Twix Cookie Cups Recipe

If you’re anything like me and love a treat that hits all the right notes—sweet, salty, crunchy, and gooey—you absolutely have to try this Twix Cookie Cups Recipe. I promise you, once you make these little morsels, you’ll be hooked. They’re perfect for when you want a homemade dessert that feels fancy but comes together without much fuss. Keep reading, and I’ll walk you through every step, share tips I’ve learned, and help make sure your cookie cups come out just right!

this …

Ingredients You’ll Need

The mix of buttery cookie base, sweet caramel, and smooth chocolate is just magical. You’ll want to pick quality ingredients because they really shine in this recipe.

• Salted butter: I like salted because it adds a subtle savory touch that balances the sweetness.
• Granulated sugar: This keeps the cookies crisp and helps caramelize for that perfect texture.
• Vanilla extract: A splash makes everything taste homemade and a little more special.
• Egg white: This helps bind the dough without making it too dense.
• All-purpose flour: The sturdy base of the cookies – make sure it’s fresh for best results.
• Baking powder: Gives a little lift so the cookie cups aren’t too flat.
• Caramels: Use good-quality unwrapped caramels for smooth melting.
• Milk: Just a splash to soften the caramel so you can spread it easily.
• Milk chocolate chips: Melts nicely over the caramel; swap for dark if you prefer richer chocolate.

Variations

I love tweaking this Twix Cookie Cups Recipe depending on the season and my mood. You can truly make it your own, so feel free to experiment once you get comfortable with the base recipe.

• Peanut butter twist: I’ve added a thin layer of peanut butter under the caramel before chilling — my family goes crazy for that added flavor combo.
• Dark chocolate chips: For a richer, less sweet version, I swap the milk chocolate for dark chocolate, which balances the caramel beautifully.
• Nutty crunch: Sometimes I sprinkle chopped pecans or almonds on top of the chocolate before it sets for extra texture.
• Salt sprinkle: A tiny pinch of flaky sea salt on top of the chocolate layer takes these cookie cups to the next level of yum.

How to Make Twix Cookie Cups Recipe

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 350°F (175°C). Then, in a mixing bowl, beat together the softened salted butter and granulated sugar until the mixture is smooth and fluffy. This step is important because creaming the butter and sugar well gives your cookies that lovely tender but slightly crisp texture. I usually spend about 2-3 minutes on this with my hand mixer to get it just right.

Step 2: Add the Egg White and Vanilla

Next, add the egg white and vanilla extract to your mixture. Mix everything thoroughly. You’ll notice your dough becoming a bit creamier, which means it’s ready for the dry ingredients. I always use just the egg white for this recipe to keep the cookies light and not too cakey.

Step 3: Incorporate Flour and Baking Powder

Gradually add in the all-purpose flour and baking powder. Mix gently but well, making sure no flour pockets remain. The trick here is not to overmix, or you risk toughening the dough. The dough should hold together but remain soft enough to roll out easily.

Step 4: Roll and Cut the Cookie Dough

Lightly flour your countertop and roll the dough out to about 1/4 to 1/2 inch thickness. I find that thinner dough (closer to 1/4 inch) leads to crispier cups, while thicker dough makes them a bit softer. Use a round cookie cutter to cut circles that will become your cups. Don’t worry if they aren’t perfect; rustic shapes taste just as good!

Step 5: Bake Until Puffy and Set

Place your cookie rounds on an ungreased baking sheet. Bake them at 350° for 6–8 minutes—keep a close eye here. You want them just puffy and no longer glossy, but not browned. This subtle timing makes all the difference. Overbaking can dry them out, and underbaking leaves doughy centers.

Step 6: Cool Completely on Wire Rack

Once baked, transfer the cookie rounds to a wire rack to cool completely. This cooling period helps firm them up so they can hold the caramel filling without getting soggy. I often bake the dough portion in the morning and do the filling in the afternoon—it saves time and reduces rush.

Step 7: Prepare the Caramel Filling

While the cookies cool, microwave the unwrapped caramels with the tablespoon of milk for about 1 minute. I stop to stir at the 30-second mark to ensure even melting. Stir until the mixture turns smooth and creamy. You want it spreadable but still thick enough to hold shape on the cookies.

Step 8: Spread Caramel and Chill

Spoon a few teaspoons of the caramel onto each cookie and spread it almost to the edges. Don’t worry if it’s not perfectly even—this homemade look is part of the charm! Place your caramel-topped cookies in the fridge for 10–15 minutes until they’re chilled and set.

Step 9: Melt Chocolate and Top Cookies

Lastly, melt the milk chocolate chips in 30-second bursts, stirring well after each interval for smoothness. Spread a thin layer of melted chocolate over each caramel-topped cookie. Let the chocolate cool and firm up completely—then you’re ready to enjoy!

How to Serve Twix Cookie Cups Recipe

Garnishes

I usually keep garnishes simple— a tiny sprinkle of flaky sea salt on top adds a wonderful pop. Sometimes I throw on a few mini chocolate chips or a pinch of crushed nuts before the chocolate fully sets. It adds texture and makes them look even more irresistible.

Side Dishes

These cookie cups are perfect with a tall glass of cold milk (classic, right?). I’ve also paired them with a simple scoop of vanilla ice cream for an extra indulgent dessert, and they go great alongside coffee for afternoon treats.

Creative Ways to Present

For birthday parties or special events, I like arranging the Twix Cookie Cups Recipe on a pretty platter lined with parchment paper, decorated with edible flowers or colorful sprinkles. You could even put them in mini cupcake liners for easy grab-and-go bites that look professionally done!

Make Ahead and Storage

Storing Leftovers

I store leftover cookie cups in an airtight container in the fridge to keep the chocolate firm and the caramel fresh. They stay great for up to 4 days this way, though truth be told, they rarely last that long in my house!

Freezing

Freezing works well too—just lay the cookie cups on a baking sheet first, freeze until solid, then transfer to a freezer-safe bag. They keep nicely for up to 2 months. When you want one, just thaw in the fridge overnight.

Reheating

I don’t recommend microwaving these because the caramel can get goopy or chocolate might seize, but if you want to warm one up, leaving it at room temperature for 15-20 minutes works perfectly to soften the caramel without ruining the texture.

FAQs

Final Thoughts

Honestly, I absolutely love how this Twix Cookie Cups Recipe turns out every single time. They bring back memories of grabbing a classic candy bar as a kid but elevated with homemade love and fresh ingredients. Making these in my kitchen has become a fun tradition, especially when I want to impress without stress. I encourage you to give them a try—you’ll delight in how easy, delicious, and versatile they are. Plus, sharing these with friends makes the whole process even sweeter!

Print