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Twix Bar Chocolate Chip Cookies
4.8 from 54 votes

Twix Bar Chocolate Chip Cookies

These Twix Bar Chocolate Chip Cookies incorporate chopped Twix candy bars and semi-sweet chocolate chips into a rich, butter-based dough. After chilling, the dough bakes into cookies with a chewy texture and caramel-chocolate bites throughout. The process includes creaming sugars and butter and resting the dough to control spreading during baking.

Prep Time
10 mins
Cook Time
8 mins
Chill Time
2 hrs
Total Time
2 hrs 18 mins
Servings: 28
Calories: 146 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ¾ cup butter unsalted, softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg large
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch salt optional and to taste
  • 1 ½ cups Twix diced small and loosely piled in measuring cup (I used 26 mini size (not Fun Size) Twix from an 11.5-ounce bag; each bar diced into 4 small pieces)
  • ¾ cup chocolate chips semi-sweet

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add the Twix, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  6. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers).
  7. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Notes

  • Store baked cookies airtight at room temperature for up to one week or freeze for up to three months.
  • Unbaked dough can be refrigerated up to five days; bake portions as needed for freshness.
  • Proper refrigeration before baking prevents cookies from spreading too thin.
  • Recipe adapted from Soft and Chewy Snickers Chocolate Chip Cookies and similar chocolate chip cookie recipes.

Nutrition Information

Serving 1 Calories 146kcal (7%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Cholesterol 8mg (3%) Sodium 80mg (3%) Fiber 1g (4%) Sugar 15g (30%)

Nutrition Facts

Serving: 28 Serving

Amount Per Serving

Calories 146

% Daily Value*

Serving 1
Calories 146kcal 7%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Cholesterol 8mg 3%
Sodium 80mg 3%
Fiber 1g 4%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.