Introduction

Twix Cookie Cups combine a soft sugar cookie crust with creamy caramel and a smooth milk chocolate topping. These delightful treats capture all the classic Twix flavors in a fun, homemade form that’s perfect for sharing or snacking.

Ingredients

1/2 cup (111g) salted butter
1/2 cup (115g) granulated sugar
1 tsp vanilla extract
1 egg white
1 1/2 cups (228g) all-purpose flour
1 tsp baking powder
20 caramels, unwrapped
1 tbsp milk
2 cups (400g) milk chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream together the salted butter and granulated sugar until light and fluffy.
Step 3: Add the egg white and vanilla extract, mixing until well combined.
Step 4: Stir in the all-purpose flour and baking powder until the dough comes together evenly.
Step 5: Roll out the dough to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut out circles and transfer them to an ungreased cookie sheet.
Step 6: Bake the cookies for 6-8 minutes, until puffy and no longer glossy. Remove from oven and transfer to a wire rack to cool completely.
Step 7: While the cookies cool, microwave the unwrapped caramels and milk together for 1 minute, stirring halfway through, until smooth and creamy.
Step 8: Spoon a few teaspoons of caramel onto each cooled cookie, spreading it to nearly cover the surface.
Step 9: Place the caramel-topped cookies in the refrigerator for 10-15 minutes until the caramel is fully chilled.
Step 10: Melt the milk chocolate chips in 30-second intervals, stirring in between, until smooth.
Step 11: Spread a thin layer of melted chocolate over the caramel layer on each cookie. Let the chocolate cool and set before serving.

Tips & Variations

For a crunchier base, bake the cookie circles a minute or two longer, but watch carefully to avoid browning.
Try dark chocolate chips instead of milk chocolate for a richer finish.
Add a sprinkle of sea salt on top of the chocolate before it sets for a sweet and salty contrast.
If you don’t have caramels, use thick dulce de leche or caramel sauce as a delicious alternative.

Storage

Store the Twix Cookie Cups in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. If needed, you can gently rewarm to soften the caramel by placing them in a warm spot for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before rolling and baking. Let it come to room temperature slightly for easier handling.

What if I don’t have a cookie cutter?

If you don’t have a cookie cutter, use the rim of a glass or cup to cut out even circles from the dough.

Twix Cookie Cups Recipe

Print Recipe

★★★★★

4.6 from 448 reviews

Twix Cookie Cups combine a soft sugar cookie base with a creamy, smooth caramel topping and a luscious milk chocolate layer, recreating the iconic Twix bar flavor in a fun and easy homemade treat.

Author: Nora
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 24 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1/2 cup (111g) salted butter
1/2 cup (115g) granulated sugar
1 tsp vanilla extract
1 egg white
1 1/2 cups (228g) all-purpose flour
1 tsp baking powder

Carmel Layer

20 caramels, unwrapped
1 tbsp milk

Chocolate Topping

2 cups (400g) milk chocolate chips

Instructions

Preheat the oven: Set your oven to 350°F (175°C) and allow it to preheat while you prepare the cookie dough.
Cream butter and sugar: In a mixing bowl, use a stand mixer with a flex edge beater to cream together the 1/2 cup salted butter and 1/2 cup granulated sugar until light and fluffy.
Add egg white and vanilla: Mix in 1 egg white and 1 tsp vanilla extract until the ingredients are well combined and smooth.
Incorporate dry ingredients: Add 1 1/2 cups all-purpose flour and 1 tsp baking powder to the wet mixture and mix thoroughly to form a soft dough.
Roll and cut dough: Roll out the dough to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut into circles and transfer the circles onto an ungreased cookie sheet.
Bake cookie crusts: Bake in the preheated oven for 6-8 minutes until the cookies are puffy and no longer glossy. Remove from oven and transfer to a wire rack to cool completely.
Prepare caramel sauce: While cookies cool, microwave 20 unwrapped caramels with 1 tbsp milk for 1 minute, stirring halfway through at 30 seconds, until smooth and creamy.
Apply caramel layer: Spoon a few teaspoons of caramel onto each cooled cookie and spread to almost cover the surface.
Chill cookies: Place the caramel-topped cookies in the refrigerator for 10 to 15 minutes or until the caramel is completely cold and set.
Melt chocolate: Microwave 2 cups milk chocolate chips in 30-second intervals, stirring between each, until fully melted and smooth.
Add chocolate topping: Spread a small amount of melted chocolate over the caramel layer on each cookie cup.
Set chocolate layer: Allow the chocolate to cool and harden before serving your delicious Twix Cookie Cups.

Notes

Ensure cookies have fully cooled before adding caramel to prevent the caramel from melting too much and becoming runny.
Use an ungreased pan for baking to help cookies hold their shape better.
Microwaving chocolate in short intervals prevents burning and ensures smooth melting.
Store finished cookie cups in an airtight container in the refrigerator to maintain their shape and freshness.
For easier caramel spreading, warm the caramel slightly to keep it soft but not hot.

Keywords: Twix Cookie Cups, sugar cookie cups, homemade Twix, caramel cookie, chocolate cookie dessert, easy cookie recipe