Introduction
These Twix Cookies bring the iconic candy bar’s magic to a homemade treat in an easy, irresistible format. You get the buttery base of a sugar cookie, a soft and gooey caramel center, and a rich chocolate shell all in one bite. It’s a dessert that perfectly balances simplicity with decadent flavor.
Prep & Cook Time
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 24 cookies
Ingredients
- 496 grams Betty Crocker Sugar Cookie Mix (plus package ingredients)
- 45 soft caramels pieces (about 240 grams, unwrapped)
- ¼ cup heavy cream
- 8 ounces semi-sweet chocolate chips (about 1 heaping cup)
Instructions
- Prepare and bake the sugar cookie dough according to the package directions for drop cookies. Scoop dough into 24 portions and flatten slightly before baking. Allow the baked cookies to cool completely on a wire rack.
- While cookies cool, make the caramel filling. Combine the unwrapped soft caramels and heavy cream in a medium microwave-safe bowl.
- Microwave the caramel mixture on high in 30-second intervals, stirring well between each interval, until the caramels are completely melted and the mixture is smooth.
- Spoon about ½ tablespoon of the warm caramel sauce onto the center of each cooled cookie. Use the back of the spoon to spread it slightly. Let the caramel set until firm, about 30-45 minutes.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip the top of each caramel-topped cookie into the melted chocolate, allowing any excess to drip back into the bowl. Place cookies on a parchment-lined tray and let the chocolate set completely before serving.
Variations
- Drizzle Method: Instead of fully dipping, drizzle the melted chocolate in stripes over the caramel layer for a decorative finish.
- Cookie Sandwich: Create a cookie “sandwich” by spreading caramel and a dollop of melted chocolate between two small baked cookies.
- Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt over the wet chocolate for a sweet and salty contrast.
- Miniature Version: Use a mini muffin tin to bake small, cup-shaped cookie bases, then fill with caramel and top with a dollop of chocolate.
Tips for Success
- Ensure your baked cookies are completely cool before adding the caramel; otherwise, the caramel will melt and soak into the cookie.
- When melting the caramels, stir thoroughly even if they look unmelted—this prevents burning and encourages smooth melting.
- For a thinner, easier-to-dip chocolate coating, you can add a teaspoon of coconut oil to the chocolate chips while melting.
- Use a fork to dip the cookies in chocolate, tapping it gently on the side of the bowl to remove excess for a neater finish.
Storage & Reheating
Store cookies in a single layer or with parchment paper between layers in an airtight container at room temperature for up to 5 days. The caramel will soften over time. For reheating, briefly microwave a cookie for 5-8 seconds if you prefer a softer caramel.
FAQ
Can I use homemade sugar cookie dough?
Yes, you can substitute an equivalent amount of your favorite homemade sugar cookie dough. Just portion and bake as directed in the recipe.
My caramel is too thick/hard to spread. What should I do?
If the caramel sets while you’re working, simply re-warm it in the microwave for 10-15 seconds and stir until smooth again.
Can I use milk chocolate instead of semi-sweet?
Absolutely. Milk chocolate chips will give you a sweeter, more classic Twix candy bar flavor.
Why did my caramel soak into the cookie?
This happens if the cookie base is still warm when you add the caramel. Patience is key—let the cookies cool completely on a wire rack.
Can I freeze these cookies?
Yes, they freeze well. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Thaw at room temperature.
What if I don’t have a microwave?
You can melt both the caramels with cream and the chocolate chips using a double boiler on the stovetop, stirring frequently until smooth.