Twix Cookie Cups are chewy sugar cookie cups filled with gooey caramel and rich chocolate, topped with optional caramel drizzle and sea salt. This simple treat uses refrigerated cookie dough, making it quick to prepare while still looking like a bakery-worthy dessert.
Recipe Highlights
- Freezer-Friendly – Make ahead and freeze so you always have a treat ready for last-minute guests.
- Quick & Easy – Uses pre-made cookie dough, so there’s minimal prep.
- Classic Flavor Combo – Chocolate, caramel, and cookie come together just like a Twix bar, but in a fun cup form.
- Customizable Toppings – Add sea salt for a sweet-salty twist or drizzle with caramel for an extra decadent touch.
- Perfect Party Treat – These bite-sized desserts are easy to serve and always crowd-pleasers.
INGREDIENTS IN TWIX COOKIE CUPS
Sugar cookie dough – You will need a 16.5 ounce tube of refrigerated sugar cookie dough. You can also use the sugar cookie dough that is portioned into small squares, but you’ll have to use your fingers to shape each square into a circle before putting them into the mini muffin tin.
Caramels – The recipe calls for an 11 ounce package of Kraft caramels. You could use caramel bits instead. I actually really like to use Werther’s Chewy caramels in this recipe as well.
Water – You will need just a little bit of water to mix in with the caramels to help them melt smoothly.
Chocolate chips – I usually use semi-sweet chocolate chips to melt for the chocolate layer. You could also use milk chocolate if you prefer.
Caramel sauce – If you want to drizzle a little bit of caramel on top of the cookie cups, you can!
Sea salt – Sprinkle a little bit of sea salt on top of the cookie cups if you’d like – it will help all of the other flavors to pop! That salty/sweet combination is incredible!
HOW TO MAKE TWIX COOKIE CUPS
Preheat oven to 350°. Spray cups of cupcake/muffin tin generously with non-stick cooking spray.
MAKE THE COOKIE CUPS
Use a sharp knife to slice the dough into ½ inch thick slices. Place each slice of dough into individual cups, pressing dough into the bottom and into the sides.
Bake for 10-12 minutes or until just beginning to turn a light golden brown. Remove from heat and allow to cool slightly (1-2 minutes).
Using the handle of a wooden spoon or the back of a teaspoon, press lightly into the dough in a circular motion to form the cups.
MAKE THE CARAMEL
In a medium mixing bowl, add caramels and water. Heat in the microwave in 20 second increments, stirring frequently, until fully melted.
Using a spoon, add caramel to the cookie cups, filling about ⅔ full. Place in the fridge for 15 minutes or until caramel is set.
MELT THE CHOCOLATE
In another bowl, melt chocolate chips in the microwave. Heat in 20 second increments until fully melted, stirring between each interval.
Spoon the melted chocolate onto the top of cookie cups, filling completely. You may need to use the back of the spoon to spread the chocolate to the edges of the cups. Place in the fridge for another 15 minutes to allow the chocolate to set.
TOP AND SERVE
Remove cookie cups gently, using a butter knife to lift from the tin.
Arrange on a serving dish or flat surface. Drizzle caramel sauce over each cookie cup and top with a pinch of sea salt, if desired.
Helpful Tips for Success
- Grease well – Make sure your muffin tin is generously sprayed to prevent sticking.
- Don’t overbake – The cookie cups should be just turning golden; overbaking makes them hard instead of chewy.
- Work quickly with caramel – It sets fast, so spoon it into the cups right after melting.
- Chill in layers – Cooling between caramel and chocolate layers helps each set properly.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps for up to 5 days; caramel and chocolate stay firm.
- Freezer: Freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use homemade cookie dough instead of store-bought?
Yes! Homemade sugar cookie dough works great, but keep the dough on the softer side so it presses into the muffin tin easily.
How do I keep the caramel from getting too hard?
Be sure to add a little water when melting the caramels and don’t overcook them. Once chilled, the caramel should stay chewy rather than hard.
What’s the best way to remove cookie cups from the pan?
Let the cups cool completely, then use a butter knife to gently lift the edges before popping them out. Generously greasing the pan also helps.
Can I freeze Twix Cookie Cups?
Yes. Place them in an airtight container with parchment between layers and freeze for up to 2 months. Thaw at room temperature before serving.
Can I make these in advance?
Absolutely! You can make them 1–2 days ahead of time and store in the fridge. Add caramel drizzle and sea salt right before serving for the best presentation.
More Twix recipes to try:
- Twix Cookie Bites are a no-bake treat made with Nilla wafers, Rolos, and almond bark, giving you that classic Twix chocolate-caramel flavor.
- Shortbread topped with caramel and chocolate makes Twix Cookie Bars a homemade dessert that’s simple to prepare and perfect for feeding a crowd.
- With just 5 minutes of prep, No-Bake Twix Pie combines a buttery crust, creamy filling, and plenty of Twix bars for a decadent, easy dessert.
- Layers of vanilla cookie crust, creamy pudding, and crunchy Twix pieces make No-Bake Twix Cake a sweet-and-salty candy bar dessert everyone loves.
Twix Cookie Cups are the ultimate shortcut dessert — soft, chewy cookie bases filled with rich caramel and chocolate for a bite-sized version of your favorite candy bar.
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