Cookies recipe

Best Twix Cookie Recipe – How To Make Twix Cookies

PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

These easy Twix cookies are the easiest way to make a copy of the addictive candy bar. The crispy shortbread is topped with caramel and milk chocolate and perfectly mimics a Twix. If you like salty-sweet, a little flaky sea salt on the chocolate before it hardens would be divine. The shortbread itself is super simple to make, and the dough can be made ahead and stored in the fridge for up to 3 days or in the freezer for 1 month.

Milk chocolate is what a Twix is ​​normally dipped in, but you can easily use semi-sweet or dark chocolate if you prefer. And if caramel is your favorite part of the whole cookie, then you’ll love a Twix Pie!

Have you done this before? Let us know how it went in the comments below.

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Yields:

24

Preparation time:

0

hours

15

minutes

Total time:

3

hours

0

minutes

1 ea.

(2 sticks) unsalted butter, softened

1 ea.

(115 g.) powdered sugar

1 C.

pure vanilla extract

3 bed.

(360 g.) all-purpose flour, plus more for surface

1 1/2 tsp.

(255 g.) milk chocolate chips

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  1. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat the butter and powdered sugar on medium-high speed until creamy. Add vanilla and beat until incorporated. Add flour and salt and beat on medium-low speed until just combined.
  2. Place the dough on a clean work surface and knead a few times until the dough holds together. Form a disk and wrap in plastic wrap. Refrigerate until chilled, at least 1 hour or up to overnight.
  3. Preheat the oven to 350° and line 2 baking sheets with parchment paper. Let the dough rest at room temperature for 5 to 10 minutes.
  4. On a lightly floured surface, roll out the dough to 1/4″ thickness. Using a 2 1/2″ round cookie cutter, cut out circles and place on the prepared baking sheets. Roll the pieces again to cut out more rounds (you should have about 24).
  5. Bake cookies until edges are golden brown and centers are just set, 12 to 14 minutes. Let cool completely on the leaves.
  6. Spoon a little caramel in the center of the cookies and spread into an even layer, leaving a small border of cookie. Refrigerate until tops are set, about 10 minutes.
  7. In small heatproof bowl, microwave chocolate in 30 second intervals, stirring between each, until melted and smooth. Spread the chocolate in the center of the caramel, leaving the edges of the caramel visible. Refrigerate until chocolate is hardened, at least 30 minutes.
  8. Get ahead: Cookies can be prepared 2 days in advance. Store in an airtight container and refrigerate.

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two cookies

PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

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