Easy Twix Cookies from Scratch

If you love a good shortbread crust and you’re also a huge fan of caramel and chocolate, have I got a treat for you! These easy Twix cookies come together quickly and require very few ingredients!

Is Twix a Candy or a Cookie?

Yes. Yes, it is. The truth is, a Twix bar is sold as a candy but it’s got a strong cookie base. If you’re in love with Twix bars you know that they’ve got an easy-to-bite cookie bottom, a sticky caramel center, and soft but firm chocolate on top.

So, what is it about this flavor combination?

I grew up eating another favorite chocolate and caramel concoction–Turtles. My mama made these delicious candies every single Christmas. I recently shared her recipe. But these cookies remind me so much of my mom’s Turtles.

What makes Twix a candy is the combination of caramel and chocolate. What makes it a cookie is the shortbread base.

I’ve seen recipes online, but honestly? I already have the best shortbread recipe out there. (I mean, I hate to brag but my cut-out sugar cookies are a tender, flaky shortbread, perfect for this project.)

So, I ditched the idea of finding a DIY Twix recipe online and decided just to go with what I knew. Why not, right?

Twix Ingredients

You will find a full printable recipe card at the bottom of this post. These are simple ingredients you probably have on hand.

FOR THE COOKIES:

• room temperature butter (preferably salted)
• vanilla
• almond extract
• sugar
• powdered sugar
• egg
• all purpose flour
• baking powder

FOR THE CARAMEL LAYER

• caramel bits
• heavy whipping cream
• Optional: finely grated sea salt

FOR THE CHOCOLATE LAYER

• milk chocolate chips
• heavy whipping cream

How to Make Homemade Twix Cookies

This is such a simple recipe. You’re not going to believe how easy it is to whip these up!

Start by preheating your oven to 375 degrees Fahrenheit.

Place parchment paper on 2 – 3 cookie sheets.

Make the Cookies:

In a large bowl cream room temperature butter, vanilla, and almond extract until light and fluffy. You can use a hand mixer for this process but I prefer my stand mixer with paddle attachment.

Add sugars and mix thoroughly. Add eggs and continue to mix.

In a separate small bowl whisk together flour and baking powder. Slowly work them into the wet ingredients, mixing at low speed.

Be careful not to over mix.

Remove cookie dough from bowl and place in gallon-sized baggies or cover in plastic wrap. Place in freezer for 10 minutes.

Remove and roll. (I use doubled paint sticks with two layers of waxed paper but you can use whatever method you prefer.)

I made mine the usual thickness (same as with my cut-out cookies) but you can go a little thinner if you like. Cut with a round cookie cutter. (I went with a medium-small size but you can make your cookies at big or as small as you like.)

Place on prepared cookie sheet. I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Place in preheated oven and bake at 375 degrees for 10 minutes or until the edges turn slightly golden.

Remove these delicious shortbread cookies from the oven and place cookie sheet on wire rack to cool.

Transfer cookies to cooling rack to continue to cool. Don’t eat them just yet, friends! Even though this is a delicious cookie just as it is, you’re going to want to add more excitement with the caramel and chocolate.

Make your caramel.

While the cookies are cooling, make your caramel. Place a bag of caramel chips in a small microwave-safe bowl and add 2 – 3 tablespoons of heavy cream. Melt in 30-second increments in the microwave, stirring between rounds. You want it to be smooth. Place in piping bag and set aside to cool.

Make your chocolate ganache.

This recipe calls for milk chocolate because that’s my preference but you can certainly use semi-sweet or dark chocolate.

Place 1 1/2 cups of milk chocolate chips in a small microwave-safe bowl. Add 3/4 cup heavy whipping cream. Melt in 30-second increments in the microwave, stirring between rounds.

You don’t want your ganache to be runny but you do want it to be the consistency of honey (after cooling). Adjust the amount of whipping cream accordingly. Place in piping bag and set aside to cool.

Let’s Put These Cookies Together!

Make sure you’re working with cooled cookies.

Cut off the tip of the caramel piping bag and pipe caramel onto the top of each cookie. Sprinkle the caramel with a teensy-tiny bit of the sea salt.

Now it’s time to pipe on some of that smooth melted chocolate. Leave some of the chewy caramel showing on the edges.

Set aside on cooling rack so that the caramel and chocolate can firm up.

Questions People are Asking about Twix Cookies

Can I use salted caramel topping (caramel sauce) from a jar?

Jarred caramel is runnier than homemade. You might end up with a sticky mess running down the sides of your cake. You can always use Kraft caramel squares (which come in a bag individually wrapped), in place of caramel bits. (But honestly? The caramel bits are by far the easiest route and they taste great!)

Can I use hot fudge from a jar?

Yes, this is probably a great idea if you’re out of chocolate chips. Warm it for several seconds in the microwave with the lid off of the jar. Stir well and place into a piping bag.

I don’t have sea salt. Can I use table salt?

You can but part of the joy of sea salt is the texture on the tongue and lips.

Do I need to wait for the layer of caramel to firm up before adding the chocolate layer?

Yes, otherwise the two will run together. You want two distinct layers, obvious when you bite into the cookie.

Can I make homemade caramel?

Absolutely! There’s a luscious homemade salted caramel recipe at Sally’s Baking Addiction. It looks like a lovely creamy caramel.

Do these cookies need to be refrigerated?

They don’t but you might want to pop them into the fridge for a few minutes initially if your caramel and chocolate aren’t firming up.

How do I store Twix cookies?

Store them in an airtight container at room temperature up to five days. These cookies can be frozen and then thawed and eaten later. Allow them to thaw naturally.

Can I use a different type of cookie in place of the shortbread recipe listed here?

Absolutely. Here are a few you might consider: Use the pie crust base found in my Easy Pecan Pie Cookies. (It would be fabulous with this recipe!)

Use my homemade Chocolate Chip Cookie Cake recipe, refrigerating and then rolling out to 1/4″ thickness before cutting out. Use my thumbprint cookie recipe. Make the same indention you would make for preserves but filling the (baked) cookie with caramel and then top with chocolate.

Talk about the perfect treat!

Speaking of other types of cookies, check this out!

Is this the same recipe as Millionaire Shortbread?

Yes, but you would bake that one in a 9 x 13-inch pan. Spread out the shortbread crust. Bake and cover in caramel then chocolate. Voila! Millionaire Shortbread!

Are these good cookies for the holiday season?

Absolutely! But if you’re going to add them to a cookie exchange tray just be sure to make your chocolate ganache firm enough to stack. Honestly? They’re perfect any time of year!

Can I use my favorite chocolate chip cookies?

Oh, yes! Start with my Ultimate Chocolate Chip Cookie recipe and then add caramel and chocolate on top. Better yet, sandwich two cookies with the filling. Delicious!

Not in the mood for baking? No problem!

This Twix cookie recipe is so versatile!

If you want to make these cookies but you’re not in the mood to bake, it’s a simple process of adding caramel and then chocolate to cookies you’ll find in your grocery store. Here are a few we recommend:

• Lorna Doone Butter Cookies
• Pepperidge Farm Chessmen Butter Cookies
• Golden Oreos
• Chips Ahoy: You’ll want to use a basic chocolate chip cookie with no additions.
• Biscoff Cookies: These thin, crisp spice cookies would be absolutely perfect topped with caramel and chocolate!

---

Follow this link for a comprehensive post listing more of my fall cookies and bars, perfect for autumn!

---

That’s it for this post, friends! I hope you enjoy the recipe for these homemade Twix bars! Talk about the perfect balance of caramel and chocolate! Yum!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

---

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.