Crumbl Copycat Twix Cookies are thick, soft, and loaded with all the flavors of your favorite candy bar. Each bite has that perfect combination of buttery cookie, gooey caramel, and sweet chocolate, just like a Twix bar, but better. These cookies are bakery-style big, seriously delicious, and surprisingly easy to make at home. I bet you can’t eat just one!
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I’ve been obsessed with Crumbl cookies ever since I tried them, and these Twix-inspired ones are my absolute favorite to recreate at home. They’re thick, indulgent, and have that signature flat-top shape that makes them look just like the real thing. The toffee pieces add a little crunch, and the layers of caramel and chocolate make every bite feel like a treat. Whether you’re making them for a party, a gift, or just because you’re craving something sweet, these cookies always impress.
Ingredients
For the Cookies:
- Unsalted butter – You want your butter to be soft and workable, but not melted.
- Granulated sugar
- Brown sugar – Not packed.
- Vegetable oil – Or any other neutral-flavored cooking oil.
- Egg – Large or extra large eggs are fine.
- Vanilla extract – I cook with artificial vanilla extract but you can use the real stuff if you have it.
- All-purpose flour
- Cornstarch
- Baking powder – Ensure your baking powder hasn’t expired or your cookies won’t get the lift they need while baking.
- Salt
- Toffee pieces
For the Topping:
- Candies – I buy these in the fall before Halloween and keep an extra bag on hand for baking during the year, as they can sometimes be hard to find.
- Heavy whipping cream
- Milk chocolate chips
How To Make Crumbl Copycat Twix Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper for easy cleanup. In a medium microwave-safe bowl, combine the caramel candies and heavy cream. Heat in 30-second increments, stirring each time, until smooth. Set aside to cool slightly while the cookies bake.
In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar until smooth. Add the oil, egg, and vanilla, mixing well and scraping down the bowl.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add to the mixer and blend until the dough comes together. Fold in the toffee pieces with a silicone spatula.
Use a large cookie scoop to portion dough onto prepared baking sheets. Flatten each dough ball to about ½ inch thick using the bottom of a glass or a measuring cup.
Bake for 10–12 minutes, until the edges are just set. Let cookies cool completely before topping.
Transfer the baking sheets to a cooling rack and allow the cookies to cool on the sheet for 10 minutes, then move the cookies directly to the rack to cool completely. This helps them set while staying soft and thick.
Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each.
To assemble, spoon caramel over each cooled cookie and spread evenly. Top with a thin layer of melted chocolate. Chill briefly to help the layers set.
Serving Suggestions
These Crumbl Copycat Twix Cookies are best served at room temperature or slightly chilled from the fridge. They’re thick and rich, so one cookie is plenty satisfying. Serve them with a cold glass of milk, a cup of coffee, or as a show-stopping dessert at parties. They also make fantastic gifts—pack them with Crumbl Copycat Buckeye Brownie Cookies, and Copycat Crumbl Caramel Pumpkin Cookies in a decorative box or wrap individually in cellophane for a bakery-style presentation.
Storage Tips
Store assembled Crumbl Copycat Twix Cookies in an airtight container in the refrigerator for up to 3 days. The caramel and chocolate layers stay fresh and gooey when kept chilled. You can also bake the cookies ahead and store them unfrosted for up to 5 days, then add the toppings when you’re ready to serve. If you want to freeze them, freeze the cookies without the toppings for up to 2 months, then thaw and assemble.
Crumbl Copycat Twix Cookies
Ingredients
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup oil
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon corn starch
- ⅓ cup toffee pieces
For the topping
- 8 ounces caramel candies unwrapped
- ⅓ cup heavy cream
- ½ cup chocolate chips melted
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second increments, stirring between each interval, until smooth and creamy. Set aside to cool at room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, sugar, and brown sugar on medium speed until smooth.
- Add the oil, egg, and vanilla extract. Mix well, scraping down the sides of the bowl often with a rubber spatula.
- Add the flour, corn starch, salt, and baking powder. Mix on low speed until thoroughly combined, scraping down the sides often.
- Fold in the toffee pieces with a wooden spoon or spatula until evenly distributed.
- Using a large cookie scoop, divide the dough and place scoops on the prepared baking sheets, spacing them about 3 inches apart.
- Use the bottom of a glass cup or measuring cup to flatten each dough ball into a disc about ½ inch thick.
- Bake for 10–12 minutes, or until the edges are just barely beginning to brown and the centers are set. Let cool completely on the baking sheets.
- In another medium microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring between each interval until smooth. Let cool to room temperature.
- To assemble: Once the cookies are cool, spoon caramel onto each cookie and spread evenly with the back of a spoon or a small offset spatula.
- Top with melted chocolate and spread evenly to cover.
- Optional: Place assembled cookies in the fridge or freezer for 10–15 minutes to set the toppings faster.