I love making these Twix Cookie Cups because they combine everything I enjoy in a dessert: a soft cookie base, gooey caramel, and a smooth chocolate topping. They feel indulgent but are surprisingly easy to prepare at home, making them perfect for sharing or keeping as a sweet treat during the week.
Why You’ll Love This Recipe
I always come back to this recipe because it delivers big flavor with simple steps. I like how each bite has layers of texture, from the buttery cookie to the chewy caramel and creamy chocolate. It’s also a fun recipe to make for gatherings since they look impressive without requiring complicated techniques.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour (228 g)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon milk (for caramel)
Caramel candies or soft caramel (about 1 cup, unwrapped)
2 cups milk chocolate chips (400 g)
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a muffin tin. In a bowl, I cream together the butter and sugars until light and fluffy, then mix in the egg and vanilla. In a separate bowl, I combine the flour, baking soda, and salt, then gradually mix the dry ingredients into the wet ones.
I scoop the dough into the muffin tin, pressing it slightly to form small cups. I bake them for about 10–12 minutes, until the edges are set. As soon as they come out of the oven, I press the center of each cookie to deepen the cup shape and let them cool.
For the filling, I melt the caramel with the milk until smooth, then spoon it into each cookie cup. Finally, I melt the chocolate chips and spread the chocolate over the caramel layer. I let everything set before removing the cookie cups from the tin.
Servings And Timing
I usually get about 12 cookie cups from this recipe.
Prep time: about 20 minutes
Bake time: 10–12 minutes
Chilling and setting time: about 30 minutes
Total time: roughly 1 hour
Variations
I sometimes use dark chocolate instead of milk chocolate for a richer flavor. When I want extra crunch, I sprinkle chopped nuts over the caramel before adding the chocolate. I also like adding a pinch of sea salt on top for a sweet-and-salty twist.
Storage/Reheating
I store these cookie cups in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. I usually let them sit at room temperature for a few minutes before eating so the caramel softens slightly.
FAQs
Can I use store-bought caramel sauce instead of candies?
I can use a thick caramel sauce, but I prefer melted caramel candies because they set better inside the cookie cups.
Can I freeze Twix Cookie Cups?
I freeze them in a sealed container for up to 2 months and thaw them at room temperature before serving.
What type of chocolate works best?
I like milk chocolate for a classic Twix flavor, but dark or semi-sweet chocolate also works well.
Why did my cookie cups lose their shape?
If this happens, I press the centers again while they’re still warm from the oven to reshape them.
Can I make these without a muffin tin?
I find the muffin tin gives the best shape, but I can also form shallow cups on a baking sheet if needed.
Conclusion
I enjoy making Twix Cookie Cups because they’re simple, satisfying, and always a hit. With their layered flavors and soft texture, they’re a dessert I love returning to whenever I want something homemade that feels special.
Twix Cookie Cups are a fun and indulgent dessert featuring a soft cookie base filled with gooey caramel and topped with smooth milk chocolate, capturing the essence of a classic Twix bar in an easy-to-make homemade treat.
Total Time:1 hour
Yield:12 cookie cups
Ingredients
1 1/2 cups all-purpose flour (228 g)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon milk (for caramel)
1 cup caramel candies or soft caramel, unwrapped
2 cups milk chocolate chips (400 g)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla extract until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until a dough forms.
Scoop dough into the muffin tin, pressing it slightly to form cups.
Bake for 10–12 minutes or until the edges are set.
Remove from the oven and immediately press the centers of each cookie to deepen the cup shape. Let cool in the tin.
Melt the caramel with milk until smooth, then spoon into each cooled cookie cup.
Melt the chocolate chips and spread over the caramel layer.
Let the cookie cups set completely before removing from the muffin tin.
Notes
Use dark or semi-sweet chocolate for a richer flavor.
Sprinkle chopped nuts over the caramel layer for added crunch.
Add a pinch of sea salt on top for a sweet-and-salty contrast.
Let refrigerated cups sit at room temperature to soften before serving.
Re-press cookie centers while warm if they lose shape.
