Yield: 6 twix cookies // Total Time: 40 min. // Disclaimer: This post includes affiliate links.
I don’t know about you, but I love twix candy! I mean, is there anything better than chocolate and caramel?! These small batch twix cookies feature the softest melt in your mouth brown sugar cookies get topped with homemade salted caramel and chocolate for a delicious twist on the classic twix candy.
Twix cookies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Room temperature ingredients
It is important that the butter and egg yolk are at room temperature so that they incorporate properly with the rest of the ingredients. Take out the butter and egg yolk at least 30 minutes before starting the recipe. If you are in a hurry and need some tricks to getting room temperature ingredients quickly, you can check out this post here!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 10 minutes, but it’s important to take them out to keep them nice and soft. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder: for helping the cookies rise.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We will use some butter in the cookie dough, and some in the cheesecake filling.
Powdered sugar: for sweetness and for keeping the cookies extra soft and chewy.
Light brown sugar: for sweetness and for moisture.
Egg yolk: for binding and for moisture.
Milk: for moisture. I use whole milk but since you will only need 1 tbsp. here, feel free to substitute in your favorite milk or dairy alternative!
Vanilla: for flavor. I use and love this vanilla extract!
Salted caramel sauce: you can use store-bought caramel sauce, but I highly recommend making your own. I have this super easy and delicious salted caramel sauce which takes just about 15 minutes to make! It will make more than you need for this recipe but it will freeze for months super well, which is really just an excuse to keep making these cookies!
Semi-sweet chocolate chips: for melting and putting on top of the cookies. Feel free to use milk chocolate or dark chocolate as well!
Vegetable oil: optional, but a tiny drop of vegetable oil in your melted chocolate will make all the difference with how it shines. You can use any neutral oil here as well.
How to make small batch twix cookies
1. Make the salted caramel sauce. If you want to make this delicious homemade salted caramel sauce, I would recommend making it first so it has time to cool off. It can be prepped up to one week in advance and stored in the fridge. It can also be made and stored in the freezer for up to 3 months.
2. Cream together the butter and sugar. It’s super important to cream together the butter and sugar to incorporate air into the dough. If the butter is soft enough, you can do this by hand but I recommend using a hand mixer. Afterwards, beat in the egg yolk and vanilla.
3. Fold in the dry ingredients. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients, folding only until no flour streaks remain.
4. Bake. Use a 3 tbsp. cookie scoop to dish out the cookies on to a silicone or parchment lined cookie sheet. Bake for 10 minutes at 350°F / 175°C.
5. Indent the cookies. Use the bottom of a very small bowl or shot glass (~2″ / 5 cm.) to push down into the center of the cookies right when they come out of the oven. If the edges become a little misshapen, just push them back together!
6. Fill with caramel and chocolate. Top with salted caramel and chocolate. Drizzle extra chocolate and chocolate chips on top as desired. Serve and enjoy!
Small batch twix cookies Q & A
Can I double these small batch twix cookies?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious turtle cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 3 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
How to store small batch twix cookies
Like most baked goods, these cookies will definitely taste the best on the day that they are baked. They will last for up to 5 days stored in an airtight container in the fridge.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job for cookies, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch twix cookies?
If you made these small batch twix cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Brown Sugar Cookies
- 56 g unsalted butter (¼ c.) room temperature
- 45 g powdered sugar (¼ c. + 2 tbsp.)
- 50 g light brown sugar (¼ c.)
- 1 egg yolk
- 1 tbsp. milk
- ½ tsp. vanilla
- 90 g all purpose flour (¾ c.)
- ½ tsp. baking powder
- ¼ tsp. salt
- 100 g chocolate chips (½ c. + 1 ½ tbsp.)
- ½ tsp. vegetable oil
Homemade Salted Caramel Sauce
- If making the homemade salted caramel sauce, follow the instructions to make it before you start the cookies. Allow it to cool while making the cookies.
Brown Sugar Cookies
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- In a small bowl with a hand mixer or by and, beat together the butter, powdered sugar, and granulated sugar for 2 minutes, or until the mixture is light and fluffy.
- Beat in the egg yolk, milk, and vanilla.
- Add in the flour, baking powder, and salt. Use a rubber spatula to fold the mixture together just until no flour streaks remain.
- Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10 minutes.
- Immediately after taking the cookies out of the oven, use the bottom of a pinch bowl or shot glass (~2") to indent the center of each cookie.
- In a small bowl, melt together the chocolate chips and vegetable oil. Put the chocolate in the microwave for 30 second intervals, stirring before putting it back in the microwave.
- Place 1 tbsp. of salted caramel sauce in the center of each cookie. Top with a dollop of melted chocolate.
- (Optional) Drizzle the sides of the cookies with chocolate and top with extra mini chocolate chips and flaky sea salt.
- Serve and enjoy!