Twix Cookies

5 from 1 vote

These Twix Cookies have all your favorite flavors of the famous candy bar. Think a crispy cookie bottom, caramel and chocolate on top.

Prep Time20

Cook Time10

Cooling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 199kcal

Author: Julie Evink

Ingredients

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

Instructions

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.

Notes

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.

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