Absolutely! Here’s a long, detailed recipe for Twix Cookies — inspired by the classic candy bar with a buttery shortbread base, rich caramel center, and smooth chocolate topping. These cookies are decadent, indulgent, and perfect for holidays, parties, or a sweet treat anytime.
Homemade Twix Cookies Recipe
Servings: About 24 cookies
Prep Time: 30 minutes
Chill Time: 1 hour
Cook Time: 12–15 minutes
Total Time: About 2 hours
Ingredients
Shortbread Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
Caramel Layer:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup packed light brown sugar
- 6 tablespoons unsalted butter
- ¼ cup light corn syrup
- ½ teaspoon vanilla extract
- Pinch of salt
(Alternatively, use 20 unwrapped soft caramels + 2 tablespoons heavy cream for a shortcut.)
Chocolate Topping:
- 1½ cups milk chocolate chips (or semi-sweet, if preferred)
- 1 tablespoon coconut oil or vegetable shortening (for smoothness and shine)
Instructions
Step 1: Make the Shortbread Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes with a hand or stand mixer).
- Mix in the vanilla extract.
- Add flour and salt, mixing just until a soft dough forms. Do not overmix.
- Roll dough out on a lightly floured surface to about ¼ inch thick.
- Use a round cookie cutter (about 2 to 2.5 inches) to cut out cookies and place them on the prepared baking sheets about 1 inch apart.
- Bake for 12–14 minutes, or until the edges are lightly golden (not brown).
- Allow cookies to cool completely on a wire rack.
Step 2: Prepare the Caramel Layer
From Scratch:
- In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, corn syrup, and salt.
- Stir constantly until the mixture comes to a gentle boil. Reduce heat slightly and simmer, stirring often, until it thickens and turns a deep golden color (about 10–12 minutes). Be careful not to burn.
- Remove from heat and stir in the vanilla extract.
- Let the caramel cool slightly (5 minutes), then spoon or pipe a dollop of caramel onto the center of each cooled cookie, spreading gently with the back of a spoon.
Shortcut Method:
- Melt soft caramels and heavy cream together in the microwave in 30-second intervals, stirring until smooth.
- Spread onto cooled cookies as above.
Let the caramel layer set for about 30 minutes, or chill briefly to speed up the process.
Step 3: Add the Chocolate Topping
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second bursts, stirring between each until smooth (about 1½ minutes total).
- Spoon a layer of melted chocolate over the set caramel, spreading just to the edges.
- Let the chocolate set at room temperature for at least 30–45 minutes, or chill until firm.
Optional Finish:
- Sprinkle with flaky sea salt for a sweet-salty twist.
- Drizzle extra melted chocolate or caramel on top for decoration.
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 10 days or freeze for up to 2 months. Layer with parchment paper to prevent sticking.
Tips & Variations
- Shape it your way: Cut cookies into bars or squares for a true Twix look.
- Add crunch: Use a thin layer of crushed shortbread crumbs or cookie bits under the caramel.
- Make it gluten-free: Use a gluten-free all-purpose flour blend and check caramel ingredients.
- Use dark chocolate: For a more grown-up flavor profile.
Would you like me to generate a printable card layout or provide a visual photo of what these cookies typically look like?