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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Twix Bar Chocolate Chip Cookies
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Recipes Using Candy:
Malted Milk Cookies — The cookies use both malted milk powder and Whoppers for a double hit of malt!
Loaded Candy Bar Brownies — These dense, fudgy brownies are loaded with candy bar pieces, making them supremely decadent. They’re as fast and easy as a boxed mix, and everything is whisked together in one bowl.
Soft and Chewy Snickers Cookies — I was dreaming about these cookies and couldn’t get them out of my mind, which inspired the Twix Cookies!
Peanut Butter Reese’s Pieces Cookies— These Reese’s Pieces cookies are are LOADED with Reese’s Pieces and oozing, melted chocolate chips. Perfect any time of year!
Chocolate Chip Snickers Cookie Bars — Soft, chewy, EASY no-mixer bars made in one bowl with chunks of Snickers and chocolate in every bite!! A guaranteed family FAVORITE!!
Reese’s Peanut Butter Bars — Loaded with peanut butter, peanut butter cups and chocolate!! Soft, gooey and totally irresistible! Everything’s better with peanut butter cups!!
The Best M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!
Leaving the dough overnight makes a lot of difference! The first batch I made was left for 2 hours and it ended up being too soft. Is there a difference in putting 2 dozens at a time as compared to just one dozen (with a smaller baking dish)? Because I had a dozen left in the fridge and zi said I’ll just bake them the next day. It turned out a lot better.
I’m not sure I fully understand what you’re asking but you can chill as much dough as you want for 5 days in the fridge before baking it. After that, if you still haven’t baked it, move it to the freezer, and that buys you another 4 mos or so. I agree that overnight chilling is superior to 2-3 hour chilling.
Hi Averie,
I made this cookies twice in the last week (once for us and once for my kids teachers) and they are AMAZING!
I am wondering if I could share your recipe, picture and your link on the site I work for multiplication.com.
You would get complete credit and we would send readers your way.
It is one of the number one math sites for children and teachers.
We recommend cooking with children as a way to further math skills.
Thanks!
Elicia
No you cannot and I will email you privately. Thanks.
I just made these this past weekend and they turned out AMAZING! Thanks for sharing!!
Thanks for trying them and glad you loved them! I actually made a batch of them this weekend, too. Great minds think alike :)
This recipe looks absolutley – I’m going to send my readers over here (aka linking up) for it :D
All the best
Lena
Thanks for just linking back – I appreciate it! :)
Is the dough supposed to be super gooey? It was really sticky and they spread out a lot even though I chilled the dough for 5 hours. Any idea what I might have done wrong? Or could do differently next time?
No it’s not supposed to be super gooey or super sticky, at all. Are you sure you measured 2 cups flour? If you’re 100% sure you did measure 2 full cups, I would say increase the flour in 1 tbsp increments next time. Sounds like you were 2 to 4 tbsp short on flour.
Also, I swear by King Arthur all-purpose flour. It’s $5.49 a bag compared to $3 a bag for storebrand here in CA but honestly, it performs like no other flour. It has a slightly higher protein content than other flours, which gives baked goods more structure. Usually cheaper flour is ‘weaker’ and things will be more prone to falling/flattening.
Double-check your flour measurement, add a bit more if needed, and switch to higher quality flour are my 3 pieces of advice.
Hi Averie – I’m attempting to make these cookies because your photos make them look so appetizing! If I’m going to chill the dough for a few days, should I wait to add the Twix? Or should I add the Twix in now? I wasn’t sure if the Twix cookie would get soft or not! Thanks in advance :)
Add the Twix with the dough as written in the recipe. 3 to 5 days chill time isn’t going to really effect it because the chocolate coating on the Twix is quite impervious to getting soggy. Plus, you’re baking it so it dries out anyway. Just make as written, chill dough, enjoy! LMK how they turn out!
Those look AMAZING!!!
I have all my ingredients ready to make these cookies, unfortunately when I opened my new pack of light brown sugar, I realized that I accidentally purchased the wrong sugar, the brown sugar is in crystal form, and not soft…..If I do use it, would it give me the same result for the cookies, and if not should I just pulse the sugar in the food processor?
Also another question, can I substitute margarine for butter, what difference would it make?
Thanks! :)
Do not substitute margarine for butter; you will not get the same results and the cookies will not bake the same way or taste the same way.
As for the sugar, I don’t know exactly what you bought, so don’t know if it will work.
I strongly encourage making the recipe as written until you know how things should look before you start making adaptations. I just want you to have success – and know if you make it as written, you will.
I’m a sucker for all things Twix – these looks awesome! :)
Made these the other day. I liked them, but my family thought they were too sweet. I thought the cookies tasted like B&J cookie dough ice cream :)~
Well when you bake candy bars into chocolate chip cookies, yes, they will be sweet. However, I think standard birthday cake frosting from the bakery is sweeter than the cookies.
Glad you liked them though! Anything that tastes like ice cream is good!
Okay. I need these like, now. amazing!!! Can’t wait to try these. I know my husband will die once he tastes one!
Oh my goodness, these cookies are mouth watering! I love this recipe!
I have completely been wanting to put twix in something or the other for ages, and here you’ve gone and done it! Perfect! Can’t wait to make these – they look delicious :-)
If we’re going to talk about stunning cookies, we are going to talk about these! Twix in a cookie? Genius and I want these right now ;)
Pinned!
Thanks for stopping by my site and for the pin! Wish we could do a cookie swap :)
Oh man Averie, these look divine. I will definitely be making a batch of these soon. YUM
I’m with Marta it has to be Snickers but I’m willing to make the sacrifice and try these!
I made Snickers cookies 2 weeks ago! https://www.averiecooks.com/soft-and-chewy-snickers-chocolate-chip-cookies/
These look very good indeed. I love adaptations of the good classics….definitely need to try these.
xx