These Twix Cookies are rich, buttery shortbread rounds topped with caramel, melted chocolate and a sprinkling of sea salt flakes. SUPER simple and totally delish!
Baking cookies is one of my favorite ways to spend time in my cozy kitchen. For me, it’s about the whole process — mixing, rolling, and the warm scent that fills the house as they bake.
Sometimes I plan ahead. Other times a late-night craving sends me rummaging for ingredients and into the oven. There are countless cookie recipes, but few combinations are as satisfying to me as shortbread, caramel and chocolate — essentially a Twix bar turned into cookie form.
Turning the classic Twix components into a cookie felt obvious: crisp shortbread, a ribbon of caramel, and a glossy chocolate finish. These cookies are simple to make and impressive to serve.
Why You’ll Love this Recipe
The shortbread is crisp and buttery, the caramel is rich and melt-in-your-mouth, and the chocolate ties everything together. A light sprinkle of flaky sea salt brightens the flavors.
These cookies require minimal chilling, and the caramel and chocolate toppings can be melted quickly in the microwave, making this an easy and fast treat to prepare.
Ingredients You’ll Need
- unsalted butter (softened)
- confectioners’ sugar (sifted)
- vanilla extract
- all-purpose flour (sifted)
- sea salt
- Kraft caramels (unwrapped)
- whole milk
- semisweet chocolate (chopped)
- vegetable oil
- sea salt flakes (for sprinkling)
Step-By-Step Instructions
Shortbread cut-outs: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter with 1/2 cup sifted confectioners’ sugar until light and fluffy, about 2 minutes. Add 1 teaspoon vanilla and mix to combine. Add 2 cups sifted all-purpose flour and 1/4 teaspoon sea salt, mixing just until incorporated. Do not overmix.
Shape the dough into a disk, wrap in plastic, and refrigerate for 20 minutes.
On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Cut with a 2-inch round cutter and transfer cookies to prepared baking sheets, spacing about 1 inch apart. Chill the trays in the refrigerator for 15 minutes.
Preheat the oven to 350°F (175°C). Bake one sheet at a time for 12–15 minutes, or until the edges are lightly browned. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Caramel topping: While the cookies cool, combine an 11-oz. bag of unwrapped Kraft caramels with 2 tablespoons whole milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Spoon about 1 teaspoon caramel onto each cooled cookie and allow to set.
Chocolate topping: In a separate bowl, combine 4 oz. chopped semisweet chocolate with 1 teaspoon vegetable oil. Microwave at 50% power in 30-second intervals, stirring until melted and smooth. Spoon about 1 teaspoon melted chocolate over the caramel on each cookie. Finish with a light sprinkle of sea salt flakes. Let the chocolate set before serving.
Imagine batch after batch of warm Twix-like cookies coming from the oven — shortbread that’s delightful on its own, elevated by silky caramel, glossy chocolate and a touch of salt. They’re memorable, easy to make, and perfect for sharing.
Please let me know if you try this recipe or have any questions about the steps. Enjoy!
A Few Cook’s Notes for Twix Cookies
- I bake one sheet at a time and keep the other tray chilled while the first bakes to maintain the cookies’ shape.
- Semisweet chocolate works beautifully, but milk chocolate is a fine alternative if you prefer a sweeter topping.
- I used a fluted 2-inch round cookie cutter, but any 2-inch cutter will do.
More Delicious Cookie Recipes to Enjoy
Brownie Cookies
Apple Pie Spice Drop Cookies
Lemon Gingersnap Sandwich Cookies
Twix Cookies
Ingredients
Shortbread Cut Outs
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar, sifted
- 1 tsp. vanilla extract
- 2 cups flour, sifted
- 1/4 tsp. sea salt
Caramel Topping
- 1 11-oz. bag Kraft caramels
- 2 Tbsp. whole milk
Chocolate Topping
- 4 oz. semi-sweet Chocolate Baking Bar, chopped. (I use Ghirardelli)
- 1 tsp. vegetable oil
- sea salt flakes, for sprinkling
Instructions
Shortbread Cut Outs
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Preheat oven to 350 degrees. Place rack in middle of oven. Line two large baking sheets with parchment paper.
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In the bowl of a stand mixer fitted with paddle attachment, cream butter and confectioners’ sugar together until light and fluffy, about 2 minutes. Add vanilla and beat until combined.
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Add the flour and salt and beat until just combined. Do not overmix.
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Form the dough into a disk and wrap in plastic wrap. Place in refrigerator for 20 minutes.
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Remove from fridge and place on lightly floured surface. Roll dough out to about 1/4-inch thickness. Cut with 2-inch round cookie cutter. Transfer to prepared sheets placing 1 inch apart. Place sheets in refrigerator for 15 minutes.
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Remove from refrigerator and bake, one sheet at a time, for 12-15 minutes or until lightly browned around the edges. Let cool on sheet for 5 minutes, then remove to wire rack over a piece of parchment to cool completely. Repeat with remaining dough until you’ve used it all.
Caramel Topping
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While all the cookies cool, make the caramel topping. In a medium bowl, combine unwrapped caramels and milk. Microwave in 30-second intervals, stirring in between, until smooth. Top cooled cookies with 1 teaspoon of caramel. Let cool.
Chocolate Topping
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In a medium bowl, combine chopped chocolate and vegetable oil. Microwave at 50% power in 30 second intervals, stirring in between, until totally melted and smooth. Top cooled caramel with about 1 teaspoon melted chocolate. Then sprinkle with some sea salt flakes. Let the chocolate set before serving. (if possible!)
Notes
I used semisweet chocolate, but you could also use milk chocolate.
I used a fluted 2-inch round cookie cutter.