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Cookies Desserts Snacks

Twix Cookies

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  If your favorite candy bar is a Twix then you are going to love these shortbread TWIX Cookies! 

With a flaky, buttery cookie, below the chewy caramel and milk chcolate, these TWIX Cookies are bound to become a new favorite

I pretty much love any candy bar that has caramel in it.  I would have to say that my all time favorite is a Milky Way but a Twix candy bar runs a close second.  So if you like caramel too, you are going to love these cookies.

The cookies start off with a buttery, flaky shortbread base then topped with caramel and finished with chocolate. I need to warn you that they are a very rich cookie so make sure you have some nice, cold milk on hand! Perfection!

With a flaky, buttery cookie, below the chewy caramel and milk chcolate, these TWIX Cookies are bound to become a new favoriteAlthough these cookies look super decadent, they are easier to make than you think.  You can easily use the Kraft wrapped caramels but my favorite caramel of all time is Peter’s Caramel.  I get mine at a local cooking store called Gygi’s but you can get yours HERE.  It is a large block of caramel but then you will have plenty left over to make these super yummy Apple Pie Caramel Apples!

So treat your caramel-loving self and your family to some of these TWIX Cookies.  You will love them!

With a flaky, buttery cookie, below the chewy caramel and milk chcolate, these TWIX Cookies are bound to become a new favorite

Twix Cookies

Made From Pinterest
1 from 1 vote
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 1ยฝ cups softened butter
  • 1 cup sugar
  • 3 1/2 cups flour
  • 1 teaspoon vanilla
  • ยผ teaspoon salt
  • 15 oz caramel **See notes
  • 2 cups milk choc chips
  • 2 tsp shortening

Instructions
 

  • Preheat oven to 350 degrees
  • Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
  • On a lightly floured surface, roll dough out to ยฝ inch thick.
  • To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
  • Place round cookies on a lightly greased cookie sheet.
  • Bake at 350 for 14-16 minutes.
  • Let cookies cool.
  • Melt caramel and spread the caramel over the cooled cookies.
  • Let caramel cool completely.
  • Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
  • Spread melted chocolate over cooled caramel.
  • Let chocolate set before serving.
  • Do not put in the refrigerator as it will discolor the chocolate.

Notes

I use Peter's caramel which comes in a 5 lb block. You can just cut off what you need, melt it and it's ready to go. If you use the Kraft caramels, follow the instructions on the bag for melting.
Shortbread recipe adapted by Food Network and Chef In Training
Tried this recipe?Let us know how it was!

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56 Comments

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Comments

  1. jess says

    November 30, 2015 at 12:34 am

    how many does this recipe make??

    Reply
    • Debbie says

      November 30, 2015 at 2:51 pm

      I would say 2-3 dozen depending on the size of your circle.

      Reply
  2. Aimee says

    December 3, 2015 at 6:13 pm

    These are fabulous! Gorgeous photos! Can’t wait to try them. Thanks for sharing!

    Reply
    • Debbie says

      December 4, 2015 at 8:29 pm

      They are rich but oh so yummy. Thanks for your kind words Aimee!

      Reply
  3. Paula says

    December 9, 2015 at 7:32 am

    Hi Debbie,
    I’m going to try and make these cookies for a cookie exchange and was wondering if you have ever doubled the recipe and if it still turned out ok? Thanks, Paula

    Reply
    • Debbie says

      December 13, 2015 at 4:41 pm

      Paula, I haven’t ever doubled it but my best guess is that it would be fine!

      Reply
  4. melissa says

    December 9, 2015 at 10:09 am

    did you use actual shortening or butter?

    Reply
    • Debbie says

      December 13, 2015 at 4:43 pm

      Hi Melissa, I just used real butter!

      Reply
      • Elizabeth says

        December 11, 2016 at 5:52 pm

        Was the butter salted or unsalted? I’m assuming unsalted, but just wanted to be sure.

        Reply
        • Debbie says

          December 12, 2016 at 8:09 pm

          My butter was salted!

          Reply
  5. dawne says

    December 10, 2015 at 11:01 am

    Do you think I could use butter rather that the shortening?

    Reply
    • Debbie says

      December 13, 2015 at 4:39 pm

      Dawne, I have always used butter when I have made this recipe.

      Reply
      • Desiree says

        December 11, 2016 at 10:54 am

        Hi Debbie! Just wanted to make sure I’m doing the chocolate melt right. I don’t have shortening, just coconut oil or butter. Butter is ok to use to thin the chocolate? Thanks! ๐Ÿ™‚

        Reply
        • Debbie says

          December 12, 2016 at 8:11 pm

          Ooohhh I think I would use the coconut oil over butter if you don’t have shortening. Crossing my fingers that works!

          Reply
  6. Paula says

    December 14, 2015 at 8:19 am

    Hi Debbie,
    Good news! I doubled it and it was totally fine!
    However, I used the small little caramels (that are separately wrapped) and had a heck of time getting the caramel on the cookies (it wouldn’t stick) and once they all hardened…the caramel is so hard that it makes it hard to eat the cookie. The cookie itself is velvety smooth and yummy…but you can barely bite through the caramel!!

    My guess is that the caramel you used didn’t do that. I live in Canada and wasn’t able to find the kind you mentioned.
    If I make them again, I will definitely have to try and do something different for the caramel.

    Thanks for getting back to me though!
    Paula

    Reply
    • Maria Maez says

      January 31, 2016 at 2:20 pm

      I just followed the recipe for caramel apples on the caramels package, it does not get hard. It said to add water.

      Reply
      • Debbie says

        January 31, 2016 at 7:35 pm

        Maria! You just made my day! After a couple of other people made it and it didn’t turn out for them I am SO glad to hear that it worked for you!

        Reply
        • Klaudia says

          January 2, 2017 at 10:46 am

          When I make cookies with caramel.. I use the Kraft individually wrapped caramels.. put 15 caramels in a bowl, add 2 to 3 tablespoons heavy whipping cream (I would start with 2 tablespoons & add more if needed) and microwave until melted.. put on cookies.. the caramel will stay soft and gooey! โ˜บ

          Reply
          • Debbie says

            January 9, 2017 at 8:06 pm

            I agree with you Klaudia! When using the Kraft caramels you either need to add evaporated milk or heavy whipping cream to keep them soft!

  7. Alexandra says

    January 6, 2016 at 1:41 pm

    I agree with the caramel comment, my cookies were as hard as rocks!!!!!!!!!!!!!

    Reply
    • Debbie says

      January 13, 2016 at 7:53 am

      Wow. So sorry that did not work for you Alexandra. I’ll take a look at the recipe again!

      Reply
    • rachel says

      December 17, 2016 at 7:48 am

      did you add a little heavy cream while melting your caramels? I have not made these yet but have read that adding the cream will help keep the caramels soft

      Reply
      • Debbie says

        January 9, 2017 at 8:20 pm

        I used Peter’s caramel but if you are using Kraft, then you should definitely add something like evaporated milk or heavy whipping cream!

        Reply
  8. Monica says

    January 27, 2016 at 7:32 pm

    Hi, is it possible to use the caramel sundae topping that comes in a jar?

    Reply
    • Debbie says

      January 31, 2016 at 7:36 pm

      Unfortunately I think that the sundae topping might be a little too runny. Great idea though….it would make it even easier!

      Reply
  9. Meredith says

    February 14, 2016 at 5:35 pm

    For those that had issues with hard caramel, I used 30 Werther’s Originals soft caramels and added 4-5T of cream (or you can make cream substitute with margarine and milk). Microwave the caramels and cream until they are melted and mix together well. I let the caramel mix cool slightly so it was thick and wouldn’t roll off the cookie. Worked perfectly!

    Reply
  10. Eden Passante says

    March 15, 2016 at 3:20 pm

    Wow! What a great idea! These look amazing!

    Reply
  11. Marie says

    April 9, 2016 at 3:16 pm

    How long can these be stored? Can they be frozen? Thanks for this amazing recipe.

    Reply
    • Debbie says

      April 10, 2016 at 8:24 am

      Hi Marie! Ours don’t stay around long enough that I’ve stored them but I would guess around a week in an airtight container. I don’t think I would suggest freezing them however.

      Reply
  12. Pony says

    April 12, 2016 at 9:47 pm

    need to try this soon!

    Reply
    • Debbie says

      April 16, 2016 at 6:12 am

      Sure hope you do! I’d love to hear how you like them.

      Reply
  13. Laura J says

    August 2, 2016 at 11:11 am

    These look delicious! I am wondering if you could make these as bar cookies? What size pan do you think would work?

    Reply
    • Debbie says

      August 26, 2016 at 7:47 pm

      Wow. I’m not sure. My best guess is that it would make a 9×13 pan just fine. You might have to adjust the caramel and chocolate but it shouldn’t be too hard to figure that out. Probably just whatever is to your liking. If you try it we’d love to hear how it turned out!

      Reply
  14. Heather Jensen says

    October 2, 2016 at 7:58 pm

    Just made these fabulous cookies for my family and grandkids! They love them! No trouble with the caramel or the chocolate! Just need to move quickly with putting the caramel on the cookies because it will harden if you procrastinate. The shortbread is divine and could easily stand on its own. This is a keeper!!

    Reply
    • Debbie says

      October 6, 2016 at 11:13 pm

      Heather you just made my day! I am so happy that this worked for you!

      Reply
  15. Sharlette Rivera says

    October 26, 2016 at 8:55 am

    i like it, i was inspired to create a cookie with waffle creased cross design but hard to find in store, asking friends and store they dont have it, couldnt imagine i will find it shorisuperstore.com where they offer varieties for bake/cookware…more cheaper than amazon…

    Reply
  16. Tamie says

    November 6, 2016 at 6:13 am

    These were delicious. Big hit with everyone at the party I was at! I added a few tbs of heavy cream to the caramel, this kept it softt.

    Reply
    • Debbie says

      November 7, 2016 at 2:02 pm

      So glad to hear it was a hit! And great tip of adding cream to the caramel! Thanks Tamie!

      Reply
  17. Britney says

    November 25, 2016 at 12:23 pm

    I’m no baker – and unfortunately had a lot of trouble with these cookies ๐Ÿ™ The dough was so soft and sticky even coated in flour that I couldn’t transfer to the grease cookie sheet after cutting them. I also doubled the recipe and only yielded about 30 (2in x .5in) cookies. I used Kraft carmel bits which worked well and were still soft after cooling, however the Hersey chocolate chips did not melt well and was very hard to spread even after adding milk. If I were to make again I would definitely cut smaller cookies (1 inch) and maybe chill the dough so it’s firmer and easier to work with?

    Reply
  18. Teresa says

    December 11, 2016 at 10:21 am

    I melted the kraft carmels with evaporated milk instead of water ( it was left over from making fudge). I put the melted Carmel in a disposable piping bag with a tube tip, worked very slick. I am going to try to freeze.

    Reply
    • Debbie says

      December 12, 2016 at 8:11 pm

      I’d love to hear how that turns out!

      Reply
  19. Desiree says

    December 12, 2016 at 3:17 pm

    Hi Debbie,

    Can you make the dough ahead and store in the fridge overnight? I want to make them for my son’s Christmas cookie exchange and would like to make the dough ahead of time. Thanks! ๐Ÿ™‚

    Reply
    • Debbie says

      December 12, 2016 at 8:08 pm

      Hi Desiree! I have not frozen the dough but my best guess is that it would work. And some people have mentioned that the caramel can be hard. If that’s a problem, add a teaspoon or two of evaporated milk and hopefully that will help. With the caramel I had, I didn’t have a problem, but just in case!

      Reply
  20. Tara says

    December 17, 2016 at 1:26 pm

    1 star
    Just made these today as part of my holiday baking. Unfortunately they are now in the compost ๐Ÿ™ I too used Kraft caramels and had a heck of time getting them to melt. I added about 2 tsp of shortening to them and they melted perfectly. However, like a few have mentioned, the caramel turned so hard after cooling you can’t even bite thru them.

    Reply
  21. Gabby says

    December 19, 2016 at 6:35 am

    Made these for a Christmas party “cookie-off”. Added water to the caramel as others have, and they turned out perfectly! I won the contests too! Thanks for the recipe!

    Reply
    • Debbie says

      January 9, 2017 at 8:19 pm

      Congratulations Gabby! That’s awesome!

      Reply
  22. Rosanna says

    December 21, 2016 at 3:05 pm

    Just made these cookies and everything turned out great except the caramels! It’s hard to bite down on these since the caramel is hard as a rock. There were two recipe on the bag of caramels and the one I looked at didn’t mention adding anything, so I didn’t. Other than that, this was an easy and delicious recipe.

    Reply
    • Debbie says

      January 9, 2017 at 8:15 pm

      Thanks for stopping by Rosanna! Depending on what kind of caramel you use, sometimes you can add a couple of teaspoons of either evaporated milk or heavy whipping cream and that will keep the caramel soft!

      Reply
  23. Stacey says

    December 22, 2016 at 1:30 pm

    Is there really no eggs or baking powder or sofa in these????

    Reply
  24. Cheryl says

    December 24, 2016 at 12:41 pm

    I don’t have shortening and tried butter but the chocolate came out super thick. How much butter 2 tsp? or is it more?

    They came out perfect so far just issue with the chocolate part!

    Reply

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