistency for royal icing. When you scoop and pour the caramel, it should create a ribbon.

Using a butter knife, spread the caramel on top of the cookies, leaving just ¼ of the inch on the sides.

For the chocolate, we also will need to microwave the chocolate chips until it’s smooth and spreadable.

Put it in a microwave for 20 seconds, then stir. Repeat until you get the right consistency and the chocolate is smooth without any lumps.

Using a clean butter knife, spread it on top of the caramel.

Let the cookies sit on the counter for at least 30 minutes, so the caramel and chocolate will set.

When done, place them in an air-tight container.

MORE COOKIE RECIPES YOU MIGHT LIKE:

• Chocolate Chunk Cookies
• Almond Spritz Cookies
• Orange Chocolate Sandwich Cookies
• Halloween Cookies
• Donut Sugar Cookies
• These Andes Mint Cookies
• Raspberry Almond Thumbprint Cookies
• Oatmeal Cookies with Cranberries and White Chocolate
• The Best Cut Out Sugar Cookies

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