Twix Bar Chocolate Chip Cookies

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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

I loved these 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&Ms Cookies and Soft and Chewy 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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

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.

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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

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.

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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

Bake them 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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

I love caramels and chocolate.

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

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

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.

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

Twix Bar Chocolate Chip Cookies - My favorite chocolate chip cookies are stuffed with Twix! Soft, chewy & look at all that gooey caramel!

Print Print Recipe

Twix Bar Chocolate Chip Cookies

Chocolate chip cookies are even better with Twix baked in. This cookie dough is my favorite chocolate chip cookie dough base, producing cookies that are so soft, moist, and tender with perfectly chewy edges. The dough is buttery, with hints of vanilla, and there's an abundance of Twix and chocolate chips in every bite. The dough can be made in advance, refrigerated, and baked off as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough. I highly recommend these cookies!

Yield: about 28 medium cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 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 1/2 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)
3/4 cup semi-sweet chocolate chips

Directions:

  1. 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).
  2. 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.
  3. Add the Twix, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
  4. 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 plasticwrap, 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.
  5. 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.
  6. 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.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

Chocolate Chip and Chunk Cookies – Soft, chewy, tender, moist, stay soft for days, are a snap to make, with two kinds of chocolate. A fuss-free, straightforward recipe for chocolate chip cookies that yields fabulous results every time. and the dough base that Ive adapted over and over

Soft and Chewy Snickers Chocolate Chip Cookies – I was dreaming about these cookies and couldn’t get them out of my mind, which inspired the Twix Cookies

Soft and Chewy M&Ms Cookies – The exact same cookies as today’s recipe, except they use M&Ms rather than Twix. They’re a popular on Pinterest and with readers

Deep Dish Chocolate Chip Cookies with Peanut Butter Cups and Peanut Butter M&M’s – Made in a whoopie pie pan, so the cookies turn out like little deep dish pizzas. Thick, soft, chewy, and stuffed to the max with candy. A fun way to use up extra candy

Caramel Corn Chocolate Chip Cookies – There’s more add-ins than dough in these extremely well-stuffed cookies. If you like eating caramel corn by the handful, baking it into cookies is even better

Browned Butter Chocolate Chip Cookie Cups – If you’ve ever had a problem with cookies spreading while baking, it’s impossible with these because they’re baked in a muffin pan. Between the nuttiness and richness from the browned butter, and brown sugar used in the dough, there’s great flavor depth. Dense and rich, with the perfect balance of chewy edges, squishy in the middle, and loaded with chocolate

Peanut Butter Cup Cookie Dough Crumble Bars – One of my favorite bars I’ve made this year

Milky Way Chocolate Cookie Crumble Bars – The chocolate Milky Way version of the bars above

Peanut Chewy Payday Bars – The copycat homemade version of the popular candy bars

Peanut Butter Caramel Twix Bars – I combined three favorite recipes – Twix, Tagalongs Girl Scout Cookies, and Millionaire’s Shortbread in this these nearly no-bake, easy, four-layer bars

Thanks for the 25 Copycat Recipes and Cookbook Giveaway entries

Twix fan? Favorite storebought candy bar? Favorite chocolate chip cookie recipe?

Tell me your favorites and maybe I can work them into a dessert.

Enjoy your holiday for all those celebrating!

   

94 Responses to “Twix Bar Chocolate Chip Cookies”

  1. #
    51
    olviya@servingsisters.com — May 29, 2013 at 8:32 am

    Oh man Averie, these look divine. I will definitely be making a batch of these soon. YUM

    Reply

  2. #
    52
    aimee @ like mother like daughter — May 29, 2013 at 9:39 am

    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!

    Reply

    • Averie Sunshine replied: — May 29th, 2013 at 9:42 am

      Thanks for stopping by my site and for the pin! Wish we could do a cookie swap :)

      Reply

  3. #
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    Natasha — May 30, 2013 at 3:39 am

    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 :-)

    Reply

  4. #
    54
    Nutmeg Nanny — May 30, 2013 at 8:23 am

    Oh my goodness, these cookies are mouth watering! I love this recipe!

    Reply

  5. #
    55
    Dana — June 3, 2013 at 9:04 am

    Okay. I need these like, now. amazing!!! Can’t wait to try these. I know my husband will die once he tastes one!

    Reply

  6. #
    56
    Vilhe — June 17, 2013 at 11:39 pm

    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 :)~

    Reply

    • Averie Sunshine replied: — June 17th, 2013 at 11:41 pm

      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!

      Reply

  7. #
    57
    Ashley @CenterCutCook — June 20, 2013 at 6:50 pm

    I’m a sucker for all things Twix – these looks awesome! :)

    Reply

  8. #
    58
    Mariam Aly — July 13, 2013 at 5:43 am

    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! :)

    Reply

    • Averie Sunshine replied: — July 13th, 2013 at 2:04 pm

      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.

      Reply

  9. #
    59
    Megan Van Voorhis — July 23, 2013 at 3:33 pm

    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 :)

    Reply

    • Averie Sunshine replied: — July 23rd, 2013 at 6:57 pm

      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!

      Reply

  10. #
    60
    Danielle — August 18, 2013 at 8:07 pm

    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?

    Reply

    • Averie Sunshine replied: — August 18th, 2013 at 8:30 pm

      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.

      Reply

  11. #
    61
    Lena — September 4, 2013 at 3:36 pm

    This recipe looks absolutley – I’m going to send my readers over here (aka linking up) for it :D

    All the best
    Lena

    Reply

    • Averie Sunshine replied: — September 4th, 2013 at 3:59 pm

      Thanks for just linking back – I appreciate it! :)

      Reply

  12. #
    62
    Sumaira — September 16, 2013 at 9:56 am

    I just made these this past weekend and they turned out AMAZING! Thanks for sharing!!

    Reply

    • Averie Sunshine replied: — September 16th, 2013 at 9:59 am

      Thanks for trying them and glad you loved them! I actually made a batch of them this weekend, too. Great minds think alike :)

      Reply

  13. #
    63
    Elicia — September 16, 2013 at 11:52 am

    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

    Reply

    • Averie Sunshine replied: — September 16th, 2013 at 2:01 pm

      No you cannot and I will email you privately. Thanks.

      Reply

  14. #
    64
    kate — October 8, 2013 at 7:38 pm

    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.

    Reply

    • Averie Sunshine replied: — October 9th, 2013 at 1:38 am

      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.

      Reply

  15. #
    65
    rosemary (@nycstylecannoli) — December 15, 2013 at 7:10 am

    I would like to try this with the peanut butter twix as they are my favorite
    How fabulous!!

    Reply

    • Averie Sunshine replied: — December 15th, 2013 at 7:12 am

      Enjoy! It’s my fave cookie dough base for basic chocolate chip cookies (the cream cheese ones you also made are great) and glad you’re a big Twix fan!

      Reply

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    Elizabeth — June 16, 2014 at 7:29 pm

    I’ve made these quite a few times and they always come out beautifully!

    Reply

  17. #
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    lyn — August 3, 2014 at 10:38 pm

    Hi! can i cook this in muffin pan?

    Thanks!

    Reply

    • Averie Sunshine replied: — August 4th, 2014 at 1:34 am

      Probably but I haven’t tried so cannot comment on baking time or overall success.

      Reply

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