Ultimate Twix-Style Cookies are a delightful treat that brings together a crisp, buttery cookie base, a rich layer of golden caramel, and a generous topping of smooth chocolate. These cookies capture all those classic flavors and textures that make Twix bars so beloved, but in a fun, homemade cookie form.
I love making these cookies when I want something sweet and a little special, and they’re perfect because you get that satisfying crunch paired with chewy caramel and creamy chocolate all in every bite. They’re a bit sticky to bake, but I always tell myself it’s worth it when I pull them out of the oven and see that perfect layered goodness.
My favorite way to enjoy these cookies is with a glass of cold milk or a cup of tea—they really feel like a cozy, comforting treat that you can share or keep all to yourself. Whether you’re making them for a party or just a cozy night in, these Twix-style cookies always bring a smile to everyone’s face!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. It also helps the cookies stay crisp and buttery. For a dairy-free option, try vegan butter or coconut oil, but expect a slight flavor shift.
Sugars: Brown sugar adds moisture and a rich caramel flavor to both cookies and caramel. If you only have white sugar, you can swap it, but the cookies might be less chewy.
Heavy Cream: This is key for smooth, rich caramel. You can substitute full-fat coconut milk for a dairy-free alternative, but the caramel may taste a little different.
Corn Syrup or Honey: Helps keep caramel soft and chewy. Light corn syrup is best to avoid too much flavor, but honey works well too if you want a bit of natural sweetness.
Chocolate: Semi-sweet chocolate chips create that classic Twix taste. You can swap for milk or dark chocolate depending on your preference. Make sure to use good-quality chocolate for a smooth, glossy finish.
How Do You Get That Perfect Chewy Caramel Layer?
Making caramel can seem tricky, but here’s a simple way to get it just right:
- Combine cream, butter, brown sugar, and corn syrup in a saucepan over medium heat.
- Stir often and bring it to a gentle boil, then reduce heat to low and simmer.
- Cook 6-8 minutes until it thickens and turns golden. Watch closely—it can burn quickly!
- Remove from heat and stir in vanilla. Let it cool until thick but still pourable—this makes spreading easier.
Pro tip: If caramel seems too runny when spreading, let it cool a bit longer. If it hardens too much, gently warm it to soften.
Equipment You’ll Need
- Mixing bowls – I use large bowls to easily combine the dough and caramel ingredients.
- Electric mixer or whisk – makes creaming butter and sugars quick and smooth.
- Baking sheets – for baking the cookies, I like ones with a flat surface for even baking.
- Parchment paper – makes cleanup easy and prevents sticking.
- Saucepan – for cooking the caramel; I prefer a medium size to control the heat.
- Cooking spoon or spatula – helps stir the caramel and dough ingredients without mess.
- Microwave or double boiler – to melt the chocolate smoothly and evenly.
- Cooling rack – for the baked cookies to cool completely before adding caramel and chocolate.
Flavor Variations & Add-Ins
- Use brown butter instead of regular butter for a richer, nutty flavor in the cookie base.
- Add chopped nuts like pecans or peanuts to the caramel for extra crunch and flavor.
- Swirl in a teaspoon of sea salt into the melted chocolate for a sweet-and-salty twist.
- Use white or dark chocolate instead of semi-sweet for a different flavor profile.
- Mix in crushed cookies or wafer pieces into the caramel layer for more texture.
Ultimate Twix-Style Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
For the Caramel Layer:
- 1 cup (240ml) heavy cream
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) brown sugar, packed
- 1/4 cup (60ml) light corn syrup or honey
- 1 tsp vanilla extract
For the Topping:
- 12 oz (340g) semi-sweet chocolate chips or chopped chocolate
- Optional: crushed biscuit or cookie crumbs for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 10-12 minutes to bake the cookies, plus 15 minutes to prepare the caramel and chocolates, and extra time to let everything cool and set — roughly around 1.5 to 2 hours total including cooling and assembling.
Step-by-Step Instructions:
1. Make the Cookie Dough:
In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is creamy and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Chill your cookie dough in the fridge for 30 minutes to firm up.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoon-sized balls of dough onto the sheets, spacing them about 2 inches apart. Flatten each slightly with your hand.
Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely on wire racks — this prevents the caramel from melting too much later.
3. Prepare the Caramel:
In a saucepan over medium heat, combine the heavy cream, butter, brown sugar, and corn syrup. Stir frequently as you bring the mixture to a boil. Reduce heat and simmer for 6-8 minutes, stirring regularly, until thick and golden.
Remove from heat and stir in the vanilla extract. Let the caramel cool until it thickens slightly but remains pourable for easy spreading.
4. Assemble the Cookies:
Spread a thick layer of warm caramel over half of the cooled cookies. Sandwich them with the remaining cookies by pressing gently on top.
5. Melt the Chocolate:
Melt the chocolate chips or chopped chocolate in a microwave-safe bowl by heating in short intervals (20-30 seconds), stirring between each until smooth. Alternatively, use a double boiler.
Dip the caramel-topped side of each cookie into the melted chocolate, or spoon the chocolate over the top to create a generous chocolate layer.
6. Garnish and Set:
While the chocolate is still soft, sprinkle crushed biscuit or cookie crumbs on top, if you like some extra crunch and decoration.
Place the coated cookies on parchment paper and let the chocolate set completely at room temperature. You can chill them briefly in the fridge for quicker setting.
7. Serve and Enjoy:
Your Ultimate Twix-Style Cookies are ready! Enjoy them with a glass of milk, tea, or your favorite drink. Store leftovers in an airtight container at room temperature or in the fridge for up to 5 days.
Can I Use Frozen Cookie Dough for This Recipe?
Yes! If you have frozen cookie dough, just thaw it in the refrigerator overnight before baking. This helps ensure even baking and the right texture for your cookies.
How Should I Store These Twix-Style Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to 5 days. Let them come to room temperature before enjoying for the best flavor and texture.
Can I Substitute Corn Syrup in the Caramel?
Absolutely! Light corn syrup helps keep the caramel smooth and chewy, but honey or golden syrup works well too. Just keep in mind that honey may add a subtle flavor difference.
How Do I Prevent the Caramel from Making the Cookies Soggy?
Make sure the cookies are completely cooled before spreading on the caramel. Also, let the caramel cool and thicken slightly so it’s spreadable but not too runny, which helps keep the cookie layers crisp.