Twix Cookies with Caramel and Chocolate Recipe

If you’re craving a cookie that perfectly marries gooey caramel, rich chocolate, and buttery shortbread, you’ve come to the right place. This Twix Cookies with Caramel and Chocolate Recipe is one of my all-time favorites—it’s like a little homemade candy bar that melts in your mouth. I absolutely love how these cookies turn out with their crisp edges and soft, chewy layers of caramel and chocolate on top. Stick with me, and I’ll share all my tricks so you can nail this recipe every time.

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Ingredients You’ll Need

The magic of this Twix Cookies with Caramel and Chocolate Recipe comes from a balance of buttery dough, soft caramel, and smooth chocolate. Each ingredient plays its part to build those layers of flavor we all adore. Here’s what you’ll want to grab from the store, plus a few tips to get the best results.

• Butter: Make sure it’s softened to room temperature for easy mixing and a tender cookie base.
• Powdered Sugar: This gives the dough a subtle sweetness and helps with the delicate texture of the shortbread.
• Vanilla Extract: Adds warm, comforting notes that brighten the cookie’s flavor.
• All-Purpose Flour: The backbone for the dough; ensures a crisp yet tender bite.
• Salt: Just a pinch enhances all the flavors and balances the sweetness.
• Caramel Bits: I love using unwrapped caramel bits—so convenient and melt evenly. If you can’t find them, unwrapped square caramels work just fine.
• Heavy Cream: Helps in melting the caramel smoothly into a luscious topping.
• Milk Chocolate Chips: Pick good quality brands like Ghirardelli for that rich, melty chocolate layer.
• Coconut Oil or Vegetable Shortening: Just a tiny bit helps the melted chocolate stay glossy and spreadable instead of stiffening too quickly.

Variations

I love switching things up with this Twix Cookies with Caramel and Chocolate Recipe depending on what my mood and pantry tell me. Feel free to personalize it—it’s so forgiving and adaptable!

• Salted Caramel Twist: Sprinkle a tiny bit of flaky sea salt over the caramel layer before adding chocolate for that perfect sweet-salty combo that my family absolutely raves about.
• Dark Chocolate Upgrade: Swap milk chocolate chips for semi-sweet or dark chocolate if you want a richer, less sweet finish. I tried this and loved how the flavors deepened.
• Mini Cookie Bites: Instead of 2.5-inch rounds, make small 1-inch bite-sized cookies—they’re great for parties and bite-sized indulgence.
• Nutty Addition: Add chopped toasted pecans or almonds sprinkled over the caramel before the chocolate sets. Adds great texture and flavor contrast!

How to Make Twix Cookies with Caramel and Chocolate Recipe

Step 1: Make the Buttery Shortbread Base

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat—that’s key to prevent sticking without adding flour. In your mixer bowl, beat the softened butter and powdered sugar on low speed until they just come together into a creamy mixture. Add vanilla extract and give it another brief mix. Then, slowly add your flour and salt, mixing on low just until the dough forms—a soft, slightly crumbly dough is what you want here.

Step 2: Roll and Cut the Cookie Rounds

Here’s a trick I discovered: rolling your dough between two sheets of parchment keeps things neat and smooth. Roll to about 1/4 inch thick—thin enough to get a crisp but sturdy cookie that supports the toppings. Use a 2.5-inch round cutter (or whatever size you prefer) to cut out your rounds, placing them about an inch apart on your baking sheet. No need to chill unless your kitchen is super warm—I’ve tried chilling and skipping it, and honestly, I’m happy to save the step when it’s cool in my kitchen.

Step 3: Bake Until Just Turning Golden

Bake the cookies for 10–12 minutes. Keep an eye on the edges—the moment you see a hint of golden brown, take them out. They’ll look slightly underbaked in the center, but that’s where the magic happens. Let them cool for a few minutes on the pan before transferring them to a wire rack, so they firm up and cool completely before the caramel.

Step 4: Melt Your Caramel Topping

In a microwave-safe bowl, combine the caramel bits with a tablespoon of heavy cream. Heat for 60 seconds, then stir. If it’s not fully smooth and pourable yet, microwave in 15-second increments, stirring between each, until silky. This step is where patience pays off—too hot and it might separate, too cool and it won’t spread well. Spread the melted caramel over each cooled cookie and set aside to cool completely before moving on.

Step 5: Melt and Spread the Chocolate Layer

Finally, melt your chocolate chips with the coconut oil or shortening (this keeps the chocolate smooth and shiny). Microwave first for 30 seconds, stir, then heat in additional 30-second bursts if needed, stirring each time so it doesn’t scorch. Carefully spoon the melted chocolate over the cooled caramel layer and spread gently to cover. Let the chocolate set at room temperature, or pop the baking sheet into the fridge to speed things up if you’re impatient like me!

How to Serve Twix Cookies with Caramel and Chocolate Recipe

Garnishes

I usually keep it simple and just let those luscious layers shine. But if I want to dress them up, I sprinkle a pinch of flaky sea salt over the chocolate right after spreading it—makes the sweetness pop and adds a fun crunch. Sometimes I drizzle a little extra melted chocolate in zigzags or sprinkle crushed toffee for a crunch boost.

Side Dishes

These cookies pair beautifully with a cool glass of milk, a strong cup of coffee, or even a scoop of vanilla ice cream for dessert. They’re perfect little indulgences for afternoon tea or coffee breaks with friends.

Creative Ways to Present

For special occasions, I like arranging these cookies on a festive platter, sometimes stacked with parchment paper circles in between so they look like mini candy bars. Wrapping each one in a small cellophane bag tied with a ribbon makes for cute homemade gifts that always get compliments!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They keep really well for up to 4 days, though trust me, they rarely last that long in my house!

Freezing

If you want to freeze them, I recommend freezing the plain shortbread cookie base before adding caramel and chocolate. Once thawed, you can proceed with the toppings. Freezing already topped cookies can make the chocolate lose that beautiful sheen, but flavor-wise they’re still delicious.

Reheating

Since these cookies are best served at room temperature, I usually take them out of the fridge or freezer to thaw about 30 minutes before eating. If you want a little melty warmth, a few seconds in the microwave (10–15 seconds max) works wonders—just watch closely so the chocolate doesn’t melt too much.

FAQs

Final Thoughts

This Twix Cookies with Caramel and Chocolate Recipe holds a special place in my recipe collection because it’s so approachable yet feels indulgent—a perfect treat to make and share with people you love. I hope you enjoy baking these as much as I do, and may your kitchen be filled with sweet, buttery goodness. Give it a try soon, and trust me, your friends and family will thank you for it!

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