Twix Cookies Recipe
- By Amy Dong
- Updated Oct. 27, 2026
Love a Twix bar? Then these belong on your dessert table. Everyone I’ve ever made this Twix Cookies Recipe for agrees. A buttery brown sugar shortbread, a soft caramel center, and a chocolate drizzle make these Twix thumbprint cookies stand out from all other cookie recipes. Just 6 ingredients, and they taste even better than the candy bar!
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Amy’s Notes
My family, friends, and I are all in unanimous agreement that these Twix Thumbprint Cookies are even better than the candy bar itself. These are flavorful and impressive enough for a cookie exchange, yet deliver big flavors any day of the year. Here’s why you’ll love them:
- Only 6 ingredients: No actual candy bars needed. Just basic pantry ingredients.
- Tender, buttery shortbread: Made with my 3-ingredient buttery shortbread cookie base, which is always reliable.
- Soft, chewy caramel: It’s in every center, finished with a chocolate drizzle.
- Make-ahead friendly: Make the dough in advance for an easy bake day.
Planning your cookie tray? Browse our 25 best holiday cookies collection.
Key Recipe Ingredients
- Cold salted butter: Sliced thin so it creams smoothly with the brown sugar, giving the shortbread base its rich, structured bite.
- Soft caramel candies: Combined with a splash of cream to create that sticky, chewy center that mimics a candy bar layer.
- Semi-sweet chocolate morsels: Melted into a smooth drizzle to seal the deal on top of every cookie.
Substitutions and Variations
- Caramel: Use 1 1/2 cups Kraft caramel bits, or thick homemade caramel.
- Chocolate: Milk or white chocolate both work.
- Topping: Sprinkle on some coarse sea salt or chopped nuts while the chocolate is still warm.
Step-by-Step Recipe Instructions
- In a stand mixer, beat the butter and brown sugar for three full minutes until light and fluffy. Add the flour and mix. Knead the dough, then wrap and chill for 15 to 30 minutes.
- Roll the dough into one-inch balls, press a deep well into the center of each cookie using your thumb or the back of a spoon, and bake.
- Combine the caramel candies and heavy cream in a bowl, then microwave in 20-second increments until completely melted and smooth. Spoon the warm caramel into the center of each baked cookie.
- Microwave the chocolate chips until melted, then drizzle the chocolate over the cooled cookies and let everything set before serving.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Make ahead: Make the dough up to 2 days ahead, wrap tightly, and chill. Let it sit out a few minutes before shaping so it doesn’t crack.
- Freezer: Dough can also be wrapped airtight and kept in freezer for up to 1 month.
- Storage: Keep cookies in an airtight container at room temp for up to 5 days. Freeze fully baked cookies for up to 1 month.
Twix Cookies Recipe
Ingredients
- 1 cup salted butter, cold and cut into thin slices
- ½ cup light brown sugar, tightly packed
- 2 ¼ cups all purpose flour, divided
- 7 ounces soft caramel candies, such as Kraft or Werther's caramels, about 25 pieces
- 3 tablespoons heavy cream
- ½ cup semi-sweet or milk chocolate morsels
Instructions
- In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, 3 full minutes. Add 2 cups of the flour and mix on medium-low speed until combined.
- Sprinkle remaining flour on a work surface. Knead dough by hand, folding in just enough flour needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. You may not end up using all the flour. Wrap tightly and chill for 15-30 minutes or until dough is firm enough to roll.
- Meanwhile, preheat oven to 325F with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside.
- Working in batches, form 1-inch dough balls. Form a deep well in the center of each cookie, using the round back of a wooden spoon or your thumb. You want deep wells that aren't too wide.
- Place dough balls 2 inches apart on lined baking sheet and bake 10-12 minutes or until bottoms are golden brown; the tops won't brown much. If needed, very gently depress the centers of cookies immediately after they come out of the oven.
- In a bowl, combine caramels with heavy cream. Microwave in 20-second increments until melted, stirring well. Gently fill centers of cookies with caramel (I use a very small spoon). Let filled cookies cool completely.
- Place chocolate chips in a bowl and microwave in 20-second intervals, stirring well in between just until melted. Watch carefully, as overheated chocolate will seize and be unusable.
- Transfer melted chocolate to a Ziploc bag, press out all air, and seal. Carefully snip a tiny bit off the corner. Use as a pipe to drizzle melted chocolate over cookies. Let fully cool before serving.
Notes
- Try using this easy homemade salted caramel, as it makes a big difference in taste and texture. You can use leftover caramel sauce on ice cream, desserts, or apples.
- You can melt/stir the caramel and cream in a small pot over low heat on the stovetop. You can do the same with the chocolate. Once it’s melted, remove it from the heat immediately.
- You can also use 1 1/2 cups Kraft caramel bits in place of the soft caramel candies.
- If you’re short on time, use a thick store-bought caramel dip, melting it just enough to drizzle. Do not use regular store-bought caramel sauce, as it is too thin.
- Variations: Try white chocolate instead of semi-sweet chocolate. Try sprinkling finely chopped nuts or a light dusting of coarse sea salt over the cookies while the chocolate drizzle is warm.
- Storage: Wrap both unbaked dough and baked cookies airtight and freeze for up to one month.
- This recipe is part of our 25 Best Holiday Cookies collection.
Nutrition (per serving)
Frequently Asked Questions
Regular runny store-bought caramel sauce is too thin and will slide right off the cookies. If you are short on time, look for a thick store-bought caramel dip and warm it just enough to spoon into the centers.
If your dough is too cold right out of the fridge, it can crack when you press your thumb into it. Let it sit on the counter for just a few minutes, or use the smooth back of a rounded teaspoon to shape the well gently.
Yes. Let them cool completely so the chocolate and caramel set hard, then store them in an airtight container with layers of parchment paper between them for up to one month.
Semi-sweet or milk chocolate morsels work great because they melt down smoothly. Just make sure you do not overheat them in the microwave, or the chocolate will seize up on you.
Absolutely. You can wrap the unbaked dough tightly in plastic wrap and store it in the refrigerator for up to 2 days, or freeze it for a month before thawing and baking.
A stand mixer makes it super easy to get that light, fluffy texture with the butter and sugar, but you can also use a sturdy hand mixer if that is what you have in your kitchen.
More to Cook and Eat
- Forever Chewy Chocolate Chip Cookies: The ultimate classic cookie recipe that never lets you down when you need a sweet treat fast.
- Chewy Chocolate Brownie Cookies: Rich, fudgy, and packed with chocolate flavor for true dessert lovers.
- Santaland Christmas Cookies: Festive, fun, and a total crowd-pleaser during the holiday baking season.
- One-Bowl Pumpkin Oatmeal Cookies: Hearty and simple to whip up on a busy weeknight.