Homemade Twix Cookies: Your Guide to Irresistible Shortbread, Caramel, and Chocolate Perfection

Welcome to the dangerously delightful world of homemade Twix cookies! These incredible treats feature a buttery, crumbly shortbread base, layered with luscious, creamy caramel, and finished with a smooth, melted chocolate topping. A sprinkle of sea salt adds that gourmet touch, elevating them from simple cookies to an exquisite dessert that rivals—and perhaps even surpasses—the beloved candy bar. Get ready to embark on a baking adventure that’s surprisingly easy and incredibly rewarding!

Remember that iconic candy bar from your childhood, the one with the perfect blend of biscuit, caramel, and chocolate? Today, we’re transforming that nostalgic flavor into an even more satisfying cookie! And honestly, the homemade version often wins hands down. There’s something truly special about biting into a freshly baked cookie with layers of familiar, comforting flavors.

My Twix cookie recipe begins with a meticulously crafted, four-ingredient shortbread base. It’s tender, crumbly, and wonderfully buttery – exactly what you expect from a perfect shortbread. This delicate foundation is then crowned with a rich, melted caramel and a generous layer of glistening chocolate. To make these Twix cookies truly extraordinary, I like to finish them off with a delicate pinch of flaky Maldon sea salt. This subtle addition beautifully enhances the sweetness of the caramel and chocolate, bringing a sophisticated balance that even the most discerning adult palate will appreciate.

These cookies are so simple to prepare and so utterly delicious that even if you’re not typically a fan of baking (and yes, I’m talking about myself here!), you’ll find yourself eagerly whipping up a batch. The ease of this recipe means less stress in the kitchen and more time enjoying these incredible treats.

Typically, I gravitate towards baking muffins or a lemon loaf, cinnamon rolls, blondies, or even intricate baklava before I’d consider making individual cookies. It’s no secret—you won’t find an abundance of cookie recipes on LSJ. Don’t get me wrong, I absolutely adore a good cookie, especially classic chocolate chip cookies. But given the choice, I’d often prefer to make Christmas crack or a pan of apple crumble bars over the fuss of shaping individual cookies.

So, the significant takeaway here is this: if I’m enthusiastically advocating for these Twix cookies, it truly means two things:

The flavor profile is absolutely phenomenal and genuinely addictive.
They are incredibly worth the minimal effort, even for those who dread the cookie-baking process.

What Exactly Are Shortbread Cookies and Twix Cookies?

Shortbread cookies, known as “biscuits” in Scotland, are a classic sweet treat celebrated for their distinct crumbly, tender, and rich buttery texture. Traditionally, they are made with just three core ingredients: butter, sugar, and flour. What sets them apart is the absence of a leavening agent like baking soda or powder, which contributes to their dense, melt-in-your-mouth quality. The high butter content is key to their characteristic “short” (meaning crumbly) texture.

Our Twix cookies are a delightful adaptation of this classic. They take the beloved shortbread base and transform it into an homage to the popular Twix candy bar. This means layering that perfect shortbread with a creamy, luscious caramel and then enrobing it in a smooth, decadent chocolate. The combination creates a harmonious balance of textures and flavors – the snap of the chocolate, the chewiness of the caramel, and the tender crumble of the shortbread, all in one glorious bite. It’s a sophisticated take on a nostalgic favorite, designed for pure indulgence.

Essential Ingredients to Make Your Homemade Twix Cookies:

Crafting these delectable Twix cookies requires a few simple yet high-quality ingredients that build distinct layers of flavor and texture:

Softened salted butter
Powdered sugar (also known as confectioners’ sugar)
All-purpose flour
Pure vanilla extract

Caramel and Chocolate:

1 (11-ounce) bag caramels (such as Kraft)
2 tablespoons heavy cream
10 ounces semisweet chocolate, chopped
Maldon Sea Salt, for sprinkling

What if I don’t have salted butter on hand?

These days, I often find myself reaching for salted butter exclusively, as it naturally enhances the flavors in baking by balancing sweetness and adding depth. For our Twix cookies, salted butter is ideal for achieving that perfect savory-sweet balance in the shortbread. However, if unsalted butter is all you have, don’t worry! You can absolutely still create these incredible homemade shortbread cookies. Simply add ¾ teaspoon of fine sea salt along with the all-purpose flour to your dough. This adjustment will perfectly mimic the flavor profile that salted butter would provide, ensuring your shortbread base is just as delicious and well-seasoned.

How to Prepare the Shortbread Dough for Your Twix Cookies:

The foundation of our Twix cookies is a simple yet perfect shortbread. Follow these straightforward steps to create the dough:

Cream the butter: In a stand mixer, beat the softened butter until light and fluffy, about 30 seconds.
Add the powdered sugar: Gradually add the powdered sugar to the creamed butter and continue to beat until well combined and creamy, approximately 1 minute. This ensures a smooth, tender texture.
Incorporate vanilla and flour: Mix in the vanilla extract, then slowly add the all-purpose flour. Mix on low speed until the flour is mostly incorporated and the dough appears shaggy. Avoid overmixing to keep the cookies tender.
Bring the dough together: Gently dump the shaggy dough onto a clean, lightly floured surface. Use your hands to bring the dough together into a cohesive ball, working it just enough to form a smooth disc.
Roll and cut shapes: Roll out the dough to your desired thickness (typically about ½ inch for shortbread). Use a circular cookie cutter to cut out uniform shapes.
Bake to golden perfection: Arrange the cut cookies on a lined baking sheet and bake until lightly golden and fragrant.

Expert Tips for Rolling Out the Dough for Perfect Twix Cookies:

Rolling and cutting cookie dough can sometimes be tricky, but with these tips, you’ll achieve perfectly shaped shortbread every time:

Utilize a silicone baking mat: When I’m working with shortbread dough, or any dough that requires rolling and cutting intricate shapes, I always prefer to do it on a silicone mat rather than directly on my kitchen counter. A silicone mat offers a non-stick surface, which prevents the dough from sticking and makes it much easier to turn the dough as you roll, ensuring even thickness. Here’s the mat I swear by; it’s also fantastic for rolling out pie crusts into perfect circles and features a handy ruler on both sides for precise measurements. It’s an absolute game-changer for homemade cinnamon rolls and has been one of the best kitchen investments!
Flour sparingly: While a light dusting of flour is necessary to prevent sticking, be cautious not to add too much flour when rolling out your cookies. Excessive flour can dry out the dough, leading to tough, dense shortbread rather than the desired tender, crumbly texture. Use just enough to prevent sticking, and brush off any excess before baking.
Invest in quality circular cutters: A good set of circular cookie cutters is invaluable for consistent results. I have a set that works beautifully for both biscuits and cookies. Remember to dip your cutter in flour frequently, especially between cuts, to prevent the dough from adhering to the edges and ensure clean, crisp shapes.
Handle scraps wisely: After cutting your initial batch of cookies, gently gather the dough scraps. Lightly press them together and roll them out again for a second (and even a third) batch. The key here is to handle the dough as little as possible to avoid overworking it, which can make the cookies tough. Again, use flour very sparingly when re-rolling. Typically, after the third re-roll, the dough becomes a bit too tough to yield perfect cookies, and you likely won’t have enough left for another full cookie anyway.
Get an oven thermometer: This is a non-negotiable tip for any serious baker! A couple of years ago, I invested in an inexpensive oven thermometer and quickly realized my oven was running significantly hotter than the temperature I was setting it to (e.g., 350ºF was actually closer to 375ºF). Knowing your oven’s true temperature has made an incredible improvement in the consistency and quality of all my baking. It ensures your cookies bake evenly and prevents burning or under-baking.

How long should you bake the cookies?

The baking time for your shortbread cookies will primarily depend on the size of your cookie cutter and the color of your baking sheet. For a 2-inch cutter, cookies typically require about 13-16 minutes in a preheated 350ºF oven. Darker cookie sheets absorb more heat and will bake cookies faster, usually on the shorter end of that range. Lighter, commercial sheet pans (like the ones I use) might take a minute or two longer, around 14-15 minutes.
Naturally, larger cookies will need more baking time to cook through, while smaller ones will be done quicker. Regardless of size, keep a close eye on them. Shortbread cookies don’t typically brown significantly on top like other cookies. Instead, you’ll know they’re done when you can distinctly smell their rich, buttery aroma wafting from the oven, and the edges appear very lightly golden.

Crafting the Creamy Caramel Center:

The luscious caramel layer is what truly brings the “Twix” to these cookies. Melting caramels perfectly ensures a smooth, spoonable consistency. To do this, unwrap your caramels and place them in a microwave-safe bowl along with the heavy cream. Microwave on high for 30-second intervals. After each interval, remove the bowl from the microwave and, using a sturdy rubber spatula, stir the mixture thoroughly. Continue this process – microwaving for 30 seconds, then stirring – until the caramel is completely melted and flows in a thick, glossy ribbon. I like to let the caramel cool for just a minute or two before spreading it onto the baked shortbread cookies. This slight cooling helps it thicken slightly, preventing it from running off the edges. When spreading, leave a small ring around the edge of the cookie; this allows a peek at the shortbread base, creating an appealing visual contrast beneath the caramel and subsequent chocolate layer.

Achieving that Perfect, Shiny Chocolate Topping:

A beautiful, glossy chocolate layer is the crowning glory of these Twix cookies. Here’s how to ensure your chocolate melts smoothly and sets with an attractive shine:

Opt for chopped chocolate over chocolate chips: For the best results and a truly shiny finish, always use high-quality chopped chocolate (such as a chocolate bar) rather than standard chocolate chips. Chocolate chips often contain stabilizers that help them maintain their shape during baking, which can make them harder to melt smoothly and less likely to achieve that desirable glossy sheen. While chips will still work in a pinch, chopped chocolate will yield a superior texture and appearance.
Melt with care for a tempering-like effect: To achieve that professional sheen and prevent blooming, we’ll use a controlled melting method. Place about 7 ounces (roughly two-thirds) of your chopped semisweet chocolate into a microwave-safe bowl. Microwave in short bursts of 20-30 seconds, stirring thoroughly after each interval, until the chocolate is mostly melted and smooth. The goal is to melt it gently without overheating. Once melted, add about half of the remaining reserved chocolate (approximately 1.5-2 ounces) to the warm melted chocolate and stir continuously until it completely dissolves. This step helps to “temper” the chocolate, bringing its temperature down and promoting stable crystallization. Finally, add the very last of the remaining chopped chocolate and continue to stir until it too melts entirely and the mixture is smooth and glossy. This method helps the chocolate set with a beautiful snap and shine, much like a professional confection.

Crucial Tips for Crafting Perfect Twix Cookies:

Ensuring your Twix cookies are nothing short of perfect involves a few key considerations, particularly after they come out of the oven and during storage:

Resist the urge to move them immediately after baking: As tempting as it may be, do not attempt to move the shortbread cookies straight from the oven. Freshly baked shortbread is incredibly delicate and soft. Allowing them to cool on the baking sheet for several minutes (at least 5-10 minutes) gives them time to firm up and become more stable. This prevents breakage when you transfer them to a wire rack for complete cooling, ensuring your perfect circles remain intact.
Store the cookies in a single layer: Once the caramel and chocolate layers are set, it’s vital to store these Twix cookies in a single layer. The caramel, even when set, can become slightly tacky, especially if exposed to warmer temperatures or humidity. Piling cookies on top of each other will inevitably cause them to stick together, potentially damaging the beautiful layers of caramel and chocolate. If you must stack them, place a piece of parchment paper or wax paper between each layer to act as a barrier.
Enjoy within 3-4 days for optimal freshness: These homemade Twix cookies are best enjoyed within 3 to 4 days of baking. While they will still be edible beyond this time, the shortbread can begin to lose its crispness and the flavors may not be as vibrant. Store them in an airtight container at room temperature to maintain their quality. If your kitchen runs particularly warm, or if you prefer a firmer texture, you can store them in the refrigerator, but allow them to come to room temperature for the best flavor experience.

Yield: 32-34 (2 inch) cookies

Easy Shortbread Twix Cookies

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Dangerously easy to make Twix cookies with a shortbread bottom! These cookies start with a 4 ingredient shortbread crust, topped with creamy caramel and melted chocolate and a hint of sea salt to make them fancy!

Ingredients

Shortbread cookie:

1 ½ cups salted butter, softened (see notes)
1 cup powdered sugar
1 teaspoon vanilla extract
3 cups all-purpose flour

Caramel and Chocolate:

1 (11-ounce) bag caramels (such as Kraft)
2 tablespoons heavy cream
10 ounces semisweet chocolate, chopped
Maldon Sea Salt, for sprinkling

Instructions

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper; set aside. In the bowl of a stand mixer, beat the butter for 30 seconds and then add the powdered sugar and cream them together, about 1 minute. Add the vanilla and the flour until the flour is mostly mixed in. The dough will be shaggy and that’s okay, we’ll work the rest by hand.
COOKIES: Flour a clean work surface. I like to do this on a silicone mat placed on a clean counter as it makes the job much easier! Dump out the dough and pull it together without working it too much, sprinkling with a little bit of flour if it’s sticking. Roll the dough out until it’s ½ inch thick, using a rolling pin. Using a 2-inch circle cookie cutter, cut out shapes. Dip the cutter in flour as needed so it doesn’t stick to the dough. Add the cookies to the lined baking sheet, about 1 inch apart and bake the cookies for roughly 13-16 minutes. Remove from the oven and allow the cookies to cool before attempting to move them to a wire rack. Completely before spreading the caramel and chocolate.
CARAMEL AND CHOCOLATE: Combine the unwrapped caramels and the heavy cream in a microwave-safe bowl and zap in 30-second increments, stirring in between until the caramel melts. Spread the caramel on the cooled cookies using a spoon or a small offset spatula leaving a small rim around the corner. Allow the caramel to cool for several minutes or if you’re in a hurry, pop the cookies in the freezer for about 5-7 minutes while you prepare the chocolate.
CHOCOLATE: Add roughly ⅔’s of the chocolate to another microwave-safe bowl and melt for 30 seconds, stir and continue to pop into microwave for 10-15 seconds (stirring in between) until the chocolate melts. Add half the remaining chocolate and stir to combine, when it melts, add the remaining chocolate and continue to stir until it melts completely. Spread the chocolate over the caramel layer. If at any point the chocolate cools too much, microwave it at half power to bring it back to melted form. Sprinkle with a pinch of Maldon salt, if desired. Allow the chocolate to harden, this should only take 10-15 minutes if it’s cold; you can also pop it in the the refrigerator for 10-15 minutes.

Notes

if you don’t have salted butter, just add ¾ teaspoons of salt with the all-purpose flour to the cookie dough.

Have you made this recipe?

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