Soft Caramel-Filled Twix Cookies with Chocolate Drizzle

These cookies stretch the flavors of a Twix bar into something softer and more indulgent. A tender sugar-cookie base with lightly golden edges forms a sturdy foundation for a spoonful of thick, chewy caramel. A glossy chocolate drizzle finishes each cookie, giving a satisfying contrast of textures in every bite.

How they come together:

• Cream butter and sugar until light and fluffy
• Mix in vanilla and eggs for structure
• Add dry ingredients and combine just until incorporated
• Scoop and bake until the edges are lightly golden
• Cool completely before filling
• Cook sweetened condensed milk into a blond caramel
• Melt chocolate and drizzle to finish

Allowing the cookies to cool completely before adding the caramel is essential. This prevents the caramel from sinking into the cookie and helps the chocolate set with a clean finish. Cooking the sweetened condensed milk just until it turns a light blond creates a spoonable caramel that holds its shape in the cookie center without running.

These cookies are rich without being overwhelming. The layered textures—tender cookie, chewy caramel, and smooth chocolate—make every bite interesting. They’re ideal for holiday trays, gifts, or any time you want a nostalgic dessert with an elevated twist.

• 1 cup butter, room temperature
• 1 tsp vanilla extract
• 2 eggs
• 1 cup sugar
• 1/2 tsp salt
• 3 cups all-purpose flour or 1:1 gluten-free flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 can sweetened condensed milk
• 1/2 cup semi-sweet chocolate

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a bowl, beat butter and sugar on high for about five minutes until light and fluffy.
• Mix in vanilla and eggs until combined.
• Add the flour, baking soda, baking powder, and salt. Mix until just combined—do not overmix.
• Use a scoop to portion the dough onto the prepared baking sheets, spacing cookies evenly.
• Bake 7–10 minutes, until edges are just golden but centers remain soft. Remove from oven and transfer to cooling racks.
• While cookies cool, warm the sweetened condensed milk in a saucepan over medium heat for about 5 minutes until it turns a light blond and thickens slightly. Remove from heat and let cool.
• Melt the chocolate in a double boiler or microwave, stirring until smooth.
• Spoon a small amount of the cooled caramel into the center of each cooled cookie.
• Drizzle or spread melted chocolate over the caramel-filled cookies. Allow the chocolate to set before serving.
• Enjoy!