Yield: 8 twix cookies // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links.
Melt-in-your-mouth brown sugar cookies topped with salted caramel sauce and chocolate.
Twix, but put them into cookie form because why not. These twix cookies are made with a super soft and chewy brown sugar cookie base, and are topped with a homemade salted caramel sauce and hardened chocolate for a little crunch. They’re salty, sweet, cookie perfection.
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 for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the eggs, butter, and cream cheese at least 30 minutes and up to 1 hr 30 min. before starting the recipe. To get an egg to room temperature quickly, you can run it under hot water for 1 minute. To get butter to room temperature quickly, you can slice it into tablespoons and lay them flat on a plate, then microwave in 5 second intervals until they are soft to the touch.
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. Once the edges turn slightly golden brown, the cookies are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
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.
Light brown sugar: for sweetness and for moisture.
Egg: for binding and for moisture.
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 twix cookies
twix cookies q&a
can I double this recipe?
Of course! 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. 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 twix cookies
Because we’re piling on some salted caramel sauce after the cookies get baked, they do need to be stored in the fridge once you add on the caramel. If you’re not a fan of cold cookies, you can let them sit out on the counter for 30 minutes – 1 hr. before eating them! Otherwise, the maximum amount of time they should be kept out safely is 2 hours.
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.
a note on oven temperature
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. 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
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make these twix cookies?
If you made these 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
- 90 g unsalted butter room temperature (6 ⅓ tbsp.)
- 150 g light brown sugar (¾ c.)
- 1 egg
- 1 tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- 1 tsp. baking powder
- ½ tsp. salt
- ½ c. salted caramel sauce
- 170 g semi-sweet chocolate (1 c.)
- 1 tsp. vegetable oil
Brown Sugar Cookies
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until the mixture is light and fluffy (2-3 min.)
- Beat in the egg and vanilla until well combined.
- Add in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.
- Cover the dough and leave it in the fridge to chill for at least 30 minutes, or for up to 2 days.*
- 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 10-12 minutes, until the sides of the cookies start to turn golden brown.
- Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.
- Use the bottom of a pinch bowl or shot glass (~2-3") to indent the center of each cookie while they are still warm.
- Place 1 tbsp. of salted caramel sauce in the center of each cookie, then freeze the cookies for 10 minutes to let the caramel harden a little bit.
- 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.
- Top the caramel with the chocolate and some sea salt flakes if desired.
- Allow time for the chocolate to harden (this can be sped up by placing them in the fridge), then serve and enjoy!