Crumbl Caramel Shortbread Twix Cookies
These Crumbl-inspired caramel shortbread Twix cookies combine buttery, tender shortbread with homemade caramel and chocolate layers, mimicking the classic candy bar in cookie form. The shortbread base is enriched with cornstarch and milk powder for a delicate crumb, while toffee bits add crunch. Melted caramel spreads across the cooled cookie, topped with smooth semi-sweet chocolate and a fun-sized candy bar for authenticity. The result is a decadent, multi-textured treat with sweet caramel, rich chocolate, and crispy toffee in every bite. Perfect for home bakers wanting an , Instagram-worthy cookie that tastes like the real thing. These work for dessert platters, gift boxes, or indulgent snacking. This version stands out by building layers intentionally rather than dipping, ensuring balanced coverage and the signature candy bar placement.
Ingredients
- 1 cup unsalted butter
- 2 large egg
- 4 cup all-purpose flourcake flour1:1baking
creates even more tender crumb
- ½ cup cornstarch
- 1 tablespoon milk powder
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup milk chocolate toffee bitsenglish toffee bits1:1nonedairy-free
slightly more bitter toffee flavor
- 14 ounce caramel candyhomemade caramel sauce1/2 cupcooking
skip the melting step, use directly
- ½ cup heavy cream
- 1 1/2 cup, semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 18 fun sized chocolate candy bartwix bar1 wholenone
uses actual Twix for authenticity
Instructions
- 1
Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
- 2
Let butter and eggs come to room temperature.
- 3
In a medium bowl, whisk together flour, cornstarch, milk powder, baking powder, and salt.
- 4
In a large bowl with a mixer on medium speed, cream butter, granulated sugar, vegetable oil, and brown sugar until creamy and fluffy, about 3 minutes.
- 5
Scrape down sides and add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
- 6
Scrape down sides and add flour mixture in two additions, mixing just until blended after each. Fold in toffee bits.
- 7
Using a large cookie scoop, scoop dough into balls.
- 8
Place six dough balls on each baking sheet with space between them.
- 9
Gently press the bottom of a glass into the center of each dough ball to create a small indentation.
- 10
Bake for 10-12 minutes until centers puff and lose their glossy appearance. Cool on baking sheets.
- 11
For caramel filling, combine heavy cream and caramel candies in a microwave-safe bowl. Microwave on 50% power for 1 minute, stir, then continue in 30-second increments, stirring between each, until melted and smooth.
- 12
Spoon melted caramel over cooled cookies, spreading evenly.
- 13
For chocolate icing, combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave on 50% power for 1 minute, stir, then continue in 30-second increments, stirring between each, until melted and smooth.
- 14
Spoon chocolate over caramel on each cookie and spread to cover. Immediately place one fun-sized chocolate bar in the center of each cookie.
- 15
Cool completely and chill in refrigerator until ready to serve.
Tips
Room temperature butter and eggs are critical: cold ingredients create lumpy dough that won't incorporate smoothly, resulting in dense, uneven cookies. Plan ahead or use the water bath method to warm them quickly without melting.
Spread caramel and chocolate while still warm but not scorching hot. Cooled caramel becomes too stiff to spread smoothly; if it hardens, reheat gently for 15-20 seconds on 50% power until pliable again.
Press the candy bar into warm chocolate immediately after spreading so it adheres properly as it cools. Waiting too long causes the bar to sit on top rather than nestle into the coating.
Good to Know
Airtight container at room temperature for up to 5 days, or refrigerated for up to 1 week. Caramel and chocolate layers may soften slightly at room temperature.
Prepare cookie dough up to 2 days in advance, refrigerated. Baked, unfrosted cookies keep for 3 days. Assemble fully no more than 1 day before serving for best texture.
Serve chilled or at room temperature. Pairs well with cold milk, coffee, or vanilla ice cream.
Common Mistakes
Overmix the flour mixture to avoid tough, dense cookies; mix only until just blended.
Skip the indentation step to avoid flat, cake-like cookies; the indent creates the signature shortbread shape.
Add cold caramel or chocolate to avoid uneven coating that doesn't spread smoothly; ensure both are completely melted and fluid.
Substitutions
Dairy-Free Swaps
slightly more bitter toffee flavor
General Alternatives
skip the melting step, use directly
uses actual Twix for authenticity
FAQ
Can I use regular Twix bars instead of fun-sized?
Yes. One regular Twix bar is roughly equivalent to two fun-sized bars, so adjust the recipe to 9 regular Twix bars. You may need slightly more chocolate coating to cover the larger surface area.
What if I don't have milk powder?
Omit it. Milk powder adds slight sweetness and tender crumb, but cookies will still bake successfully without it. You may increase vanilla extract by 1/2 teaspoon for subtle flavor compensation.
How long do these cookies stay fresh?
Properly stored in an airtight container, they keep at room temperature for 5 days. Refrigerated, they last up to 1 week. Caramel and chocolate harden when chilled, making them easier to handle but slightly less soft.