Ultimate Twix-Style Cookies

This buttery shortbread cookie topped with gooey caramel and rich chocolate brings the beloved Twix candy bar experience to homemade cookies. The combination of crisp base, chewy caramel, and smooth chocolate creates an irresistible treat that elevates the classic store-bought candy into something truly special.

I first made these cookies for my daughter's birthday party after she requested something "better than candy," and they've since become our go-to impressive dessert for gatherings. The look on guests' faces when they bite into these multilayered treats makes the effort worthwhile every time.

Ingredients

• 1 cup unsalted butter at room temperature for proper incorporation and that rich, buttery flavor that makes shortbread irresistible
• 3/4 cup granulated sugar provides the perfect level of sweetness without overpowering the caramel flavor
• 3/4 cup packed brown sugar adds depth and moisture to balance the cookie texture
• 2 large eggs act as binders and create structure in the cookies
• 2 1/4 cups all purpose flour creates the perfect shortbread base texture
• 1 teaspoon baking powder gives just enough lift without making them too cakey
• 1/2 teaspoon salt enhances all flavors and balances the sweetness
• 1 cup caramel sauce creates that signature Twix middle layer best when slightly warm for easy spreading
• 1 cup chocolate chips high quality chips will melt more smoothly for the perfect top layer

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 350°F and line your baking sheet with parchment paper. Having everything ready before mixing ensures seamless preparation and prevents the dough from sitting too long.

Create The Cookie Base

Cream together the room temperature butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture usually takes about 3 minutes with an electric mixer. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual addition prevents curdling and creates a smooth base.

Mix Dry Ingredients

In a separate bowl, thoroughly whisk together your flour, baking powder, and salt until evenly distributed. Mixing them separately ensures even leavening and seasoning throughout your cookies.

Combine Wet And Dry Mixtures

Gradually add the dry ingredients to your butter mixture, mixing at low speed just until combined. Overmixing at this stage will develop gluten and create tough cookies, so stop as soon as the last bits of flour disappear into the dough.

Shape And Prepare For Baking

Using a cookie scoop or tablespoon, portion the dough onto your lined baking sheet, leaving about 2 inches between each. Press your thumb or the back of a measuring spoon into the center of each cookie to create a well for the caramel. This indent should be deep enough to hold the caramel but not go all the way through.

Bake To Perfection

Bake in your preheated oven for exactly 10 to 12 minutes. Look for golden edges while the centers remain slightly soft. The cookies may appear underdone in the center, but they will firm up as they cool while maintaining that perfect chewy texture.

Add Caramel Layer

Allow cookies to cool for about 5 minutes before filling each indent with caramel sauce. The cookies should still be slightly warm which helps the caramel settle into the indentation properly. Let them cool completely after adding caramel.

Finish With Chocolate

Melt chocolate chips using either a double boiler or microwave in 30second intervals, stirring between each until completely smooth. Drizzle or spread the melted chocolate over each cookie, covering the caramel completely or creating decorative patterns. Allow the chocolate to set fully before serving or storing.

Bookmark

My personal favorite part of making these cookies is watching the transformation of simple butter and sugar into something that rivals commercial candy. My grandmother always said homemade treats carry love in each bite, and these cookies have become my way of sharing that tradition with my own family.

Storage Solutions

These multilayered cookies require proper storage to maintain their distinct textures. Store them in a single layer in an airtight container at room temperature for 3 to 5 days. If you need to stack them, place parchment paper between layers to prevent sticking. For longer storage, these cookies freeze beautifully. Wrap them individually in plastic wrap then place in a freezer bag for up to 3 months. Thaw at room temperature for about an hour before serving to allow the caramel to return to its perfect chewy consistency.

Ingredient Substitutions

Creating these cookies can accommodate various dietary needs or pantry limitations. For a glutenfree version, substitute the all purpose flour with a 1 to 1 gluten free baking blend. Vegan bakers can replace butter with plant based butter sticks not tub varieties and use flax eggs instead of conventional eggs. The caramel layer can be made dairy free using coconut cream based caramel sauce. Dark chocolate chips can replace milk or semisweet for a less sweet, more intense flavor profile. Each substitution maintains the essence of the recipe while allowing for personalization.

Serving Suggestions

Elevate these already impressive cookies into spectacular desserts with thoughtful presentation. Serve them slightly warmed with a scoop of vanilla ice cream for a decadent dessert. Create cookie sandwiches by placing a small scoop of ice cream between two completely cooled cookies. For special occasions, dust with edible gold powder after the chocolate sets for an elegant touch. These cookies pair wonderfully with coffee, especially darker roasts that complement the sweet caramel and chocolate flavors. Consider serving them as part of a dessert board alongside fresh berries and whipped cream for an impressive finale to any meal.

Recipe Q&A

→ Can I use store-bought caramel for these cookies?

Yes! While homemade caramel offers exceptional flavor, store-bought caramel sauce works perfectly for convenience. Choose a thick caramel sauce rather than thin syrup for best results. You can also use unwrapped caramel candies melted with a splash of heavy cream.

→ How should I store these cookies to keep them fresh?

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Place parchment paper between layers to prevent sticking. They can also be frozen for up to 3 months - just thaw at room temperature before serving.

→ Can I make these cookies ahead of time?

Absolutely! You can prepare the shortbread cookie base 1-2 days in advance and store in an airtight container. The caramel and chocolate can be added later. Alternatively, make the complete cookies and store as directed. The flavors actually develop nicely after a day.

→ What's the best chocolate to use for the topping?

Both semi-sweet and milk chocolate work well. Semi-sweet creates a more balanced flavor profile with the sweet caramel, while milk chocolate gives a more authentic Twix-like taste. For best results, use high-quality chocolate chips or chopped bar chocolate which melts more smoothly than candy melts.

→ Why did my caramel harden too much after cooling?

If your caramel becomes too firm after cooling, it likely means it was cooked at too high a temperature or for too long. For softer caramel, try adding 1-2 tablespoons of heavy cream to your caramel sauce. Store-bought caramel sauce typically contains stabilizers that help maintain a softer texture.

→ Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The shortbread texture might be slightly different but still delicious. Ensure all other ingredients like caramel sauce are also certified gluten-free for those with celiac disease.