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Twix Cookies

Twix Cookies are buttery shortbread rounds topped with a smooth caramel layer and milk chocolate. Bake the cookies until their edges just begin to turn golden, then let each topping set for a neat, candy-bar-inspired finish.
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Prep Time 30 minutes
Cook Time 21 minutes
Cooling and setting time 1 hour 15 minutes
Total Time 2 hours 6 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 0.25 tsp salt
For the caramel
  • 11 oz soft caramels unwrapped
  • 2 tbsp heavy cream
For the chocolate
  • 12 oz milk chocolate chips
  • 1 tsp coconut oil

Equipment

  • 2 baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Beat the butter and sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the vanilla.
  5. Add the flour and salt and mix on low just until a cohesive dough forms.
  6. Roll the dough between sheets of parchment to 1/4 inch thick.
  7. Cut the dough into 2 1/2-inch rounds.
  8. Arrange the rounds on the prepared baking sheets.
  9. Bake for 12–14 minutes, until the edges are just beginning to turn golden.
  10. Cool the cookies on the baking sheets for 10 minutes.
  11. Transfer the cookies to a rack to cool completely.
Add the caramel
  1. Warm the caramels and heavy cream in a small saucepan over low heat, stirring often, until smooth, about 5–7 minutes.
  2. Spoon about 1 teaspoon of caramel onto each cooled cookie and spread it nearly to the edge.
  3. Let the cookies stand for 20 minutes to set.
Finish with chocolate
  1. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 20-second bursts, stirring between bursts until smooth.
  2. Spoon about 2 teaspoons of chocolate over each cookie and spread to cover the caramel.
  3. Let the cookies stand at room temperature for 30–45 minutes until set.

Notes

For clean layers, make sure the cookies are completely cool before adding caramel. Store in an airtight container in the refrigerator for up to 5 days; freeze with parchment between layers. A gluten-free 1:1 flour blend can be used for a gluten-free variation.