Epic Twix Cookies
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I don’t know how else to say it other than…these Twix Cookies are blow your mind delicious!
Twix is my all time favorite candy bar (Reese’s are a close second!) and if you’re a Twix lover like me you’re in for a real treat with these cookies.
Cookies are a quintessential dessert in my opinion. If you haven’t noticed already we kind of love them around here. From Peanut Butter Cup Cookies and M&M Cookies to Apple Pie Cookies and Carrot Cake Cookies, there is something for everyone on my site!
These giant cookies have pieces of Twix that are baked right into the cookie so they are freckled with pockets of melted caramel and silky milk chocolate that will send you right into cookie heaven.
What I love about this recipe (and most all of my cookie recipes) is that there is no chill time required. They are a low-effort cookie but look impressive and your friends and family will be begging you for the recipe!
They are fun to make around the holiday season, especially if you have any leftover candy from Halloween. Speaking of Halloween, these Monster Cookies are always a hit around this time of year too.
Twix cookies are delicious on their own without the additional layers but once you add that layer of luscious caramel and salted smooth chocolate it takes these cookies over the top.
Finally, your favorite candy bar in cookie form!
Ingredient Notes
If you’ve made some of my cookie recipes before, you will notice the base of the cookie dough is similar. So once you have some of the main essentials stocked, you’ll be set to make most of my cookie recipes!
- Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie!
- Twix Candy: I use the miniTwix candy, but you can use any Twix size. You’ll need 8 oz. to fold into the cookie dough.
- Instant Pudding Mix (Vanilla): You’ll just add the dry powder, no need to prepare the pudding. I love using the vanilla flavor in this recipe. Adding pudding to cookies makes them soft, chewy, ooey-gooey and full of flavor! It helps them stay soft for days too!
- Corn Starch: Adding in cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
- Granulated Sugar & Brown Sugar: Using a combination of both gives a good structure and enough moisture.
- Butter: Unsalted, cold butter. I always use cold butter, straight from the fridge. Here’s why:
- Too cold of butter (frozen butter) = won’t cream properly.
- Too soft of butter = dough will be heavy and greasy.
- Cold butter = perfect temperature for thick cookies that won’t spread too much. 💯
Step by Step Directions
- First things first: freeze the Twix!
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a large bowl.
- Cream the butter and sugars together.
- Then add in the egg, egg yolk and vanilla extract and blend until mixed.
- Gradually add in the flour mixture until ingredients are incorporated.
- Chop the frozen Twix into bite sized pieces and mix into the dough.
- Line a baking sheet with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls and place on prepared cookie sheet. Bake for 10-11 minutes.
- Meanwhile, make the caramel and chocolate layers. Melt caramel and evaporated milk in 30 second increments in the microwave until smooth. Stir to combine. (Shouldn’t take longer than 1 minute). Melt chocolate and coconut oil in a microwave safe bowl until smooth.
- Let cookies cool completely. Add caramel layer on top and allow caramel to cool and set up, ~20 minutes.
- Then add the chocolate on top, with a sprinkle of flaky sea salt. Let chocolate set before enjoying.
Tips and Variations
- Strategically place the Twix: If you notice a chunk of Twix candy exposed towards the bottom of the cookie dough ball prior to baking, try to move it to the top, or roll it into the cookie dough ball so it doesn’t ooze out on the baking sheet.
- Freeze the Twix: In my recipe testing I found that folding in frozen Twix pieces creates a better cookie. The pieces hold up better while the cookie bakes so in each bite you’ll get ooey-gooey caramel that is wonderfully rich and irresistible.
- Use a different type of candy bar if you’d like! Snickers comes to mind first. Keep in mind different candies have different fillings than Twix so choose wisely!
- Make cookie dough in advance. Keep unbaked dough balls in the fridge, allow them to come to room temperature for 15 minutes prior to popping in the oven. Alternatively, freeze cookie dough balls for up to 3 months and bake for a few minutes longer when ready to enjoy.
- No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour.
FAQ
Store baked cookies at room temperature for up to 1 week, or freeze in a freezer safe baggie for up to 3 months.
Can I make these gluten free?
Yes.To make them gluten free: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . The cookies are very similar in taste and appearance and a great option for those who need GF cookies!
Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
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Ingredients
- 1 1/2 cups All-Purpose Flour, spooned and leveled
- 1 cup Cake flour, spooned and leveled
- 3.4 oz. Instant Pudding Mix (Vanilla)
- 1 tsp. corn starch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cubed
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 8 oz. Twix, frozen and cut into pieces
Caramel Layer
- 3 oz. soft caramels, unwrapped
- 1/2 Tbsp. evaporated milk or heavy cream
Chocolate Layer
- 1/3 cup dark chocolate chips
- 1/2 tsp. coconut oil
- 1 Tbsp. flaky sea salt for finishing (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Whisk together dry ingredients in a large bowl: flours, pudding mix, cornstarch, baking soda, baking powder and salt.1 1/2 cups All-Purpose Flour, spooned and leveled, 1 cup Cake flour, spooned and leveled, 3.4 oz. Instant Pudding Mix (Vanilla), 1 tsp. corn starch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Place cubed butter and sugars into bowl of a stand mixture and secure the paddle attachment. Turn mixer on and cream until smooth, about 1-2 minutes.8 Tbsp. unsalted butter, cold, cubed, 1/2 cup packed brown sugar (light or dark), 1/4 cup granulated sugar
- Add in eggs and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.1 Tbsp. vanilla extract, 2 large eggs
- Gradually add in the dry ingredients, about 1/4 cup at a time. Then add in the frozen chopped Twix pieces and mix just until combined.8 oz. Twix, frozen and cut into pieces
- Roll cookie dough into balls and place on prepared cookie sheet. Press down a little if you want since these do not spread very much. You can make giant cookies, or make into smaller sized cookies. Bake for 10-11 minutes. Allow cookies to cool while you make caramel and chocolate layer.
For caramel layer
- Add unwrapped caramels and evaporated milk to a medium mixing bowl. Heat in microwave in 30 second increments, stirring well between intervals, until melted and smooth (Shouldn't take longer than 1 minute).3 oz. soft caramels, unwrapped, 1/2 Tbsp. evaporated milk or heavy cream
- Add a heaping spoonful over each cooled cookie and let set up for about 20 minutes or until firm.
For chocolate layer:
- Place chocolate chips and coconut oil in a microwave safe bowl and heat in microwave in 30 second increments, stirring well between intervals, until melted and smooth.1/3 cup dark chocolate chips, 1/2 tsp. coconut oil
- Add a heaping teaspoon on top of caramel, followed by a sprinkle of flaky sea salt. Allow chocolate to set at room temperature before enjoying. EPIC!!1 Tbsp. flaky sea salt for finishing (optional)
Video
Notes
- Strategically place the Twix: If you notice a chunk of Twix candy exposed towards the bottom of the cookie dough ball prior to baking, try to move it to the top, or roll it into the cookie dough ball so it doesn’t ooze out on the baking sheet.
- Freeze the Twix: In my recipe testing I found that folding in frozen Twix pieces creates a better cookie. The pieces hold up better while the cookie bakes so in each bite you’ll get ooey-gooey caramel that is wonderfully rich and irresistible. I cut them up into pieces, then freeze while I am making the cookie dough.
- Use a different type of candy bar if you’d like! Snickers comes to mind first. Keep in mind different candies have different fillings than Twix so choose wisely!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Made these Twix cookies for Halloween and everyone loved them! They are chewy and these instructions helped the beginner baker in me achieve something my kids will request on repeat. Thank you!
They look incredible!! Thank you so much 🙂
Is there any reason my cookies arent cooking all the way through before the bottom starts to burn? I put them on metal sheets with parchment paper
Hmmm I haven’t had this issue. I am sorry! What size cookies are you making?
Each one was about 5oz
I made three batches of these cookies for a work related Halloween event and everyone loved them. Because we had to individually wrap each one, we couldn’t do the caramel and chocolate toppings, but they were still excellent. Used a combination of chopped Snickers, Mounds and Reeces PB cups. Because we needed to make a larger quantity, I made the cookies smaller (60 grams each). Huge success and great texture.
I may have pulled all of the Twix out of the candy bowl before Halloween so I could make these. 🙂 The flakey sea salt is the perfect addition. (Not in my picture, but add it!) I’m not usually one to add salt to things, but I’m finding that if Tawnie says to add something, add it! Whatever it is, it’s going to elevate an already great cookie to be even better!
Seriously do you ever make a bad recipe??? Love all your ideas.
Question: should we wait till cookies are all the way cook before adding Carmel ? Don’t want it to melt off
I also added some chocolate chips in my batter and it turned out great!
OMG Paige thank you so much! Yes I recommend letting the cookies cool so that doesn’t happen 🙂 Enjoyyyyy!
These cookies were absolutely amazing!!! I love Twix, and this just took my favorite candy to a whole other level. Everyone I gave these cookies to loved them too!
Best holiday treat. I am going to add it in my to do list. Looks so delicious. Thanks for sharing
I simply LOVE how thick these are! Goodness – I couldn’t share a batch of these! I’d devour the whole entire batch myself!
Wow these cookies look so good, I’m totally drooling. Going to try making them on the weekend!
These cookies definitely are epic, especially with that caramel layer. Such a fun and delicious treat!