Ultimate Twix-Style Cookies are the perfect combination of buttery cookie base, rich caramel, and a chocolate topping that tastes just like the classic candy bar we all love. These cookies have a crispy, chewy texture under a smooth layer of caramel and a glossy coat of chocolate—everything you want in a sweet treat.
I always get excited making these because they bring back memories of sneaking a Twix bar as a kid, but this way, you get so much more cookie in every bite! I like to bake a big batch to share because everyone seems to love them, and they disappear fast. A tip I’ve learned is to make sure the caramel layer is just thick enough to give that gooey pull without making it too soft.
My favorite way to enjoy these cookies is with a cup of coffee or tea—it’s like having a little homemade candy bar that feels extra special. Plus, they’re great for packing in lunchboxes or bringing along to a potluck. If you want a simple but impressive dessert, these Ultimate Twix-Style Cookies are a winner every time.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here for control over salt. If you only have salted butter, reduce added salt slightly to balance flavors.
Sugars: Using both granulated and brown sugar gives the cookies a tender texture with a hint of molasses flavor. If you want a deeper flavor, try dark brown sugar instead of light.
Flour: All-purpose flour works great for a classic cookie crumb. For gluten-free options, try a cup-for-cup gluten-free blend, but expect a slightly different texture.
Caramel Sauce: Store-bought caramel is fine for convenience, but homemade caramel adds a richer taste. Make sure it’s soft and slightly thick so it spreads easily without running off the cookies.
Chocolate: Semi-sweet chocolate chips or chopped chocolate melt nicely for the topping. You can swap for milk chocolate for a sweeter twist or dark chocolate for less sweetness and more bitterness.
Flaky Sea Salt: This finishing touch makes a big difference by balancing sweetness with just a hint of saltiness. If you don’t have flaky sea salt, use a light spritz of regular kosher salt.
How Do You Get the Caramel Layer Just Right Without Making a Mess?
Applying caramel can be tricky—it shouldn’t be too runny or so thick that it’s hard to spread. Here are some tips:
- Warm the caramel gently in the microwave or on the stove until it’s soft but not hot. This makes spreading easier.
- Use a small spoon or spatula to carefully spread about 1 tablespoon of caramel over each cookie. Don’t overload to avoid dripping.
- Let the cookies cool for about 5 minutes after baking so they’re firm enough to hold the caramel without breaking.
- After spreading the caramel, wait a minute before adding melted chocolate. The chocolate acts like a seal, holding the caramel in place as it cools.
With these steps, you’ll have a perfect gooey caramel layer without sticky fingers or mess.
Equipment You’ll Need
- Mixing bowls – I like them for combining ingredients easily and keeping everything organized.
- Electric hand mixer or stand mixer – makes creaming the butter and sugars faster and fluffier.
- Measuring cups and spoons – helps you measure ingredients accurately for the best results.
- Baking sheets – standard size, lined with parchment paper for easy cleanup and evenly baked cookies.
- Spatula or spoon – perfect for spreading caramel and stirring melted chocolate smoothly.
- Microwave-safe bowl – for melting the chocolate in short, controlled bursts.
- Cooling rack – helps cookies cool evenly and set properly before storage.
Flavor Variations & Add-Ins
- Swap caramel sauce for dulce de leche for a thicker, caramel-like flavor that’s extra rich.
- Add chopped nuts (like almonds or pecans) in the cookie dough or sprinkled on top for crunch and extra flavor.
- Use dark chocolate or white chocolate chips instead of semi-sweet for different taste profiles.
- Mix in a teaspoon of sea salt or sprinkle more on top for a saltier, sweeter contrast.
Ultimate Twix-Style Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For The Topping:
- 1 cup caramel sauce (soft and slightly thick; store-bought or homemade)
- 1½ cups semi-sweet chocolate chips or chopped chocolate
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
Plan for about 20 minutes of prep time and 12 minutes of baking per batch. Add about 15 minutes for cooling, caramel spreading, and chocolate drizzling. Overall, around 50 minutes to an hour from start to finish.
Step-by-Step Instructions:
1. Prepare The Cookie Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk the flour, baking soda, and salt together. Gradually mix the dry ingredients into the wet until just combined.
2. Bake The Cookies:
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until the edges turn golden but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set.
3. Add Caramel and Chocolate Layers:
While the cookies cool slightly, gently warm the caramel sauce until it’s soft and easy to spread. Use a spoon or spatula to spread about 1 tablespoon of caramel on each cookie. Next, melt the chocolate chips in 30-second intervals in the microwave, stirring well each time until smooth. Drizzle or spread the melted chocolate over the caramel layer. Quickly sprinkle a pinch of flaky sea salt on top while the chocolate is still warm.
4. Cool and Store:
Place the cookies on a wire rack and allow them to cool completely so the caramel and chocolate set nicely. Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. Enjoy your homemade Twix-style treats whenever you like!
Can I Use Store-Bought Caramel Sauce?
Yes! Store-bought caramel works great and saves time. Just warm it gently before spreading so it’s soft and easy to apply without running off the cookies.
How Should I Store These Cookies?
Keep them in an airtight container at room temperature for up to 5 days. If your kitchen is warm, store them in the fridge to prevent the chocolate and caramel from melting, then bring to room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 24 hours in advance and refrigerate it tightly wrapped. Let it soften a bit at room temperature before baking.
What If I Don’t Have Flaky Sea Salt?
No worries—use a light sprinkle of kosher salt or omit it altogether. The salt adds that perfect sweet-salty contrast but the cookies will still taste delicious without it.
