Twix Cookies layer tender round cake-mix cookies with centered caramel and semisweet chocolate discs. The recipe makes about 30 cookies and records 20 minutes of preparation, 10 minutes of cooking, and 30 minutes total, while the method also includes 10 minutes of cooling and 15 to 20 minutes for the caramel to set. One 15.25-ounce white cake mix combines with three-quarter cup flour and one cup softened salted butter for the dough. Each cooled cookie receives one teaspoon caramel, followed by one heaping teaspoon chocolate, keeping the familiar cookie-caramel-chocolate structure clean and easy to handle.
Twix Cookies Ingredients
Cookie Dough: 1 box white cake mix (15.25 ounces); ¾ cup all-purpose flour; 1 cup salted butter, softened.
Caramel Topping: 1 ¼ cups caramel bits; 1 Tablespoon heavy cream.
Chocolate Topping: 1 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips; ½ Tablespoon salted butter.
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How to Make Twix Cookies
- Preparation: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or spray with cooking spray.
- Make Dough: In a mixing bowl, whisk together the white cake mix and all-purpose flour until combined. Using a hand or stand mixer, beat in 1 cup of softened butter until a dough forms. Avoid overmixing.
- Roll and Cut Cookies: Flour a clean surface and turn the dough out onto it. Use a floured rolling pin to roll the dough to ½ inch thickness. Use a 2-inch round cookie cutter to cut out cookies, yielding about 30 cookies.
- Bake Cookies: Transfer the cut-out cookies onto prepared cookie sheets and bake for 6-10 minutes, or until the edges are slightly golden. Allow cookies to cool for 10 minutes before moving them to a cooling rack.
- Prepare Caramel: Place caramel bits and heavy cream in a microwave-safe bowl. Heat for 30 seconds, then stir well. Repeat in 10-second increments, stirring each time, until smooth and spreadable.
- Spread Caramel Topping: Place 1 teaspoon of caramel in the center of each cooled cookie. Use a butter knife to spread it into a disc, leaving a small rim around the edge. Allow the caramel to set for 15-20 minutes.
- Prepare Chocolate Topping: Melt chocolate chips and ½ Tablespoon salted butter in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat in 10-second increments until smooth. Avoid overheating.
- Spread Chocolate Topping: Scoop 1 heaping teaspoon of melted chocolate onto each caramel-covered cookie. Smooth it into an even disc. Let the chocolate set completely before serving or storing.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 350°F or 175°C and prepare two cookie sheets with parchment or cooking spray. Whisk the cake mix and flour, then beat in one cup softened butter only until dough forms. Roll on a floured surface to one-half-inch thickness and cut about 30 two-inch rounds. Bake six to 10 minutes until the edges are slightly golden, cool 10 minutes, then transfer. Microwave one and one-quarter cups caramel bits with one tablespoon cream for 30 seconds, stir, and continue in 10-second increments until smooth. Spread one teaspoon caramel on each cookie, leaving a rim, and set 15 to 20 minutes. Melt one cup chocolate chips with one-half tablespoon butter the same way, add one heaping teaspoon per cookie, and set completely.
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Critical Visual and Timing Cues
Avoid overmixing once the softened butter joins the dry ingredients; stop when a cohesive dough appears. A consistent one-half-inch roll and two-inch cutter protect the approximate 30-cookie yield and help every round bake at the same rate. The cookies should remain pale through the centers with only slightly golden edges. Preserve the 10-minute pan cooling period so warm rounds do not bend when moved. Stir caramel after every short microwave interval and stop as soon as it is smooth and spreadable. Its small uncovered rim keeps the layers visually distinct. Let caramel firm before chocolate is applied, and melt the chocolate gently because overheating can make it thick or grainy.
Serving and Storage
Wait until the chocolate layer has set completely before stacking, serving, or storing the cookies. The yield is about 30 because rolling and cutting can create slight variation, but the recorded two-inch diameter and one-half-inch thickness should not be changed to chase a different count. Store only when fully cool and set so the tops do not smear. Separate layers with parchment if stacking. The recipe contains wheat and dairy, while the cake mix, caramel bits, and chocolate may include additional package-specific allergens. No eggs, candy bars, nuts, sprinkles, vanilla, or frosting are listed. The caramel and chocolate are smooth centered discs rather than drizzles or full edge-to-edge coatings.
Practical Kitchen Notes
Keep the two butter quantities separate: one full cup of softened salted butter belongs in the dough, while one-half tablespoon salted butter melts with the chocolate. Heavy cream is only one tablespoon and belongs with the caramel bits. Cake mix is exactly one 15.25-ounce box and flour is an additional three-quarter cup. The recipe allows standard or mini semisweet chocolate chips, but the amount remains one cup. Use flour on the work surface and rolling pin only as needed for handling; do not silently add a new measured amount to the dough. Both toppings use a 30-second initial microwave interval followed by stirred 10-second increments, and both must avoid overheating.
Details Worth Preserving
Work efficiently by preparing both sheets before mixing, then roll and cut the full batch before baking. If the oven or sheets require batches, keep unbaked rounds cool and preserve the six-to-10-minute range for each sheet. Cool all cookies before beginning caramel so the topping does not run. Portion caramel across the full batch in one-teaspoon centers, correct any uneven discs, and wait the full 15-to-20-minute setting range. Only then melt the chocolate with its small butter measure. Add one heaping teaspoon to every cookie, smooth it over the caramel without erasing the rim, and leave the trays undisturbed until set. This order prevents mixed layers and protects the intended clean finish.
Recorded Recipe Tips
- Store cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Use parchment paper between layers when freezing to prevent sticking.
Conclusion
Twix Cookies makes cookies in 30 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Twix Cookies make?
It makes cookies and serves 30.
- → How long does Twix Cookies take?
The recipe records 20 minutes of preparation, 10 minutes of cooking, and 30 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Mixing bowl; Hand or stand mixer; Rolling pin; 2-inch round cookie cutter; Parchment paper or non-stick cooking spray; Microwave-safe bowl before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.