Twix Cookies: A Homemade Take on the Iconic Chocolate-Caramel Treat
Twix cookies bring together everything people love about the classic candy bar—crumbly shortbread, gooey caramel, and a smooth chocolate topping—but in a comforting, bakery-style cookie form. These cookies are rich without being overwhelming, perfectly balanced in texture, and ideal for holidays, bake sales, or anytime you want a dessert that feels extra special.
Below is a clear, step-by-step guide to making homemade Twix cookies from scratch, along with helpful tips to ensure perfect results every time.
What Makes Twix Cookies Special?
Unlike regular chocolate chip cookies, Twix cookies are built in three distinct layers:
- Buttery shortbread base – tender and lightly crisp
- Soft caramel layer – sweet, chewy, and indulgent
- Chocolate topping – smooth, rich, and satisfying
Each layer is simple on its own, but together they create a cookie that feels bakery-quality and nostalgic.
Ingredients You’ll Need
For the Shortbread Base
- Unsalted butter (softened)
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Salt
For the Caramel Layer
- Soft caramel candies or homemade caramel
- Heavy cream or milk (to soften the caramel)
For the Chocolate Topping
- Milk chocolate or semi-sweet chocolate chips
- Optional: a small amount of butter or cream for extra shine
Step-by-Step Method
Step 1: Prepare the Shortbread Dough
In a mixing bowl, cream the softened butter and sugar together until light and smooth. This step is important because it gives the shortbread its delicate texture. Mix in the vanilla extract, then slowly add the flour and salt. Stir just until the dough comes together—avoid overmixing to keep the base tender.
Step 2: Shape and Bake the Cookie Base
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll the dough out to about ¼-inch thickness on a lightly floured surface. Cut into rounds or rectangles, depending on whether you want classic cookie shapes or mini Twix-style bars. Place the cookies on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely. This cooling step is crucial before adding caramel.
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