These Twix Cookies are everything you dream about when a cookie and a candy bar elope: a soft sugar cookie base, a gooey caramel center, and a glossy milk chocolate cap. Skip the candy bar—Easy Christmas Baking just got elevated. Ready in under an hour (most of that is cooling time), these treats make perfect Christmas Cookie Recipes for busy bakers who want impressive results without the fuss.
Why You’ll Love This Recipe
Who doesn’t love chocolate + caramel + cookie? Seriously — that combo reads like a love letter to your taste buds. These cookies give you the exact flavor notes of the classic Twix bar, but homemade: fresher, warmer, and way more addictive. If you’re hunting for Christmas Cookie Ideas that look bakery-level but taste like nostalgia, this is it.
- Simple ingredients you probably already have (and if you don’t, they’re easy to source).
- Quick steps that don’t require tempering or special equipment.
- Crowd-pleasing flavor: both kids and adults will fight you for the last one. (Not that I endorse food fights—unless it’s harmless frosting flicking.)
The Story Behind the Recipe
I’ve always had a soft spot for candy bars — especially Twix Cookies and Milky Way. One rainy afternoon, I thought, “Why not marry my favorite sugar cookie dough with a caramel and chocolate finish?” The result? A slightly messy, very glorious cookie that tastes like a holiday hug. I’ll admit: I tested these more than I should’ve. Four perfect bite marks later (honesty time), I had the recipe nailed.
Ingredients Breakdown (with quick blurbs)
Here’s what you’ll need and why each item matters:
- 1/2 cup (111g) salted butter — gives richness and tenderness. Use real butter; no margarine drama.
- 1/2 cup (115g) granulated sugar — for sweetness and slight crisp on the edges.
- 1 tsp vanilla extract — tiny but mighty; vanilla lifts the whole cookie.
- 1 egg white — adds structure while keeping the cookie soft and tender.
- 1 1/2 cups (228g) all-purpose flour — the backbone; measure properly.
- 1 tsp baking powder — for a slight puff (these cookies won’t rise dramatically).
- 20 caramels, unwrapped — classic chewy caramel. Wrapped candies work fine—just microwave them with the milk.
- 1 tbsp milk — thins the caramel to the perfect spreadable consistency.
- 2 cups (400g) milk chocolate chips — melts easily for that glossy top layer.
Step-by-step: How to Make It
1. Prep and mix
Preheat your oven to 350°F (175°C). Cream together the butter and sugar until light and fluffy. Add the egg white and vanilla; blend until smooth.
2. Make the dough
Add the flour and baking powder, mixing until the dough forms. You want a soft, pliable dough — think Play-Doh texture.
3. Roll and cut
Roll the dough out to 1/4 to 1/2 inch thick. Use a 2 1/2 inch round cookie cutter (or whatever size you prefer) and transfer rounds to an ungreased pan. These cookies won’t rise, so whatever thickness you cut equals the finished thickness. Easy math, no drama.
4. Bake
Bake at 350°F for 6–8 minutes, or until the cookies puff and lose their glossy sheen. Don’t overbake; you want soft cookies. Transfer to a wire rack and let them cool completely.
5. Caramel time
While cookies cool, microwave the unwrapped caramels with 1 tablespoon milk: do 30-second intervals and stir between. When smooth and pourable, spoon about 1 teaspoon of caramel onto each cookie and spread it to nearly cover the surface. Toss the cookie sheet in the fridge for 10–15 minutes—this firms the caramel.
6. Chocolate finish
Melt the milk chocolate chips in 30-second bursts, stirring until smooth. Spread a thin layer of chocolate over the chilled caramel. Let chocolate set at room temp or pop them back in the fridge briefly.
7. Devour (or package as gifts)
Once set, serve these beauties. They make great gifts—wrap them up and watch your friends behave like elves on caffeine.
Pro Tips for Perfect Results
- Use room-temperature butter for even creaming. Cold butter = lumpy dough; no bueno.
- Don’t overbake. Pull cookies when they’re puffed and not glossy. They finish firming while cooling.
- Chill the caramel layer before adding chocolate — it prevents the caramel from oozing into the chocolate and keeps layers distinct.
- If your caramel is too thick, add a teaspoon more milk and microwave briefly. You want it spreadable, not lava.
- For smoother chocolate tops, microwave in short bursts and stir — overheating chocolate will seize.
- Store in a single layer or separate layers with parchment paper to avoid sticky chaos.
Bold tip: If you want a deeper caramel flavor, use salted caramels — they add complexity and cut sweetness.
Variations to Try (Get creative!)
- Salted Pretzel Twix Cookies: Press a small pretzel piece into the caramel before chilling for texture and a salty contrast.
- Dark Chocolate Upgrade: Swap milk chocolate chips for dark chocolate if you like a richer finish.
- Peanut Butter Twist: Swirl a teaspoon of peanut butter into the caramel. PB lovers, this is your jam.
- Mini Twix Cookies: Use a smaller cutter for bite-sized party treats. Perfect with cocktails.
- Ginger-spiced base: Add 1/2 tsp ground ginger and 1/4 tsp cinnamon to the dough for a nod to Chewy Ginger Cookies — festive and delicious.
Best Ways to Serve
These are ideal for holiday platters, cookie swaps, or after-dinner Christmas Dessert spreads. Want to get fancy? Arrange with a scattering of crushed candy canes or flakey sea salt on top of the chocolate for a seasonal vibe. Serve slightly chilled, or at room temperature for gooey caramel joy.
Quick Tips for Storage & Leftovers
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps up to 1 week, but chocolate may bloom slightly (still fine to eat).
- Freezer: Freeze individually on a tray, then transfer to a freezer bag. Defrost at room temp when ready to enjoy.
Pro tip: Layer with parchment paper to keep cookies from sticking. If caramel gets tacky, chilling briefly solves that.
FAQs
Can I use homemade caramel?
Absolutely. If you make your own, make sure it cools a touch so it’s spreadable but won’t run off the cookie. Homemade caramel = next-level delicious.
My caramel hardened too fast. What now?
Microwave it briefly (10–15 seconds) with a splash of milk and stir. Don’t overheat.
Can I make the cookie dough ahead?
For sure. Refrigerate the dough up to 48 hours or freeze for up to 1 month. Let thaw before rolling.
How do I prevent chocolate from cracking?
Avoid drastic temperature changes. Set chocolate at room temp or cool briefly in the fridge. Sudden heat/cold can cause cracks.
Are these gluten-free?
The base recipe uses all-purpose flour. Swap with a 1:1 gluten-free flour blend that contains xanthan gum and you’ll likely be golden.
Why This Beats Store-bought Twix
Sure, store-bought Twix has its place. But these cookies bring warmth, texture, and freshness that a wrapped bar can’t match. You get the soft sugar cookie bite, the actual tactile pleasure of freshly melted caramel, and the satisfying snap of homemade chocolate. Plus, you control the ingredients — and that’s a win if you care about butter quality or want to dial down the sugar.
How These Fit Into Your Holiday Baking Rotation
If you’re planning Easy Christmas Baking sessions, these cookies slot in perfectly. They’re quick to mix and bake, and the assembly is fun—great for kitchen helpers (kids love spooning caramel). Use them as a centerpiece on a cookie tray or pack small boxes as thoughtful edible gifts. They also pair nicely with hot cocoa or coffee for a cozy afternoon treat.
Extra Notes: Twix Cookies vs. Other Holiday Cookies
Compared to classic sugar cookies or Chewy Ginger Cookies, Twix Cookies offer a texture trifecta: tender base, gooey middle, and firm chocolate top. They balance sweet and slightly salty (if you choose salted caramel) better than many other holiday cookies. If you want to mix up your Christmas Cookie Ideas list, these are a standout.
Final Thoughts (TL;DR but heartfelt)
If you love the flavor of a Twix bar and the comfort of a homemade cookie, these Twix Cookies combine the best of both worlds. They’re approachable, crowd-pleasing, and fit right into any set of Christmas Cookies Recipes or Easy Holiday Cookies plans. Whether you’re baking for a swap, a party, or just because, this recipe delivers Amazing Cookie Recipes vibes with minimal stress and maximum payoff.
So… are you ready to skip the store and make your own? Grab that mixing bowl and let the buttery, caramel-y, chocolatey goodness commence. FYI — you’ll probably need to double the batch. IMO, that’s the only smart choice.
Happy baking, and may your kitchen smell like a candy shop for days.
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Foolproof Twix Cookies — Best Christmas Cookies Recipes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Ingredients
- 1/2 cup (111 g) salted butter
- 1/2 cup (115 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 1/2 cups (228 g) all-purpose flour
- 1 teaspoon baking powder
- 20 caramels, unwrapped
- 1 tablespoon milk
- 2 cups (400 g) milk chocolate chips
Instructions
- Heat the oven to 350°F (175°C).
- In a mixing bowl, beat the butter and sugar together until they’re light and slightly fluffy.
- Stir in the egg white and vanilla until the mixture is smooth and uniform.
- Add the flour and baking powder, mixing until a soft dough forms.
- On a lightly floured surface, roll the dough to a thickness between 1/4 inch and 1/2 inch. Use a round cutter to cut out circles and place them on an ungreased baking sheet.
- Bake for about 6–8 minutes, removing the tray when the cookies look puffy and have lost their glossy sheen.
- Transfer the baked cookies to a wire rack and let them cool fully.
- While the cookies cool, combine the unwrapped caramels and the tablespoon of milk in a microwave-safe bowl. Heat in 30-second bursts, stirring between intervals, until the caramel is smooth and pourable.
- Spoon roughly a teaspoon (or enough to nearly cover) of the melted caramel onto each cooled cookie and spread it gently. Chill the cookies in the refrigerator for 10–15 minutes so the caramel firms.
- Melt the milk chocolate chips in 30-second intervals in the microwave, stirring after each burst until completely melted and glossy.
- Spoon or spread a thin layer of the melted chocolate over the chilled caramel on each cookie. Allow the chocolate to set at room temperature or place the cookies back in the fridge briefly to hasten setting.
- Once the chocolate has firmed, the cookies are ready to serve.
