twix cookies;

Delicious crumbly shortbread, topped with ooey gooey caramel and a schmear of chocolate to make a delicious multi-layered cookie!

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Originally published January 25, 2017. Updated December 17, 2021 for content and clarity.

What are twix cookies?  Well, I’m glad you asked!  It’s a buttery, crumbly shortbread cookie, topped with a sploosh of chewy caramel, and a schmear of delicious chocolate!  These are perfect “tea-time” cookies.  I don’t know what makes me say that, except that shortbread makes me think of tea. Though word around the block is that these are pretty amazing dipped in coffee too.

This recipe makes a solid ton of cookies, which is perfect for busy schedules. Invest one chunk of time and spread the deliciousness around! (Or hoard them and eat them all yourself, I’m not judging.) This time around that’s what I did. Made a big batch and took some to JMU for an all-day leadership workshop. Then I took the second half into work to share.

These would be good for a bake sale too, or as gifts to friends and family. But if you want a little less temptation in your kitchen, feel free to halve the recipe. These make great Christmas or holiday cookies as well!

The shortbread cookie for these twix cookies is so simple, and delicious, but they are crumbly. The chewy caramel actually helps keep the cookie together but be prepared for crumbs. A plate or napkin is highly suggested when you bite into one of these twix cookies.  

I find that I have to remind myself not to roll the shortbread dough too thin. Having a thicker cookie will help a little with the crumbliness. I like to make mine about 1/3″ to 1/2″ thick. The key is really to be consistent whatever your thickness so everything on the pan will bake the same. Bake until the edges are just barely starting to brown for best results. The bottoms will be golden, but with a pale top.

When baking you can sometimes see raised air pockets in the cookies. That’s normal and fine. Especially since you’ll cover the tops of the twix cookies with the part that makes them “Twix”, I don’t get too hung up on the uniformity of the cookies. These cute little cookies are very forgiving, and I think a little irregularity adds to their charm.

For caramel I use Kraft caramels. The individually wrapped ones work great, or the little balls made for melting are also great. I recommend the latter if you hate unwrapping lots of candies. You can absolutely use your own caramel recipe, but you have to make sure you’re using a caramel with that perfect consistency. You want a caramel that’s solid but chewy at room temperature. When melted, you want it soft, in that state between melted and solid. Soft enough to spread on your cookies, but not so soft it runs off the edges of the cookie.

Once your Twix cookies have a layer of caramel slathered on them, it’s time for the chocolate. I use semisweet chocolate chips, and mix in a little shortening or coconut oil. This helps melt down the chocolate for the recipe, but also helps keep the chocolate firmed up at room temperature after it sets.

That crumbly bite of rich and buttery cookie with chewy caramel and decadent chocolate all in one bite makes these twix cookies a favorite! I really like the sweetness that the caramel and chocolate add to some traditional shortbread cookies. Besides, who doesn’t love a twix bar? Twix cookies aren’t hard to make and they sure are delicious, so what are you waiting for?

secrets to success;

• Flour your surface and rolling pin generously when you start rolling out the shortbread. You don’t want it to stick. You can also pop the dough in the fridge or freezer temporarily before getting started. The cold temperatures will make the dough easier to handle.
• Make sure your cookies have cooled before adding the caramel and chocolate layers. You don’t want the delicious toppings running off into one big mess!
• Keep your cookies appropriately thick! These shortbread cookies can be delicate if made too thin. I like to aim for between 1/3″ to 1/2″ to make them hearty enough to stand up to the chocolate and caramel.
• I use biscuit cutters to make the circular cuts but there’s no reason why you couldn’t make fun shapes for these cookies. I like small, two-bite-sized cookies that are 2″ in diameter. But you can get creative if you don’t have cookie cutters–try a glass or a jar lid for some makeshift round alternatives.

Love this recipe? Check out these other favorite recipes.

• Looking for another dessert? Check out strawberry puffs for a light and airy dessert.
• If Reese’s is your jam, why not try some peanut butter pie?
• healthful Twix bars are a great option if you’re looking to make your favorite candy bar into a healthier dessert.

twix cookies;

Delicious crumbly shortbread, topped with ooey gooey caramel and a schmear of chocolate to make a delicious multi-layered cookie!

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Oven Temp: 350°

Servings: 30

Author: bestwithchocolate.com

5 from 1 vote

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Ingredients

Shortbread Cookies

• 1½ cups butter softened
• 1 cup powdered sugar
• 3 cups flour
• ¼ tsp salt

Caramel Layer

• 15 oz caramel bits (approx. 40 individually wrapped Kraft caramels)
• 2 Tbsp water
• 1 tsp vanilla

Chocolate Layer

• 2 cups semisweet chocolate chips
• 2 tsp vegetable shortening (can substitute coconut oil)

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Instructions

Shortbread Cookies

• Cream together butter and sugar. Then add flour, vanilla and salt and mix until combined.
• Turn out dough onto a floured surface, and roll out to desired thickness. ⅓" – ½” recommended (you can go as thin as ¼" but they may be delicate).
• Cut out cookies with a 3″ biscuit cutter and place on parchment paper-lined cookie sheet. Bake 14-16 mins until edges are golden.

Caramel Layer

• While cookies are cooling, add caramel and water to a pot and heat over medium-low heat until caramel is melted. Layer on cookies.

Chocolate Layer

• Microwave chocolate chips and shortening in 30 second intervals until smooth. Layer on the cookies and let cool.

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