Twix Cookie Cups Recipe

If you’re a fan of the classic Twix bar but want to enjoy it in a fun, bite-sized treat, you’re in for a real delight with this Twix Cookie Cups Recipe. I’ve tested and tweaked this recipe until it became a family favorite, and trust me, you’re going to fall in love with how perfectly chewy, gooey, and chocolatey these cookie cups turn out. Whether you’re baking for a party or just craving a sweet treat, these little cups are a total game-changer.

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Ingredients You’ll Need

The magic of this Twix Cookie Cups Recipe lies in the simplicity and quality of the ingredients. Each one complements the others perfectly to give you that nostalgic Twix flavor without any fuss.

• Salted butter: I always recommend using real butter, not margarine—salted adds just the right touch to enhance sweetness.
• Granulated sugar: This helps create a tender cookie texture with a bit of chewiness.
• Vanilla extract: It’s amazing how a teaspoon brightens up everything, trust me, don’t skip it.
• Egg white: Just the white here helps bind the dough without making it cakey.
• All-purpose flour: The base that holds everything together, so be sure to measure carefully.
• Baking powder: Gives the cookie cups a lovely puff without being too airy.
• Caramels (unwrapped): Soft caramels are essential for that gooey filling that’s just like the Twix caramel layer.
• Milk (for caramel): This smooths out the caramel when melted — I use whole milk but any will do.
• Milk chocolate chips: You can substitute with dark or white chocolate chips if you want to mix it up, but milk chocolate perfectly mimics the Twix coating.

Variations

I like to play around with this Twix Cookie Cups Recipe depending on the occasion. Don’t be shy about making it your own—there are lots of ways to add your twist!

• Use dark chocolate: If you love a less sweet finish, swapping the milk chocolate chips for dark chocolate adds depth and pairs beautifully with the caramel.
• Add nuts: Chopped pecans or walnuts mixed into the dough bring a nice crunch and a little nuttiness that my family goes crazy for.
• Salted caramel: Try sprinkling a tiny pinch of flaky sea salt on top of each caramel layer before adding chocolate to balance the sweetness.
• Vegan option: Use dairy-free butter, vegan caramel candies, and dairy-free chocolate chips to make these cookie cups vegan-friendly.

How to Make Twix Cookie Cups Recipe

Step 1: Cream the Butter and Sugar

To start, preheat your oven to 350°F (175°C)—always good to get that going early. Then, in a mixing bowl, cream together the salted butter and granulated sugar. This step is key because it creates the light, tender texture we want. Use a hand mixer or stand mixer on medium speed until the mixture is fluffy and well combined, usually about 2-3 minutes. I’ve learned that not creaming long enough can make the cookie cups dense, so don’t rush this part!

Step 2: Add Egg White and Vanilla

Next up, add the egg white and vanilla extract to your creamed butter and sugar. Beat these together until everything is fully incorporated. The egg white keeps the dough neat and chewy without making these cakey or heavy—it’s a subtle difference but important. I used to add the whole egg here but found it changed the texture too much, so stick with just the white.

Step 3: Mix in Dry Ingredients

Whisk together the flour and baking powder separately, then gradually add them into your wet mixture. Stir or mix slowly to avoid overworking the dough, which can make cookies tough. I like using a rubber spatula here and mixing gently until no streaks of flour remain—it usually takes about 30 seconds.

Step 4: Roll and Cut the Dough

Lightly flour a clean surface and roll out your cookie dough to about ¼ to ½ inch thickness. Then, use a round cookie cutter (about 2 to 2.5 inches diameter works great) to cut out circles. Transfer each circle to an ungreased baking sheet, spaced slightly apart. This part is where you can decide just how big or small you want your cookie cups — I usually stick to medium size to get about 24 pieces.

Step 5: Bake the Cookies

Bake your cookies at 350°F for 6 to 8 minutes. You want to pull them out when the cookies look puffy and the surface isn’t glossy anymore. Don’t worry if they feel soft—that’s perfect because they’ll firm up as they cool. I’ve found baking longer than 8 minutes dries them out, so watch carefully.

Step 6: Prepare the Caramel Layer

While your cookies cool completely on a wire rack, melt the unwrapped caramels with milk in the microwave. Heat in 30-second bursts, stirring halfway through to avoid burning. The goal is smooth, creamy caramel. If it feels too thick, just add a splash more milk. This caramel is the star, so don’t rush it or use low-quality caramels—your taste buds will thank you!

Step 7: Add Caramel and Chill

Carefully spoon a few teaspoons of the caramel onto each cooled cookie, spreading it almost to the edges but not quite. Place the tray in the fridge for 10 to 15 minutes until the caramel sets up and cools fully. This step is what lets the caramel layer firm enough so it won’t ooze out when you add the chocolate.

Step 8: Melt Chocolate and Finish

Lastly, melt your milk chocolate chips in 30-second intervals in the microwave, stirring between each round until smooth. Spread a thin layer of melted chocolate over each caramel-topped cookie cup. Let these set completely, which usually takes about 20 minutes at room temperature or 10 minutes in the fridge. And that’s it—you’re ready to enjoy!

How to Serve Twix Cookie Cups Recipe

Garnishes

I often sprinkle a pinch of sea salt or finely chopped peanuts on top of the chocolate before it sets—it adds a lovely contrast that amps up those Twix flavors. Sometimes a dusting of cocoa powder or edible gold flakes makes these cookie cups party-ready and extra special.

Side Dishes

These cookie cups are rich enough to be served on their own, but if you want to pair them, try a scoop of vanilla ice cream or a handful of fresh berries. A small cup of coffee or hot chocolate works beautifully for an indulgent dessert setup.

Creative Ways to Present

For birthday parties or holidays, I place each cookie cup in mini cupcake liners or decorative wrappers. I’ve also arranged them on tiered cake stands for a stunning sweet table display. Wrapping a few in cellophane with a ribbon makes for a lovely homemade gift, too.

Make Ahead and Storage

Storing Leftovers

Store your Twix Cookie Cups in an airtight container at room temperature or in the fridge if your kitchen is warm (above 75°F). They’ll stay fresh for up to 3 days. I like to layer them between parchment paper to prevent sticking and keep that perfect caramel and chocolate texture intact.

Freezing

I’ve frozen these cookie cups successfully by placing them on a baking sheet to freeze solid, then transferring to a freezer-safe container layered with parchment paper. They last about a month and thaw beautifully overnight in the fridge without losing texture.

Reheating

If you want to enjoy them warm, pop the cookie cups in a microwave for 10-15 seconds to soften the caramel and chocolate just a little. Be careful not to overheat — you want gooey, not melted mess! This trick really brings out the rich flavors and feels like a freshly baked treat.

FAQs

Final Thoughts

This Twix Cookie Cups Recipe has quickly become a staple in my kitchen and a crowd-pleaser whenever I bring them out. The combination of buttery cookie, luscious caramel, and creamy chocolate hits all the right notes that remind me of those classic candy bars we all love. I really hope you try these soon—they’re a joy to bake and even better to eat. Trust me, once you make a batch, you’ll find yourself coming back to it again and again. Happy baking, friend!

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