Twix Cookies

You read that right, make a cookie that tastes just like the favorite candy bar! This recipe for Twix Cookies is easy, fun, and delicious. A twist on a simple shortbread cookie makes all the difference and is sure to be a crowd-pleaser.

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I’ve seen a few recipes out there for Copycat Twix Cookies or Bars and decided that I had to give them a try. After reviewing a few recipes, I adapted my own and it worked perfectly. My dad and I both have a severe sweet tooth so when I went to Arizona to visit, I knew I had an excuse to make these candy bar copycat cookies. They are quick to bake, easy to assemble, and really good.

I swear these taste just like the candy bar! Next time I think I might try to form the dough into a long rectangle and make a Twix look-a-like covered completely in chocolate…so fun!

Ingredients Needed for Twix Cookies

• unsalted butter, room temp
• powdered confectioners sugar
• all-purpose flour
• salt
• vanilla extract
• caramel candy
• evaporated milk
• milk chocolate chips
• vegetable or coconut oil

How to Make These Copycat Candy Bar Treats

First, make the shortbread cookie base.

1. Preheat the oven to 350° and line 2 baking sheets with parchment paper or a silicone mat. Prepare a small cup with ice water so it gets nice and cold.
2. In a large bowl, cream the butter and sugar together with a hand mixer. Add the flour, salt, and vanilla and continue mixing. Add a little ice water to help combine everything.
3. Take about 2 tbsp of dough and use your hands to roll it into a ball about 1-1½ inches around. Place each ball onto the prepared cookie sheet and smash the top with the bottom of a glass or something flat so it’s about 1/2 inch thick.
4. Bake for 12-14 minutes. The cookies are done when they are just starting to brown on the edges. Remove the cookies from the pan and cool on a wire rack.

Next, melt the caramel and chocolate in the microwave.

1. Combine the unwrapped caramels and evaporated milk in a microwave-safe bowl and melt at 20-30 second intervals until smooth and creamy.
2. Spread caramel with a spoon over each cooled cookie and let set/cool completely.
3. Place the chocolate chips in another microwave-safe bowl and cook in the microwave for 20-30 seconds twice, stirring in between. By now chocolate should be almost melted, add a little vegetable oil so the chocolate is smooth and shiny. Stir again and then zap in the microwave for one more interval. Stir until completely melted and smooth, my microwave only took 3 intervals. Spread chocolate on top of cooled caramel with a spoon.
4. Place the cookies in the fridge so everything sets before enjoying!

Tips To Make The Best Twix Cookies Ever

• To flatten the cookies, use a flat bottomed glass or bowl. I used a tortilla press and it worked perfectly, but not everyone has this tool.
• Adding vegetable or coconut oil to the chocolate will help make it easier to spread and gives it a nice shine once it cools. This step is optional, but I recommend it.
• The cookie dough is made with powdered sugar instead of regular sugar so it has a different consistency than regular shortbread would. It will be very crumbly and that is normal, don’t panic.
• Make sure you melt the caramel and chocolate in intervals in the microwave. Although it’s tempting to heat it for longer times to go faster, you will risk burning the caramel or chocolate.
• Also, make sure the bowl you use to melt the chocolate has no water in it or the chocolate will seize and you will have to start over.
• Store the cookies in a sealed container in the fridge, they will stay fresh for 3-4 days. When you are ready to enjoy them, allow them to warm up for a minute or two so the chocolate and caramel can get a little soft.

More Fun Recipes To Try

• Homemade Snickers Bars
• Saltine Cracker Caramel Bars
• Super Soft Sugar Cookies
• Kitchen Sink Cookies
• Pull-Apart Cinnamon Bread

Homemade Twix Cookies

Make a cookie that tastes just like the favorite candy bar! This recipe is easy, fun and delicious.

5 from 7 votes

Print Pin Rate

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 24 cookies

Calories: 157kcal

Author: EmilyFabulous

Equipment

• baking sheets
• 2 microwave-safe bowls
• hand mixer
• a cup or bowl with a flat bottom (or a tortilla press!) to flatten cookies
• cooling rack

Ingredients

• ¾ cup unsalted butter, room temp
• ½ cup powdered confectioners sugar
• 1½ cups all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon vanilla extract
• 1 teaspoon ice water
• 20 caramel candies, unwrapped
• 1 tablespoon evaporated milk
• 1 cup milk chocolate chips
• ½ teaspoon vegetable or coconut oil (optional)

Instructions

• Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone mat. Also, prepare a small glass with ice and water in order to have very cold ice water to pull the dough together.
  
• In a large bowl, cream the butter and sugar together with a hand mixer. Add flour, salt, and vanilla and mix continue mixing. Next, add the prepared ice water to help combine everything. The dough will be VERY crumbly at this point, don't panic
  
• Take about 2 tablespoons of dough and use your hands to roll it into a ball of dough about 1-1½ inches around. Place the ball on the prepared cookie sheet and flatten it to about 1/2 inch thick with a glass or something flat. Bake for 12-14 minutes, remove the cookies from the oven when they are just starting to brown on the edges. Immediately remove the cookies from the pan and cool on a wire rack.
  
• Combine the unwrapped caramels and evaporated milk in a microwave-safe bowl and melt at 20-30 second intervals, stirring in between, until smooth and creamy. Be careful, it's hot!!
  
• Spread the melted caramel with a spoon over each cooled cookie and let set/cool completely.
  
• Place the chocolate chips in another microwave-safe bowl and cook in the microwave for two 20-30 second intervals, stirring in between. Stir in the vegetable oil and then zap in the microwave for one more interval. Stir until completely melted and smooth. Spread chocolate on top of cooled caramel with a spoon. Look at that swirl! Let the chocolate set in the fridge for about 10 minutes before digging in.
  

Notes

• To flatten the cookies, use a flat bottomed glass or bowl. I actually used a tortilla press and it worked perfectly, but not everyone has this tool.
• Adding vegetable or coconut oil to the chocolate will help make it easier to spread and gives it a nice shine once it cools. This step is optional, but I recommend it.
• The cookie dough is made with powdered sugar instead of regular sugar so it has a different consistency than regular shortbread would. It will be very crumbly and that is normal, don’t panic.
• Make sure you melt the caramel and chocolate in intervals in the microwave. Although it’s tempting to heat it for longer times to go faster, you will risk burning the caramel or chocolate.
• Also, make sure the bowl you use to melt the chocolate has no water in it or the chocolate will seize and you will have to start over.
• Store the cookies in a sealed container in the fridge, they will stay fresh for 3-4 days. When you are ready to enjoy them, allow them to warm up for a minute or two so the chocolate and caramel can get a little soft.

Nutrition

Serving: 1cookies | Calories: 157kcal | Carbohydrates: 19.4g | Protein: 1.8g | Fat: 8.9g | Saturated Fat: 5.5g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 12.3g | Calcium: 27mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did you Make These Twix Cookies?

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