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Inspired by one of my favorite candy bars, this Twix Cookie Cup recipe combines soft cookie dough, decadent caramel, and a chocolate drizzle to recreate all the flavors of a Twix candy bar in cookie form. I bake these cookies in a muffin tray so they come together easily in just over an hour. Perfect for an afternoon snack, lunchbox treat, or after-dinner indulgence.
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“I found this recipe years ago and my family LOVES these! My kids beg me to make these throughout the year, but I only do them at Christmas. The anticipation lol thank you!” – Jess
Twix with a Twist
Who doesn’t love the flavors of a Twix candy? Inspired by the flavors of one of my favorite candy bars, I take store-bought sugar cookie dough and press it into muffin cups. Once baked, I layer in melted store-bought caramels and then drizzle the top with creamy milk chocolate for 3 layers of absolute goodness. These are so simple and fun to make, and they always disappear fast at my house.
I love having these cookies on hand for a sweet bite, whether it’s a midday snack, a lunchbox treat, or an after-dinner indulgence. I’ve also been known to bake these for family get-togethers, the holidays, and kids’ birthday parties. Using store-bought ingredients means they require minimal prep, though they do need some time to chill.
Tips for Beginners
- Use s log of store-bought cookie dough. This makes it easy to cut.
- Use store-bought caramels. This makes the caramel layer really easy to prepare. If you have the time, you can always make your own caramel.
- Don’t rush the caramel setting. It needs time to firm up in the fridge so you can layer on the chocolate. If it is too soft, it will swirl with the chocolate.
Twix Cookie Cups
Ingredients
- 16.5 oz. pre-made refrigerated sugar cookie dough 468g (1 package)
- 2 cups caramel bits 312g, wrapped caramels also work
- 1-2 tbsp water 14-28g
- 2 cups milk chocolate chips 340g
- sea salt optional, for topping
Video
Instructions
- Preheat oven to 350°F. Grease or spray a cupcake tin. Set aside.
- Slice about ½-inch rounds of cookie dough. Using your fingers, press each slice into the bottom and up the sides of each cupcake mold. You'll want to press firmly to make sure it's adhered to all sides.16.5 oz. pre-made refrigerated sugar cookie dough
- Bake for 10-12 minutes or until cookies are slightly golden. Watch carefully to make sure they don't burn.
- Take out of the oven and create a cup by pushing the end of a shot glass into each cupcake cup (you could also use the bottom of a spice jar or wooden spoon. you just need to push the middle of each cookie back down to create a "cup").
- Allow to cool slightly, then, using a butter knife, carefully take each cookie out of the cupcake tin.
- Heat the caramel with the water in a microwave. (Use more or less water depending on the consistency of the caramel). Heat in intervals of 30 seconds, stirring between heating. It should take 2-3 times to be fully melted and creamy. Fill each cookie cup ⅔ full with caramel.2 cups caramel bits, 1-2 tbsp water
- Place cookies in the refrigerator for about 20 minutes to set the caramel. While caramel is setting, melt chocolate in the microwave, again, in intervals of 30 seconds.2 cups milk chocolate chips
- Take cookies out of refrigerator and pour the chocolate to the top of each cookie. Sprinkle each cookie with a pinch of sea salt.sea salt
- Cool cookies in the refrigerator for about another 20 minutes to set the chocolate before serving.
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
Becky’s Tips
- I prefer to buy the log cookie dough over the tub or pre-scored package because I get even, already round slices.
- Melting store-bought caramels makes the caramel layer really easy to prepare. If you like, you can make your own caramel.
- Let the caramel set so you can layer on the chocolate. If it is too soft, it will swirl with the chocolate.
- Store at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Storage
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezer
Store in the freezer for up to 1 month, thaw at room temperature before enjoying again.
Serving Suggestions
These cookie cups are great for birthday parties, holiday cookie trays, bake sales, after-school treats, or anytime you’re craving something a little extra special.
For those days when I need a bit of a midday pick-me-up, I’ll pair these Twix bar cookies with a warm cup of bulletproof coffee to give me more energy, or on a hot day, a nice chilled cup of cold brew. This recipe makes a dozen Twix cookies, which I find is enough to feed a small gathering, as they are quite sweet, and one per person is usually enough.
More Cookie Recipes To Try
- These easy-to-make Brown Sugar Chocolate Chip Cookies are made with brown sugar, butter, and chocolate chips.
- I make these soft and fluffy Strawberry Cookies with cake mix and white chocolate.
- Hermit Cookies are old-fashioned spice cookies that also turn out soft and chewy.
I put mine in cupcake liners before I baked them turned out great
Thank you for sharing the recipe
I found this recipe years ago and my family LOVES these! My kids beg me to make these throughout the year, but I only do them at Christmas. The anticipation lol thank you!
If you you used minis just stuff them with rolos and done. Just do it right when they come out of oven.
Thanks for sharing, Debra!
This recipe was a disaster! Using 1/2 โ sliced of dough raised up over the aids and all over the oven.
I am sorry this didn’t work out for you, Judy!
The picture of them all stacked with a bit out of it cracks me up. We know someone had to sacrifice for such a good photo.
Hi! These look great! I was wondering how long they keep, do they freeze well? Am doing a dessert buffet for a graduation party and the graduate loves chocolate and caramel.
Can cookies be made in a mini muffin pan?
Yes definitely! It will just make more cookies :)
I have made these in the past, but using my own sugar cookie recipe, as I can’t get PILLSBURY Sugar cookie premade dough up here. This year, I bought some when I was stateside. Despite greasing my muffin tins, I could NOT get the cookie shells out and ended up throwing them all in the garbage. I’m sorry, but I will never ever use premade cookie dough again. It was a disaster.
Darn that makes me so sad to hear, I’m sorry! I’m glad you were able to enjoy them with your own recipe, I’m sorry you had trouble with the premade :(
Would it be easier to put the dough round the muffin tray upside down, so it bakes into a bowl shape or would that not work?
These are fabulous! I have made similar cookies for years using my mini-muffin tins and various mini candy bar. You should try a brownie mix topped with a miniature peppermint patty. Yum! I am so glad you popped up on my Facebook page. Thanks for sharing.
Oh my gosh, that sounds amazing!!! Thanks for sharing!