Twix Cookies

These Twix cookies are soft, buttery cookies topped with gooey caramel and finished with a smooth layer of milk chocolate. The texture is a perfect balance of tender shortbread-style cookie with rich, chewy topping, just like the classic bar. This is an easy, bakery-style recipe that looks impressive but comes together without fuss. From start to finish, you will need about 50 minutes plus cooling time.

Ingredients

For the cookie base

• 225 g unsalted butter, softened
• 100 g caster sugar
• 1 tsp vanilla extract
• 275 g plain flour
• 1 tbsp cornflour
• Pinch of salt

For the caramel layer

• 200 g soft caramel sweets or caramel chews
• 3 tbsp double cream

For the chocolate topping

• 200 g milk chocolate, finely chopped

Method

Oven preparation

Preheat the oven to 180°C or 160°C fan. Line a large baking tray with baking parchment and set it aside.

Mixing the dough

In a large bowl, beat the softened butter and caster sugar until pale and creamy. Add the vanilla extract and mix briefly. Sift in the flour, cornflour, and salt, then bring everything together with a spoon until a soft dough forms.

Shaping and baking

Roll the dough into balls about the size of a walnut and place them onto the prepared tray, leaving space between each one. Gently flatten each ball with the palm of your hand. Bake for 14 to 16 minutes until the cookies are pale golden around the edges. They should still feel soft in the centre.

Cooling

Remove the tray from the oven and leave the cookies to cool completely on the tray. They will firm up as they cool, which helps them hold the toppings.

Adding the caramel

Place the caramel sweets and double cream into a small saucepan over low heat. Stir gently until melted and smooth. Spoon a little caramel over each cooled cookie and spread it carefully to the edges. Leave to set for 10 minutes.

Finishing with chocolate

Melt the milk chocolate in a heatproof bowl over gently simmering water or in short bursts in the microwave. Spoon the melted chocolate over the caramel layer and spread evenly. Leave the cookies at room temperature until the chocolate has fully set.

Tips

Why did my cookies spread too much?

This usually means the butter was too soft. Chill the dough for 15 minutes before baking if your kitchen is warm.

How do I stop the caramel sliding off?

Make sure the cookies are completely cool before adding the caramel layer. Warm cookies can cause the topping to slip.

Can I use homemade caramel instead?

Yes, a thick homemade caramel works well. It should be firm enough to hold its shape once cooled.

How do I get neat layers?

Use the back of a teaspoon and work slowly. Let each layer set slightly before adding the next.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add to a biscuit tin for afternoon treats
• Wrap individually as homemade gifts

Storage

Room temperature

Store in an airtight container for up to 4 days. Keep them away from direct heat so the chocolate stays firm.

Refrigerator

These cookies can be chilled for up to 7 days. Bring to room temperature before serving for best texture.

Freezing

Freeze the baked cookie bases without toppings for up to 3 months. Defrost fully, then add caramel and chocolate fresh.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 25 g
• Saturated fat: 15 g
• Sodium: 120 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make Twix cookies ahead of time?

Yes, you can bake the cookies a day in advance and add the caramel and chocolate the next day.

Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate works well and balances the sweetness of the caramel.

Why are my cookies too hard?

Overbaking is the most common reason. Remove them from the oven while they are still slightly soft.

Do I need a mixer for this recipe?

No, the dough comes together easily with a wooden spoon or spatula