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Twix bar cookies stacked on a plate in front of a wire rack with more cookies

Twix Cookies

Twix cookies are soft in the middle, chewy at the edges, and full of chocolate and caramel.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 28
Author Kelsie

Ingredients

  • 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**

Instructions

  1. Preheat the oven to 325 degrees. Spray 2 large baking sheets with cooking spray and set
  2. aside.
  3. Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on
  4. medium for 3 or 4 minutes, until very light and creamy.
  5. Beat in the egg, egg yolk, and vanilla to combine.
  6. In a small bowl, whisk together the flour, baking soda, and salt. Turn mixer to low and
  7. gradually beat the flour mixture into the butter-sugar mixture until just combined. (The dough will be quite thick.)
  8. Use a rubber spatula to mix in the caramel bits and chopped Twix bars.
  9. Shape dough into balls of about 2 tablespoons of dough. Arrange on prepared baking
  10. sheets about 3 inches apart.
  11. Bake 10 to 15 minutes, until light golden around the bottom edges. Cool on
  12. baking sheets for 2 minutes, then use a thin metal spatula to transfer cookies to wire racks
  13. to cool completely. Serve.

Recipe Notes

  • 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!)