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Twix Cookies
These delicious cookies taste exactly like the Twix candy bar: chewy, gooey caramel, and creamy milk chocolate.
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Chocolate, caramel, and shortbread make these delightfully delicious “Twix” Cookies. Unlike the classic twin cookie sticks, these yummy cookies won’t mind if you eat one or three or more.
Plus, Twix Cookies are surprisingly easy to make and the recipe makes dozens.
Twix Cookies would be great to take to a cookie exchange, deliver to neighbors, or munch on at home. The delicious mouthwatering and delicate shortbread base is made with both butter and cream cheese which gives it a rich, buttery taste. Shortbread is a perfect neutral flavor to pair with decadent caramel and chocolate.
These Twix cookies may be in a round instead of a stick, but they would not disappoint any Twix lovers. Instead of sharing the left or right cookie with one close friend, share the goodness of Twix Cookies with all of your friends.
Twix Cookies Ingredients
- Unsalted butter
- Cream cheese
- Sugar
- Egg
- Vanilla
- Flour
- Salt
- Baking soda
- Caramel cubes
- Heavy cream
- Milk chocolate chips
This easy to make caramel topping is made with caramel cubes and heavy cream. This makes the caramel spreadable to get the perfect amount on each cookie. It’s practically foolproof to get the perfect, chewy consistency.
You'll also use heavy cream to melt the milk chocolate chips. It is far easier to heat cream and add the chocolate to the hot cream to melt than trying to heat the chips in the microwave and avoid burning. This method creates a lovely ganache topping.
How to Make Twix Cookies
FIRST STEP: Preheat the oven to 350F and line three baking sheets with parchment paper.
SECOND STEP: In a large bowl, beat butter and cream cheese together until smooth (2 –3 minutes).
THIRD STEP: Add sugar, egg, and vanilla and beat until fluffy (2-3 minutes).
FOURTH STEP: In a separate bowl, stir together flour, salt, and baking soda. Add dry ingredients to wet ingredients and beat just until well mixed (30 seconds).
FIFTH STEP: Using a cookie scoop or measuring spoon, scoop out cookies in 1.5 tablespoon size. After each cookie is scooped, use the palms of your hands to roll it into a ball. Then flatten it into a patty about the size of the palm of your hand (be careful not to flatten these too thin). When flattened, these should be about 2 inches in size.
SIXTH STEP: Place unbaked cookies 2 inches apart on parchment-covered baking sheets.
SEVENTH STEP: Bake for 9 -12 minutes until cookies no longer look wet on top. You don’t want to overbake these. The cookies will be just slightly brown around the edges.
EIGHTH STEP: Remove cookies from the oven and let them cool while you make the caramel.
NINTH STEP: To make the caramel, place all 40 unwrapped caramels and 2 tablespoons of heavy cream in a medium glass 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.
TENTH STEP: Spoon about a ½ tablespoon 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 (not too close to the edges though as you don’t want the caramel to drip off the sides of the cookies).
ELEVENTH STEP: Place the tray of caramel topped cookies into the fridge to chill while you make the chocolate ganache topping.
TWELTH STEP: 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.
THIRTHEENTH STEP: Stir 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 edges.
FOURTEENTH STEP: Chill cookies in the fridge until chocolate is completely set. Cookies can then be stored as a flat layer in a sealed food storage container or bag at room temperature or in the fridge.
Twix Cookies Cooking Tips
If you love caramel, you might indent the cookies with your fingers to make more room for caramel on top.
Milk chocolate chips can be substituted for semi-sweet or dark chocolate depending on your chocolate preferences.
If your chocolate doesn’t melt into the cream when you stir, be very careful if you need to reheat since chocolate burns easily. Heat in the microwave in very small increments of time and stir a lot.
A double boiler would work very well and give you more control over the melting. If the chocolate separates, throw it out and start over.
Storing this Recipe
Keep any leftover cookies in an airtight container.
Twix Cookies
These delicious cookies taste exactly like the Twix candy bar: chewy, gooey caramel, and creamy milk chocolate.
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 33
Ingredients
Cookies
- 1 cup unsalted butter softened
- ½ cup cream cheese softened
- 1 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
Caramel
- 40 kraft caramel cubes unwrapped
- 2 tbsp heavy cream
Chocolate Ganache
- 1 cup milk chocolate chips
- ¼ cup heavy cream 35%
Instructions
INSTRUCTIONS FOR COOKIES:
- Preheat oven to 350F.
- Line three baking sheets with parchment paper.
- In a large bowl beat butter and cream cheese together until smooth, about 2 to 3 minutes.
- Add sugar, egg, and vanilla. Beat until fluffy, about 2 to 3 minutes.
- In a separate bowl stir together flour, salt, and baking soda. Add dry ingredients to wet ingredients and beat just until well mixed, about 30 seconds.
- Using a cookie scoop or measuring spoon, scoop out cookies in 1.5 tablespoon size. As each cookie is scooped, use your hands to roll it into a ball then flatten it into a patty about the size of the palm of your hand (be careful not to flatten these too thin). When flattened, these should be about 2 inches in size.
- Place unbaked cookies 2 inches apart on parchment covered baking sheets.
- Put into oven and bake for 9 to 12 minutes until cookies no longer look wet on top. You don’t want to over bake these. The cookies will be just slightly brown around edges.
- Remove cookies from oven and let cool while you make the caramel.
INSTRUCTIONS FOR CARAMEL:
- To make the caramel, place all 40 unwrapped caramels and 2 tablespoons heavy cream in a medium glass bowl. Place in microwave for 30 seconds then remove from microwave and stir. Then put back into microwave for an additional 30 seconds and stir until caramels are completely melted.
- Spoon about a ½ tablespoon 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 (not too close to the edges though as you don’t want the caramel to drip off the sides of the cookies).
- Place tray of caramel topped cookies into the fridge to chill while you make the chocolate ganache topping.
INSTRUCTIONS FOR CHOCOLATE GANACHE:
- In a medium glass bowl, heat heavy cream in microwave for 30 to 45 seconds just until boiling. Remove from microwave and immediately pour the milk chocolate chips into the heavy cream. Let sit for 5 minutes before stirring.
- Stir chocolate chips with heavy cream to completely melt the chocolate. Use a spoon to carefully drop about ½ tablespoon amount 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 edges.
- Chill cookies in fridge until chocolate is completely set. Cookies can then be stored as a flat layer in a sealed food storage container or bag at room temperature or in fridge.
Video
Nutrition
Calories: 177kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 99mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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Comments
Clare says
Yum!
Gail Carleton says
Are they Freezable or only Fresh , Storable????
Shauna says
Hi Gail,
I've never tried to freeze these before, but if you do, please let me know how you worked out!
Ver says
These can be frozen (either just the cookie alone or with topping) I make these every year for christmas and they are a huge hit each and every time😉
Dawn says
How many ounces is a half cup of cream cheese?
Shauna says
Hi Dawn,
1/2 cup would be 4 ounces.