These Twix cookies are rounds of shortbread topped with caramel and milk chocolate. An easy and impressive cookie that tastes even better than the popular candy bar!

I can never resist a Twix bar, and these cookies have that same gooey chocolate and caramel combination. They’re easy to make and a total crowd pleaser! I make these cookies during the holidays along with crockpot candy and reindeer chow.

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A stack of Twix cookies with a bite taken out of one.

Do you ever make a recipe and end up getting impatient before it’s finished because you just can’t wait to eat it? That’s how these Twix cookies were for me. The kids and husband ended up loving them just as much as me. A chocolaty caramel cookie that you’ll want to make again and again.


Once you’ve mixed and chilled your cookie dough, cut out the cookies using a 2-3 inch cookie cutter. Space the cookies on a cookie sheet lined with parchment paper about 1/2 an inch apart. Once baked, spoon the rich and creamy caramel onto the top of each cookie and let it firm up before adding the chocolate on top of the caramel. Let the chocolate cool and eat as many as you like!

Shortbread cookie dough on a baking sheet.

If needed, the cookie dough for these chocolate caramel cookies can be made in advance. It will keep in the fridge for 3 days or up 3 months in the freezer. When making the cookies, I use a 3-inch cookie cutter. You can use a smaller or larger cookie cutter, just be aware that the bake time will change.

Shortbread cookies topped with caramel.

I prefer using the unwrapped caramel bits that you find in the baking aisle for the caramel layer on these cookies. However, normal caramels work great as well. Once everyone is finished devouring the cookies, they will keep in an airtight container for around 5 days.

Twix cookies on a cooling rack.


There are a few ways to make caramel at home. I prefer using the already made caramel bits and adding milk to them. However, you can also make caramel by boiling sweetened condensed milk for around 3 hours. The longer version of making caramel involves simmering brown sugar, corn syrup and evaporated milk until it gets thicker and forms caramel.


Some people skip the chilling part. However, the dough is a lot harder to work with and usually ends up resulting in cookies that spread and are not uniformly shaped. I like having a prettier cookie because I often give these Twix cookies as gifts during the holidays.

A plate of Twix cookies topped with caramel and chocolate.

These Twix cookies take a bit of effort but are seriously worth it. They’re such a rich treat that goes over well for all ages. I think these cookies taste even better than the original candy bar and I’d bet that you’ll agree!


5 from 69 votes

Twix Cookies

AuthorSara Welch
A stack of Twix cookies with a bite taken out of one.
These Twix cookies are rounds of shortbread topped with caramel and milk chocolate. An easy and impressive cookie that tastes even better than the popular candy bar!
Prep Time20 minutes
Cook Time15 minutes
Chill Time20 minutes
Total Time35 minutes
Course Dessert
Cuisine American
Serves 30


  • 1 1/2 cups butter softened
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 11 ounces caramels
  • 1 tablespoon evaporated milk or cream
  • 2 cups milk chocolate chips
  • 2 teaspoons shortening


  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
  • Place the butter in the bowl of a mixer and beat until light and fluffy. Add the powdered sugar and beat until combined.
  • Add the vanilla extract, flour and salt to the bowl. Mix until combined.
  • Place the dough on a sheet of plastic wrap. Fold the plastic wrap around the dough and chill in the freezer for 20 minutes.
  • Flour your work surface and roll out the dough into a 1/2 inch sheet. 
  • Use a 2 or 3 inch round cookie cutter to cut out cookies. Place the cookies 1 inch apart on the prepared baking sheet.
  • Bake the cookies for 12-13 minutes or until edges are light brown. Repeat the process with the remaining dough.
  • Cool the cookies on a rack.
  • Place the caramels and evaporated milk in a bowl. Microwave at 45 second increments until caramel is melted. Stir until smooth.
  • Place a spoonful of caramel onto each cookie, using the back of the spoon to spread it to the edges of the cookie.
  • Let the cookies sit until caramel has firmed up, about 20 minutes.
  • Place the milk chocolate chips and shortening into a bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
  • Place a spoonful of melted chocolate onto each cookie and spread it over the caramel layer.
  • Let the cookies sit until the chocolate has hardened, then serve or store in an airtight container for up to 5 days.


Recipe adapted from Chef in Training.


Calories: 245kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 134mg | Potassium: 38mg | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.7mg

Hello! I’m Sara!

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Recipe Rating


  1. 5 stars
    Oh gosh! Just made these and they are amazing. A few extra steps but, the look impressive and taste amazing. I’ll be making these for Christmas for sure.

  2. 5 stars
    The shortbread was buttery and delicious! The caramel and chocolate on top was chewy and sweet. My husband and I loved these!

  3. 5 stars
    I’m super excited to be making these in a couple of days, they sound amazing! If I do make the dough a couple days prior to baking how do you suggest that I store them in the fridge?

    1. You could always throw a few in the fridge to make chocolaa a te set up on a few , those can be your snack and when they’re done you finish making the rest of the cookies. We put a fan on brownies and such.

  4. 5 stars
    These are delicious cookies! Can these be turned into bars? Would there be any alterations to the recipe or temperature of the oven?

  5. I make my own caramel with butter and sugar, can I use that? Or would the consistency be different?

  6. Hi, may i know why when we put the caramel on top of cookie, the cookie become not crunchy after few days? even i put into air tight container. and how we do to make the caramel more harden ? thank you

    1. The moisture from the caramel will eventually soak into the cookie a bit and make it soften! You may want to try refrigerating or freezing the cookies.

  7. These cookies are delicious! I have to say you really nailed that crisp texture of the cookie. Just like a Twix bar, but better of course. My kids loved them and I see these becoming a regular in my household.

  8. Can I use whipping cream in the caramel instead of evaporated milk?
    These look incredible can’t wait to try.

  9. 5 stars
    I made these and they were delicious. The caramel layer was kind of a sticky mess to work with. I started with a small spoon and switched to a ziploc/ piping bag, but both were messy. Any tips?

  10. 5 stars
    We LOVE these cookies! Taste just as good as they look, but we only got 26 cookies instead of 30 and ran out of carmel at cookie 21. These cookies do take some commitment, total time for us was around two hours. But overall great recipe for a Twix fix!