Twix Cookies

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If you are a lover of Twix candy bars, then you will go crazy for this Twix cookies recipe. They have a crunchy cookie bottom, followed by a gooey creamy caramel layer, and topped off with a homemade chocolate ganache. This tasty treat might even be better than the candy itself! 

Need a couple more cures for your sweet tooth? Check out a couple of our other favorite candy cookies. These Peanut Butter Cookie Cups have Reese’s Peanut Butter Cups in the center and these M&M’s Cookies are coated in a layer of crunchy M&M’s.

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MORE COOKIE RECIPES:
Butter Cookies | Lofthouse Cookies

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TWIX COOKIES INGREDIENTS

You will need: 

For the Cookies

• 1 cup unsalted butter, softened
• ½ cup cream cheese, softened
• 1 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda

For the Caramel

• 40 Kraft caramel cubes, unwrapped
• 2 tablespoons heavy cream

For the Chocolate Ganache

• 1 cup milk chocolate chips
• ¼ cup heavy cream 

SUBSTITUTIONS AND ADDITIONS

BUTTER: You can also use unsalted butter. If doing so, we recommend adding an additional 1/4 teaspoon of salt to the cookie batter.

CREAM CHEESE: Full-fat or a low-fat cream cheese option would work for this recipe.

ADD-INS: Add chocolate chips or caramel bits to the cookie dough to make this perfect treat even better.

HOW TO MAKE THIS TWIX COOKIES RECIPE

STEP ONE: Preheat the oven to 350°F. 

STEP TWO: Line three baking sheets with parchment paper.

STEP THREE: In a large bowl with a hand mixer, beat the butter and cream cheese together until smooth, usually about 2-3 minutes.

PRO TIP: The cream cheese and butter should be at room temperature and only softened, not melted.

STEP FOUR: Add sugar, egg, and vanilla to the cream cheese mixture. Then beat until fluffy. Again, usually about 2 to 3 minutes.

STEP FIVE: In a separate bowl, stir together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and beat for about 30 seconds or until well combined.

STEP SIX: Using a cookie scoop or measuring spoon, scoop out the cookie dough in 1½ tablespoon size. As each cookie is scooped, use your hands to roll it into a ball and then flatten it into a patty about the size of the palm of your hand. Be careful not to flatten them too thin, they should be about 2 inches in size.

PRO TIP: A medium cookie scoop will give you 1½ tablespoon cookie dough balls.

STEP SEVEN: Place the unbaked cookies 2 inches apart on parchment paper-lined baking sheets.

STEP EIGHT: Put the cookies into the oven and bake for 9-12 minutes, until the cookies no longer look wet on top. You don’t want to overbake these. The cookies will be just slightly brown around the edges when they are done.

PRO TIP: Do not overbake these cookies or they will end up dry.

STEP NINE: Remove the cookies from the oven and let them cool on a wire rack while you make the caramel.

STEP TEN: To make the caramel, place all 40 unwrapped caramels and 2 tablespoons of heavy cream in a medium microwave-safe bowl. Place in the microwave for 30 seconds, then remove from the microwave and stir. Then put back into the microwave for an additional 30 seconds and stir until the caramels are completely melted.

STEP ELEVEN: Spoon about a ½ teaspoon size of caramel on the top of each cookie. Drop the caramel on the top middle of each cookie, then use a spoon to slightly push the caramel towards the edges to create a larger circle of caramel. Make sure it’s not too close to the edge of the cookie, as you don’t want the caramel to drip off the sides.

STEP TWELVE: Place the tray of caramel topped cookies in the fridge to chill while you make the chocolate ganache topping.

STEP THIRTEEN: In a medium glass bowl, heat heavy cream in the microwave for 30-45 seconds, just until boiling. Remove from the microwave and immediately pour the milk chocolate chips into the heavy cream. Let sit for 5 minutes before stirring.

STEP FOURTEEN: Stir the chocolate chips with heavy cream to completely melt the chocolate. Use a spoon to carefully drop about ½ tablespoon of melted chocolate onto the top middle of each cookie, again using the spoon to push the chocolate more towards the edges but not too close or it will drip over the edge.

STEP FIFTEEN: Chill the cookies in the fridge until the chocolate is completely set. 

HOW TO SERVE

These cookies are amazing and should be savored for an afternoon snack or evening treat. Serve with a glass of milk, a cup of tea, or a latte. For a cold drink, serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side

STORAGE

IN THE FRIDGE: Homemade Twix cookies can be stored as a flat layer in an airtight container or a bag at room temperature or in the fridge.

IN THE FREEZER: This delicious cookie can also be stored in the freezer to extend the shelf life up to 3 months. 

These cookies taste just like the favorite candy bar that inspired them. The combination of crunchy cookies, gooey layer of caramel, and milk chocolate layer is unparalleled. No need to make a gas station or grocery store run for your favorite candy. Now you can have your very own Twix bars made right in the comfort of your home.

FAQ

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