These twix cookies are made with a simple 5 ingredient shortbread cookie, topped with caramel and melted chocolate to create the most amazing cookies! These cookies are the beloved twix candy bar in cookie form!
If you love making cookies, you should try our brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, kolachy cookies, Ferrero rocher cookies, and our brown butter chocolate chunk cookies.
Why this recipe works
- Extremely easy to make.
- A foolproof 5 ingredient shortbread cookie base recipe.
- Perfect for Christmas day and Christmas cookie parties.
- Easily satisfies your cookie craving.
- Your favorite candy bar in cookie form!
- Fits perfectly in your cookies tray for the holidays.
- Made with simple ingredients!
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Vanilla extract- adds extra flavor.
Caramel- we used our homemade caramel sauce, but the easiest way to make the caramel for these cookies is by melting bag caramels like kraft caramels.
Add the flour, salt, and vanilla extract. Mix until a dough is formed. don't overmix!
Cover the cookie dough with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
After letting the dough chill in the fridge for at least an hour, take one dough half out of the fridge. Start rolling the dough on a floured clean surface to about ¼ inch thick.
Using cookie cutters, cut as many cookies as you can. form a dough ball from the remaining dough and repeat until you finish the dough.
Take the cookies out of the oven and let them cool for 10 minutes. Then transfer them to a wire rack to cool completely.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist and tender cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder, flour, or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients.
- This cookie dough can be made in advance! So you can make this dough ahead of time and either freeze it in an airtight freezer-friendly container or store it in the fridge in an airtight container for up to 5 days!
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to ice these cookies as they are pulled out of the oven, but let these cookies cool for at least 20 minutes so the powder sugar and the filling won’t melt.
- If your dough is starting to get soft, cover it with plastic wrap and freeze it for 15 minutes to let it firm up. We repeat this step until we are out of dough and we baked all the cookies.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
Yes! feel free to divide this cookie recipe in half if you don’t want to make 30 cookies. you can also divide this recipe into thirds if desired.
We use all-purpose flour for these cookies. Cake flour will work great as well. you can also use gluten-free flour for this recipe if needed.
If your dough is too sticky, there are a few possible reasons for that, you may have used butter that is too warm when making the cookie dough. Your butter should be at room temperature and it should be soft to the touch.
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
I love freezing cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough, then cover the dough with plastic wrap and place it into a freezer-friendly airtight ziplock bag, and freeze the cookie dough for up to 3 months.
When ready to make these cookies, thaw them in the fridge overnight and follow the instructions as written.
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste. Also, use vegan salted caramel.
Cookies- make the cookie base with a soft sugar cookie recipe instead of the shortbread cookie recipe that I used in this recipe.
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookie-cutter set (24 pieces!)
More cookie recipes to try:
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
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- 2 cups Flour
- ⅔ cup Powder sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 230 g Butter soft
- 200 g Semisweet chocolate melted
- 20 teaspoon Caramel sauce
- Into a big mixing bowl, or in a bowl of a stand mixer, add the room temperature butter, and the powder sugar, and cream it for 2-3 minutes or until it’s creamy and light in color.
- Add the flour, salt, and vanilla extract. Mix until a dough is formed. don’t overmix!.
- Cover the cookie dough with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.
- After letting the dough chill in the fridge for at least an hour, take one dough half out of the fridge. Start rolling the dough on a floured clean surface to about ¼ inch thick.
- Using cookie cutters, cut as many cookies as you can. form a dough ball from the remaining dough and repeat until you finish the dough.
- Carefully transfer the cookies onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10 minutes or until the edges are starting to turn golden.
- Take the cookies out of the oven and let them cool for 10 minutes. Then transfer them to a wire rack to cool completely.
- Top each cookie with caramel sauce and melted chocolate. You can use either dark chocolate or milk chocolate!