Delicious Twix Cookies Recipe 5 Easy Christmas Treats to Make

Let me tell you, the scent of buttery caramel, rich chocolate, and crunchy cookie dough wafting from my oven is enough to make anyone’s mouth water—especially around the holidays. The first time I baked these delicious Twix cookies, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember baking them years ago on a snowy December afternoon, the kind of day when you’re knee-high to a grasshopper and the kitchen feels like the coziest place on earth.

My family couldn’t stop sneaking these Twix cookies off the cooling rack (and honestly, I can’t really blame them). Sweet, crunchy, and irresistibly chewy, these treats quickly became the star of every holiday gathering. You know, there’s something about homemade goodies that just beats store-bought every time. Let’s face it, these cookies are dangerously easy to whip up, making them perfect for last-minute Christmas baking marathons or sweet treats for your kids’ school parties.

Whether you’re looking to brighten up your Pinterest cookie board or need a crowd-pleaser for potlucks and cookie exchanges, this recipe will have you covered. After testing it multiple times in the name of research, of course, I can say these Twix cookies have become a staple for family gatherings, gifting, and those moments when you just want a warm hug wrapped in a cookie. You’re going to want to bookmark this one, trust me.

Why You’ll Love This Recipe

Honestly, this delicious Twix cookies recipe isn’t just another sweet treat; it’s a holiday game-changer. I’ve put this recipe through its paces, tweaking and testing to get the texture just right—crispy edges with a chewy caramel center that melts in your mouth. Here’s why you’ll love it:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or those last-minute Christmas baking sessions.
• Simple Ingredients: No fancy trips to specialty stores; you probably have everything sitting in your pantry already.
• Perfect for Holiday Gatherings: These cookies shine at Christmas parties, cookie swaps, or as an after-dinner treat by the fire.
• Crowd-Pleaser: Kids love them, adults can’t get enough, and everyone ends up asking for the recipe.
• Unbelievably Delicious: The combo of crunchy cookie base, gooey caramel, and melty chocolate is pure nostalgic comfort food.

What makes this recipe different? Well, I use a special trick of layering soft caramel bits right into the dough before baking, so you get that delightful Twix bar feel without the hassle of candy wrapping and chopping. Plus, the chocolate topping is perfectly tempered to give a satisfying snap every time. It’s comfort food reimagined—faster, fuss-free, but with all the rich flavors you crave. Whether you’re impressing guests or just treating yourself, these Twix cookies deliver big on taste with minimal stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the caramel bits are easy to find in most grocery stores around the holidays.

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened (adds richness and moisture)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar (for subtle caramel notes)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (I recommend Nielsen-Massey for best flavor)
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
• For the Caramel Layer:
  • 1 cup (150g) soft caramel bits or chopped soft caramel candies (look for small-curd caramel for easy melting)
• For the Chocolate Topping:
  • 1 1/2 cups (270g) semi-sweet chocolate chips or chunks (Ghirardelli works great here)
  • 1 tablespoon coconut oil or unsalted butter (helps create a glossy finish)

Ingredient Notes: If you want a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. For a dairy-free twist, use vegan butter and dairy-free chocolate chips. In summer, try adding a handful of chopped toasted nuts for extra crunch.

Equipment Needed

• Mixing bowls (medium and large)
• Electric mixer or stand mixer (helps speed up creaming the butter and sugars)
• Measuring cups and spoons (accuracy really helps with baking!)
• Baking sheets lined with parchment paper or silicone mats
• Cooling rack (super important to let the cookies cool properly)
• Microwave-safe bowl or double boiler (for melting chocolate smoothly)
• Spatula and wooden spoon for mixing

If you don’t have a stand mixer, an electric hand mixer works just fine. And for melting chocolate, a double boiler is ideal, but a microwave in short bursts with stirring in between does the trick too. Trust me, I’ve made these cookies in kitchens with all sorts of gear, from fancy appliances to the bare essentials, and they still turn out great.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This usually takes about 10 minutes, so you can start prepping your dough in the meantime.
2. Cream the butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy—about 3-4 minutes. This step is key to getting that tender, melt-in-your-mouth texture.
3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until everything is well combined. The batter should look smooth and creamy now.
4. Mix dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures even distribution of the leavening agents.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing here can make the cookies tough, so mix gently until no flour streaks remain.
6. Fold in caramel bits: Gently stir in 1 cup soft caramel bits, distributing them evenly but avoiding breaking them up too much. This step is where the cookie magic happens.
7. Scoop dough onto baking sheets: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared sheets. The dough is slightly sticky—chilling it for 15 minutes helps if it feels too soft.
8. Bake: Bake for 10-12 minutes, or until edges are golden and centers look set but still soft. Don’t overbake; the cookies will firm up as they cool.
9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms and keeps texture perfect.
10. Prepare the chocolate topping: Melt 1 1/2 cups semi-sweet chocolate chips with 1 tablespoon coconut oil in a microwave-safe bowl in 30-second intervals, stirring well between each until smooth. Alternatively, use a double boiler.
11. Top the cookies: Using a spoon or small offset spatula, spread melted chocolate over each cookie. This adds that classic Twix finish with a satisfying snap.
12. Set the chocolate: Allow the cookies to sit at room temperature until the chocolate hardens, or pop them in the fridge for 10-15 minutes if you’re in a hurry.

Pro tip: If your caramel bits start melting too much during baking, chill the dough a bit longer before scooping. Also, watch your oven closely the first time—you want golden edges but soft centers for that perfect balance.

Cooking Tips & Techniques

When making these delicious Twix cookies, timing and temperature are your best friends. Here’s what I’ve learned from trial and error:

• Butter temperature matters: Using softened, not melted butter helps the dough hold air, resulting in lighter cookies.
• Don’t skip chilling: If your kitchen is warm, chilling the dough for 15-30 minutes prevents spreading and keeps the caramel bits intact.
• Watch your oven hot spots: Rotate baking sheets halfway through to bake evenly—especially if your oven runs hot on one side.
• Melting chocolate with care: Melt chocolate slowly and stir frequently to avoid burning or seizing. If it thickens too much, add a tiny splash of coconut oil or butter.
• Don’t overbake: Cookies continue to cook as they cool, so pulling them out when edges are just golden and centers still soft is key.

Honestly, I’ve had batches go sideways by rushing or skipping steps, but sticking to these tips keeps things consistent and delicious every time. Multitasking by melting chocolate while cookies bake saves valuable time. And if you want that professional finish, spreading the chocolate while cookies are still slightly warm helps it stick better.

Variations & Adaptations

Want to customize these Twix cookies? Here are some ideas I’ve played with over the years:

• Dietary swaps: Use almond flour and dairy-free butter for gluten-free and vegan versions. Coconut sugar works well instead of brown sugar for a lower glycemic index.
• Flavor twists: Add a pinch of sea salt on top of the chocolate for a salted caramel vibe. Or stir in chopped pecans or walnuts for a nutty crunch.
• Seasonal spins: Swap caramel bits for white chocolate chips and add crushed peppermint candy during the holidays for a festive flair.
• Cooking methods: Try making cookie bars instead of individual cookies for easier slicing and sharing. Bake in a 9×13 pan for 20-25 minutes, then top with melted chocolate and caramel drizzle.
• Personal favorite: Once, I added a swirl of peanut butter into the dough for a rich, nutty undertone that blew everyone away.

Feel free to experiment based on what you love or what you have on hand. These cookies are forgiving and adapt well to your kitchen creativity.

Serving & Storage Suggestions

Serve these delicious Twix cookies at room temperature for the best texture—soft, chewy, with that satisfying snap of chocolate. They pair wonderfully with a glass of cold milk, hot cocoa, or even a cup of strong coffee for an after-dinner treat.

To store, keep cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a sealed bag or container for up to 3 months. When ready to eat, thaw at room temp, and if the chocolate feels too soft, pop them in the fridge briefly to firm up again.

Reheating isn’t usually necessary, but if you prefer warm cookies, microwave for 10-15 seconds—just enough to soften without melting the chocolate too much. Over time, the caramel flavor deepens and the cookie softens slightly, making leftovers even more delightful (if there are any!).

Nutritional Information & Benefits

Each delicious Twix cookie contains approximately 180-200 calories, with 9g fat, 25g carbohydrates, and 2g protein. The combination of butter and caramel means these are definitely a treat to savor in moderation.

Key ingredients like butter provide fat-soluble vitamins, and the caramel bits add a nostalgic sweetness without artificial additives if you choose quality brands. Using real vanilla extract adds antioxidants and depth of flavor. For those mindful of allergens, this recipe contains dairy, gluten, and eggs—but substitutions can be made.

From a personal wellness perspective, I always remind myself that enjoying treats like these with family and friends is part of a balanced life—there’s joy in baking and sharing that no nutrition label can capture.

Conclusion

All in all, this delicious Twix cookies recipe is a must-try for anyone wanting an easy, crowd-pleasing Christmas treat that tastes like it took hours but actually comes together in a snap. You can customize it to your heart’s content, and it’s perfect for sharing (or sneaking bites when no one’s looking!).

Honestly, I love how these cookies bring a little magic to my holiday baking and how they’ve become a beloved tradition in my family. I hope you’ll give them a whirl and maybe even tweak the recipe to fit your style.

If you try them out, please leave a comment or share how you made them your own—I’d love to hear your twists and tips. Happy baking and warm holiday wishes to you!

FAQs About Delicious Twix Cookies

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough up to 3 days in advance and keep it refrigerated. Just scoop and bake when ready.

What if I can’t find soft caramel bits?

You can chop soft caramel candies into small pieces or even use caramel sauce drizzled over baked cookies for a similar effect.

Can I freeze the cookies after baking?

Yes, they freeze well. Store in an airtight container or freezer bag for up to 3 months, then thaw at room temperature.

How do I prevent the caramel from melting too much during baking?

Chilling the dough before baking helps, and try to keep caramel pieces roughly uniform in size to avoid over-melting.

Is it okay to use milk chocolate instead of semi-sweet chocolate?

For sure! Milk chocolate will make the cookies sweeter and creamier but still delicious. Dark chocolate also works if you want a less sweet option.

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