Mini Twix Cookies
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If you love Twix candy bars, these mini Twix cookies are about to rock your world. Buttery shortbread, gooey caramel, and a layer of silky milk chocolate all in one adorable bite-sized cookie. They taste just like the real thing, maybe even better because they’re homemade and you can eat as many as you want. This sweet Twix cookie recipe is surprisingly simple to make, and trust me, these little gems disappear fast!
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Why You’ll Love These Mini Twix Cookies
- Tastes like the candy bar. Buttery shortbread base, chewy caramel middle, and smooth chocolate on top. All the layers you love!
- Bite-sized and adorable. These little cookies are the cutest addition to any cookie platter or dessert table.
- Simple ingredients. No fancy pantry items needed. You probably have most of these on hand already.
- Great for gifting. Package them up in a cute tin or box and watch faces light up.
- Customizable size. Make them mini or go bigger with a larger cookie cutter. You do you!
- Impressive but easy. These homemade twix bites look like you spent hours, but the process is totally doable.
Ingredients for Mini Twix Cookies
Bake a batch of mini Twix cookies for your next holidays celebration. These cookies feature a buttery shortbread base topped with creamy caramel and a layer of milk chocolate, giving you the classic candy bar taste in a bite-sized treat. Perfect for parties or as a festive dessert on your cookie platter. Save this idea now for your holidays baking inspiration!
Twix Cookie Recipe
Shortbread Cookie Base
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
Caramel Layer
- 20 caramels, unwrapped (or 1 cup Kraft caramel bits)
- 1 tablespoon milk
Chocolate Layer
- 1 cup milk chocolate chips
How to Make This Homemade Mini Twix Cookies Recipe
Make the Shortbread Cookies
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy.
- Add 1 egg white and 1 teaspoon vanilla extract. Mix until combined.
- Add 1 1/2 cups flour and 1 teaspoon baking powder. Continue mixing until the dough comes together.
- Roll the dough out to 1/4 inch thick on a lightly floured surface. Use a small 1 inch round cookie cutter (or use the large end of a piping tip) to cut out circles. You can also use a larger cutter if you prefer bigger cookies. Repeat with remaining cookie dough cutting out more circles until most of the dough is used up.
- Place cookies on a parchment-lined baking sheet and bake at 350 degrees F for 6-8 minutes. Cookies should look slightly puffy with no glossy appearance on top.
- Transfer cookies to a wire rack and cool completely before adding toppings.
Add the Caramel Layer
- Place 20 unwrapped caramels (or 1 cup caramel bits) and 1 tablespoon milk in a small saucepan over low heat. Stir until melted and smooth. You can also microwave in 30-second intervals, stirring at each interval until thick and creamy.
- Carefully spoon about a teaspoon of caramel onto each cookie, spreading it almost to the edges. You can also pipe the caramel using a pastry bag with the tip snipped off. Be careful, the caramel is hot! Wrap paper towels around the bag to protect your hands.
- Let the caramel set for a few minutes before adding the chocolate layer.
Add the Chocolate Layer
- Melt 1 cup milk chocolate chips in 30-second intervals, stirring between each, until completely smooth.
- Spread or pipe a layer of melted chocolate over each caramel-topped cookie. Again, use paper towels around the pastry bag if piping, as the chocolate will be hot.
- Let the chocolate set completely at room temperature, or pop them in the fridge for 10-15 minutes to speed things up.
How to Store Mini Twix Cookies
- Room temperature: Store in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.
- Refrigerator: If your kitchen is warm, store them in the fridge to keep the chocolate and caramel firm. They’ll last up to 2 weeks chilled.
- Freezer: Freeze the plain shortbread cookies (before adding caramel and chocolate) for up to 3 months. Thaw and add toppings when ready to serve. You can also freeze the finished cookies in a single layer, then transfer to a freezer bag once solid.
More Homemade Twix Cookie Variations
- Dark Chocolate Twix: Swap milk chocolate chips for dark chocolate for a richer, less sweet version.
- Salted Caramel Twix Cookies: Sprinkle a tiny pinch of flaky sea salt on top of the chocolate before it sets. So good!
- White Chocolate Twix: Use white chocolate chips instead of milk chocolate for a fun twist.
- Peanut Butter Twix: Add a thin layer of peanut butter between the cookie and caramel. Hello, delicious!
- Drizzle Style: Instead of coating the whole top with chocolate, drizzle it in zigzag lines for a pretty finish.
- Larger Twix Bars: Roll the dough and cut into rectangles instead of circles to make them look more like actual Twix bars.
Mini Twix Cookie Recipe FAQs
Can I use store-bought shortbread cookies?
- Yes! If you’re short on time, use store-bought shortbread rounds. Just add the caramel and chocolate layers on top.
Why did my caramel get hard too fast?
- Caramel sets quickly as it cools. Work in small batches and keep the caramel warm while you’re topping cookies. If it gets too thick, reheat briefly.
Can I make these mini twix cookies ahead of time?
- Absolutely! The shortbread cookies can be baked up to 3 days ahead and stored in an airtight container. Add the caramel and chocolate the day you plan to serve them for the freshest results.
How many cookies does this twix cookie recipe make?
- It depends on the size of your cookie cutter. Using a 1-inch cutter, you’ll get about 30 mini cookies. A larger cutter will yield fewer.
Can I use caramel sauce instead of melted caramels?
- Caramel sauce is too thin and won’t set properly. Stick with melted caramel candies or caramel bits for the best texture.
Time to Make These Mini Twix Cookies
These homemade Twix cookies have all the flavors you crave: buttery, caramelly, chocolatey goodness in every bite. They’re fun to make, fun to share, and impossible to resist. Go ahead and make a big batch because these little cuties won’t last long!
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More Caramel and Chocolate Recipes
- 40 Easy Caramel Desserts Recipe Roundup
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- Apple Spice Cake with Caramel Frosting
- Caramel Apple Cupcakes
- 20 Chocolate & Caramel Gooey Desserts
- Heavenly Chocolate Caramel Cheesecake Brownie Trifle
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Mini Twix Cookies
Bite-sized cookies with a buttery shortbread base, gooey caramel layer, and smooth milk chocolate topping. Tastes just like a Twix candy bar!
Equipment
- Large mixing bowl
- Electric mixer
- Rolling Pin
- Small round cookie cutter
- Baking sheet
- Parchment paper
- Small saucepan or microwave-safe bowl
- Wire cooling rack
Ingredients
Shortbread Cookie Base
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
Caramel Layer
- 20 caramels unwrapped, or 1 cup Kraft caramel bits
- 1 tablespoon milk
Chocolate Layer
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy.
- Add 1 egg white and 1 teaspoon vanilla extract. Mix until combined.
- Add 1 1/2 cups flour and 1 teaspoon baking powder. Continue mixing until the dough comes together.
- Roll the dough out to 1/4 inch thick on a lightly floured surface. Use a small round cookie cutter to cut out circles. Repeat with remaining cookie dough cutting out more circles until most of the dough is used up.
- Place cookies on a parchment-lined baking sheet and bake at 350 degrees F for 6-8 minutes until slightly puffy with no glossy appearance.
- Transfer cookies to a wire rack and cool completely.
- For the caramel: Melt 20 caramels with 1 tablespoon milk in a saucepan over low heat, stirring until smooth. Or microwave in 30-second intervals, stirring between each.
- Spoon or pipe about a teaspoon of caramel onto each cooled cookie, spreading almost to the edges. Let set for a few minutes.
- For the chocolate: Melt 1 cup milk chocolate chips in 30-second intervals, stirring between each, until smooth.
- Spread or pipe melted chocolate over each caramel-topped cookie. Let chocolate set completely at room temperature or refrigerate 10-15 minutes.
Notes
Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Make ahead: Bake shortbread cookies up to 3 days ahead. Add caramel and chocolate the day of serving.
Freezing: Freeze plain shortbread cookies for up to 3 months. Add toppings after thawing.
Cookie size: Using a 1-inch cutter yields about 40-45 mini cookies. Larger cutters will yield fewer.
Tip: Work quickly with the caramel as it sets fast. Keep it warm while topping cookies.
Nutrition
Calories: 112kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 18mgPotassium: 52mgFiber: 0.2gSugar: 10gVitamin A: 92IUVitamin C: 0.03mgCalcium: 20mgIron: 0.3mg
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