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These Twix Cookies are filled with chopped Twix bars, milk chocolate chips, and are topped with a milk chocolate drizzle! They are the perfect crispy, chewy, and gooey cookie!Â
Twix bars are made of caramel, crunchy shortbread, and creamy milk chocolate. As these cookies bake, the Twix melts and creates pockets of gooey caramel! Absolutely delicious! This cookie recipe has the best ratio of light brown sugar and granulated sugar, which gives them their crispy edges and chewy & gooey center! Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set leaving you with the perfect cookie!Â
Ingredients for Twix Bar Cookies
All you need are a handful of simple pantry ingredients to make these Twix Bar Cookies!
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Eggs: The recipe calls for 1 large egg plus 1 egg yolk that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 2 teaspoons cornstarch makes these cookies extra chewy.
- Salt: Balances the sweetness of the cookie.
- Twix Bar: Use 1 full cup of chopped Twix bar in the cookies. I like to use additional to top each cookie before baking.
- Milk Chocolate Chips: The recipe calls for a total of 2 cups milk chocolate chips, divided. 1 cup is used in the cookie dough and the other cup is used to make the chocolate drizzle.
- Canola Oil: Adding 1 teaspoon canola oil to the melted chocolate creates the perfect consistency. Any neutral oil like coconut oil or vegetable oil works!
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!
Making Twix Bar Cookies
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in egg and egg yolk, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in chopped Twix bar and milk chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with chopped Twix bar.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- To make the milk chocolate drizzle, place milk chocolate chips in a microwave safe bowl. Microwave in 30 seconds intervals until fully melted. Be sure to stir between intervals. Once melted, stir in canola oil.
- Use a spoon to drizzle over cookies.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tips for the Best Cookies
- Make sure to cream the butter and both sugars for 3 to 5 minutes until light and fluffy. This allows for air to be incorporated into the cookie dough giving you the perfect cookie texture.
- Use a good quality 100% pure vanilla extract. I would avoid using imitation vanilla.Â
- Make sure to measure the all-purpose flour using the spoon-and-level method. First, use a spoon to fluff the flour while it is in the bag. Next, spoon the flour into the measuring cup. Use a knife to scrape off the excess. Make sure not to pack the flour into the measuring cup. Adding to much flour to this recipe will lead to dry and crumbly cookies.
- Once you add the dry ingredients, beat until just combined. Overbeating will lead to dense cookies.
- I like to add additional chopped Twix bars to the tops of each cookie prior to baking!Â
- Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!Â
- Use a round cup, bowl, or circle cookie cutter to scoot the cookies into a perfect circle shape immediately after they are removed from the oven.
- Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for 2 months (that is if you have any leftovers!)
Tools and Equipment for the Best Cookies
Other Recipes to Try:
Twix Cookies
Course: DessertDifficulty: Easy14
cookies20
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minutesCrispy, chewy, and gooey Twix Cookies loaded with chopped Twix bars, milk chocolate chips, and topped with a milk chocolate drizzle.
Ingredients
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
2 tsp vanilla extract
2 1/4 cup all-purpose flour, measured using the spoon-and-level method
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup chopped Twix bars (plus additional for topping each cookie)
1 cup milk chocolate chips
- Milk Chocolate Drizzle
1 cup milk chocolate chips
1 tsp canola oil
Directions
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in egg and egg yolk, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in chopped Twix bar and milk chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with chopped Twix bar.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- To make the milk chocolate drizzle, place milk chocolate chips in a microwave safe bowl. Microwave in 30 seconds intervals until fully melted. Be sure to stir between intervals. Once melted, stir in canola oil.
- Use a spoon to drizzle over cookies.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
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