Name: 35 Irresistible Twix Cookies That Taste Like Heaven
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ½ cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; ¼ tsp salt; 20 soft caramels (like Kraft); 2 tbsp heavy cream; ½ cup milk or semi-sweet chocolate chips; 1 tsp coconut oil (optional for smoother drizzle); Flaky sea salt (optional)

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Oh my gosh, you guys—Twix Cookies are my ultimate weakness! That perfect combo of buttery shortbread, gooey caramel, and rich chocolate? It takes me right back to childhood snack attacks. I’d always beg my mom for Twix bars at the grocery store checkout line. Now I make these homemade versions that taste even better than the original candy bars (sorry, Twix!).

The magic happens when you press your thumb into tender shortbread dough to create little wells for molten caramel. A drizzle of chocolate on top seals the deal—it’s like edible happiness in cookie form. What I love most? They’re shockingly easy to make, but everyone thinks you spent hours in the kitchen. Trust me, these disappear faster than you can say “caramel chocolate thumbprints.”

Why You’ll Love These Twix Cookies

Listen—I wouldn’t steer you wrong. These cookies check every box for the perfect treat:

That shortbread base crumbles just right—buttery, tender, with just enough salt to keep you coming back for “just one more” (good luck with that!)
Gooey caramel centers that stay soft for days, not that teeth-sticking mess some recipes give you
Chocolate drizzle that sets with just the right snap—I use semi-sweet for balance, but dark chocolate lovers can go wild
Faster than store runs—you probably have all the ingredients right now (yes, even those caramels hiding in your pantry)
Impressively easy for how fancy they look—my secret weapon when surprise guests show up

Honestly? The hardest part is not eating all the caramel straight from the bowl.

Ingredients for Twix Cookies

Grab these simple ingredients—that’s right, no fancy stuff here! Just pantry staples that magically transform into cookie perfection:

1 cup unsalted butter, softened (leave it out for 30 minutes—no cheating with the microwave!)
½ cup powdered sugar (sift it if yours is lumpy—I learned that the hard way)
1 tsp vanilla extract (the real stuff makes all the difference)
2 cups all-purpose flour (fluff it before measuring—no packed cups here)
¼ tsp salt (trust me, it makes the caramel pop)
20 soft caramels (those Kraft squares from Halloween candy? Perfect.)
2 tbsp heavy cream (milk works in a pinch, but cream gives that luxe texture)
½ cup chocolate chips (milk or semi-sweet—your call!)
1 tsp coconut oil (my secret for that glossy drizzle—optional but oh-so-pretty)
Flaky sea salt (for that fancy finish—sprinkle with reckless abandon)

See? Told ya—nothing weird. Now let’s make some magic!

How to Make Twix Cookies

Okay, let’s dive into the fun part! These cookies come together in three simple stages—shortbread, caramel, chocolate. Follow these steps and you’ll have cookie magic in no time.

Prepare the Shortbread Dough

First, crank your oven to 350°F (175°C)—no sneaky preheating shortcuts! Grab that softened butter and powdered sugar, then beat them together in a big bowl until fluffy and pale (about 2 minutes with a mixer). Don’t rush this—it’s your ticket to melt-in-your-mouth texture. Mix in the vanilla, then gently stir in flour and salt just until combined. The dough should feel like playdough—soft but not sticky. If it clings to your fingers, chill it for 15 minutes.

Bake and Fill with Caramel

Roll dough into 1-inch balls (I use a small cookie scoop for speed) and place them on a parchment-lined tray. Now the fun part—press your thumb into each center to make wells (pro tip: dip your thumb in flour to prevent sticking). Bake 10–12 minutes until edges barely golden. Meanwhile, melt caramels with cream in 30-second microwave bursts, stirring between each. When cookies come out, immediately fill each thumbprint with caramel—it’ll pool beautifully as they cool.

Add Chocolate Drizzle

Let cookies cool completely (patience, grasshopper!). Melt chocolate chips with coconut oil (if using) until smooth, then drizzle over cookies with a fork or piping bag. Want restaurant-worthy flair? Sprinkle flaky sea salt on top before the chocolate sets. Now try not to eat them all before your family notices!

Tips for Perfect Twix Cookies

After burning through more batches than I’d like to admit, here are my hard-won secrets for Twix cookie perfection:

Chill the dough 15 minutes if it feels sticky—cold dough holds its shape better for those perfect thumbprint wells
Parchment paper is non-negotiable unless you enjoy chiseling caramel off baking sheets (been there!)
Undermix the dough—stop stirring as soon as flour disappears to keep that tender shortbread texture
Work fast with the caramel—it thickens as it cools, so have your baked cookies ready for filling

Bonus trick? Keep extra chocolate drizzle in a squeeze bottle for emergency cookie repairs (or midnight snacks).

Ingredient Substitutions & Notes

Life happens—here’s how to adapt when your pantry rebels:

Gluten-free? Swap in 1:1 gluten-free flour (I love King Arthur’s blend) for perfect shortbread texture
Out of caramels? Melt ½ cup caramel bits with 1 tbsp cream—same gooey magic
Dark chocolate fans: Use 70% cacao chips for a grown-up twist (my husband’s favorite)
Dairy-free? Coconut oil works instead of butter, but expect a slightly crispier cookie

Remember: baking’s an adventure—tweak it ’til it’s yours!

Storing and Serving Twix Cookies

Here’s the good news—these cookies stay miraculously fresh for days! Store them in an airtight container at room temperature (if you can resist eating them all immediately). The caramel stays gloriously gooey for 3-4 days—just layer them between parchment paper so they don’t stick together.

For serving, I love stacking them on a vintage cake stand—the caramel peeking through the chocolate drizzle makes everyone’s eyes light up. Pro tip: Warm them in the microwave for 8 seconds before serving to revive that just-baked magic. Perfect with cold milk or a hot coffee break!

Twix Cookies FAQs

Q1. Can I use store-bought caramel sauce instead of caramels?
Trust me—I’ve tried! The sauce won’t set properly and makes a sticky mess. Stick with wrapped caramels (like Kraft) for that perfect chewy-gooey texture. Pro tip: Unwrap them while watching TV—it’s way less tedious!

Q2. How do I prevent the shortbread from crumbling?
Two secrets: 1) Don’t overmix the dough—stop as soon as flour disappears. 2) Let cookies cool completely before moving them. That caramel center needs time to “glue” everything together. If they still break? Call them “rustic” and eat the evidence!

Q3. Can I freeze these cookies?
Absolutely! Freeze just the baked shortbread bases (no caramel or chocolate). When ready to serve, thaw, re-crisp in a 300°F oven for 5 minutes, then add fresh caramel and chocolate. The caramel gets weirdly grainy if frozen after assembly.

Q4. Why did my caramel bubble over the thumbprints?
Oops! You probably overfilled them. Aim for just ½ tsp caramel per cookie—it expands as it cools. If some escape, no worries! That caramel “skirt” tastes amazing (just ask my kids who fight over these “mistakes”).

Nutritional Information

Each Twix cookie clocks in around 180 calories—but let’s be real, nobody stops at one! These estimates vary based on ingredients (like your chocolate choice). For exact counts, plug your specific brands into a nutrition calculator. Now go enjoy that caramel goodness guilt-free!

Share Your Twix Cookies

Made these yet? Snap a pic and tag me—I love seeing your caramel masterpieces! Leave a rating too if they disappeared as fast as mine did. You can find more delicious recipes on Pinterest.

35 Irresistible Twix Cookies That Taste Like Heaven