Ultimate Twix Cookies

There’s something about the combination of buttery shortbread, gooey caramel, and smooth chocolate that makes Twix candy bars totally irresistible. So what happens when you turn that classic flavor combo into a cookie? Magic. That’s what.

These Ultimate Twix Cookies are everything you love about the candy bar—but better. We’re talking a soft, melt-in-your-mouth shortbread base, a luscious caramel layer that pulls just right when you bite into it, and a rich chocolate topping that finishes it all off. Whether you’re baking for the holidays, prepping for a cookie swap, or just treating yourself (because you deserve it), this recipe is a total showstopper.

I first made these for a family movie night, thinking they’d last through the weekend. They didn’t even make it to the second movie. Yep, they’re that good.

Let’s get baking!

The Cookie Base That Sets the Stage

The secret to making these cookies truly “ultimate” lies in the layering. And it all starts with the shortbread base. Think of this as the strong but silent type—simple, reliable, and delicious enough to eat on its own. But just wait until we pile on the caramel and chocolate.

Ingredients You’ll Need for the Full Recipe:

• 1 cup unsalted butter, softened

• ½ cup granulated sugar

• 2 cups all-purpose flour

• ¼ teaspoon salt

• 1 cup soft caramels, unwrapped

• 2 tablespoons heavy cream

• 1½ cups milk or semi-sweet chocolate chips

STEP 1: Preheat and Prep Your Pan

Before you do anything else, preheat your oven to 350°F and line a large baking sheet with parchment paper. This not only helps prevent sticking, but it also makes cleanup a breeze (and trust me—you’ll thank yourself later).

STEP 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream together 1 cup of softened butter and ½ cup of granulated sugar. You’ll want to mix until it’s light, fluffy, and pale in color—this usually takes about 2-3 minutes on medium speed.

This step is key to getting that perfect shortbread texture. Don’t rush it!

this recipe

STEP 3: Add the Dry Ingredients

Next, mix in 2 cups of all-purpose flour and ¼ teaspoon of salt. Start on low speed to avoid a flour cloud, then gradually increase as the dough starts coming together.

It should form a soft, slightly crumbly dough—don’t worry if it doesn’t look like your typical cookie dough. That’s exactly what you want here.

STEP 4: Shape the Cookies

Scoop out tablespoon-sized portions of dough and roll them into balls with your hands. Place them a couple inches apart on the prepared baking sheet, then gently flatten each one with your fingers or the bottom of a glass.

You’re not looking for thin cookies here—just a gentle press to give them a nice flat top for holding the caramel and chocolate later.

STEP 5: Bake Until Lightly Golden

Bake in the preheated oven for 12 to 14 minutes, or until the edges are just turning golden brown. The centers will still look pale—that’s okay! You want them to stay tender.

Once they’re out of the oven, let them cool completely on the baking sheet or transfer them to a wire rack.

If you’ve made it through Part 1, you’re already halfway to baking greatness. Now that your shortbread cookies are cooling and the house smells like a dream, it’s time to add the caramel and chocolate layers that give these Twix Cookies their iconic taste.

This is where things get really fun—and a little sticky (in the best way). That combination of soft caramel and melted chocolate takes the simple cookie base and turns it into something truly indulgent. It’s the kind of treat that people talk about long after the cookie tray is empty.

Let’s finish strong.

STEP 6: Melt the Caramel

Once your cookies are fully cooled (and this is important—don’t rush it!), it’s time to make that smooth caramel topping.

In a small saucepan over low heat, combine:

• 1 cup soft caramels, unwrapped

• 2 tablespoons heavy cream

Stir constantly as the caramels slowly melt and blend with the cream. This will take a few minutes, but you want to go low and slow to avoid burning or seizing the caramel. Keep stirring until the mixture is silky smooth and pourable.

TIP: If you’re short on time, you can melt the caramels in the microwave in 20-30 second intervals, stirring in between, but stovetop gives you better control over texture.

STEP 7: Add the Caramel Layer

Use a spoon to add a generous layer of melted caramel to the top of each cooled cookie. You don’t need to spread it all the way to the edge—just a nice puddle in the center works perfectly.

Then, let the cookies sit for about 10-15 minutes so the caramel can set slightly before adding the chocolate. You can speed things up by placing the cookies in the fridge for a few minutes, especially if your kitchen is warm.

Optional Tip: Want a more polished look? Use the back of a spoon to gently swirl the caramel so it sits evenly on the cookie.

STEP 8: Melt the Chocolate

Now comes the final flourish—the chocolate layer. In a microwave-safe bowl, add:

• 1½ cups milk or semi-sweet chocolate chips

Microwave the chocolate chips in 30-second intervals, stirring between each round, until completely melted and smooth. Depending on your microwave, this usually takes about 1 to 1½ minutes total.

Tip: For extra shine and smoother texture, you can add 1 teaspoon of coconut oil or vegetable oil to the chocolate before melting. It’s not necessary, but it gives the chocolate a glossy finish and helps it set more evenly.

STEP 9: Top with Chocolate

Using a spoon (or small offset spatula if you have one), spread a layer of melted chocolate over the caramel on each cookie. You can go edge-to-edge or leave a little caramel showing—either way, they’ll look beautiful.

Let the chocolate set at room temperature for about 30-60 minutes, or pop the tray into the refrigerator for 15-20 minutes to speed things up.

Once the chocolate is firm to the touch, your cookies are ready to enjoy.

Tips for Success

• Use Soft Caramels: Look for soft, chewy caramels (like Kraft or Werther’s Soft Caramels). Hard caramels won’t melt smoothly.

• Be Patient Between Layers: Rushing the cooling and setting process can make the layers slide around or blend together. Cool cookies + slightly thickened caramel = clean layers.

• Storage: Store cookies in an airtight container at room temperature for up to 5 days. For a firmer bite and longer shelf life, keep them in the fridge.

• Flavor Twist: If you love a sweet-salty combo, sprinkle a little flaky sea salt on top of the chocolate before it sets. It cuts through the richness and gives a gourmet finish.

• Chocolate Choice: Want a more traditional Twix flavor? Stick with milk chocolate. Prefer a deeper, more grown-up version? Go with semi-sweet or even dark chocolate.