Twix Cookies

Every Halloween, I sneak a few Twix Bars from my son’s big plastic pumpkin. I simply can’t resist the trifecta of crispy cookie, sticky caramel and smooth chocolate. Imagine my delight to discover a recipe for Twix cookies! Every element of the Twix trifecta is even more delicious homemade.

The shortbread cookie base is rich and buttery, with a tender, sandy texture that almost melts in your mouth. Homemade caramel sauce features sweetened condensed milk, making it both delicious and easy. Best of all, the simple chocolate ganache calls for just two ingredients and showcases the flavor of your favorite chocolate. Because they require a few different elements, homemade Twix cookies aren’t something to throw together in a pinch. But they reward your time with a truly special treat to eat and share, no snitching or sneaking required.

Ingredients for Twix Cookies

• Shortbread cookies: The cookie base combines softened butter, granulated sugar, vanilla extract, an egg yolk, all-purpose flour and salt. After you separate the egg, use the egg white for omelets or meringue. Make sure to measure flour properly by spooning it into a cup and leveling it off.
• Caramel filling: Create the sticky caramel filling with brown sugar, butter, light corn syrup, vanilla, salt and sweetened condensed milk.
• Chocolate topping: For the smooth chocolate layer, combine the best milk chocolate chips, heavy whipping cream and flaked sea salt.

Directions

Step 1: Make the shortbread batter

Preheat the oven to 350°F. In a large bowl, cream the butter, sugar and vanilla until light and fluffy, five to seven minutes. Beat in the egg yolk. In another bowl, whisk the flour and salt. Gradually beat the dry mixture into the creamed mixture.

Editor’s Tip: Beat the dough until it just comes together. Overmixing can make the cookies tough.

Step 2: Shape and chill the cookie dough

Line baking sheets with parchment. Scoop the dough by tablespoonfuls, leaving about 1 to 2 inches between dollops. With a fork or the bottom of a glass, press the cookies to 1/4-inch tall. Refrigerate until firm, about 30 minutes.

Editor’s Tip: Refrigerating the dough makes the butter solidify so that it won’t melt out of the cookies during baking.

Step 3: Bake the shortbread

Bake until the edges of the cookies are lightly browned and the centers are dry, 14 to 16 minutes. Set on wire racks to cool completely.

Step 4: Make the caramel

Meanwhile, in a large heavy saucepan, combine the brown sugar, butter, corn syrup, vanilla and salt. Cook over medium heat until the butter has melted. Add the sweetened condensed milk. Bring to a boil, stirring occasionally while it heats. Once it’s bubbling rapidly, reduce the heat to maintain a low, steady boil. Cook, stirring often, for 20 to 25 minutes or until the mixture is amber-colored and reaches 225° on a candy thermometer. Remove from the heat and let cool for 10 minutes.

Step 5: Top the cookies with the caramel

Once both the cookies and the caramel are cool, carefully spoon the caramel onto the center of each cookie. Set aside.

Step 6: Make the ganache

Place the chocolate chips in a small heatproof bowl. In a small saucepan, bring the cream just to a boil. Carefully pour it over the chocolate. Let stand for five minutes, then whisk until smooth.

Step 7: Top the cookies with chocolate

Immediately pipe the ganache over the caramel on the cookies.

Twix Cookie Variations

• Flavor the caramel: Caramel can take on many flavors, from rosemary to sea salt to spicy cayenne pepper or ginger. Add a pinch of your desired flavoring to the pot while the caramel boils. Spices will dissolve into the caramel, but remove any herbs, cinnamon or vanilla beans after cooking.
• Try rectangular: If you want to make Twix-shaped cookies, use a rolling pin to roll the shortbread dough into a 1/4-inch-thick rectangle. Using a pizza cutter or a sharp knife, slice the dough into horizontal stripes about 1 inch wide. Then slice into vertical stripes about 2 inches wide. Spread the rectangular shortbreads onto a baking sheet. Chill and bake as directed.
• Go gluten-free: Use an all-purpose gluten-free flour mix instead of all-purpose flour for the shortbread, and these cookies are entirely gluten-free! Always check the labels on packaged items, like chocolate chips, to make sure there’s no added gluten.

How to Store Twix Cookies

Store leftover Twix cookies in an airtight container at room temperature, away from direct heat and light, or refrigerate. If you have to stack the cookies, put a sheet of parchment or waxed paper between layers.

How long do Twix cookies last?

At room temperature, Twix cookies should keep for four to six days. The shortbread may soften a bit as it sits, thanks to the toppings, but it will still be tasty.

You can refrigerate the cookies to extend their shelf life. Refrigerated, they will keep for up to 10 days. The chocolate may turn pale in the fridge, and the shortbread may get slightly dry. For the best flavor, let the cookies come back to room temperature before eating.

Can you freeze Twix cookies?

Yes, you can freeze Twix cookies. Once you’ve baked the chocolate and caramel-covered cookies, make sure the toppings are completely set. Arrange the cookies in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer the cookies to a freezer-safe container. Layer storage wrap between stacks. Freeze for up to two months. The texture may dry slightly after defrosting.

You can better preserve the texture by freezing each cookie element separately. Stack the shortbread between layers of storage wrap in an airtight container; the cookies will last up to three months. Let the caramel sauce cool completely, then transfer it to an airtight container or freezer bag (you can even pipe it directly onto the cookies from the bag). Likewise, freeze the cooled chocolate ganache in a freezer bag for up to two months. Let the caramel sauce and ganache defrost in the refrigerator overnight, and whisk each well before topping the shortbread.

Twix Cookie Tips

What’s another way to make caramel?

If homemade caramel makes you nervous, you can easily melt caramel candies into a sauce. Unwrap a bag of soft caramels and place them in a saucepan with 2 tablespoons of heavy cream. Cook over low heat, stirring often, until the candies melt and the sauce is smooth. Add spoonfuls of cream if it gets too thick.

Why is my caramel grainy?

Several caramel-making mistakes can result in grainy caramel. One mistake is stirring the sugar too much while it’s melting, which can cause the sugars to crystallize. Adding corn syrup and sweetened condensed milk reduces the risk of grainy caramel, but if it happens, add a spoonful of cream or water and gently reheat until the caramel re-smooths. Use a spatula or wooden spoon rather than a whisk, which can add too much air to the sugar.

Why isn’t my chocolate ganache smooth?

If a ganache looks grainy, it may mean the chocolate got too hot. Don’t overheat the cream before pouring it over the chocolate. Avoid stirring or whisking the chocolate while it’s melting. If the ganache does separate, add a tablespoon of hot water and whisk until smooth.