Crumbl Copycat Chilled Twix Cookies

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Crumbl Copycat Chilled Twix Cookies

Course Dessert



  • 2 3/4 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of unsalted butter softened
  • 2/3 cup of white sugar
  • 3/4 cup of light brown sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups of chopped Twix pieces


  • 11 ounces of caramels 1 package of Kraft Caramels
  • 3 tablespoons of heavy cream


  • 2 cups of milk chocolate chips


  • flaky sea salt for sprinkling on top


  • In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
  • In a large mixing bowl, cream together the softened unsalted butter, white sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes.
  • Add the eggs and vanilla extract, then beat for an additional 1 to 2 minutes until smooth.
  • Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  • Gently fold in the chopped Twix pieces until they’re evenly distributed throughout the dough.
  • Cover the dough and refrigerate it for 20 to 30 minutes.
  • Preheat your oven to 375°F.
  • Using an ice cream scoop, portion out the dough into equal-sized balls. This recipe should make about 20 cookies.
  • Place 6 cookies on a parchment-lined baking sheet at a time and bake for 8 to 9 minutes. I like to bake mine for 8 minutes!
  • Once out of the oven, tap the pan a few times to create a crinkle effect, if desired.
  • Let the cookies cool on the tray for 5 to 10 minutes before transferring them.
  • Once all the cookies are baked, transfer them to a large tray and let them cool in the fridge or freezer for about 20 to 30 minutes.

While the cookies chill, let’s prepare the caramel and chocolate layers:

  • For the caramel layer: Microwave the caramels and heavy cream in a microwave-safe bowl in 30-second intervals until melted and smooth, about 1 minute total.
  • Take the cookies out of the fridge or freezer. Spoon about 1 to 2 tablespoons of caramel onto each cookie, spreading it slightly with the back of a spoon, leaving the edges exposed. Chill in the fridge for 10 minutes to firm up the caramel.
  • For the chocolate layer: Microwave the milk chocolate chips in a microwave-safe bowl in 30-second intervals until melted and smooth, about 1 minute total.
  • Spoon a small amount of melted chocolate onto the caramel layer of each cookie and spread it evenly.
  • Optionally, sprinkle a tiny bit of flaky sea salt on top.
  • Chill the cookies in the fridge for 10 minutes or until the chocolate hardens.
  • Enjoy your chilled cookies, just like CRUMBL! Store them in an airtight container in the fridge.

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