These Twix cookies are a super flavorful cookie! They have brown butter, dark brown sugar, and cinnamon to make it a flavorful cookie. It is also filled with chocolate chips, chopped Twix, and Werther's soft caramels on top.
These homemade Twix cookies are the perfect way to enjoy your favorite caramel candies in cookie form! If Twix is your favorite candy bar and you find yourself eyeing them when you walk through the candy aisle of the grocery store, then you NEED to try these cookies. This Twix cookies recipe will be your new favorite chocolate chip cookies.
Why This Recipe Works
- Chewy cookies- These Twix cookies are soft and chewy in the center with crispy edges. The perfect cookie texture, especially when paired with the chewy caramel.
- Twix flavor- Twix candy bars are popular for a reason, and this Twix cookie recipe really shows off that perfect balance chocolate and caramel flavor.
- Easy recipe- This is an easy to make recipe using only simple ingredients so anyone can have this perfect treat!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- You will cook some of this into brown butter before using it. Start early enough to cool it down. Leave the rest on the counter for 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Chocolate chips- I used semi-sweet chocolate chips. Dark chocolate chips can work, but I do not recommend milk chocolate chips as they will be too sweet.
- Twix- This recipe uses about 5oz of fun sized Twix. If you use a larger size then be sure they are cut small enough pieces still.
- Soft caramels- I used Werther's soft caramels. Other brands can work as well, but make sure to use soft caramels, not hard caramels.
Step By Step Instructions
Here is how to make and bake these Twix cookies.
STEP 1: Make brown butter. Melt ½ cup of butter in a frying pan over medium heat. Let it melt, then stir as it heats until milk deposits separate. Once the deposits turn amber in color pour the butter into a bowl and place it in the freezer for 15 minutes.
STEP 2: Dry ingredients. Mix the all purpose flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl. Set aside, then chop the Twix bars into small pieces making sure there are enough for the cookie dough and tops of the cookies.
STEP 3: Beat butter and sugar. Use a mixer to beat the softened butter, brown butter, brown sugar, and sugar on high speed for 2 minutes.
STEP 4: Combine. Add the vanilla extract and eggs to the butter mixture. Mix on medium speed for 1 minute. Add the dry ingredients and mix on low speed until they are just combined. Then, add the chocolate chips and Twix pieces.
STEP 5: Prep. Preheat oven to 350°F. Line 2 cookie sheets with sheets of parchment paper. Let the cookie dough rest for 10 minutes before scooping. Use a large cookie scoop (2TBSP or 2 oz) to scoop 6 cookie dough balls per baking sheet.
STEP 6: Bake. Bake the cookies for 12-14 minutes. They are done when the edges are lightly golden brown. Meanwhile, chop the soft caramels.
STEP 7: Top cookies. Immediately after taking the cookies out place the soft caramels, chopped Twix and chocolate chips on top of the cookies. Use a knife to trim any leaked caramel from the edge of the cookie.
STEP 8: Cool. Let the cookies sit in the hot pan for 5 minutes before transferring to a cooling rack.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the Twix cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
- ½ cup Unsalted butter room temperature
- ½ cup Unsalted butter browned
- 1 ¼ cup Dark brown sugar use dark for best results
- ¼ cup White granulated sugar
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¼ teaspoon Ground cinnamon
- 1 cup Semi-sweet chocolate chips plus more for topping the cookies
- 1 cup Chopped twix Use half of a 10 oz fun size bag
- Werther's Soft Caramels Chopped in thirds to top the cookies
- In a frying pan over medium heat, melt ½ cup of butter. Heat until melted, then keep stirring until the milk deposits separate and turn amber in color. Pour into a bowl and place in the freezer for 15 minutes while you make the rest.½ cup Unsalted butter
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Set aside. Chop the fun size twix bars into small pieces. Set aside. Make sure there is enough for the cookie dough and for the top of the cookies.2 ½ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, ¼ teaspoon Ground cinnamon
- Using a mixer, beat the softened butter, browned butter, brown sugar, and sugar. Beat on high speed for 2 minutes.½ cup Unsalted butter, 1 ¼ cup Dark brown sugar, ¼ cup White granulated sugar
- Add in vanilla and eggs. Mix on medium for 1 minute. Add in the dry ingredients and mix on low speed until just combined. Add in the chocolate chips and twix pieces.2 Large eggs, 1 teaspoon Pure vanilla extract, 1 cup Semi-sweet chocolate chips, 1 cup Chopped twix
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest on the counter for 10 minutes.
- Use a large cookie scoop (2 oz or 2 TBSP) to scoop the dough. Place 6 cookie dough balls per cookie sheet.
- Bake for 12-14 minutes. Bake until the edges are lightly golden. While the cookies bake, chop up the soft caramels.Werther's Soft Caramels
- Immediately after baking, top with soft caramels, chopped Twix, and more chocolate chips. If any of the Twix caramel oozed out of the cookie, use a knife to cut it off.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.