Twix Bar Chocolate Chip Cookies
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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.
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 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.
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 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.
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.
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.
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.
- 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
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 80mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g
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
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!
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