These Twix cookies are an easy treat that turns out soft in the middle, chewy at the edges, and full of chocolate and caramel. They’re a buttery and delicious cookie with an absolutely perfect texture.
What’s better than regular cookies? Twix cookies! Buttery, caramel-y cookies chock full of candy bars and caramel bits.
If you love Twix bars then these cookies are a must.
Why you’ll love this recipe:
- These cookies use melted butter so you don’t need to wait for your butter to come up to temp
- The addition of an extra egg yolk gives the cookies a more chewy texture
- This cookie dough doesn’t need to chill before baking so you can have a batch of Twix bar cookies in the oven just as fast as you can mix them up!
How to make your cookies
- Cream butter and sugar together in a large mixing bowl, then mix in eggs and vanilla
- Beat in the dry ingredients to combine
- Add chopped candy bars and caramel bits
- Stir to combine
- Shape dough into balls and arrange on baking sheets
- Bake for about 10 to 15 minutes
And that’s it! Your cookies are done.
Recipe notes and tips
• You can substitute chocolate chips (mini or regular) for the caramel bits if you prefer. I like mini chips better for these cookies.
• Caramel baking bits are available near the chocolate chips in most grocery stores. Don’t use the individually wrapped soft caramels you find in the candy aisle.
• Be sure your baking sheets are greased really well so the caramel doesn’t stick. You can line them with parchment paper if you’d rather.
• To freeze your cookie dough, shape it into balls and arrange on parchment-lined baking sheets. Freeze for about 30 minutes, or until dough is firm. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time.
• Be sure to cool your baking sheets off between batches. You don’t want to put your cookie dough on hot baking sheets because the cookies will bake unevenly. I always run the bottoms of my baking sheets under cold water to cool them off quickly.
How to store your cookies
Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days.
The cookies can also be frozen in airtight containers, layered with wax paper, for about 2 months. To defrost the cookies, just leave them at room temp for a few minutes. They defrost pretty quickly.
What is the difference between light and dark brown sugar?
In short, dark brown sugar has more molasses. Dark brown sugar can give baked goods a richer flavor and can also add some moisture.
For this recipe, I don’t recommend one over the other—either dark or light brown sugar is fine. Use whatever you have on hand!
Did you make these Twix bar cookies? Great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Twix cookies are soft in the middle, chewy at the edges, and full of chocolate and caramel.
- 12 tablespoons unsalted butter melted and cooled slightly
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 1/2 cups chopped Twix candy bars*
- 1/2 cup caramel bits**
- Preheat the oven to 325 degrees. Spray 2 large baking sheets with cooking spray and set
- Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on
- medium for 3 or 4 minutes, until very light and creamy.
- Beat in the egg, egg yolk, and vanilla to combine.
- In a small bowl, whisk together the flour, baking soda, and salt. Turn mixer to low and
- gradually beat the flour mixture into the butter-sugar mixture until just combined. (The dough will be quite thick.)
- Use a rubber spatula to mix in the caramel bits and chopped Twix bars.
- Shape dough into balls of about 2 tablespoons of dough. Arrange on prepared baking
- sheets about 3 inches apart.
- Bake 10 to 15 minutes, until light golden around the bottom edges. Cool on
- baking sheets for 2 minutes, then use a thin metal spatula to transfer cookies to wire racks
- to cool completely. Serve.
- Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days. They can also be frozen in the same manner for about 2 months.
- *You’ll need about 5 1/2 to 6 1/2 ounces of candy bars. You can use mini or regular size.
- **Don’t substitute soft caramels; they melt into puddles, make a mess, and your cookies won’t hold together. If you can’t find caramel bits (they’re in the baking aisle of many grocery stores) you can substitute mini chocolate chips.
- Be sure your baking sheets are greased really well so the caramel doesn’t stick. You can line them with parchment paper if you prefer.
- To freeze the dough, shape it into balls and arrange on parchment-lined baking sheets. Freeze for about 30 minutes, or until dough is firm. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time.
- Always cool your baking sheets fully in between batches of cookies—putting cookie dough on hot baking sheets will cause the cookies to start baking too quickly.
- A quick way to cool them off is to run the bottom of the baking sheets under cold water. Dry them with a kitchen towel and they’re ready to go. (You’ll want to use hot pads to hold the baking sheets under the water, of course!)