How to Make Caramel Tassies That Taste Just Like Twix Cookies

Yep, we've transformed your favorite candy bar into a whole 'nother bite-sized treat. Learn how to make Twix cookies—a riff on delicious caramel tassies.

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

Everyone has their favorite candy bar; the one they look for in the supermarket checkout line, the one they hope is crushed up and ready to top their sundae at the ice cream shop. For many of us that candy is Twix. Caramel, cookies, chocolate—you can’t go wrong.

If you want to make this treat even better—yes, it’s possible—you can transform this tempting candy into a homemade treat: Twix cookies. Learn how to make this candy copycat at home.

How to Make Chocolate-Caramel Tassies

Bw21 34484 E09 01 12bTaste of Home

When our Test Kitchen saw this recipe for caramel tassies from Jane Bricker of Scottdale, Pennsylvania, they had a sneaking suspicion that these cookies might taste just like one of their favorite candies. The second the chocolate was drizzled, our team took a bit and knew it: These are the perfect homemade Twix cookies.


For the cookies:

  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour

For the filling:

  • 1 package (14 ounces) caramels
  • 1/4 cup plus 3 tablespoons evaporated milk

For the topping:

  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar
  • 2 tablespoons evaporated milk
  • 3 to 4 tablespoons melted dark chocolate, optional

Go to Recipe

Tools for Making Tassies

  • Mini-muffin pan: Tassies of all kinds—these Twix cookie copycats, pumpkin tassies or tropical tassies—all require this bit of equipment. If you don’t have a mini muffin pan, be sure to snag one so you can make these bite-sized treats.
  • Tamper: This nifty tool is exactly what you need to form the cookie cups for this recipe. You can also use it to make crumb crusts for easy pies. This affordable tool (just $6) is definitely one you’ll reach for often.
  • Cooling rack: A wire cooling rack is a must for any cookie recipe. Make sure you have one or two at the ready.


Step 1: Make the Cookie Dough

Step 1; Flour Being Sprinkled Into Creamed Mixtuire In Kitchenaid Not RunningTaste of Home

Believe it or not, you need just three ingredients to make this tassie cookie dough: butter, cream cheese and flour.

Start the dough by creaming together the butter and cream cheese until light and fluffy—about five minutes. Be sure that these ingredients are room temperature so they blend together easily.

Then add in the flour and mix until combined. Once blended, cover and refrigerate for at least an hour.

Editor’s Tip: Because this cookie dough is so simple, it’s important to use the best ingredients you can because you’ll really be able to taste the difference. Check out our Test Kitchen’s favorite butter brands and favorite types of cream cheese.

Step 2: Shape the Cookie Dough

Bw21 34484 E09 01 2bTaste of Home

After a stay in the fridge, it’s time to shape the dough into one-inch balls. You can use a cookie scooper to help you do this or just eyeball it—up to you.

Once you’ve shaped the dough into balls, it’s best to chill the dough again. Cover the dough and chill again for an hour or up to overnight. This cookie dough is a bit sticky, so the firmer it is, the less messy it’ll be for forming into cookie cups.

Now comes the fun part: Making the cookie cups for these Twix cookies! Pull out your muffin tin and drop a cookie dough ball into each cavity. Then use a tamper lightly dusted with flour to press the dough into a cup shape. If you don’t have a tamper, you can use your thumb or a small spatula to create this shape.

Then prick the bottom of each cookie cup with a fork. This will help prevent the bottoms from bubbling up too much. If the bottom gets too puffy, you won’t have enough room for all the caramel.

Next, pop the tassie cups into a 375ºF oven for 15 to 17 minutes or until golden. Cool the cookies for five minutes, then remove them from the muffin tin and let them cool completely on a wire rack.

Step 3: Make the Caramel Filling

Step 5; Using Two Spoons To Fill CupTaste of Home

While the cookies are cooling, make the caramel filling. This filling, much like our easy caramel apples, relies on pre-made caramel candies.

To make the sauce, melt the caramels and milk together in a heavy saucepan over low heat. It’s tempting to crank up the heat so your candies melt faster, but it’s important to melt the caramel slowly so it doesn’t burn. Once melted and blended, turn off the burner and let the mix cool slightly.

Then use two spoons to fill the cookie cups with caramel. This part is sticky but very delicious.

After filling the cookies, let them cool to room temperature.

Step 4: Make the Topping

Step 7; Piping Frosting Onto Filled Pastries; Some Topped Some NotTaste of Home

We know that Twix candy bars don’t have frosting on top, but you’re going to want it on these cookies. It helps bring the whole Twix fantasy together.

For the frosting, beat together the shortening and butter until smooth. Gradually add in the confectioners’ sugar and milk until the mix is velvety smooth.

Use a piping bag fitted with whatever tip you prefer and pipe a dollop of frosting onto the caramel tassies.

Step 5: Top with Chocolate

Step 8: Shoe Cups Being Dizzled With ChocolateTaste of Home

Now, you could eat these caramel tassies as-is with their buttery frosting and caramel filling, but this next step makes these cookies all the better. Take your favorite type of chocolate—milk, dark, semisweet, whatever!—and melt it until smooth.

Take a spoon and drizzle each cookie with a bit of chocolate. That’s what really transforms these cookies from tasty caramel tassies to gotta-have-’em Twix cookies.

Store any leftover cookies in the fridge to prevent the frosting from melting and the caramel from getting too sticky. But with a taste like this, we know these caramel tassies won’t last long.

Craving More Candy Copycats?

Twix cookies are just the top of the candy-coated iceberg. Check out some of our Test Kitchen’s favorite desserts inspired by candy bars. Trust us: You have to try this malted milk ball bark.

1 / 16

Lisa Kaminski
Lisa is a former Taste of Home editor and passionate baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.