Twix Cookies – Delicious cookies inspired by the flavors of a Twix bar! Shortbread thumbprint cookies filled with caramel and topped with a drizzle of chocolate.
One of the favorite candies at my house is a Twix bar. The combination of shortbread, silky caramel, and chocolate is just so perfect. This year, I wanted to make a batch of cookies inspired by twix cookies for my holiday cookie trays and I ended up with these cookies! They are SO delicious and disappeared crazy fast from my house!
Common Questions About Making Twix Cookies
What are twix cookies?
Twix cookies are shortbread thumbprint cookies that are baked and then filled with caramel sauce and finished with a drizzle of melted chocolate.
Do these cookies container twix bars?
No, this recipe is inspired by a twix bar which is a candy bar made from shortbread that’s coated in caramel and chocolate.
How many cookies does this recipe make?
This recipe makes about 12 cookies.
How long do these cookies last?
These cookies last up to 3 days when stored in a refrigerated airtight container.
Ingredient Notes –
- Butter gives the cookies structure and richness. Make sure it is fully softened so the sugar can incorporate evenly.
- Sugar sweetens the cookies.
- The egg yolk adds richness and helps hold the cookie dough together.
- Vanilla enhances the sweetness of the caramel and chocolate.
- Salt helps balance out all of the sweetness in the cookies.
- Flour also gives the cookies structure and ensures they don’t spread too much while baking.
- Using soft caramel candies ensures that they will melt smoothly and re-harden enough to store. Any brand will work.
- Heavy cream helps the caramels melt without burning.
- I used dark chocolate chips but you can use anything you have on hand.
- Coconut oil helps the chocolate set and makes it shiny.
Looking for more cookie recipes? Check these out!
- Chocolate Hazelnut Shortbread Cookies
- Andes Mint Cookies
- Butterscotch Chocolate Chip Cookies
- Dark Chocolate Pretzel Cookies
For the Shortbread Cookies
- 1/2 cup butter (softened)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 10 soft caramels
- 1 tablespoon heavy cream
- 1/4 cup chocolate chips
- 1 teaspoon coconut oil
- Flake sea salt (optional - for garnish)
For the Shortbread Cookies
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is creamed - about 1 minute.
- Next, add the vanilla extract and salt. Mix to combine.
- With the mixer on low speed, slowly add the sugar.
- Once all of the sugar has been incorporated, slowly add the flour and mix just until the dough comes together in a ball.
- Transfer the dough to the fridge and chill for 15 minutes. While the cookie dough chills, preheat your oven to 350 degrees F.
- Once the dough has chilled slightly, line two large baking sheets with parchment paper.
- Scoop out a two-tablespoon sized piece of dough and gently roll it into a ball - it should have a similar consistency to playdough. If the dough is too stiff, let it warm for a few minutes at room temperature before continuing.
- Flatten the ball of cookie dough slightly and use your thumb to create a well in the center of the dough.
- Repeat with the remaining cookie dough, making sure to place the cookies at least two inches apart.
- Bake for 12-14 minutes, or just until the edges are golden brown.
- Remove the cookies from the oven and use a round cookie cutter to swirl them into circles - this will also help create a well to hold the caramel as they will slightly lose their shape while baking.
- Set the cookies aside to cool while you prepare the caramel.
- Add the caramel candies and heavy cream to a small saucepan. Heat over medium, stirring occasionally until the caramel is smooth and melted.
- Spoon the caramel into the center of each shortbread cookie. Set the cookies aside until the caramel hardens - or place them in the fridge for 15 minutes.
- Once the caramel has set, add the chocolate and coconut oil to a small microwave safe bowl.
- Heat the chocolate, stirring every 30 seconds, until it is smooth and melted. Drizzle the chocolate over the cookies and garnish with a sprinkle of flake salt (optional).
- Set the cookies aside until the chocolate has set, or place them into the fridge for up to 15 minutes before serving.
- Store the cookies in an airtight container in the fridge for up to 3 days.
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