This crumbl twix cookie recipe gives you that thick, buttery shortbread base layered with caramel and a chocolate ganache drizzle, all at home without a trip to the bakery. It’s a weekend project that’s genuinely worth the effort, and most of the components come together faster than you’d think.

The cookies are big, the caramel layer is sticky and rich, and the chocolate sets into a glossy finish. If you’ve had the original, you know exactly what you’re going for.

Why I Love This Recipe

The shortbread base has a slightly crisp edge and a dense, tender center that holds up under the toppings without going soggy. That texture is what makes it feel like the real thing.

The caramel is thick enough to stay put when you slice into a cookie, but soft enough that it doesn’t pull away in one chewy slab. That balance took some testing to get right.

This is the version I keep coming back to because all 3 components are made from scratch, so the flavor is noticeably cleaner than anything with a jarred filling.

Recipe Ingredients

2 1/4 cups all-purpose flour – Spoon and level it; packing the cup leads to a dry, crumbly base
1/2 tsp salt – Balances the sweetness in the shortbread
1 cup (2 sticks) unsalted butter, softened – Room temperature is key; cold butter won’t cream properly
1/2 cup powdered sugar – Gives the shortbread its tender, fine crumb rather than a cakey texture
1 tsp vanilla extract – Use pure, not imitation, for a cleaner flavor
1 cup granulated sugar – For the caramel layer
6 tbsp unsalted butter, cut into pieces – Goes into the caramel off the heat to stop it cooking further
1/2 cup heavy cream, warmed – Warm cream prevents the caramel from seizing when you add it
1/2 tsp flaky sea salt – Finishes the caramel layer; skip if you prefer plain
1 cup semi-sweet chocolate chips – For the ganache drizzle
1/2 cup heavy cream – Combined with the chocolate to make a pourable ganache

Variations / Substitutions

Gluten-free flour – A 1-to-1 gluten-free all-purpose blend works here; the texture is slightly more crumbly but still holds together.
Milk chocolate chips – Swaps in for a sweeter, creamier ganache that leans closer to a milk chocolate bar.
Dark chocolate chips – Makes the drizzle noticeably more bitter, which cuts through the sweet caramel nicely.
Brown butter shortbread – Brown the 1 cup butter before creaming; it adds a nutty depth to the base.
Dairy-free – Use a plant-based butter stick and full-fat coconut cream in place of both the butter and heavy cream amounts; the caramel will be slightly softer.
Salted caramel skip – Leave out the flaky sea salt if you want a straight sweet caramel with no contrast.

If you enjoy layered cookie recipes like this one, Crumbl Sugar Cookie Copycat Recipe is worth a look next.

How To Make Crumbl Twix Cookies

Step 1: Cream the Shortbread Dough

Preheat your oven to 325°F (160°C), then start on the dough. In a large bowl, beat the 1 cup softened butter and 1/2 cup powdered sugar together with a hand mixer on medium speed for about 3 minutes, until the mixture is pale and noticeably fluffy. Add the 1 tsp vanilla extract and mix for another 30 seconds. Scrape down the sides, then add the 2 1/4 cups flour and 1/2 tsp salt all at once. Mix on low just until the dough comes together and no dry streaks remain, about 60 seconds.

The dough will be soft but not sticky. It should hold its shape when you press it between your fingers. If it feels greasy or wet, your butter may have been too warm; pop the bowl in the fridge for 15 minutes before shaping.

Step 2: Shape and Bake the Cookies

Line 2 baking sheets with parchment paper. Scoop the dough into 12 equal portions, about 3 tbsp each, and roll them into balls. Place them at least 2 inches apart, then flatten each one gently with the bottom of a glass to about 1/2 inch thick. Bake at 325°F (160°C) for 13 to 15 minutes, until the edges are just set and the bottoms are faintly golden. The tops will look barely done, and that’s correct.

Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. They firm up significantly as they cool, so don’t overbake chasing a golden top.

Step 3: Cook the Caramel

Pour the 1 cup granulated sugar into a medium, light-colored saucepan in an even layer. Cook over medium heat without stirring, watching it carefully. After about 8 to 10 minutes, the edges will start to melt and turn amber. At that point, swirl the pan gently to even it out. When the whole surface is a deep amber color, around 350°F (175°C) on a candy thermometer, remove the pan from the heat immediately.

Carefully add the 6 tbsp butter pieces and stir until melted, then slowly pour in the 1/2 cup warmed heavy cream while stirring constantly. The mixture will bubble up aggressively; that’s normal. Stir in the 1/2 tsp flaky sea salt, then let the caramel cool in the pan for 20 to 25 minutes until it thickens to a spreadable consistency.

Don’t walk away during those last few minutes of cooking. Caramel goes from deep amber to burnt in about 30 seconds, and a burnt batch is too bitter to use.

Step 4: Spread the Caramel Layer

Once the cookies are fully cooled and the caramel has thickened, spoon about 1 tbsp of caramel onto the center of each cookie. Use the back of the spoon to spread it out, leaving a small border around the edge so it doesn’t drip. If the caramel has gotten too thick to spread, set the pan over very low heat for 30 seconds and stir until it loosens up.

The caramel should sit in a smooth, even layer about 1/4 inch thick. It will look glossy and hold its shape without sliding off the cookie.

Step 5: Make the Chocolate Ganache

Combine the 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream in a small saucepan. Heat over low heat, stirring constantly, for about 3 to 4 minutes until the chocolate is fully melted and the mixture is smooth and shiny. Remove from heat and let it cool for 5 minutes until it thickens slightly but is still pourable.

Step 6: Drizzle and Plate the Cookies

Transfer the ganache to a small piping bag or a zip-lock bag with one corner snipped off. Drizzle lines of ganache across each caramel-topped cookie in a back-and-forth motion, mimicking the striped pattern on a Twix bar. Let the ganache set at room temperature for about 15 minutes, or slide the tray into the fridge for 5 minutes if you want it to firm up faster. Arrange the finished cookies on a board or platter and scatter a pinch of flaky sea salt over the top before serving.

Recipe Tips

Use a light-colored saucepan for the caramel. A dark pan makes it hard to see the color change, and you’ll likely overshoot to burnt before you notice.
Warm the heavy cream before adding it to the caramel. Cold cream hitting hot sugar can cause it to seize or splash dangerously.
Measure flour by spooning it into the cup and leveling off. Scooping directly compacts the flour and can make the shortbread dense and dry.
Cool the cookies completely before adding caramel. A warm cookie will melt the caramel layer and it will slide right off.

Cook times by cookie thickness (all at 325°F / 160°C):

Thickness	Time	Done Cue
1/4 inch	10 to 12 mins	Edges set, very pale
1/2 inch (standard)	13 to 15 mins	Edges faintly golden
3/4 inch	16 to 18 mins	Bottom golden, top matte

How To Store

Refrigerate – Store assembled cookies in an airtight container in the fridge for up to 5 days. Layer parchment between them so the ganache doesn’t stick.
Reheating – These are best at room temperature. Pull them from the fridge 20 minutes before serving so the caramel softens back up.
Serve Cold – Straight from the fridge, the caramel is firmer and chewier, almost like biting into the actual candy bar, which some people genuinely prefer.

What To Serve With Crumbl Twix Cookies

A cup of black coffee or an unsweetened espresso works well here because the bitterness cuts through the sweet caramel and chocolate layers without competing with them. Cold whole milk is the other obvious choice for the same reason; the fat in the milk tones down the richness so you can eat more than one cookie comfortably. If you’re putting together a dessert spread, pair these alongside something fruit-forward like a lemon bar or a raspberry shortbread, since the bright acidity provides contrast to all that caramel.

Frequently Asked Questions

Can I make the caramel a day ahead?

Yes. Make the caramel, let it cool completely, and store it in a sealed jar in the fridge for up to 1 week. Warm it gently on the stovetop over low heat, stirring until spreadable, before using.

Why did my caramel seize and turn grainy?

It likely crystallized from stirring too early or from sugar crystals on the sides of the pan. You can try adding 1 tbsp of hot water and stirring gently over low heat to bring it back, though a badly seized caramel usually needs to be started over.

Can I freeze these cookies?

Yes, but freeze the shortbread bases unfrosted. Wrap them tightly and freeze for up to 2 months, then add the caramel and ganache after thawing at room temperature.

Do I need a candy thermometer for the caramel?

You don’t have to use one, but it removes the guesswork. The target is 350°F (175°C) for a deep amber caramel. If you’re judging by color alone, you’re looking for the shade of a copper penny.