Ultimate Twix-Style Cookies are like your favorite candy bar turned into a delicious treat you can bake at home. These cookies have a buttery shortbread base, a sweet layer of gooey caramel, and a thick coat of chocolate on top, making each bite a crunchy, chewy delight. If you love the mix of crisp and creamy textures with a rich chocolate and caramel combo, these cookies will quickly become a favorite.
I love making these because they’re surprisingly easy to pull together, yet they feel special enough to share at parties or give as gifts. One fun trick I use is letting the caramel cool just enough so it’s firm but not too hard, which makes the cookies perfect for snapping into pieces. Plus, the smell of caramel and chocolate baking fills the kitchen with such a cozy vibe—it’s honestly the best part!
When I serve these cookies, I usually cut them into small bars since they’re quite rich, and everyone loves grabbing a sweet bite without feeling too full. They’re great alongside a cup of coffee or a glass of milk, perfect for a little treat any time of day. These Twix-style cookies always remind me of sharing snacks with friends, and I hope they bring some of that joy to your kitchen too!
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control salt in the shortbread and caramel. Using cold butter helps the cookies hold shape better. If you’re dairy-free, try a firm vegan butter alternative.
Sweetened Condensed Milk: This is key for the caramel’s creamy texture. If you can’t find it, you can make a quick substitute by simmering regular milk with sugar until thick, but the store-bought kind is easiest.
Chocolate: Milk chocolate creates that classic Twix taste, but semi-sweet or dark chocolate works if you want a richer flavor. Add a little vegetable oil when melting for smoother, shinier chocolate.
Flaky Sea Salt: This adds a nice contrast on top of the sweet chocolate and caramel. If you don’t have sea salt, a small pinch of regular table salt sprinkled lightly works too.
How Do You Get the Perfect Caramel Layer for Twix Cookies?
Making caramel that’s gooey but not runny is the trickiest part. Here’s how to nail it:
- Cook the caramel mixture over medium heat, stirring constantly to prevent burning.
- Look for a deep golden brown color—this means it’s thickening and the flavor has developed.
- To test thickness, drop a small spoon of caramel onto a plate; it should hold its shape after cooling but still be soft enough to spread.
- Let the caramel cool slightly before spreading on the cookies to avoid melting them, but don’t wait too long or it will harden.
Patience here pays off with a luscious, chewy middle layer that makes these cookies so special!
Equipment You’ll Need
- Mixing bowls – I use these for mixing the cookie dough and caramel, keeping everything organized.
- Electric hand or stand mixer – makes creaming butter and sugar easier and faster.
- Measuring cups and spoons – essential for precise ingredient amounts, especially for baking.
- Baking sheets with parchment paper – prevents sticking and makes cleanup a breeze.
- Saucepan – needed to cook the caramel until thickened.
- Microwave-safe bowl – for melting the chocolate smoothly.
- Spatula or spoon – helpful for spreading caramel and chocolate evenly over cookies.
- Cooling racks – for the cookies to cool completely before decorating.
Flavor Variations & Add-Ins
- Dark chocolate or white chocolate coating – change up the flavor with different chocolates, or do a drizzle on top.
- Peanut butter or Nutella – spread a thin layer on the shortbread for a tasty twist.
- Toasted coconut or chopped nuts – sprinkle on the caramel layer for added texture and flavor.
- Adding a pinch of sea salt to the chocolate – enhances the flavor and gives that sweet-salty combo.
Ultimate Twix-Style Cookies
Ingredients You’ll Need:
For the Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
For the Caramel Layer:
- 14 ounces (1 can) sweetened condensed milk
- 3/4 cup light brown sugar, packed
- 6 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
For the Chocolate Topping:
- 12 ounces milk chocolate or semi-sweet chocolate chips
- 1 teaspoon vegetable oil or shortening (optional, for smoother melting)
For Garnish:
- Flaky sea salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and bake the shortbread cookies, 15-20 minutes to cook the caramel, plus about 30 minutes of cooling and assembling time. Allow extra time for the chocolate to set—about 30 minutes at room temperature or quicker in the fridge.
Step-by-Step Instructions:
1. Prepare the Shortbread Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, beat the softened butter and granulated sugar together until fluffy and light. Add the salt and vanilla extract and mix well. Gradually add the flour and stir until the dough just comes together—don’t overmix. Scoop about 1 tablespoon of dough for each cookie onto the baking sheets and gently flatten each with the bottom of a glass or your hand. Bake for 12-15 minutes until the edges are lightly golden. Let the cookies cool completely on a wire rack.
2. Make the Caramel Layer:
In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly to prevent burning, until the mixture thickens and turns a rich golden caramel color—about 15 to 20 minutes. Remove from heat and stir in the vanilla extract. Allow the caramel to cool slightly so it’s thick but still spreadable.
3. Assemble Cookie Layers:
Spread a generous layer of caramel onto the flat side of one cooled shortbread cookie. Top it with another cookie, pressing gently so the caramel sandwiches between the two. Place the cookie sandwiches on parchment paper or a lined tray.
4. Add Chocolate Topping:
Melt the chocolate and vegetable oil (if using) together in a microwave-safe bowl by heating in 20-second intervals, stirring in between, until smooth. Spoon or spread the melted chocolate over the top of each cookie sandwich, covering the caramel layer and sealing the edges. Lightly sprinkle with flaky sea salt. Let the chocolate set fully at room temperature or chill in the fridge to speed things up.
5. Serve and Store:
Once the chocolate topping is firm, your cookies are ready to enjoy! Store any leftovers in an airtight container at room temperature or in the fridge for up to one week.
Can I Use Store-Bought Caramel Instead of Making It?
Yes! You can use soft caramel squares or pre-made caramel sauce. Just warm and spread the caramel evenly between the cookies. Homemade caramel has the best flavor, but store-bought saves time.
How Should I Store These Cookies?
Store them in an airtight container at room temperature for up to a week. If your kitchen is warm, keeping them in the fridge helps the chocolate stay firm. Bring to room temperature before serving for the best texture.
Can I Substitute Chocolate Types?
Absolutely! Milk chocolate is classic, but semi-sweet, dark, or white chocolate all work well. Just choose good-quality chocolate for the best flavor and smooth melting.
How Do I Prevent the Caramel From Making the Cookies Soggy?
Allow the shortbread cookies to cool completely before spreading the caramel. Also, let the caramel thicken slightly before assembly to avoid it soaking into the cookies. This helps keep that crisp-and-chewy balance.