Twix Cookies

These Twix Cookies are soft, buttery, and filled with gooey caramel-chocolate goodness thanks to a hidden mini Twix bar baked inside. Each cookie tastes like a homemade version of your favorite candy bar wrapped in tender shortbread-style dough. They’re perfect for bake sales, holiday cookie trays, or anytime you want a fun treat that feels a little extra special. Easy to assemble and even easier to love, these cookies will disappear fast!

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• ½ teaspoon salt
• 20–24 mini Twix bars, unwrapped and cut in half

Directions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Cream butter, granulated sugar, and powdered sugar until light and fluffy.
3. Mix in vanilla and eggs until fully combined.
4. Whisk flour and salt, then add gradually to form a soft dough.
5. Flatten 1 tablespoon of dough, place a halved Twix in the center, and wrap dough around it.
6. Roll into a ball and place on the baking sheet, spacing several inches apart.
7. Bake 12–15 minutes, until edges are lightly golden.
8. Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 210 kcal | Servings: 24

Tips

• Slightly chilling the dough for 10 minutes makes wrapping the Twix bars even easier.
• Store cooled cookies in an airtight container for up to 5 days to keep them soft.

FAQ

Can I use full-size Twix bars?
Yes—cut them into smaller chunks similar in size to mini pieces.

Do these cookies freeze well?
They freeze beautifully for up to 2 months; thaw at room temperature.

Why did my cookies spread too much?
Your butter may have been too soft; chilling the dough helps prevent spreading.

Can I add chocolate drizzle on top?
Absolutely! Melted chocolate drizzled over cooled cookies adds a fun finish.

Can I make the dough ahead of time?
Yes—refrigerate up to 24 hours before baking.