Description
Okay, so someone looked at a Twix bar and thought “this is good, but what if it was a COOKIE with all these layers?” And thus, these absolute weapons of mass deliciousness were born. Twix-Style Cookies are basically everything you love about the candy bar—buttery shortbread base, gooey caramel middle, chocolate drizzle on top—but in giant, chewy cookie form that you don’t have to share with anyone. We’re talking peanut butter cookie dough loaded with caramel bits, drizzled with both caramel and chocolate like some kind of dessert Jackson Pollock painting. They’re crispy on the edges, chewy in the middle, and so ridiculously indulgent that eating one feels like a tiny rebellion against salad. I made these for a office party once and someone literally gasped when they bit into one. Another coworker hid three in her desk drawer “for later.” There was no later. She ate them within an hour.
Ingredients
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter (not natural—you want the processed stuff here)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup caramel bits (like Kraft caramel bits—NOT unwrapped whole caramels)
- Optional: 1/2 cup mini chocolate chips for extra chocolate throughout
For the Drizzles:
- 1/2 cup caramel sauce (store-bought is fine, or use melted caramel bits)
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- 1 tsp coconut oil or shortening (helps the chocolate drizzle smoothly)
Equipment:
- Cookie scoop (2 tablespoon size works great)
- Baking sheets
- Parchment paper
- Piping bag, zip-top bag, or just a spoon for drizzling
- Your willpower (you’ll need it)
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl (or stand mixer), beat together softened butter, peanut butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until fluffy and well combined.
Add the egg and vanilla. Beat until fully incorporated and the mixture looks smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix—stop as soon as you don’t see flour streaks anymore.
Fold in the caramel bits (and mini chocolate chips if using) with a spatula. Make sure they’re evenly distributed throughout the dough.
Use a cookie scoop or spoon to portion out dough balls—about 2 tablespoons each. Roll them gently between your palms to make them round.
Place on prepared baking sheets about 2-3 inches apart. These spread a bit, so give them room.
Gently flatten each ball slightly with your palm or the bottom of a glass. You want them about 1/2-inch thick. They’ll spread and puff during baking.
Bake for 10-12 minutes until the edges are set and just starting to turn golden. The centers will look slightly underdone—THAT’S WHAT YOU WANT.
Do NOT overbake these. They continue cooking on the pan after you remove them, and overbaked = dry cookies. We’re aiming for chewy, not crunchy.
Let cool on the baking sheet for 5 minutes (they’re super soft when hot), then transfer to a wire rack to cool completely before drizzling.
If using store-bought caramel sauce: microwave it for 10-15 seconds so it’s nice and drippy.
If using caramel bits: microwave 1/2 cup caramel bits with 1 tablespoon heavy cream in 30-second intervals, stirring between each, until smooth and pourable.
Transfer to a piping bag, zip-top bag with the corner snipped off, or just use a spoon.
Drizzle back and forth across the cooled cookies in a zig-zag pattern. Don’t be shy—go full Jackson Pollock on these babies.
Let the caramel set for about 10-15 minutes at room temp.
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 30-second bursts, stirring between each, until completely smooth. Don’t overheat or the chocolate will seize up and get grainy.
Transfer to another piping bag or zip-top bag (or use a spoon if you’re brave).
Drizzle over the cookies in the opposite direction from the caramel, creating that classic criss-cross pattern.
Let everything set at room temperature for about 30 minutes, or pop them in the fridge for 10 minutes if you’re impatient.
Try not to eat them all before the chocolate hardens. This is a real challenge.
Notes
These are basically perfect as-is, but if you want to get extra:
- Serve slightly warm with a glass of cold milk (the ultimate pairing)
- Top with a sprinkle of flaky sea salt before the drizzles set for salted caramel vibes
- Sandwich vanilla ice cream between two cookies for an elite ice cream sandwich
- Serve alongside coffee or espresso for a fancy afternoon treat
- Package in clear bags tied with ribbon for gifts that will make you everyone’s favorite person
- Crumble over ice cream sundaes
- Stack on a platter with other cookies for a dessert spread
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Cuisine: American
Nutrition
- Calories: ~210 kcal
- Sugar: ~18g
- Sodium: ~140mg
- Fat: ~10g
- Carbohydrates: ~28g
- Protein: ~4g