Twix Cookies Caramel Chocolate Treat

Twix Cookies taste just like the iconic candy bar but made fresh in your own kitchen The buttery shortbread layered with gooey caramel and a silky chocolate top makes these cookies crowd-pleasers for bake sales parties or even a cozy night in The steps are simple and the result is a cookie you will make on repeat

I made a batch of these last holiday season and my family could not believe they were not straight from a bakery The combination of homemade caramel and smooth chocolate has made them my most requested treat

Gather Your Ingredients

• Butter: Use high quality unsalted butter for the best shortbread texture make sure it is room temperature for easy mixing
• Powdered sugar: Sifts right into the dough for a melt-in-your-mouth crumb look for superfine powdered sugar if possible
• Vanilla extract: Choose pure vanilla extract for upfront aroma and flavor
• All-purpose flour: Opt for a fresh unbleached flour for tenderness and the lightest possible color
• Salt: Fine sea salt brightens the flavor do not skip this even for sweet cookies
• Caramel bits: Convenient for melting but you can also use soft caramel candies just make sure they are fresh and soft
• Heavy cream: Needed to loosen the caramel making it spreadable and extra luscious use full-fat for creaminess
• Milk chocolate chips: Real milk chocolate is key look for brands with cocoa butter not just vegetable oils
• Coconut oil or vegetable shortening: Helps the chocolate melt smooth and set with shine choose coconut oil for a hint of extra flavor

How to Make It

Make the Shortbread Base:

Cream the butter and powdered sugar together in your stand mixer using the paddle attachment Keep the speed on low and mix until completely combined and slightly fluffy This is the foundation for that classic crumbly base

Flavor the Dough:

Add pure vanilla extract and mix just enough to infuse the dough without overbeating

Add the Dry Ingredients:

With your mixer set to low sprinkle in all-purpose flour and salt Continue just until you have a soft cohesive dough Overmixing will make the cookies tough so stop when the mixture clings together

Roll and Cut:

Between two large sheets of parchment paper or wax paper roll your dough to about one quarter inch thickness Keep the layer even for a professional look Use a round cookie cutter about two and a half inches across to stamp out neat rounds If you do not have the exact size any small round cutter or glass rim will work

Bake the Cookies:

Lay the rounds onto a parchment-lined baking sheet leaving a bit of space between each Bake in your preheated oven at three hundred fifty degrees Fahrenheit for ten to twelve minutes Watch for the edges to just barely turn golden Leave them on the tray for a few minutes before moving gently to a cooling rack

Make the Caramel Layer:

In a microwave-safe bowl, add caramel bits and heavy cream Heat for one minute then stir well If the caramel is not smooth heat in fifteen-second bursts stirring between each until velvety Spoon a little warm caramel on each fully cooled cookie Spread it to the edges for full caramel coverage

Cool and Top with Chocolate:

Let the caramel set fully Before coating with chocolate melt milk chocolate chips with coconut oil or shortening in the microwave for thirty seconds Stir until glossy and melted If needed heat a little longer in the microwave Spoon over each caramel-covered cookie and spread gently to the edges

Set and Serve:

Let the chocolate set at room temperature or pop in the fridge for a quicker finish Once firm the cookies are ready to serve or store

I always look forward to swirling melted chocolate on top with my daughter who now insists on being in charge of the decorating step It is become one of our favorite kitchen rituals right up there with licking the spoons

Flavor Boosters

Once the chocolate is set store the cookies in a single layer in an airtight container They will keep fresh at room temperature for up to five days If you want to keep them longer wrap individually and refrigerate or freeze for up to two months

Serving Suggestions

These cookies are showstoppers on a dessert platter You can also make them slightly smaller for bite-sized party treats Serve with coffee tea or a scoop of vanilla ice cream for an extra decadent dessert My kids love them as a fun afternoon snack paired with milk

Creative Twists

For fall add a pinch of cinnamon to the shortbread or drizzle the finished cookies with white chocolate at the holidays Swap the milk chocolate for dark in winter or even try a sprinkle of flaked sea salt on top for a modern twist

The first time I brought a box of these to a bake sale every single cookie disappeared before noon One neighbor now requests these for birthdays and special occasions These twix cookies are the kind of treat that start new traditions

Common Questions About This Recipe

→ How do I keep the shortbread base tender?

Ensure the butter is fully softened before mixing, and avoid overworking the dough. Mix just until the ingredients come together to keep the base light and crumbly.

→ Can I use homemade caramel instead of caramel bits?

Yes, homemade caramel can be used. Let it cool slightly before spreading on the shortbread so it doesn't slide off but is still spreadable.

→ How do I prevent the chocolate layer from cracking?

Add a small amount of coconut oil or vegetable shortening to the chocolate. This keeps it smooth and helps prevent cracking when the cookies are sliced or bitten.

→ Do these cookies need to be refrigerated?

They can be stored at room temperature in an airtight container, but if your kitchen is warm, refrigeration can help keep the chocolate and caramel layers firm.

→ How do I achieve even cookie rounds?

Roll the dough between two sheets of parchment paper to a consistent thickness and use a circular cutter for uniform shapes.