These twix cookies have a shortbread cookie, caramel filling, and chocolate topping – just like a twix candy bar!
How cute are these Twix cookies? If you love Twix candy bars then these cookies are for you! They are the perfect combination of shortbread, caramel, and chocolate. Just typing that out makes me want to make more of these – yum!!
It goes without saying that they are delicious, but I also love how pretty they are – cute little round cookies with yummy layers of candy on top. And believe it or not, they really do taste just like a Twix candy bar!
I made these for my Christmas cookie trays this year and they are almost always the first ones to disappear when I set them out! I guess people just love the flavor of Twix. 🙂 Plus how fun is it to have a cookie version of a classic candy bar? I might try this with all my favorite candy bars!
Just like their candy counterparts, these cookies consist of three layers – a shortbread cookie on the bottom, creamy caramel in the middle, and chocolate on top. Yum!! Each layer is easy to make, and the only time consuming part is spreading the caramel and chocolate on each cookie. It’s worth it though, when you end up with a small army of delicious Twix cookies. 🙂
We couldn’t stop eating these – they are crunchy and creamy and sweet and delicious. Plus, they look really pretty on a cookie tray!
If you like Twix candy bars, you need to try these cookies – you will love them!
See this link for comments from bakers who tried and LOVED this recipe on Pinterest!
Twix Cookies are day 4 of the 12 Days of Christmas Treats! I will post a new cookie every day for the first 12 days of December. You can see all these recipes from over the years under my Christmas Cookies tag. 🙂 See all of this year’s cookies here: 12 Days of Christmas Treats 2015. Enjoy! And, as always, let me know if you try any and how you liked them.
Yield: Makes about 36 cookies
These twix cookies have a shortbread cookie, caramel filling, and chocolate topping - just like a twix candy bar!
- 1 1/2 cups unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 3 cups flour
- 3/4 tsp salt
- 15 oz of caramel (I used Kraft caramel bits)
- 2 Tbsp evaporated milk
- 2 cups milk chocolate chips
- 2 tsp shortening
- Make the cookies: Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.
- On a lightly floured surface, roll the dough out to 1/2 inch thick. With a small biscuit cutter, cut out cookies and place on a cookie sheet lined with parchment paper or a silicone liner. Bake for 14-16 minutes, or until cookies are set and just beginning to brown on the bottom. Remove from oven and let cookies cool completely.
- Combine caramel and evaporated milk in a microwave safe bowl and melt according to package directions. Spread over cooled cookies and let set.
- In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel.
- Let chocolate set before eating and serving.
from Chef in Training
These cookies sound delicious. How many does the recipe make?
I have looked for a carmelita recipe for years, yay!!!
What shortening is used. Crisco? Butter?
Do you actually use Kraft caramels the ones individually wrapped for this recipe ?
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How many cookies does this recipe make?
I tried to print the recipe, but the ingredients and directions are blank when I click on the “Print Recipe” icon. These look and sound delicious.
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Can you use caramel sauce from a jar? I am having a hard time finding caramel bits.
No, I don’t think that will work. You can always use wrapped individual caramels, those can be easier to find. 🙂
I too am interested in how many it makes as I am cooking for a boys group we have at church.
These are great cookies, I used a diamond shape cookie cutter, didn’t have a circular one and got a little over 4 dozen!
Can these cookies be frozen?
Yes, I froze mine and they turned out great 🙂
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3 cups of sugar was WAY too much, I suggest cutting the flour down to 2 cups, as you will be using flour to roll out the dough. The cookie itself tasted like flour. Also 1/2 inch think is also TO THICK! They should be half the size. I will make this again, but using my own rendition. This batch went in the garbage.
How many caramel bits did you use to get 15 Oz?
The recipe says 1c sugar not 3! And the flour says 2 cups! So what did you cut down?
I made these tonight and they are delicious!!! I was wondering if you could tell me the best way to store them?
Hi! How many cookies did you get from the batch? Thank you!
Just made these excately by the recipe n they turned out perfect. Made 37 cookies
I’m so glad you liked them! Thanks for letting me know. 🙂
Ouch! See Debbie below, looks like you mixed up a few things there Jen. Happy Holidays!
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Debbie, I just looked again at the recipe, and it says 3 cups flour. Yet, some people say the’ve made it as written and it came out great. So, I’m confused now. Should the recipe say 2 cups? Or is the 3 cups correct? If it should be only 2, could you correct this written recipe to remove the confusion please? Thanks so much.
Oops, I should have asked that Megan correct the recipe, not Debbie. Sorry.
So, Megan, should it say 2 cups of flour or 3? We seem to be having some confusion here. Thanks!
Hi Dawn, the recipe is correct as written – 1 cup of powdered sugar, 3 cups of flour. Hope you like them! 🙂
Is this plain flour or self rising flour?
all purpose flour
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It does say 3 cups of flour. :/
well, it’s not dough, it’s not even dough form, it’s as loose as flour. and I followed ever single step. And put things in the proper order.
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I cut this recipe in half and made them in a mini muffin pan. Half the recipe made 24 mini cookie bites and they tasted great!
Glad you liked them! 🙂
Did you cut them out or just press the dough into the mini muffin pan.
Will these cookies work well as general cut out cookies (like for Christmas to flood w/icing)? I have made this exact recipe and man these are the absolute BEST shortbread cookies I’ve ever tasted. Then topping them with caramel and chocolate……OMG Every time I eat a twix candy, I just want to make these cookies.. YUM!!!!!
Can these be made in a 9×13 pan?Bennetts003@Gmail.com
I’ve never tried, but I’m guessing it would work! If you tried it, please report back and let me know. 🙂
Looks soo delicious. Gonna try this tonight.
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It was fun to make
I just made these cookies and they are delicious! The only problem I had was the Carmel starting to slide off the cookie. I let it set before putting the chocolate on and let them set again before serving. The next morning the Carmel was sliding off the cookie. Anyone else have this problem?