These Twix cookies bake up soft in the center, chewy at the edges, and packed with chocolate and caramel. Buttery and tender with a perfect texture, this recipe uses melted butter so you don’t have to wait for it to soften.
Twix cookies combine the familiar crunch and caramel of the candy bar with a classic cookie base. If you love Twix bars, these cookies are an easy, irresistible homemade treat.
Why you’ll love this recipe:
- Uses melted butter, so there’s no waiting for softened butter.
- An extra egg yolk adds chewiness to the center.
- The dough does not require chilling, so you can have cookies in the oven quickly.
How to make the cookies
- Cream the melted butter with the sugars, then beat in the egg, extra yolk, and vanilla.
- Whisk together the dry ingredients and mix into the wet ingredients until just combined.
- Fold in chopped Twix bars and caramel baking bits.
- Portion the dough into balls and arrange on prepared baking sheets.
- Bake until the edges are lightly golden and the centers are set.
Recipe notes and tips
- You can substitute chocolate chips (mini or regular) for caramel bits if preferred—mini chips work especially well.
- Look for caramel baking bits in the baking aisle near the chocolate chips; do not use individually wrapped soft caramels from the candy aisle, which will melt into puddles.
- Grease baking sheets well or line them with parchment to prevent sticking from caramel pieces.
- To freeze the dough: shape into balls, arrange on parchment-lined sheets and freeze about 30 minutes until firm. Transfer to freezer bags and store up to 3 months. Bake straight from frozen, adding a minute or two to the bake time if needed.
- Allow baking sheets to cool fully between batches. Placing dough on a hot sheet can cause uneven spreading and baking; a quick way to cool pans is running the underside under cold water, then drying before reuse.
Storage
Store uneaten cookies in an airtight container at room temperature layered with wax paper for 2–3 days. For longer storage, freeze cookies in airtight containers layered with wax paper for up to 2 months. Thaw at room temperature for a few minutes before serving.
Light vs. dark brown sugar
Dark brown sugar contains more molasses and can add a deeper flavor and extra moisture to baked goods. For this recipe either light or dark brown sugar works well—use whichever you have on hand.
A few more recipes you might enjoy
Snickers Cookies
Milky Way Fudge
Melting Moments Cookies
Chocolate Chip Toffee Cookies
If you make these Twix cookies, please leave a comment and rating. Share a photo on Instagram and tag @theitsybitsykitchen so I can see your version!
Soft centers, chewy edges, and lots of chocolate and caramel.
Dessert
American
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 1/2 cups chopped Twix candy bars*
- 1/2 cup caramel bits**
- Preheat oven to 325°F (165°C). Spray two large baking sheets with cooking spray or line with parchment and set aside.
- In a large bowl, beat the melted butter and sugars on medium speed for 3–4 minutes until light and creamy.
- Beat in the egg, egg yolk, and vanilla until combined.
- In a separate bowl whisk the flour, baking soda, and salt. With the mixer on low, gradually add the dry ingredients until just combined; the dough will be thick.
- Fold in the chopped Twix bars and caramel bits with a rubber spatula.
- Shape dough into balls of about 2 tablespoons each and place on prepared baking sheets about 3 inches apart.
- Bake 10–15 minutes, until the bottom edges are lightly golden. Let cookies cool on the baking sheet 2 minutes, then transfer with a thin metal spatula to wire racks to cool completely.
- Store uneaten cookies in an airtight container layered with wax paper at room temperature for 2–3 days, or freeze for about 2 months.
- *You’ll need roughly 5½–6½ ounces of Twix bars, chopped; mini or regular size both work.
- **Do not substitute soft caramels; they melt and make the cookies fall apart. If you can’t find caramel baking bits, substitute mini chocolate chips.
- When baking multiple batches, allow baking sheets to cool completely between uses to prevent uneven baking.
- To freeze dough: shape into balls, freeze on parchment-lined sheets until firm (about 30 minutes), then transfer to freezer bags for up to 3 months. Bake from frozen, adding a minute or two if necessary.