These Ultimate Twix-Style Cookies bring a buttery shortbread base, melty chocolate chips, and a glossy ribbon of caramel together in every bite. They bake up golden at the edges, soft in the center, and finish with a light sprinkle of sea salt that lifts the sweetness. If you enjoy layered cookie treats, try pairing this with a richer chocolate variation like Black Forest Cookies for a dessert spread that wows.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
(approximate per cookie)
- Calories per serving: 275 kcal
- Protein: 3 g
- Carbohydrates: 45 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 32 g
- Sodium: 120 mg
Why Make This Ultimate Twix-Style Cookies
These cookies give you the best of a Twix bar in a home-baked cookie. You get a crisp, buttery edge, a soft crumb, pockets of chocolate, and a sticky caramel top. They smell warm and buttery while baking. The contrast of sweet caramel and a pinch of sea salt makes each bite balanced and addictive. They are simple to make and impressive to serve for parties, snack time, or an indulgent weeknight treat.
How to Make Ultimate Twix-Style Cookies
Follow a few clear steps: mix the dough, scoop and bake, cool, then finish with caramel and salt. The method is forgiving and ideal for home bakers who want a fast, tasty result.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1 cup chocolate chips
- Sea salt for sprinkling
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure all ingredients and have a cooling rack ready. If your butter is not softened, cut it into small pieces to speed softening.
Step 2: Mixing
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and pale. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamed mixture, mixing until just combined. Stir in the chocolate chips until evenly distributed.
Step 3: Cooking
Take spoonfuls of dough (about 1.5 tablespoons each) using a cookie scoop or spoon, flatten them slightly with your palm or the back of a spoon, and place them about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft. Remove from the oven and let sit on the sheet for 2 minutes, then transfer to a cooling rack.
Step 4: Finishing
Let the cookies cool completely so the caramel won’t sink in. Drizzle or spoon caramel sauce over each cooled cookie and spread gently if needed. Sprinkle a small pinch of sea salt on top of each caramel-topped cookie. Optional: dip or drizzle more chocolate over the top for a richer finish. Let the caramel set before serving.
How to Serve Ultimate Twix-Style Cookies
Serve at room temperature so the caramel is soft but not runny. Pair with cold milk, a scoop of vanilla ice cream, or a hot coffee. For gatherings, arrange them on a platter with other small cookies and fruits. For a dessert plate, serve two cookies with a scoop of ice cream and a drizzle of warm chocolate.
How to Store Ultimate Twix-Style Cookies
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: Store in a sealed container for up to 1 week. Caramel may firm up; bring to room temperature before serving.
- Freezer: Freeze un-topped baked cookies for up to 3 months. Thaw, then add caramel and salt after thawing. For best quality, freeze in a single layer on a sheet pan until solid, then transfer to a sealed bag.
Expert Tips for Perfect Ultimate Twix-Style Cookies
- Use room-temperature butter and eggs for even mixing and a tender crumb.
- Don’t overmix once you add flour. Mix until just combined to keep cookies soft.
- If you want thicker cookies, chill the dough for 30 minutes before scooping.
- Flatten dough slightly before baking so the caramel sits nicely on top later.
- Use good-quality caramel sauce for shine and flavor. Homemade or store-bought both work.
- If the caramel is too runny, chill it briefly so it sets faster on the cookies.
- For extra shine, warm caramel slightly before drizzling so it spreads smoothly.
Delicious Variations
- Chocolate-Drizzled Twix Cookies: Melt additional chocolate chips and drizzle or dip half of each cookie for a classic finish.
- Salted Peanut Twist: Add 1/2 cup chopped roasted peanuts to the dough for crunch and nutty flavor.
- Shortbread Base: Replace 1/2 cup sugar with 3/4 cup powdered sugar and reduce mixing time for a more shortbread-like base.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Chill the dough briefly if it spreads too much.
- Chewy Caramel Centers: Pipe a small dollop of soft caramel into the center of each cookie right after they come out of the oven and then cool.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, reduce added salt to 1/4 teaspoon. Taste the finished cookie and sprinkle less sea salt on top to avoid over-salting.
Q: My cookies spread too much. How do I fix that?
A: Chill the dough for 30 minutes before baking. Use a firmer scoop size and make sure your baking sheet is not too warm. Also ensure you measured flour correctly—too little flour causes spreading.
Q: Can I use store-bought caramel sauce?
A: Absolutely. Store-bought caramel works well and saves time. Warm it slightly so it drizzles easily. If it’s very runny, cool it until thick enough to hold on the cookie.
Q: How do I get a chewier cookie center?
A: Underbake by 1–2 minutes—remove when edges are set but centers are soft. Let them cool on the sheet for a couple of minutes before moving to a rack. More brown sugar and an extra egg yolk can also add chewiness.
Q: Can I make these vegan or dairy-free?
A: Yes. Use vegan butter or coconut oil, replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use dairy-free chocolate chips and caramel. Texture may vary; chilling the dough helps.
Q: How long do these cookies keep their texture with caramel topping?
A: At room temperature, they stay good for about 3 days. After that, the caramel can make the base softer. Refrigerate to extend life up to 1 week or freeze the plain baked cookies for up to 3 months and add caramel after thawing.
Q: Can I pipe the caramel for a neater look?
A: Yes. Put warm caramel in a squeeze bottle or piping bag and gently pipe over each cookie for even coverage.
Conclusion
These Ultimate Twix-Style Cookies are a quick way to get that candy-bar feel at home. They are crisp at the edges, soft inside, and topped with glossy caramel and a flake of sea salt for contrast. They work for cookie swaps, party platters, or a cozy night in. For a similar inspired take on layered chocolate and cookie treats, check out this Twix Cookies recipe on Twix Cookies – Cooking With Karli. Enjoy baking — and don’t be afraid to make them your own!
Print
Ultimate Twix-Style Cookies
- Total Time: 27
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining buttery shortbread, melty chocolate chips, and a glossy caramel topping, finished with a sprinkle of sea salt.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1 cup chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure all ingredients and prepare a cooling rack.
- Cream the softened butter, granulated sugar, and brown sugar together until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the creamed mixture until just combined. Stir in the chocolate chips.
- Drop spoonfuls of dough (about 1.5 tablespoons each) onto the baking sheet, flatten slightly, and space them 2 inches apart. Bake for 10–12 minutes until the edges are golden and the centers are soft. Cool on a rack.
- Once cool, drizzle caramel sauce on top of each cookie and sprinkle with sea salt. Optionally, dip or drizzle more chocolate on top.
Notes
Use room-temperature butter and eggs for better mixing. Don’t overmix to maintain softness. Chill the dough for thicker cookies.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 275
- Sugar: 32g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
