CRUMBL Twix cookies are the ultimate treat for all Twix chocolate bar lovers. It is made with a soft and melt-in-your-mouth sugar cookie and topped with a luscious caramel layer, and finished off with a smooth melted chocolate topping. Now you can finally have your favorite candy bar in a cookie form.
If you love Crumbl cookies, you’ll also enjoy these Crumbl Chocolate Chip Cookies, Easy Crumbl molten lava cookies and Chilled Crumbl Sugar Cookies.
Copycat CRUMBL chilled Twix cookies are the cookie recipe you never knew you needed until now. They are inspired by the famous and very original cookies that come from the Utah cookie bakery chain.
These cookies are served chilled just like their chilled sugar cookies with pink almond frosting. The base cookie recipe is very similar in both of these cookies except that the Twix one only has vanilla extract instead of almond extract and vanilla extract. It also has toffee bits which will accentuate the caramel flavor of the cookie itself.
This is the best CRUMBL Twix sugar cookie recipe!
I actually made this CRUMBL Twix cookie recipe a few times, but the last time I made them they didn’t have the toffee bits in them. I ended up taking the photos for this recipe then because it was my best batch thus far. So don’t be alarmed when you see no toffee bits in the cookie dough.
This recipe is best with them, but since I wanted to get it out to you ASAP, I decided to use these photos anyways until I make this recipe again and can save enough of it to photograph again.
Why you need to make this recipe!
- It’s your favorite candy bar in a cookie form!
- The sugar cookie base is melt in your mouth
- It is topped with just the right amount of caramel and chocolate
- This recipe makes very large sugar cookies, just like the ones from the CRUMBL bakery but can also made into smaller little cookies too.
- These cookies are impressive yet so so easy to make.
These Crumbl Twix cookies are easy to make and will satisfy a crowd!
Ingredients for the chilled Twix cookie recipe
Here are the ingredients you will need to make this CRUMBL copycat recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for these cookies. Just make sure it is softened.
- Oil– Use vegetable or canola oil for this recipe. It will help keep these sugar cookies super moist and melt in your mouth!
- Granulated and brown sugar– The combination of granulated sugar and brown sugar is what will make these cookies extremely soft.
- egg– You will need one large egg at room temperature.
- Vanilla extract– A good sugar cookie always has vanilla extract in it.
- Flour– All-purpose flour is what you need for this recipe.
- Corn starch– The corn starch will make for lighter more melt in your mouth cookies. Which is exactly what we’re after.
- Baking powder– The baking powder will give a little height to our cookies.
- Salt– A little salt will help balance out the sweetness of this cookie recipe.
- Chocolate-covered toffee bits– The toffee is mixed into the sugar cookie dough and helps bring out the caramel flavor even more.
- Caramels– You will need regular little caramels. I used Kraft caramels.
- Heavy cream– Heavy cream is used to smooth our caramel sauce.
- Milk chocolate– Make sure to use the best quality milk chocolate for this recipe since it will affect the overall quality of the cookie flavor.
How to make Twix sugar cookies?
This is how you can make your favorite candy bar into cookies! Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, oil, and both sugars.
- Add in the egg and vanilla and mix until incorporated.
- Mix in the flour, corn starch, salt, baking powder just until the mixture disappears.
- Fold in the toffee bits, then using a ¼ measuring cup, scoop out 9 equally sized cookie dough balls.
- Gently flatten the cookie dough balls, making sure not to make them too thin. and bake in the preheated oven.
- Melt the caramel and heavy cream in the microwave and do the same thing with the milk chocolate.
- Assemble the sugar cookie, caramel layer, and melted chocolate and enjoy or chill in the fridge for the ultimate CRUMBL caramel chocolate cookie experience.
Step by step CRUMBL Twix Cookies recipe
Frequently asked questions – FAQ
Can I use homemade caramel?
Yes! You can use whichever caramel you want. If you decide to use homemade caramel sauce make sure it’s on the lighter side so that it doesn’t overpower the chocolate and the cookie flavor.
Make sure that your homemade caramel is also chilled to that it can be easily spreadable on the cookies.
Should I use chocolate chips or a chocolate bar for the topping?
The choice is yours. You can use either milk chocolate chips or a milk chocolate bar. As long as the chocolate weight about 110grams you should be fine.
Another thing to keep in mind is that you should make sure that the chocolate you are using is the best quality chocolate ever because otherwise your cookies won’t taste as good!
How to store CRUMBL Twix cookies?
You can store these cookies in an airtight container in the fridge for up to 7 days or you can place them in an airtight container in the freezer for up to 2 months.
Once you’re ready to enjoy them, place your frozen Twix sugar cookies in the fridge overnight to thaw before eating them.
Chilled CRUMBL Twix sugar cookie recipe
If you made these chilled CRUMBL Twix cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
CRUMBL Twix Cookies Copycat Recipe
Ingredients
Sugar cookie
- 1 stick butter softened
- ¼ cup vegetable or canola oil
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoon flour
- ¼ teaspoon salt
- ¼ cup corn starch
- 1 teaspoon baking powder
- ¼ cup Chocolate covered toffee bits
Caramel layer
- 7 oz caramels unwrapped – about 26-30 caramels
- ¼ cup heavy cream
Chocolate layer
- ⅔ cup milk chocolate chips Very good quality
Instructions
Make the caramel sauce while the cookies are cooling down
- Melt the caramels and the heavy cream in a microwave safe bowl in 30 second increments. Making sure to stir in between.
- Let the caramel cool down, then chill in the fridge while you make the cookies.
Make the cookie base
- Start by preheating the oven to 350F then line a baking sheet with parchement paper and set aside.
- In a mixing bowl, cream the butter, oil, brown sugar, and granulated sugar until combined. Add in the egg and the vanilla and mix to combine again.
- Add in the flour, corn starch, baking powder, and salt, and mix just until the flour mixture disappears. Fold in the toffee bits then using a large cookie scooper, scoop out 10 equally sized cookie dough balls.
- Roll the cookie dough balls in between the palm of your hands then place them on the baking sheet making sure to leave about 1 & ½ inches of space between the cookies. Using the back of the same ¼ measuring cup, gently flatten the cookie to about ⅓- ½ inches in thickness and bake in the preheated oven for 8-10 minutes. Then pull them out of the oven and let them cool down on the baking sheet for 10 minutes before transferring to a cooling rack.
Make the melted chocolate topping.
- Melt the chocolate in a microwave safe bowl in 30 second increments, making sure to stir in between.
Assemble the Twix cookies
- Once everything is ready, top all the soft sugar cookies with 1 – 1 & ½ tablespoon of caramel and gently spread. Go back and spread 2 – 3 teaspoons of melted chocolate on top, chill the cookies in the fridge for a few minutes then enjoy!
Nutrition
Disclosure: This is not the original CRUMBL recipe, it’s just a recipe I developed to help those who don’t have a CRUMBL bakery near them yet enjoy their delicious inspired cookie flavors! Hope you enjoy my interpretation of this recipe 🙂
Thank you for making it all the way down here 🙂
If you enjoyed this recipe don’t forget to let us know in the comments below! In the meantime, don’t forget to follow me on Instagram!
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Susan
Would dulce de leche be a good substitute for the caramel?
Chahinez
Yes that would be delicious!
Nicole Burns
I’ll come back to this one many times. Bringing to a family gathering for my nieces and nephew, I know they’ll love them! The batter came together so well. 10/10!!
Chahinez
I am so glad your family enjoys them as much as mine does! 🙂
Carrie
Hi, what is 1 stick of butter please? 1/2 cup?
Chahinez
Yes, 1/2 cup 🙂
Kelly
I’m sure they are great. I’ll have to try again. I made the 2x servings (selected the button to show 2x ingredients) & followed directions but completely missed where it said 8 tablespoons of flour for the 2x serving but 2 cups for the 1 serving – I went with what I saw. Thought about how it didn’t look right but went with it. Just double check the measurements when you make them.
Angela
These cookies are amazing! Quick and easy to follow recipe. I made them a little smaller and they were perfect. The only issue I had was with the caramel. I melted the cubes as directed in the recipe. I let it cool and then put it in the refrigerator while I baked the cookies. When I took it out of the refrigerator, it was hard. not spreadable at all. So I had to microwave it again and I wasn’t thrilled with the consistency. Where did I go wrong?
Chahinez
Hi Angela,
Thank you so much for sharing!! It could be just a timing issue. Next time check on your caramel in the fridge after 10-15 minutes to make sure that it doesn’t harden more than you need it to.
Kat
I’ve made these two times now and they are an absolute hit! They have become a favorite of everyone’s and people have been asking me to make them for them alot! I was even offered money to make them for people! I pretty much stuck to the recipe but I did change one thing my second time around which was the amount of heavy cream used for the caramel. The 1/4 cup heavy cream just makes it a little too runny and they can’t be kept out of the fridge for long so on my second attempt I used 1/8 cup heavy cream and the difference was huge! They didn’t run they way they did before with the caramel when out of the fridge and were not as messy which is a plus! I also made sure to freeze them in-between layers of caramel and chocolate and it gave me a much neater cookie presentation wise! LOVE all your recipes! I have made several and I can’t wait to try more!
Chahinez
Thank you for your notes and feedback! I’m glad you enjoyed them 🙂
Lori
Absolutely Delicious. I make many, many types of cookies, especially at the holidays and made these for Thanksgiving dessert. These are now at the top of my cookie rotation. Used jarred caramel sauce and chocolate ganache as the frosting (was using both for other recipes). Easy to assemble, did crack a little when pushed on but easy to reshape. Made them the day before and they are still yummy 4 days later. Stored in the refrigerator.
Chahinez
I’m glad the cookies made it to the top of your rotation. Your idea of using jarred caramel sauce and chocolate ganache for frosting is great touch. It’s good to know they held up well even after a few days in the refrigerator. Thank you for making them!
Jared
Another great, easy to follow recipe. Thank you!
Chahinez
You’re welcome!
salman zakir
Best Recipe I Also Try In A Different Way Of Crumbl Twix Cookie Recipe Thanks
Kristin
I haven’t made them yet, but wanted to ask, can I make the dough the day before and refrigerate until I’m ready the next day?
Chahinez
You sure can! You might have to add 1/2-1 tbsp of heavy cream or milk if you notice that the cookie dough is cracking too much when you press down on it.
Try it and let me know your thoughts.
Jackie
Yum! Good golly these are bombdiggity lol love them like others have said they are easy to make and so satisfying I love the trio combo it taste like a Twix but in a cookie love them keep up the amazing work I love re-creating all your treats! Thank you Chiquita tomorrow I’m making the donut cookies 😉
Happy Baking ✌️
Chahinez
Thank you Jackie! I’m so happy you love the recipe. Happy baking adventures 😄
Kirsten
Sharing some feedback on the recipe and how I used it for Gluten Free and Gluten Free/Dairy Free versions of this cookie. While I used this recipe as a base to accommodate my needs, the four-star rating is due to the error in the weights for the metric information.
I believe the conversion program incorrectly inflates the amount of flour needed when trying to convert cups+tablespoons into a metric measurement. When I saw how much flour was required once I selected the metric version of the recipe, it just seemed like way too much. I then went into several of the author’s other recipes to see the number of grams she generally uses for 1 cup of flour. Using that information I reconverted the needed flour amount based on 128gr/cup. I made a 3x batch and used 816gr total versus the 936gr that was called for in the recipe. There are several comments indicating an over-crumbly end result which is likely because those bakers used the metric guidelines.
My suggestion would be to try a total of 272 grams of flour for a single batch, 544 for a double batch and 816 for a triple batch. However, I wonder if this is still a hair too much flour and if the cookies could benefit from another egg. When the cookies came out of the oven they were exceptionally delicate, BUT they did firm up nicely (and more sturdily) by the next morning. When I tasted one of the remaining plain cookies today (18 hours later after coming out of the oven), it was a really nice shortbread cookie.
For anyone interested this is how made my GF and GF/DF versions:
Triple batch info:
GF Only:
Bob’s Red Mill 768gr + 48 GF Oat Flour= total of 816 grams
The total weight of my triple batch was @1900 grams of dough.
I made 45 cookies with each being about 42 grams/cookie.
The amount of caramel produced from the recipe is not enough for all 45 cookies. Next time I will increase the caramel ingredients by ¼ to 1/3 more.
GF/DF:
Same Flour amounts as above and used Earth Balance Original (Yellow box) for the butter.
For the DF caramel, I used Avenue Sweets Sea Salt DF Caramel (find it on amazon). It is a coconut-based caramel and does have a little coconut flavor. I then heated and blended the DF caramel with 25 grams of coconut cream and 25 grams of coconut milk. That was possibly a little too much liquid as the chocolate wanted to slide off the top of the finished cookie if it wasn’t kept completely flat. I will likely reduce the coconut milk next time.
Last item to note: Use Milk Chocolate. Semi-Sweet is a bit bitter for this recipe.
Final thoughts, I will be keeping this recipe with my adjusted flour amounts and will continue to tweak it. Hopefully, the author will consider reviewing the metric amounts and see if the conversion program is struggling to understand what she’s asking it to do. Had I used the metric flours amounts suggested, there is no way the cookies would have held together and I’m pretty certain it’s not a GF flour issue. I think there is a conversion issue at hand.
Leah
Very goog cookie. I live the concept. I made these twice. The second time I reduced the flour to 1 3/4 and increased the salt to 1/2 tsp. With the reduction of flour, the dough was much easier to work with. I venture to say it could reduced a little bit more. When you stick your pan in the fridge make sure your pan is flat. Mine was a little crooked and my caramel and chocolate slid to one side. Still taste good.
Chahinez
These are great modifications! I’m glad you enjoyed the recipe!😊