These delectable Twix copycat cookies are the epitome of indulgence, combining the rich flavors of buttery shortbread, gooey caramel, and smooth melted chocolate. They’re not only a treat for your taste buds but also a feast for the eyes, making them perfect for festive gatherings and thoughtful homemade gifts.

Close-up of Chocolate Caramel Shortbread Cookies

Twix Copycat Cookies

Why We Love This Recipe

Shortbread, a beloved classic, gets an irresistible upgrade with layers of caramel and chocolate, reminiscent of everyone’s favorite Twix candy bars.
These elegant cookies are not just delicious; they’re also a charming addition to any holiday spread or cookie exchange.
With their heavenly combination of flavors and textures, these Twix cookies are sure to be a hit with all your guests, making them an ideal dessert for any occasion.

Tools You’ll Need

Baking sheets
Mixing bowls
Measuring cups
Measuring spoons
Rolling pin
Round Cookie cutter
Parchment paper

Ingredients

Butter, softened
White sugar
Vanilla extract
All-purpose flour
Caramel squares
Milk (as needed)
Chocolate chips

How to Make Twix Copycat Cookies

Step One: Prepare the Shortbread

One process of preparing Chocolate Caramel Shortbread Cookies is by beating the butter and sugar in a bowl

Mixing Butter, sugar, and vanilla extract in a mixing bowl is one of the process in preparing Chocolate Caramel Shortbread Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 2 minutes.
Mix in the vanilla extract, then gradually add the flour until just combined.

Step Two: Cut Out Cookies

Using a round cookie cutter pressing into dough on a wooden surface is one of the process of preparing Chocolate Caramel Shortbread Cookies

Unbaked Chocolate Caramel Shortbread Cookies in a tray.

Roll out the dough on a floured surface to about a quarter-inch thickness, then use a cookie cutter to cut out 40 cookies. Place them on the prepared baking sheets and bake for 12-15 minutes, or until lightly golden brown.

Step Two: Add the Caramel and Chocolate

A bowl of chewy caramel candies for Chocolate Caramel Shortbread Cookies on a white background.

Melted caramel in a bowl for Chocolate Caramel Shortbread Cookies recipe

In a small bowl, combine ½ cup of caramel squares with 2 tablespoons of milk. Microwave in 20-second intervals until melted and smooth.

Putting caramel on top of dough is one process in preparing Chocolate Caramel Shortbread Cookies

Placing chocolate syrup on top of Chocolate Caramel Shortbread Cookies

Spoon approximately 1 tablespoon of melted caramel onto each cooled cookie.
In another small bowl, microwave the chocolate chips in 20-second intervals until completely melted. Drizzle the melted chocolate over the caramel-topped cookies.
Allow the chocolate to set before serving or storing.

Piece of Chocolate Caramel Shortbread Cookies on a black tray

Tips for the Best Shortbread Caramel Cookies

Work in small batches when melting the caramel to ensure it stays smooth and easy to work with.
For easy chocolate drizzling, use a plastic baggie with a small corner cut off to pipe the chocolate onto the cookies.
Experiment with toppings like sea salt or nuts for added flavor and texture.

How to Store These Cookies

Store the Twix cookies in an airtight container at room temperature for up to a week, or in the refrigerator for up to 10 days.

Can You Freeze Twix Cookies?

While the shortbread can be frozen on its own, it’s not recommended to freeze the cookies with the toppings, as they may become soggy when defrosted.

More Cookie Recipes

Chocolate Caramel Shortbread Cookies

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

These delectable Twix copycat cookies are the epitome of indulgence, combining the rich flavors of buttery shortbread, gooey caramel, and smooth melted chocolate.

Ingredients

Instructions

Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking sheets.
In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Beat in vanilla extract and then slowly beat in the flour until just incorporated.
1 1/2 cups butter, 3/4 cup white sugar, 1 teaspoon vanilla extract, 3 1/2 cups all-purpose flour
Fold the dough out onto a floured surface. Place a piece of parchment paper over the dough and roll out until 1/4" thickness.
Use a round cookie cutter and cut out 40 cookies, re-rolling the dough as needed.
Place the cut cookies on the prepared baking sheets, about 1″ apart.
Bake for 12-15 minutes until lightly golden brown.
Allow the cookies to cool as you prepare the caramel topping.
In a small bowl, combine 1/2 cup of caramels and 2 Tablespoons milk and microwave for 20 seconds. Stir and reheat as needed.
3 cups caramel squares, 6 Tablespoons milk
Portion out the caramel in 1 Tablespoon increments onto each cooled cookie.
(Repeat melting the caramels with milk as needed to top each cookie. I prefer to do this in small increments as the caramel tends to harden quickly.)
Once all shortbread cookies are topped with caramel, place the chocolate chips in a small bowl and microwave for 20 seconds. Stir and reheat as needed.
1/2 cup chocolate chips
Drizzle the chocolate over the caramel-topped cookies.
Allow the chocolate to set completely before serving or storing.