Twix Cookies

5 from 6 reviews

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.

Prep Time25

Cook Time13

Chilling Time15

Total Time53

Servings: Large cookies

Calories: 285kcal

Author: Stephanie Rutherford

Ingredients

1/2 cup Unsalted butter room temperature
1/2 cup Unsalted butter browned
1 1/4 cup Dark brown sugar use dark for best results
1/4 cup White granulated sugar
2 Large eggs room temperature
1 tsp Pure vanilla extract
2 1/2 cups All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt
1/4 tsp 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

US - Metric

Instructions

In a frying pan over medium heat, melt 1/2 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.
1/2 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 1/2 cups All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 1/4 tsp Ground cinnamon
Using a mixer, beat the softened butter, browned butter, brown sugar, and sugar. Beat on high speed for 2 minutes.
1/2 cup Unsalted butter, 1 1/4 cup Dark brown sugar, 1/4 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 tsp 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition