Twix Cookies

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CORNSTARCH – This is what makes shortbread different from regular cookies. Cornstarch replaces some of the flour and creates that crumbly texture that dissolves on your tongue instead of being chewy. You need to measure it carefully because too much makes the cookies fragile and too little makes them dense. Buy the basic grocery store brand in the baking aisle.

BUTTER – Use real unsalted butter, not margarine or spreads. You need it softened for the cookie dough so it mixes smoothly without overworking the flour. For the caramel, room temperature butter works fine. European style butter with higher fat content makes richer shortbread but regular butter works perfectly well.

BROWN SUGAR – The molasses in brown sugar gives the caramel its color and deeper flavor compared to making caramel with white sugar. Light or dark brown sugar both work, dark just makes slightly richer caramel. Pack it firmly when measuring so you get the right amount. If your brown sugar is hard, microwave it for 10 seconds with a damp paper towel.

SWEETENED CONDENSED MILK – This thick, sweet milk is what makes the caramel creamy instead of hard candy. The milk proteins help stabilize the caramel so it sets to a spreadable consistency. Use the 14 ounce can, not evaporated milk which is different. Store any leftover condensed milk in the refrigerator in a sealed container for up to a week.

CORN SYRUP – Prevents sugar crystals from forming in the caramel, which would make it grainy instead of smooth. Light corn syrup works best but dark will make slightly richer caramel. You can substitute golden syrup if you have it. Measure it in a greased measuring cup so it slides out easily.

CHOCOLATE CHIPS – Milk chocolate chips make ganache that tastes most like the candy bar. The ratio here is roughly 4 parts chocolate to 1 part cream, which creates a thick ganache that firms up as it cools. Use real chocolate chips that list cocoa butter in the ingredients, not candy melts. Chopping a chocolate bar works too but chips are easier.

HEAVY CREAM – The fat in heavy cream makes the ganache smooth and pourable when warm, then thick and spreadable when cool. Use cream with at least 36% fat. Half and half or milk won’t work because they don’t have enough fat to create the right texture. Warm it just until steaming, not boiling, or the ganache might break.

How To Make Twix Cookies

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Twix Cookies covered at room temperature for up to 4 days. Don’t refrigerate them unless your kitchen is very warm, as cold temperatures make the chocolate dull and the shortbread less tender. Stack them in a single layer or separate layers with parchment paper.

FREEZE – Place cookies in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container with parchment between layers, stacking no more than 2 layers high. Freeze for up to 3 months. Thaw at room temperature in a single layer before serving.

MAKE AHEAD – Bake the shortbread cookies up to 3 days ahead and store in an airtight container. Make the caramel and ganache the day you plan to assemble. The assembled cookies taste best within the first 2 days.

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Serving Suggestions

COFFEE PAIRING – Serve these with strong coffee or espresso since the chocolate and caramel flavors stand up to bold coffee. The buttery shortbread cuts the bitterness.

DESSERT PLATTER – Add these to a cookie platter with Millionaire Shortbread and Lemon Shortbread Cookies for variety in texture and flavor while keeping the shortbread theme.

GIFT GIVING – Wrap individual cookies in clear cellophane bags tied with ribbon. The layers look pretty through the packaging. Pack them carefully so the chocolate doesn’t get smudged.

PARTY DESSERT – Cut the cookies into smaller rectangles or squares to make bite sized portions for parties. You can get 48 smaller cookies from the same batch.

ICE CREAM TOPPING – Crumble leftover cookies over vanilla ice cream. The combination of cold ice cream with the caramel and chocolate is excellent.

Recipe Success Tips

CHILLING THE DOUGH – The 30 minute chill time keeps the cookies from spreading too much and helps them hold crisp corners and clean edges. If you skip it, the cookies will still taste good but spread more and lose their shape slightly. You can chill the dough overnight if that’s easier.

CARAMEL COOLING TIME – Let the caramel cool for about 15 minutes after cooking so it thickens enough to stay on the cookie instead of running off the sides. It should be pourable but not hot. If it gets too thick to spread, rewarm it gently for a few seconds.

GANACHE TEMPERATURE – Cool the ganache for 5 minutes after mixing so it doesn’t melt the caramel underneath. It should be thick enough to spoon but still fluid. If the ganache is too hot, it will slide right off. If it’s too cool, it won’t spread smoothly.

EXPERT TIP – Use a small offset spatula or the back of a spoon to spread the caramel and ganache in thin, even layers. Thinner layers look more like the candy bar and the ratio of shortbread to toppings tastes better than thick globs of caramel.

SEA SALT OPTIONAL – A tiny pinch of flaky sea salt on top of the wet ganache adds a sweet and salty contrast that cuts through the richness. Use flaky salt like Maldon, not regular table salt which tastes harsh.

Commonly Asked Questions