Description

These Twix Cookies are soft shortbread-style cookies topped with creamy caramel and a smooth layer of melted chocolate—just like the candy bar, but in cookie form! Perfect for bake sales, holiday trays, or anytime you’re craving a sweet treat with a little crunch and chew.

Ingredients

For the Cookie Base:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

For the Caramel Layer:

1 (11 oz) bag of soft caramels (about 35 pieces)
2 tablespoons heavy cream

For the Chocolate Topping:

1 1/2 cups milk chocolate chips (or semi-sweet, if preferred)
1 teaspoon coconut oil or vegetable oil (for smooth melting)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the cookie dough: In a large bowl, beat the softened butter and powdered sugar until creamy. Mix in vanilla. Add flour and salt, and mix until a soft dough forms.
Shape and bake: Roll dough into 1-inch balls and flatten slightly on the baking sheet (or roll out and cut into circles for a cleaner shape). Bake for 12–14 minutes, or until edges are just starting to turn golden. Let cool completely.
Make the caramel: In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring between, until smooth.
Top the cookies: Spoon about 1 teaspoon of caramel onto each cooled cookie. Let the caramel set for 10–15 minutes.
Melt the chocolate: In a microwave-safe bowl, melt chocolate chips and oil in 30-second intervals until smooth.
Finish with chocolate: Spoon or spread melted chocolate over the caramel layer. Let set at room temperature or pop them in the fridge for quicker setting.

Serve and enjoy!

Notes

Short on time? Use store-bought shortbread cookies as a base.
Store in an airtight container at room temp for 3–4 days or refrigerate for longer freshness.
Sprinkle a little sea salt on top for a salted caramel twist!