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Ultimate Homemade Twix Cookies: Soft Shortbread Base, Gooey Caramel, and Milk Chocolate Topping

A close-up of a delicious, layered twix cookies bar showing the shortbread base, thick caramel, and chocolate topping.
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Make homemade Twix Cookies featuring a buttery shortbread base, a gooey caramel layer, and a smooth milk chocolate topping. These are perfect for cookie swaps and holiday gifting.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips
  • 1 tablespoon coconut oil (or shortening)

Instructions

  1. Prepare the shortbread base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
  2. Gradually add the flour and salt to the butter mixture. Mix on low speed until just combined into a soft dough. Do not overmix.
  3. Press the dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, leaving an overhang for easy removal. Prick the dough all over with a fork.
  4. Bake the shortbread base at 350°F (175°C) for 15 to 18 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the caramel.
  5. Make the caramel layer: In a medium saucepan, combine the sweetened condensed milk, brown sugar, 1/4 cup butter, and 1 teaspoon vanilla extract.
  6. Cook the caramel mixture over medium heat, stirring constantly, until it thickens and reaches a deep amber color, about 8 to 10 minutes. Watch carefully to prevent burning.
  7. Pour the hot caramel evenly over the warm shortbread base. Return the pan to the oven and bake for another 5 to 7 minutes, until the caramel is bubbly.
  8. Let the cookies cool completely to room temperature, about 1 hour, so the caramel sets.
  9. Prepare the chocolate topping: In a microwave-safe bowl, combine the milk chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and melted.
  10. Pour the melted chocolate over the cooled caramel layer and spread evenly.
  11. Refrigerate the pan for at least 1 hour, or until the chocolate is firm.
  12. Lift the cookie slab out of the pan using the parchment paper overhang. Cut into squares or use a cookie cutter to make shapes. These are great for meal planning as they store well.

Notes

  • For a firmer caramel, you can chill the cookies for an extra 30 minutes before cutting.
  • If you prefer a thumbprint style, scoop dough balls, press an indentation, bake, fill with caramel, bake again briefly, and then drizzle with chocolate.
  • These cookies freeze well. Layer them between sheets of wax paper in an airtight container for up to three months.

Nutrition

Find it online: https://carlacooking.com/twix-cookies-recipe-caramel-chocolate-shortbread/