Crumbl Copycat Twix Cookies deliver everything you love about the classic candy bar in oversized, bakery-style form. These cookies feature a tender, buttery base studded with toffee bits, then crowned with silky caramel and rich chocolate. They’re impressively thick, wonderfully indulgent, and simpler to create at home than you might expect. Warning: they’re dangerously addictive!
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Ever since discovering Crumbl cookies, I’ve been determined to recreate their magic in my own kitchen, and this Twix version tops my list. They achieve that distinctive flat-topped appearance and substantial thickness that make Crumbl famous. The toffee bits provide satisfying crunch while the dual layers of caramel and chocolate transform each bite into pure decadence. Perfect for celebrations, thoughtful gifts, or simply satisfying a sweet tooth, these cookies never fail to wow.
Ingredients
For the Cookies:
- Unsalted butter – You want your butter to be soft and workable, but not melted.
- Granulated sugar
- Brown sugar – Not packed.
- Vegetable oil – Or any other neutral-flavored cooking oil.
- Egg – Large or extra large eggs are fine.
- Vanilla extract – I cook with artificial vanilla extract but you can use the real stuff if you have it.
- All-purpose flour
- Cornstarch
- Baking powder – Ensure your baking powder hasn’t expired or your cookies won’t get the lift they need while baking.
- Salt
- Toffee pieces
For the Topping:
- Candies – I buy these in the fall before Halloween and keep an extra bag on hand for baking during the year, as they can sometimes be hard to find.
- Heavy whipping cream
- Milk chocolate chips
How To Make Crumbl-Style Twix Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F and line your baking sheets with parchment. In a microwave-safe glass bowl, combine the caramel candies and heavy cream. Heat in 30-second bursts, stirring between each, until smooth. Set aside to cool slightly — a silicone spatula makes stirring easy and mess-free.
Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer works too). Mix until creamy. Add the oil, egg, and vanilla, mixing well and scraping the bowl with a flexible bowl scraper.
In another mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Add to the mixer and blend just until the dough comes together. Fold in the toffee pieces with a silicone spatula.
Use a large cookie scoop (about 3 tablespoons) to portion the dough. Place on the baking sheets with space between each cookie. Gently flatten each one to about ½ inch thick using the flat bottom of a drinking glass or measuring cup to achieve the signature Crumbl-style shape.
Bake for 10–12 minutes, just until the edges look set. Let the cookies cool on the sheet for 10 minutes, then transfer to a cooling rack to finish cooling. They will stay soft and thick.
Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
Once the cookies are fully cooled, spoon caramel over each cookie and spread with a mini offset spatula for a clean finish. Spread a thin layer of melted chocolate on top. Chill for about 10 minutes to help the layers set neatly.
Serving Suggestions
These cookies are most enjoyable at room temperature or slightly chilled straight from the refrigerator. Their rich, substantial size means one cookie satisfies most sweet cravings. Pair them with cold milk, hot coffee, or present them as an impressive dessert at gatherings. They also make wonderful gifts when packaged alongside Copycat Crumbl Buckeye Brownie Cookies and Crumbl Caramel-Pumpkin Cookies in attractive boxes or wrapped individually in clear cellophane bags for a professional bakery appearance.
Storage Tips
Keep your assembled cookies refrigerated in an airtight container where they’ll stay fresh for up to 3 days. The caramel and chocolate layers remain beautifully gooey when stored cold. Alternatively, bake the cookies ahead and store them plain (without toppings) at room temperature for up to 5 days, adding the caramel and chocolate when you’re ready to serve. For longer storage, freeze unfrosted cookies for up to 2 months, then thaw and decorate as desired.
Copycat Crumbl Twix Cookies
Ingredients
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup oil
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon corn starch
- ⅓ cup toffee pieces
For the topping
- 8 ounces caramel candies unwrapped
- ⅓ cup heavy cream
- ½ cup chocolate chips melted
Instructions
- Set your oven to 350°F. Cover baking sheets with parchment paper and set aside.
- In a medium microwave-safe bowl, combine caramel candies and heavy cream, microwave in 30-second intervals, stirring with a silicone spatula after each burst, until smooth. Set aside to cool.
- In a stand mixer bowl fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until smooth.
- Add oil, egg, and vanilla extract. Mix well, using a rubber spatula to scrape down the bowl’s sides frequently.
- In a separate medium bowl, whisk together flour, cornstarch, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture until the dough forms.
- Fold in toffee pieces with a rubber spatula or wooden spoon until evenly distributed.
- Using a large cookie scoop, portion dough onto prepared baking sheets, spacing cookies about 3 inches apart.
- Press each portion with the bottom of a glass or flat measuring cup to flatten into a disc about ½ inch thick.
- Bake for 10–12 minutes until edges just barely begin to brown and centers are set. Transfer baking sheets to a wire cooling rack and let cookies rest on sheets for 10 minutes, then move directly to rack to cool completely.
- In another medium microwave-safe bowl, melt chocolate chips in 30-second bursts, stirring between intervals until smooth. Cool to room temperature.
- Once cookies are completely cool, use a spoon or small offset spatula to spread caramel over each cookie’s top.
- Add a layer of melted chocolate over the caramel, spreading evenly with the back of a spoon or offset spatula.
- Optional: Refrigerate or freeze assembled cookies for 10–15 minutes to set toppings faster