Homemade Twix Cookie Recipe

Name: Twix Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 89 min
Ingredients: 250 grams unsalted butter; 100 grams icing sugar; 1 tsp vanilla extract; 200 grams all-purpose flour; ½ can dulce de leche (see note in the text); 70 grams milk chocolate

Posted: October 24, 2025 Last modified: November 2, 2025

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These fun Twix cookies are a mix between thumbprint cookies and a Twix bar. Easy to make en absolutely delicious to eat!

Homemade Twix Cookies

This recipe for Twix cookies was developed from a combination of other recipes. One of them was caramel shortcake, which is basically just a giant Twix tart. Then I thought about the various kinds of thumbprint cookies (like these cranberry thumbprint cookies) I had made before.

What if I used that little cookie with the indentation in the middle as a base, filled it with caramel, and then drizzled some chocolate on top? Sounds like a winner to me right?

This combination has everything Twix candy bars do, but homemade and with even more caramel. So if Twix is your favorite candy bar, you might want to give this easy cookie recipe a try!

Why This Recipe Works

caramel, crunch, and chocolate – do I need to say more?
super easy to make – for the caramel layer, you use a can of dulce de leche, which makes it simple and so delicious

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Recipe Ingredients

all-purpose flour – this forms the base of the twix cookies
butter – make sure to use unsalted butter at room temperature
icing sugar – you can also use very fine sugar. I wouldn’t use brown sugar as that has an effect on the look and taste
dulce de leche – you can use store-bought dulce de leche or follow the easy instructions below
chocolate – for the extra chocolate drizzle I used milk chocolate, but you can use dark chocolate if you want

Make sure to double check the exact quantities in the recipe card below.

How To Make Dulce De Leche

For making dulce the leche you will need a can of sweetened condensed milk. Place this in a large pot filled with water and make sure the can stays under water for the entire cooking time.

Bring to a boil and keep the boil going but not too hard. A soft rolling boil is enough. Let it simmer for about 3 hours and make sure to check the water level a couple of times and add water as needed.

After three hours, remove the can from the water with tongs and let it cool. And voila, magic has happened; you’ve got a delicious homemade caramel!

How To Make Twix Cookies

Making these Twix cookies is super easy to do. Start by mixing the butter and sugar until creamy. Add the vanilla and the flour and mix till you have a firm dough. Wrap the dough in plastic wrap and let it chill in the fridge for at least an hour.

Next you start by making the dough balls. You can use a cookie scoop or your hands to roll the cookies into balls. Place them on a cookie sheet or baking sheet and press an indentation into the cookies like you do with a thumbprint cookie. Bake at 180˚C/350˚F for about 14 minutes.

Let the cookies cool down on a wire rack and once cooled, spoon in the dulce de leche (this works easier if it is slightly warm so you have gooey caramel) and finish with the chocolate layer.

Now you have everything that homemade twix bars have but in the shape of a cookie!

Storing Twix Cookies

Kept in an airtight container these cookies will last for 2-3 days with the caramel layer on top. Without the caramel they will keep for much longer (up to 4 weeks).

You can also freeze the cookie dough for up to 3 months and bake the dough straight from the freezer. The cookies with caramel and chocolate can be frozen too, again: for up to 3 months.

Keep in mind that the caramel will make the cookies a bit softer once added.

Can I make the cookie dough ahead of time?

Yes! You can prepare the dough up to a week in advance. Keep it well wrapped in the fridge, then let it soften slightly before shaping into balls and baking.

Can I freeze these cookies?

Absolutely. You can freeze the unbaked cookie dough balls (with the indentations already made) for up to 3 months. Bake from frozen, adding an extra 1-2 minutes to the baking time. Baked cookies (without caramel filling) also freeze well for up to 3 months.

What if I don’t have dulce de leche?

You can make your own by simmering a can of sweetened condensed milk until it thickens and turns golden brown. Or, as a quicker alternative, you could use store-bought caramel spread.

Can I use dark chocolate instead of milk chocolate?

Definitely! Dark chocolate gives the cookies a richer, less sweet flavor, while milk chocolate makes them taste more like the classic Twix bar. Both work beautifully.

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Twix Cookies

These cookies have everything a Twix has: caramel, chocolate, and a delicious buttery cookie. That’s why I’ve dubbed them “Twix Cookies.”

Prep Time15

Cook Time14

Chilling time1

Total Time1 29

Servings: cookies

Ingredients

Metric | US Customary

Cookies

250 grams unsalted butter
100 grams icing sugar
1 tsp vanilla extract
200 grams all-purpose flour

Filling + Decoration

½ can dulce de leche see note in the text
70 grams milk chocolate

Instructions

In a large bowl, beat the butter and powdered sugar until creamy. Add the vanilla extract and mix again. Finally, add the flour and mix until a firm dough forms. Wrap the dough in plastic wrap and let it rest in the fridge for about 1 hour.
Roll the dough into small balls. Place them on a baking sheet lined with parchment paper and press an indentation into each one. I used a measuring spoon from my set, but you can also use your thumb or the back of a wooden spoon.
Bake the cookies at 350°F (180°C) for 14 minutes. Let the cookies cool completely before filling and decorating.
Stir the dulce de leche so it softens slightly. You can spoon it into the cookies, or pipe it in using a piping bag (that’s what I did).
Melt the chocolate in a double boiler. Once melted, drizzle it over the cookies with a spoon, or use a piping bag if you prefer. Let the chocolate firm up before serving.

How to store

With caramel on top, the cookies will keep for about 2–3 days. Without the caramel, they’ll last much longer. Do note that once filled, the caramel makes the cookies a bit softer when stored in a tin.

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