Twix Bar Chocolate Chip Cookies

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

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.

Twix Cookies — My favorite chocolate chip cookies, but stuffed with Twix! Soft, chewy, and 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 Cookies — My favorite chocolate chip cookies, but stuffed with Twix! Soft, chewy, and 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. I love caramels and chocolate.

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

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.

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

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 

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

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. 

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

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.

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

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! 

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

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.

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

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! 

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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
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 28
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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

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.

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!

Soft and Chewy Snickers Chocolate Chip 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!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I just wanted to clarify something. So, do I have to form the cookies first, before chilling the dough, or can I just chill the dough in the bowl, and form the cookies right before baking? That would certainly fit in my refrigerator more easily!

    1. Do the former. If you do the later, you are going to end up trying to chisel rock hard dough out of a bowl which is frustrating, slow, messy, and not easy. I know this fits better but place the balls close to each other on a large dinner plate and then place the plate where you can wiggle it in to your fridge.

  2. 5 stars
    Hi Averie,
    I make this receipe ‘all the time’ on a bake date with my niece. Just out of curiosity, I froze the dough but when I cooked them they spread out big & flat. Is it maybe that I did it roll the cookie dough balls firm enough?

    Even though they were flat gooey they were still amazing! I am just wondering what I did wrong? 🤔

    Anyway I am about to put the rest of these in the oven with your best M&M cookies…you are my go to for cookies 😄

    1. Thanks for the 5 star review! I would say you undermeasured the flour possibly (in more humid times of the year sometimes you need a bit more flour than during winter months or when it’s drier).

      And/or baking soda not fresh, the balls not tight enough as you said, not using a Silpat…hard to say but glad they were still amazing!

  3. 5 stars
    Hi Averie,
    I make this receipe ‘all the time’ on a bake date with my niece. Just out of curiosity, I froze the dough but when I cooked them they spread out big & flat. Is it maybe that I did it roll the cookie dough balls firm enough?

    Even though they were flat gooey they were still amazing! I am just wondering what I did wrong? 🤔

    Anyway I am about to put the rest of these in the oven with your best M&M cookies…you are my go to for cookies 😄

  4. Hi Averie! Would it be possible to make these and freeze the dough so that I can bake them up at Christmas time? Trying to get a head start on cookie baking season. Thanks!

  5. If I just use chocolate chips and no other treat, do I add more chocolate chips than you say in the recipe?

  6. I just made these and they are delicious. I’ll try overnight chilling next time to compare as you said this was better, and also the King Arthur flour. I did have trouble with caramel oozing out onto the cookie sheet and thus loosing more than I would like. Any suggestions to help this? Thank you for the recipe!!

    1. Make sure there’s no Twix bar pieces near the edge of the cookies and you may have to literally hand place them just on top of the cookies and make sure the side pieces are shielded with cookie dough, THEN chill the balls (that reduces spreading which will reduce the oozing) and then bake. And KA Flour is really a nice little insurance tip, too. So are Silpats!

    1. 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!