In today’s post: These twix cookies are easy to make with just a few ingredients.
Twix cookies are really pretty amazing. There’s a cookie shop near me that sells them occasionally and my son checks their site religiously to see when they’ll be available again. Since everyone in our family likes them, I decided I should just start making them at home, so I looked up some recipes online…
…and they all required that you mix the dough, then chill it for an hour, then roll it out and cut it, then bake it…and THEN let the cookies cool so you can add the caramel and chocolate. Delicious, without a doubt, but too much work to satisfy a weekday cookie craving!
So I turned to my old standby, the trusty cake mix, to come up with an easier version that takes way less time!
With Cake Mix Twix Cookies there’s no chilling, no rolling, and no cutting. There’s hardly any measuring involved! You can have your first tray of cookies ready to go into the oven in less time that it will take your oven to heat up.
Now, for any Twix purists out there, I will say this: using a cake mix gives you a softer cookie with a faint cake batter taste. None of my testers cared (and most couldn’t even tell the difference), but if you really want that crunchy shortbread cookie, you should make my Homemade Twix bars instead. They have a traditional shortbread crust, but since they are made as bars instead of cookies there’s still no chilling, rolling or cutting, so they come together quickly.
If you’d like a Twix cookie, however, without all the work, these cake mix twix cookies are the way to go! Not only are they easy to make, they turn out gorgeous, making them a perfect cookie for gifting.
How to make Cake Mix Twix Cookies
Cake Mix Twix Cookies
- 1 boxed White Cake Mix I prefer Betty Crocker
- 1/2 cup salted butter softened
- 1 egg
- 1 cup Caramel Bits from an 11 oz bag
- 2 teaspoons milk
- 1 and 1/4 cup milk chocolate chips
- 1 teaspoon vegetable oil or shortening
- Preheat the oven to 350 degrees.
- Using a hand mixer, beat together the cake mix, softened butter, and egg until incorporated and crumbly.
- With your hands, press the crumbs together to make a stiff dough.
- Roll a rounded tablespoon of dough into a ball. It should be just under 1.5 inches in diameter. Place on lined cookie sheet.
- Use a cup or glass with a flat bottom to gently flatten the dough balls until they are 2 inches in diameter.
- Bake cookies 11-12 minutes until set. Edges will not be brown.
- Allow cookies to cool before topping.
- Place caramel bits and milk in a microwave safe bowl. Microwave in 30 second intervals, stirring well between each interval, until melted and runny.
- Scoop a little more than a teaspoon of caramel onto each cookie. After every 6 cookies, stop and use a butter knife or offset spatula to spread caramel near the edges fo the cookie.
- Melt the milk chocolate chips in 30 second intervals, stirring well between each interval. Stir in the vegetable oil or shortening.
- Scoop a generous teaspoon of chocolate onto each cookie, and spread using a knife or offset spatula.
- Allow cookies to cool before serving. You can put them in the fridge to cool; however if you leave them in the fridge too long the chocolate may get streaky or spotty.
Tips for making Twix Cookies with a cake mix
Most of my cake mix cookies use two eggs and melted butter, so you can just stir the dough together with a wooden spoon. But to make these cookies a bit more shortbread like, we use softened butter and just one egg. That makes it easiest to mix with a hand mixer. Use the hand mixer until the ingredients are incorporated and the dough is very crumbly (first picture below). Then you can use your hands to quickly bring the crumbs together – they’ll turn into a stiff cookie dough (second picture).
Next you want to form balls that are just smaller than 1.5 inches in diameter. I use a 1.5 tablespoon cookie dough scoop and underfill it just a little. If you underfill your cookie dough scoop you’ll get about 24 cookies from this batch; if you fill it completely you’ll get 18-20 cookies.
Place the cookie dough balls on a lined cookie sheet and use a flat bottom cup or glass to flatten them down to 2 inches in diameter.
Bake for 11-12 minutes until edges feel set. Cookies will still be quite pale in color:
You want to cool the cookies at least a little bit before adding the caramel and chocolate or the topping will end up too melty and will drip off the edges.
I use just over a teaspoon of caramel for each cookie, and a very generous teaspoon of chocolate. Be sure to use a good quality milk chocolate chip for this and DO NOT overheat the chocolate. You want it just barely melted. I stir a teaspoon of oil or shortening into the melted chocolate to help it set up nice and shiny.
Enjoy! And find the rest of my cake mix cookies here:
Mint Truffle Fudge Cookies