Twix Cookies: An easy cookie recipe made with a thumbprint to trap in all of that gooey caramel center and sweet chocolate drizzle that resembles the favorite candy bar!
What’s not to love? Buttery cookie. Caramel. Chocolate. It’s all combined in this easy to make cookie recipe…
Favorite candy bar? A Snickers. Second favorite? The Twix.
So when I first heard about Twix cookies, I knew it was something that had to make an appearance here on the blog.
The simple buttery cookie, topped with chocolate and caramel, makes this one of the easiest cookie recipes I’ve ever made. So if you or someone you know is looking for a beginner cookie recipe, then I’d recommend this one or the classic no-bake cookie recipe!
Buttery Cookie Recipe
If you don’t love butter, then you may want to look for a different cookie, because this cookie calls for 3 sticks of butter, and it is lovely.
Combine the butter with sugar, vanilla, flour and salt (full instructions below in the recipe card) to create the perfect cookie base for the Twix toppings later.
Twix Thumbprint Cookies
Place the dough in the refrigerator for 30 minutes. After this, remove from refrigerator and begin rolling a tablespoon size of dough into the shape of a ball.
Press your thumbprint into the center of each one, creating a cavity for the caramel
Place each cookie on parchment paper, (or my all time favorite silicone baking mat) on to a cookie sheet, to prepare for baking.
Why the thumbprint? So that ooey, gooey caramel has a little nest to sit in.
How to Bake Twix Cookies
In a 350-degree oven, bake for 15-20 minutes or until the cookies are turning a light golden brown around the edges.
Caramel & Chocolate Drizzle
Once the cookies have cooled from baking in the oven, it’s time to melt the chocolate.
You can do this by melting in the microwave in 30-second intervals, stirring after each one, or using a double broiler method.
That chocolate and caramel drizzle in a cookie is a wonderful combo, so much like the delicious flavors in these turtle cookies!
Dip the bottoms of each cookie into the melted chocolate and place the cookies on to parchment paper to let the chocolate harden.
Placing them top down, with the chocolate facing up tends to work best for me, but you can place them bottom down if you want to fill with caramel sooner than later.
Using Hershey’s caramel ice cream topping (or similar) simply drizzle a dollop of caramel into the thumbprint of each cookie.
TIP: Feel free to gently warm the caramel before using so it flows easier.
Melt another square of chocolate, and place the melted chocolate in a squeeze bottle, or a pastry bag, and pipe/drizzle with a spoon, the chocolate across the tops of the cookies.
(See photo below.)
Now if that cookie doesn’t tickle your fancy, Twix lovers… I’m not sure what will!
You Will Also Love:
- Cookie Dough Crescent Bites
- Chocolate Caramel Gooey Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- The BEST Sugar Cookie Recipe – So Easy!
- 3 cups all-purpose flour spooned into measuring cup and leveled
- 1 cup powdered sugar
- 1 teaspoon salt
- 1 ¼ cup unsalted butter melted
- 1 teaspoon vanilla
- 2 packages of 11-ounce caramels
- 2 tablespoons cream or milk
- 2 cups milk chocolate chips
- 2 teaspoons vegetable oil
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar and salt.
- Add melted butter and vanilla and combine ingredients together with a spatula, just until incorporated and combined. Using your hands, form the dough into a ball.
- Flatten dough into a disk, cover with plastic wrap, and chill dough for 1 hour to overnight. The dough can be rolled out without refrigeration but will stay together best with a little chilling.
- Take the dough disc out of the fridge and let rest for 15 minutes- 1 hour depending on the length of refrigeration. The dough needs to be slightly soft to be able to roll out.
- 10 minutes before rolling out, preheat oven to 350 degrees Fahrenheit.
- On a floured surface, gently roll dough ¼ to ½ inch thick. Using a 2 ½ inch round cookie cutter, cut dough into circles and place on prepared baking sheets about 1 inch apart. Combine leftover dough and roll out and cut again until all the dough is used.
- Bake cookies for 12-14 minutes until the edges are set and the bottom of the cookies are lightly golden. Let cool on cookie sheets for 2-3 minutes and transfer to a cooling rack to cool.
- Unwrap caramels and place them in a medium-sized microwaveable bowl. Add cream or milk. Microwave for 45 seconds. Remove the bowl from the microwave and stir with a wooden spoon. Reheat in the microwave for an additional 30-45 seconds and stir until caramel is completely melted, slightly reheating again in the microwave if necessary.
- Using a tablespoon or 1-inch cookie scoop, drop approximately 1 tablespoon of caramel onto the center of a cookie. Using the back of a spoon sprayed with cooking spray, spread the caramel to almost the edge of the cookie. Place the cookie on a clean cookie sheet and repeat with all the cookies. Place cookies in the fridge for approximately 15-30 minutes for the caramel to set.
- Pour chocolate chips into a microwaveable bowl. Add oil. Microwave for 30 seconds, then stir with a spatula. Repeat in 15-second intervals, stirring between each one, until chocolate is completely melted. Do not microwave for too long or the chocolate will overheat and seize.
- Using a spoon or a 1-inch cookie scoop, place ¾ tablespoon of chocolate on the center of the cookie over the caramel. Spread the chocolate with a spoon, knife, or offset icing spatula to almost the edges of the caramel, swirling as you go.
- Allow the chocolate to set, for a few minutes in the fridge or at room temperature, and enjoy!
- Evenly Rolled Dough: For uniform cookies, use rolling pin guides or a pair of chopsticks on either side of the dough when rolling it out.
- Precise Caramel Layer: To achieve a neat caramel layer, use a silicone mold or an ice cube tray sprayed with cooking spray as a template. Pour the caramel into the mold, then freeze for easy placement on your cookies.
- Smooth Chocolate Topping: For a glossy chocolate finish, consider tempering the chocolate if you’re experienced with the technique, or else ensure your chocolate isn’t too hot when you pour it over the caramel for that smooth shiny surface.
- Cookie Craftsmanship: If your chocolate sets too quickly, warm the knife in hot water before slicing for cleaner cuts without cracking the chocolate layer.
- Cream Over Milk: I strongly su
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
There’s not much out there with caramel and chocolate that we don’t love.
If you haven’t checked out the Chocolate Peanut Butter Salted Caramel Toffee Cake yet, then I HIGHLY recommend it.
We love easy dessert recipes around here, so I hope you get a chance to try out and share which ones you loved with us!
Drop a note in the comments below, leave a rating or send me a message to let me know what you thought!