Easy Homemade Twix Cookies: A Simple and Tasty Recipe

A plate of homemade Twix cookies, featuring a buttery shortbread base, gooey caramel layer, and a rich chocolate coating.

Craving the irresistible combination of buttery shortbread, creamy caramel, and rich chocolate? These Homemade Twix Cookies are a lighter, guilt-free take on the classic treat. Packed with all the delicious layers you love, these cookies are perfect for satisfying your sweet tooth without straying from your healthy eating goals.

Ingredients

For the Shortbread Base:

  • 1 cup all-purpose flour
  • 1/4 cup light butter, softened
  • 1/4 cup sugar substitute (like Stevia or Monk Fruit)
  • 1/2 tsp vanilla extract
  • 1-2 tbsp unsweetened almond milk (if needed)

For the Caramel Layer:

  • 1/4 cup sugar-free caramel sauce
  • 1 tsp unsweetened almond milk

For the Chocolate Layer:

  • 1/3 cup sugar-free chocolate chips
  • 1 tsp coconut oil

Instructions

1. Prepare the Shortbread Base

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour, softened butter, sugar substitute, and vanilla extract. Mix until the dough is crumbly but holds together when pressed. Add almond milk if needed.
  3. Roll the dough into a ball and flatten it to 1/4-inch thickness. Use a cookie cutter or the rim of a small glass to cut out cookie shapes.
  4. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden. Let them cool completely.

2. Add the Caramel Layer

  1. In a small bowl, combine the sugar-free caramel sauce and almond milk. Microwave for 10-15 seconds if needed to make it spreadable.
  2. Spoon a small amount of caramel onto each cooled cookie and spread it evenly. Allow it to set for a few minutes.

3. Add the Chocolate Layer

  1. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 15-second intervals, stirring after each, until smooth.
  2. Spoon or drizzle the melted chocolate over the caramel layer on each cookie. Use the back of a spoon to spread it evenly.
  3. Let the chocolate set completely at room temperature or refrigerate the cookies for quicker results.

Nutritional Information (Per Cookie):

  • Calories: 90
  • WW Points: 2 points
  • Protein: 2g
  • Carbohydrates: 12g
  • Fat: 4g

Why You’ll Love These Twix Cookies

  1. Lighter but Just as Delicious: All the flavors of classic Twix with fewer calories and points.
  2. Easy to Make: Simple ingredients and steps make this recipe beginner-friendly.
  3. Perfect for Sharing: These cookies are a hit at gatherings or as a homemade gift.
  4. Customizable: Adjust the layers to suit your taste preferences—extra caramel, anyone?

Tips for Success

  • Chill the Dough: If the dough is too soft, chill it in the refrigerator for 10-15 minutes before rolling.
  • Layer Precision: Let each layer set before adding the next to keep the cookies neat and easy to handle.
  • Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Variations

  • Peanut Butter Twist: Swap caramel with sugar-free peanut butter for a nutty flavor.
  • Dark Chocolate Lovers: Use sugar-free dark chocolate for a more intense chocolate layer.
  • Mini Twix Bites: Make smaller cookies and enjoy them as bite-sized treats.

These Homemade Twix Cookies are a delightful treat for anyone looking to indulge smartly. With their classic layers and satisfying crunch, they’re a must-try for cookie lovers. Enjoy them with a cup of tea or coffee for the perfect snack break!

Easy Homemade Twix Cookies: A Simple and Tasty Recipe
Print

Easy Homemade Twix Cookies: A Simple and Tasty Recipe

Recipe by 2mrecipes
Servings

12

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

90

kcal

Ingredients

  • For the Shortbread Base:

  • 1 cup all-purpose flour

  • 1/4 cup light butter, softened

  • 1/4 cup sugar substitute (like Stevia or Monk Fruit)

  • 1/2 tsp vanilla extract

  • 1-2 tbsp unsweetened almond milk (if needed)

  • For the Caramel Layer:

  • 1/4 cup sugar-free caramel sauce

  • 1 tsp unsweetened almond milk

  • For the Chocolate Layer:

  • 1/3 cup sugar-free chocolate chips

  • 1 tsp coconut oil

Instructions

  • Prepare the Shortbread Base
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    In a mixing bowl, combine the flour, softened butter, sugar substitute, and vanilla extract. Mix until the dough is crumbly but holds together when pressed. Add almond milk if needed.
    Roll the dough into a ball and flatten it to 1/4-inch thickness. Use a cookie cutter or the rim of a small glass to cut out cookie shapes.
    Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden. Let them cool completely.
  • Add the Caramel Layer
    In a small bowl, combine the sugar-free caramel sauce and almond milk. Microwave for 10-15 seconds if needed to make it spreadable.
    Spoon a small amount of caramel onto each cooled cookie and spread it evenly. Allow it to set for a few minutes.
  • Add the Chocolate Layer
    Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 15-second intervals, stirring after each, until smooth.
    Spoon or drizzle the melted chocolate over the caramel layer on each cookie. Use the back of a spoon to spread it evenly.
    Let the chocolate set completely at room temperature or refrigerate the cookies for quicker results.

Notes

  • Chill the Dough: If the dough is too soft, chill it in the refrigerator for 10-15 minutes before rolling.
    Layer Precision: Let each layer set before adding the next to keep the cookies neat and easy to handle.
    Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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