How to Make Homemade Twix Cookies

One of my most requested recipes… Homemade Twix Cookies!

Twix Cookie Recipe - Holiday Cookies - Erin Perry

I feel like everyone has a go to candy bar. I’m actually not much of a “candy bar” gal… like I’ve never been one to just bite into a giant bar of chocolate. BUT, I do have a weakness for Twix Bars. They’re more of a fancy cookie though, right? They’re basically just a shortbread cookie topped with caramel and coated in chocolate… but in bar form making them more portable and fun to eat.

That being said, you know I love turning my favorite foods into homemade recipes. Which got me thinking… there has to be a way to take Twix candy bars to the next level. The candy bars you buy in the store are great, but things made from scratch are next level. I wasn’t wrong. I figured out a recipe and put it into an actual cookie form and it’s AMAZING.

THESE TWIX COOKIES ARE THE PERFECT BALANCE OF BUTTERY SHORTBREAD TOPPED WITH CARAMEL AND MILK CHOCOLATE. IF YOU’RE LOOKING FOR A SHORTCUT RECIPE HACK, HEAD TO MY INSTAGRAM!

Homemade Twix Cookies Recipe

Ok before getting into it, I have to share one of my top secret tricks to making the PERFECT cookie. Do you ever make cookies that turn out looking super lopsided and not so pretty? There’s a trick I’m going to share with you guys that will make all of your cookies look bakery shop ready, every single time.

I use Muffin Top Pans to maintain the shape of my cookies. It’s literally one of the best tricks for making your cookies come out perfectly circular. I use a cookie scoop, which is basically just a mini ice cream scoop, to get the same amount of cookie dough in each space. I swear by this and you won’t regret it.

They’re also perfect for making your own ice cream sandwiches so that you get perfectly symmetrical cookies on each sandwich.

Twix Bars Ingredients

Shortbread Cookie:

1 cup of butter (softened)
3/4 cup of powdered sugar
1 teaspoon of vanilla
2 1/2 cups of flour

Caramel:

15 oz of caramel (I used Kraft caramels as well & followed the package directions for melting)
2 Tablespoons evaporated milk

Chocolate:

2 cups of milk chocolate chips
2 teaspoons of shortening

How To Make Twix At Home

HEAT YOUR OVEN TO 350° F. IN LARGE BOWL, MIX THE BUTTER, POWDERED SUGAR AND VANILLA. THEN, ADD THE FLOUR. (IF YOUR DOUGH IS CRUMBLY, MIX IN 1 TO 2 TABLESPOONS OF SOFTENED, ROOM TEMPERATURE BUTTER).
USING YOUR COOKIE SCOOP, PLACE A SCOOP OF COOKIE DOUGH IN THE CENTER OF YOUR MUFFIN TOP TIN. IF YOU DON’T HAVE A MUFFIN TOP TIN, ROLL THE DOUGH ON A LIGHTLY FLOURED SURFACE AND USE A COOKIE CUTTER OR BISCUIT CUTTER TO MAKE CIRCULAR COOKIES. THEN, PLACE THE COOKIES ONTO A BAKING SHEET COVERED WITH COOKING SPRAY.
BAKE FOR 14 TO 16 MINUTES OR UNTIL SET AND THE BOTTOMS ARE A LIGHT GOLDEN BROWN. IMMEDIATELY REMOVE THEM FROM THE MUFFIN SHEET TO A WIRE RACK. COOL COMPLETELY FOR ABOUT 30 MINUTES.
MELT YOUR CARAMELS AND ADD THE EVAPORATED MILK. SPREAD THE CARAMEL LAYER ON TOP OF THE COOKIES AND LET IT COOL COMPLETELY. I LIKE TO PUT MINE IN THE REFRIGERATOR SO THAT THE CARAMEL HARDENS. IF YOU HAVE A HOMEMADE CARAMEL SAUCE RECIPE YOU LIKE, YOU CAN EASILY SUBSTITUTE IT.
MELT YOUR CHOCOLATE CHIPS IN THE MICROWAVE WITH THE SHORTENING. PUT BOTH INGREDIENTS INTO A MICROWAVE SAFE BOWL AND MICROWAVE FOR 30 SECOND INCREMENTS UNTIL COMPLETELY MELTED. THEN, SPREAD IT OVER THE TOPS OF THE COOKIES. LET THE CHOCOLATE SET BEFORE SERVING. AGAIN, IF YOU WANT THEM TO HARDEN FASTER, POP THEM INTO THE REFRIGERATOR OR FREEZER!

I LOVE THESE TWIX COOKIES, PRIMARILY BECAUSE OF THE CARAMEL ON TOP. YOU CAN ALSO SWAP OUT THE MILK CHOCOLATE FOR DARK CHOCOLATE OR SEMI SWEET CHOCOLATE. IF YOU WANT TO MAKE THEM EXTRA DECADENT, ADD A LITTLE PEANUT BUTTER LAYER!

IF YOU’RE USING A REGULAR BAKING SHEET, DON’T FORGET TO GRAB SOME PARCHMENT PAPER!

Twix Cookies Recipe

Servings:

Ingredients

1 Cup butter
3/4 Cup Powdered sugar
1 Tspn vanilla
2 1/2 Cups flour
15 Oz Kraft caramels
2 Tbs evaporated milk
2 Cups milk chocolate chips
2 Tspn shortening

Instructions

HEAT YOUR OVEN TO 350° F. IN LARGE BOWL, MIX THE BUTTER, POWDERED SUGAR AND VANILLA. THEN, ADD THE FLOUR. (IF YOUR DOUGH IS CRUMBLY, MIX IN 1 TO 2 TABLESPOONS OF SOFTENED, ROOM TEMPERATURE BUTTER).
USING YOUR COOKIE SCOOP, PLACE A SCOOP OF COOKIE DOUGH IN THE CENTER OF YOUR MUFFIN TOP TIN. IF YOU DON’T HAVE A MUFFIN TOP TIN, ROLL THE DOUGH ON A LIGHTLY FLOURED SURFACE AND USE A COOKIE CUTTER OR BISCUIT CUTTER TO MAKE CIRCULAR COOKIES. THEN, PLACE THE COOKIES ONTO A BAKING SHEET COVERED WITH COOKING SPRAY.
BAKE FOR 14 TO 16 MINUTES OR UNTIL SET AND THE BOTTOMS ARE A LIGHT GOLDEN BROWN. IMMEDIATELY REMOVE THEM FROM THE MUFFIN SHEET TO A WIRE RACK. COOL COMPLETELY FOR ABOUT 30 MINUTES.
MELT YOUR CARAMELS AND ADD THE EVAPORATED MILK. SPREAD THE CARAMEL ON TOP OF THE COOKIES AND LET IT COOL COMPLETELY. I LIKE TO PUT MINE IN THE REFRIGERATOR SO THAT THE CARAMEL HARDENS. IF YOU HAVE A HOMEMADE CARAMEL SAUCE RECIPE YOU LIKE, YOU CAN EASILY SUBSTITUTE IT.
MELT YOUR CHOCOLATE CHIPS IN THE MICROWAVE WITH THE SHORTENING. PUT BOTH INGREDIENTS INTO A MICROWAVE SAFE BOWL AND MICROWAVE FOR 30 SECOND INCREMENTS UNTIL COMPLETELY MELTED. THEN, SPREAD IT OVER THE TOPS OF THE COOKIES. LET THE CHOCOLATE SET BEFORE SERVING. AGAIN, IF YOU WANT THEM TO HARDEN FASTER, POP THEM INTO THE REFRIGERATOR OR FREEZER!