Twix Bar Chocolate Chip Cookies

Twix Cookies — My favorite chocolate chip cookies, but stuffed with Twix! Soft, chewy, and look at all that gooey caramel! Perfect for using up leftover Halloween candy, or making just because! 

Twix Chocolate Chip Cookies Recipe

I have a thing for Twix Bars. And for chocolate chip cookies. And my favorite chocolate chip cookie recipe is even better with Twix baked in.

I loved these Twix cookies and I knew I would, because I’ve made them before. Not quite these exact cookies, but I’ve made Soft and Chewy M&M’s Cookies and Snickers Chocolate Chip Cookies, which are both adaptations of my favorite chocolate chip cookies, Chocolate Chip and Chunk Cookies.

I love the dough base because it produces consistently soft and chewy cookies, isn’t fussy, it’s sturdy enough to load up with add-ins, and readers write with success stories when they try it. So if it ain’t broke, don’t fix it.

Just add Twix.

I’ve posted many times about what makes this dough unique and why cookies made with it turn out soft and chewy every time. It’s cornstarch.

It keeps the cookies so soft and light, like Keebler Softbatch cookies, without being dry or cakey.

For anyone who’s tried Pudding Cookies or Cake Mix Cookies, those cookies turn out so soft because the first ingredient in pudding or cake mix is usually ‘modified food starch’. Adding a couple teaspoons of cornstarch to this dough lends similar results.

They’re so soft and light. The centers are moist and tender, while the edges are a bit firmer with some chewiness.

The chunks of milk chocolaty Twix in every bite are the perfect crunchy contrast to the smooth, buttery dough. And there’s plenty of semi-sweet melted chocolate chips, adding another dimension of chocolate.

You can never have too much chocolate. Or candy bars. I love caramels and chocolate.

And the caramel inside the Twix that drips and oozes makes for messy but wonderfully rich bites.

I could happily go down the candy aisle grabbing bags of Reese’s Pieces, Peanut Butter Cups, 100 Grand Bars, Milky Way Dark, Butterfinger, and start baking them into this dough.

I just may.

What’s in Twix Cookies? 

This is the perfect recipe to make using leftover Halloween candy! Here’s what you’ll need for the Twix cookie recipe: 

• Unsalted butter
• Light brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking soda
• Salt
• Twix 
• Semi-sweet chocolate chips 

How to Make Twix Cookies

They’re very straightforward and easy to make. Cream the butter, egg, sugars, and vanilla very well, about 5 minutes.

Add the dry ingredients and mix until just combined before folding in diced Twix and chocolate chips. If you have another candy bar you prefer, go for it.

The dough must be chilled for 2 hours (at least!) prior to being baked. 

Bake the Twix bar cookies for 8 or 9 minutes, not more than 10. They may look grossly underdone and very glossy at 8 to 9 minutes, but they firm up dramatically as they cool.

Don’t wait to pull them from the oven until you think they’re done. That’s way too late, and they won’t be tender, soft, and moist.

I sometimes make the mistake of thinking they’re not done at 8 minutes and leave them in closer to 10, but always prefer 8 minute cookies. I like my cookies soft and gooey, but suit yourself.

How to Store the Cookies

The dough can be stored in the fridge for up to 5 days before baking. I usually bake a half dozen or so at a time, just what I know we’ll eat that day.

The cookies stay soft for a week, longer than any other recipe I’ve tried, but warm and freshly baked is always best.

Can I Use Another Type of Candy?

Go for it! Use any leftover candy bars you have lying around. Just note that different candy bars have different fillings, which might ooze out more / less than Twix bars in the oven. Use your best judgement! 

Tips for Making Twix Cookies

I try to strategically place the Twix pieces on the top and sides of the cookies rather than the bottoms, so I can see the big Twix hunks as I bite into them, and so they’re not sizzling directly on the baking sheet.

If you notice an exposed hunk towards the base, relocate it to the top or side. It’s not imperative, but just a little trick.

The dough must be chilled for at least 2 hours before baking or the cookies will bake thin and will be prone to spreading. If you want thick, soft, puffy cookies, with chewy plump edges, chill your dough. If you don’t chill it, all bets are off.

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4.78 from 18 votes

Twix Bar Chocolate Chip Cookies

By Averie Sunshine

My favorite chocolate chip cookies, but stuffed with Twix! Soft, chewy, and look at all that gooey caramel!

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 18 minutes minutes

Servings: 28

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Ingredients  

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• ▢ ¾ cup unsalted butter, softened
• ▢ ¾ cup light brown sugar, packed
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon baking soda
• ▢ pinch salt, optional and to taste
• ▢ 1 ½ cups Twix, diced small and loosely piled in measuring cup (I used 26 mini size (not Fun Size) Twix from an 11.5-ounce bag; each bar diced into 4 small pieces)
• ▢ ¾ cup semi-sweet chocolate chips

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Instructions 

• To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
• Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
• Add the Twix, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
• Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
• Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers).
• Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Storage: Store cookies airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft and Chewy Snickers Chocolate Chip Cookies and Chocolate Chip and Chunk Cookies.

Nutrition

Serving: 1, Calories: 146kcal, Carbohydrates: 24g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 80mg, Fiber: 1g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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