Irresistible Twix-Style Cookies Recipe Easy Homemade Caramel Drizzle Treats

Posted on January 17, 2026

I still remember the first time I bit into a Twix bar and thought, “Why can’t cookies be this indulgent?” Fast forward a few years (and countless kitchen experiments), and I finally nailed these Irresistible Twix-Style Cookies with that perfect combo of buttery cookie base, gooey caramel, and a drizzle of silky milk chocolate that just melts in your mouth.

Honestly, I’ve made these cookies so many times that my family jokes I have a “Twix addiction.” But hey, when something tastes this good and is easy enough to whip up on a weekday afternoon, I’m not complaining. If you love the classic caramel-chocolate combo but want it in cookie form, you’re in for a treat.

Why You’ll Love This Recipe

Okay, here’s the deal—I’ve baked these Twix-style cookies over and over, and they never fail to impress. There are a ton of reasons you’ll want to make this recipe your new go-to.

Super simple to make: You won’t be slaving away for hours. From mixing to finishing drizzle, it’s about an hour tops, including baking time. Perfect for when you want homemade treats without the fuss.
Textural magic: The cookie base is crisp but still tender inside, topped with soft, homemade caramel and finished with a glossy milk chocolate drizzle. It’s like a candy bar but better because you made it yourself.
Customizable sweetness: I’ve tweaked the caramel drizzle to be just right—not too sugary or heavy. If you prefer it sweeter or saltier, you can easily adjust to your liking.
Everyone loves ’em: I’ve brought these cookies to potlucks, birthday parties, and random Tuesday nights, and they get devoured every single time. Even my picky brother who “only eats plain cookies” asks for seconds.

This recipe isn’t just about the cookies—it’s about those moments when you surprise yourself with how awesome homemade treats can be. Trust me, once you make these, you’ll want to keep the secret all to yourself (but I won’t tell if you don’t).

What Ingredients You’ll Need

Here’s the thing about this ingredient list: you probably have most of it on hand already. Plus, I’ll walk you through what each ingredient does because knowing the why helps you bake better cookies.

All-purpose flour (2 ¼ cups / 280g) — The sturdy base that gives the cookies their classic texture. I always use King Arthur flour, but any brand works.
Unsalted butter (½ cup / 115g, softened) — Adds rich flavor and helps the cookie crisp up just right. I learned the hard way that margarine just doesn’t cut it here.
Granulated sugar (½ cup / 100g) + light brown sugar (¼ cup / 50g) — The combo balances sweetness and moisture. Brown sugar brings that slight caramel note, which is perfect for these cookies.
Egg yolk (1 large) — Gives the cookies a tender crumb and richness. I always use room temperature yolks for better mixing.
Vanilla extract (1 teaspoon) — Because vanilla makes everything better. I swear by Nielsen-Massey Madagascar Bourbon vanilla.
Baking powder (1 teaspoon) + salt (½ teaspoon) — The little magic powders that help the cookies rise gently and enhance all the flavors.
Caramel sauce (about 1 cup) — Homemade or store-bought, your call. I usually make my own because it’s less sweet and more buttery. (I’ve included my quick caramel recipe below.)
Milk chocolate chips (½ cup / 90g) — For the drizzle, because what’s a Twix without that milk chocolate goodness? I melt them gently to get the perfect pourable texture.

Pro tip: If you want to save time, grab a good-quality caramel sauce from the store, but if you’re feeling adventurous, try my homemade version—it’s worth every second.

Equipment Needed

You don’t need a kitchen full of fancy gadgets to make these Twix-style cookies. I’ve made them in a tiny apartment kitchen with just the basics.

Baking sheet — A rimmed one works best to catch any drips from the caramel or chocolate.
Parchment paper or silicone baking mat — For easy cookie removal and cleanup.
Mixing bowls — I use two: one for dry ingredients, one for wet.
Electric hand mixer or stand mixer — Mixing by hand works, but the mixer saves your arm and makes the batter smoother.
Measuring cups and spoons — Baking is science, so I measure everything carefully.
Small saucepan — If you’re making homemade caramel.
Microwave-safe bowl or double boiler — For melting the milk chocolate chips gently (don’t burn it!).
Spoon or piping bag — For drizzling the chocolate over the cookies.

Honestly, the only thing I splurged on was a silicone spatula because it scrapes every last bit of caramel and batter from the bowl. Worth it.

How to Make It: Step-by-Step

Alright, let’s get baking! I’m going to walk you through every step so you don’t miss a beat.

Preheat and prep (10 minutes)
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat. This saves you from sticky cleanup, trust me.
Mix the dry ingredients (5 minutes)
In a medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
Cream the butter and sugars (5 minutes)
In a large bowl, beat ½ cup (115g) softened unsalted butter with ½ cup (100g) granulated sugar and ¼ cup (50g) light brown sugar until fluffy and pale, about 3-4 minutes. This step is where the magic starts—the fluffier, the better!
Add egg yolk and vanilla (2 minutes)
Mix in 1 large room-temperature egg yolk and 1 teaspoon vanilla extract until combined. The batter will smell amazing already.
Combine wet and dry (3 minutes)
Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix here or your cookies will be tough.
Shape the cookies (10 minutes)
Scoop about 1.5 tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart. Flatten each slightly with your fingers or the bottom of a glass (this helps the caramel layer sit evenly).
Bake the cookies (12-15 minutes)
Bake until the edges are golden but the centers are still soft. They’ll firm up as they cool, so don’t overbake. Mine usually take 14 minutes. When you pull them out, they should smell like caramel and butter heaven.
Add the caramel layer (5 minutes)
Once the cookies are cool enough to handle but still warm, spoon about 1 tablespoon of caramel sauce on top of each cookie. Spread it gently with the back of the spoon to cover.
Chill to set (20-30 minutes)
Pop the cookies in the fridge so the caramel firms up. This step is key for that perfect chewy texture.
Drizzle the milk chocolate (10 minutes)
Melt ½ cup (90g) milk chocolate chips in short bursts in the microwave or over a double boiler until smooth. Drizzle over the chilled caramel layer using a spoon or piping bag. Let the chocolate set at room temperature or pop back in the fridge for 10 minutes.

Quick note: If your caramel is too runny, refrigerate it for a bit before spooning. If it’s too thick, warm it slightly to make spreading easier.

My Best Tips & Techniques

Okay, here’s the stuff I’ve learned after way too many batches of these cookies:

Don’t skip flattening the cookie dough: I once skipped this step, and the caramel didn’t sit right—it just slid off. Flatten each cookie so the caramel has a nice, even surface to stick to.
Use real butter: Margarine or shortening won’t give you the rich flavor or crisp edges these cookies need. Butter is non-negotiable here.
Room temperature egg yolk: It mixes more evenly and prevents your batter from curdling.
Watch your bake time closely: Oven temps vary, so start checking at 12 minutes. The cookies should be lightly golden on the edges but still soft in the center.
Chill the caramel layer: This makes spreading the chocolate drizzle so much easier and keeps the layers distinct—like a real Twix bar.
Melting chocolate gently: Overheating chocolate is a rookie mistake I made more than once. Go slow, stir often, and you’ll get a silky smooth drizzle.
Store in a single layer: These cookies are delicate once drizzled. Stack them, and you’ll smoosh that beautiful chocolate.

Ways to Mix It Up

Once you nail the original, here are some fun twists to make these cookies your own:

Salted caramel version: Sprinkle flaky sea salt over the caramel layer before chilling. The sweet-salty combo is addictive.
Peanut butter drizzle: Swap the milk chocolate drizzle for melted peanut butter or a peanut butter-chocolate mix. My friends went nuts for this.
Double chocolate: Add ¼ cup cocoa powder to the dry ingredients and fold in semi-sweet chocolate chunks to the cookie dough. Perfect for chocolate lovers.
Nutty crunch: Press chopped toasted pecans or almonds into the caramel before chilling. Adds a lovely texture contrast.
Mini cookie bars: Press the dough into a parchment-lined 8×8 pan, bake, then layer caramel and chocolate on top. Slice into bars once set.

Want to go dairy-free? Try swapping butter for coconut oil and use dairy-free caramel and chocolate. I haven’t made this version myself yet, but I’ve heard from readers it works pretty well.

Serving Ideas & Storage

These cookies are fantastic straight out of the fridge, but they’re also lovely at room temperature. I usually serve mine with a glass of cold milk or a cup of strong coffee.

Here are some quick serving ideas:

Breakfast treat: Pair with yogurt and fresh berries for a decadent weekend brunch.
Party platter: Arrange on a pretty plate with assorted nuts and fruit for a casual dessert spread.
Gift idea: Package in a decorative tin or box with parchment paper between layers. Everyone loves a homemade gift.

Storage tips:

Keep cookies in an airtight container at room temperature for up to 3 days. The caramel softens a bit, which I actually love.
If you want to keep them longer, store them in the fridge for up to a week. Let them come to room temp or microwave briefly before eating.
For longer storage, freeze cookies in a single layer with parchment paper between them for up to 3 months. Thaw at room temperature or pop in the microwave for 15 seconds.

Nutritional Info & Health Benefits

Look, these are cookies—they’re a treat, not a health food. But here’s the real talk about what’s inside:

Per Cookie (approx.)	Amount
Calories	210
Protein	2g
Carbohydrates	28g
Fat	10g
Sugar	17g

These cookies pack in some butter and sugar, which gives them that irresistible flavor and texture. The good news is you get small doses of dairy protein from the butter and milk chocolate, which helps keep you a little fuller than a candy bar alone.

If you want to lighten them up, try cutting back a little on the caramel or swapping the milk chocolate for a darker variety with less sugar.

Final Thoughts

So, there you have it—my Irresistible Twix-Style Cookies recipe that I honestly can’t get enough of. It’s become my secret weapon when I want to wow friends, spoil my family, or just treat myself after a long day.

Don’t be afraid to play around with the caramel and chocolate layers—this recipe is forgiving and fun. Whether you keep it classic or add your own spin, I’m confident these cookies will become a favorite.

If you give them a try, I’d love to hear how they turn out! Drop a comment below or tag me on Instagram @mycookiecrush. Nothing makes me happier than seeing your baking wins (and even your kitchen mishaps).

Happy baking—and may your kitchen smell like caramel and chocolate all day long!

FAQs

Q: Can I use store-bought caramel sauce instead of making my own?

A: Totally! I often do when I’m short on time. Just pick a good-quality caramel that’s not too sweet or runny. If it feels too thick, warm it gently before spreading. Homemade caramel adds a buttery, less sugary touch, but store-bought works great in a pinch.

Q: What’s the best way to melt the milk chocolate for the drizzle?

A: I like the microwave method—heat in 20-second bursts, stirring between each, until smooth. Alternatively, use a double boiler. The key is gentle heat so the chocolate doesn’t seize or burn. Stirring often helps keep it silky.

Q: Can I make these cookies gluten-free?

A: Yes! I’ve swapped the all-purpose flour for a 1:1 gluten-free baking blend like Bob’s Red Mill. The texture is slightly more crumbly but still delicious. Just make sure your baking powder is gluten-free, too.

Q: How do I know when the cookies are done baking?

A: Look for golden edges and a slightly soft center. They’ll firm up as they cool. If you tap the top gently, it should spring back. The smell of caramel and butter wafting through your kitchen is also a dead giveaway.

Q: Can I make these cookies ahead of time?

A: Absolutely! Bake and assemble the cookies, then store them in the fridge. They actually taste better after the flavors meld. Just bring them to room temperature or warm slightly before serving for the best experience.

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