Copycat Twix Cookies have a crispy cookie, gooey caramel and rich chocolate on top just like your favorite candy bar! This cookie recipe is easy to make because it starts with cake mix plus pantry staple ingredients. Simply put these cookies are irresistible.
I love a good Twix candy bar, so when I discovered Twix cookies, I knew I had to try my hand at making them! They are insanely good, and really do taste a lot like a Twix.
People always rave over these delicious Twix cookies, and honestly they’re so easy to make. Make a batch for your next get-together, or just as a treat for your family, you’ll love ’em!
Why You’ll Love Twix Cookies
- The perfect cookie to bring to cookie swap or potluck. They are unique and super tasty, making them a great special treat.
- You likely already have many of the ingredients for this cookie recipe in your pantry. You may only have to grab one or two items from the grocery store!
- These cookies are perfect to satisfy that craving for a Twix bar, right in your own kitchen.
Ingredients needed for this Twix Cookie Recipe
- White cake mix – Feel free to substitute yellow or butter cake mix. The cookies will end up being yellow instead of white, but they’ll still taste delicious!
- All-purpose flour – Adding a little all-purpose flour to the cake mix cookie batter helps give these cookies a little more structure.
- Salted butter – If you don’t have salted butter, you can use unsalted. Just be sure to add a pinch of salt into the batter to balance the sweetness!
- Caramel bits – It’s important that you do not attempt to substitute this with caramel syrup. It will be far too runny and won’t stay on the cookie. Use unwrapped caramel squares in a pinch, but the consistency may not turn out smooth enough.
- Heavy cream – If you don’t have heavy cream, you can substitute half and half or whole milk instead.
- Semi-sweet chocolate chips – Semi-sweet chocolate chips will provide the closest flavor to a Twix candy bar, but you can use milk chocolate or dark chocolate if you prefer.
How to Make Twix Cookies
Line two baking sheets with parchment paper, or spray them with cooking spray, and set aside.
In a large mixing bowl, whisk together the white cake mix and all-purpose flour until throughly combined.
Then, using a hand mixer or stand mixer, beat in a cup of softened butter until the mixture forms a consistency of malleable dough. Be careful not to overmix.
Flour a clean surface and place the dough onto that floured surface.
Flour a rolling pin and then roll the dough out to about ½ inch thickness. Use a 2 inch round cookie cutter to cut out cookies. There should be about 30 twix cookies total.
Transfer each cookie onto the prepared cookie sheets and bake them at 350 degrees Fahrenheit until golden brown.
Remove the cookies from the oven and allow them cool on the cookie sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
Once the cookies are completely cooled, place the caramel bit and heavy cream in a microwave-safe bowl. Heat them for 30 seconds and then stir well.
Continue heating in about 10-second increments and stir until it reaches a scoop-able, but spreadable, consistency.
Put about a teaspoon of caramel on the center of the cookie and then spread it around using a butter knife or silicone spatula. Press in the center and then outwards to flatten the caramel out into a disc shape on top of the cookie.
Let caramel set completetly, about 15-20 minutes. Then, melt the chocolate chips and 1/2 tablespoon of salted butter in a microwave safe bowl, in the microwave for 30 seconds, until spreadable.
Repeat the same method you used for the caramel and microwave the chocolate in 10 second increments until it is smooth and spreadable.
Scoop chocolate onto each twix cookie and then smooth it out into an even disc on top of the caramel.
Allow the chocolate to set, and then serve!
How to Store Twix Cookies
You can store leftover cookies at room temperature, in the fridge, or in the freezer! It all depends on how long you want them to last. They’ll store up to a week if kept in an airtight container at room temperature.
FRIDGE: Store leftover cookies in an airtight container in the fridge for up to 2 weeks.
FREEZER: These easy cookies will last for up to 3 months in the freezer if stored correctly. Place them in an airtight container, with pieces of parchment paper in between layers of the cookies if you need to stack them. Bring the cookies to room temperature before serving.
If you end up with cookies that aren’t cooked all the way through, you may not have let them bake long enough. They need to stay in the oven for 6-10 minutes, until golden brown.
And be sure you let them cool on the cookie sheet for 10 minutes as well! They’ll finish baking as they cool.
Pro Tips for the Best Twix Cookies
- When applying the caramel to the cookies, leave a rim around the edge so that if the caramel spreads a little, it won’t drip off of the cookies.
- Don’t overheat the chocolate! Overheating chocolate will cause it to seize and it won’t be spreadable.
- Let the caramel completely set before adding the chocolate on top. If you don’t, it will create a gooey mess.
I love these caramely, chocolatey, gooey cookies! They’re just irresistible!
More Cookie Recipes You’ll Love
- Searching for the perfect chocolate chip cookie recipe? Look no further. These Chocolate Chip Cookies are incredible!
- Craving s’mores? Check out these No Bake Ritz S’mores Cookies.
- These Chocolate Mint Sandwich Cookies are refreshingly sweet!
- 1 box white cake mix 15.25 ounces
- ¾ cup all-purpose flour
- 1 cup salted butter plus ½ Tablespoon, softened and divided
- 1 ¼ cups caramel bits
- 1 Tablespoon heavy cream
- 1 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or spray with cooking spray and set aside.
- In a mixing bowl whisk together the white cake mix and all-purpose flour until combined.
- Using a hand or stand mixer, beat in 1 cup of softened butter into mixture until a dough forms. This could take 3-5 minutes, depending on the temperature of the butter. Do not overmix.
- Flour a clean surface and then turn the dough out onto it.
- Use a floured rolling pin, roll the dough to about ½ inch thickness, and use a 2-inch round cookie cutter to cut out cookies, you should get about 30 cookies.
- Transfer the cut out cookies onto the prepared cookie sheets and cook for 6-10 minutes or until the edges of the cookies just begin to take on a golden color.
- Remove the cookies from the oven and allow to cool for at least 10 minutes before transferring them to a cooling rack.
- Once the cookies are cooled, place the caramel bits and heavy cream in a medium-sized microwave-safe bowl and heat for 30 seconds and then stir well.
- Continue heating in 10-second increments and stirring well until smooth and combined. Be sure to heat the caramel to a scoopable and spreadable consistency because you need to spread it onto the cookie.
- Place about 1 teaspoon of caramel in the center of each cookie and then use a butter knife or spreading spatula to gently flatten it into a disc in the center of each cookie, allowing for a small rim around the edge without caramel.
- Allow the caramel to set completely, about 15-20 minutes, and then melt the chocolate chips and ½ Tablespoon salted butter together in a microwave-safe bowl until smooth and spreadable.
- As with the caramel, start with 30 seconds, stir well, and then continue heating and stirring in 10-second increments until smooth. Do not overheat, or the chocolate will seize.
- Scoop a dollop of chocolate, about 1 heaping teaspoon, onto each caramel-covered cookie and then smooth it out into an even disc. Allow chocolate to set before serving or storing.