Buttery shortbread egg shaped cookies topped with caramel and milk chocolate. Make your own Twix at home with minimal ingredients!
I don’t know about you, but the egg-shaped Twix candy bars were one of my favorite treats to get in my Easter basket as a little girl. Since I can no longer eat peanuts, tree-nuts, or anything made in a facility that uses them, I decided to make my own and they turned out better than my favorite childhood candy!
If you’re looking for a homemade Twix recipe or even a treat to make for Easter, these are it! Twix Egg-Shaped Cookies are a buttery shortbread cookie topped with a homemade caramel sauce and melted milk chocolate. They are made with minimal ingredients you probably already have on hand.
If the thought of making caramel sauce sounds daunting to you, I’ve included an easier storebought method in the recipe instructions.
This post contains affiliate links. If you make a purchase through one of these links, I make a small commission at no extra cost to you. Affiliate links help support my blog.
What you need
As far as equipment, you will need parchment paper, a rolling pin, stand or hand mixer, cooling rack, cookie sheets and a 3-inch egg cookie cutter. The one I used is linked here.
Ingredients you need for the shortbread are, salted butter, granulated sugar, vanilla extract, fine sea salt, and all-purpose flour.
Ingredients for homemade caramel sauce are granulated sugar, salted butter, heavy cream, sea salt and vanilla extract.
If you want to avoid making the caramel, you can melt Kraft caramel squares or caramel bits – follow the melting directions on the back of the package.
For the chocolate topping you need, milk chocolate chips and coconut oil to thin out the chocolate and make it easier to spread on top of the caramel.
How to make Twix Egg Cookies
Start by making the caramel. If making homemade caramel, note that the caramel needs 2-3 hours to cool down and thicken. If using Kraft squares, the caramel only needs about 30 minutes to an hour to cool and thicken.
It’s very important that the caramel is not runny when you spread it onto the cookies, otherwise the caramel will run off of the cookies and make a mess. I recommend testing the thickness of the caramel by adding it into the center of a cookie and waiting about 15 minutes to see how much it spreads out.
To make the homemade caramel sauce, add the sugar to a small saucepan. Prepare remaining ingredients and have a jar for the caramel ready to go. Over medium heat, stirring constantly with a wooden spoon melt the sugar. It will become very clumpy before it melts.
Once its melted and has turned a medium amber color, remove from heat and add the butter, heavy cream and vanilla. Stir constantly (caramel will seize up just keep stirring) and transfer the pan back to the burner. Let the caramel boil for 30 seconds. Pour caramel into a jar and stir in the salt. Set aside to thicken.
To make the cookies, cream together the butter, sugar, salt and vanilla. Add the flour and mix until combined. Place cookie dough between 2 pieces of parchment paper and roll or pat into a thick disk. Transfer to the fridge for 30 minutes.
Preheat oven to 350 Fahrenheit. Line a baking sheet with parchment paper. Remove the cookie dough from the fridge and roll the disk out into and even thickness. Mine was pretty thin, about 1/4 inch. Use a 3 inch cookie cutter to cut out shapes. Reroll the scraps to get more eggs, you should get around 12.
Bake the cookies for about 10 minutes, edges will be golden brown and centers will look matte. Remove from oven and let set on the pan for about 5 minutes before transferring to a cooling rack to cool completely.
Once the cookies have cooled and the caramel has thickened, melt the chocolate chips and oil in the microwave or a double boiler.
Spead a small spoonful of caramel into the center of each cookie, leaving room around the edges for the caramel to spread. Next, top with a small spoonful of the melted chocolate and spread it out gently with the back of a spoon. Place the Twix cookies back onto the lined cookie sheet and transfer to the freezer to set.
Twix Eggs are the ultimate Easter treat and would be so fun to make with kids! Although this recipe is super easy and made with ingredients you probably have on hand, it does require a little patience.
If you make this Twix Egg-shaped Cookies, please comment and rate the recipe. I love seeing your reviews and do my best to respond to every comment.
Homemade Twix Egg Cookies
Equipment
- 3-inch egg shaped cookie cutter
- 1 large cookie sheet
- Rolling Pin
- parchment paper
Ingredients
For the caramel sauce (alternatively, melt Kraft caramel squares according to package directions.)
- ½ cup granulated cane sugar
- 2 tbsp salted butter
- ¼ cup heavy cream
- ½ tsp vanilla extract
- pinch of sea salt
For the Shortbread
- ½ cup salted butter softened
- ⅓ cup granulated cane sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup all - purpose flour spoon into the measuring cup and level off
For the chocolate topping
- ¾ cup milk chocolate chips
- ½ tsp coconut oil
Instructions
- Start by making the caramel so it has plenty of time to cool. See notes in the post above. Add the sugar to a small saucepan. Have the remaining ingredients and a jar ready to go. You have to move quickly since caramel is easy to burn.
- Turn the heat to medium and melt the sugar, stirring constantly. Once it's melted and has turned a medium amber color, remove from heat and add the butter and heavy cream while stirring. Place the pan back over the heat and stir constantly until the caramel is smooth. Let the caramel boil for 30 seconds then pour into a jar to cool and thicken.
- To make the shortbread, cream together the butter, sugar, vanilla and salt. Add the flour and mix until combined. Place the dough in between 2 pieces of parchment paper and roll into a flat disc. Refrigerate for 30 minutes. After 30 minutes, preheat oven to 350℉.
- Remove dough from fridge and roll out evenly about ¼" thick. Cut out shapes using a 3-inch cookie cutter, you should get about 12 cookies. Place each cookie onto a cookie sheet lined with parchment paper and bake for about 10 minutes. Edges will be a light golden brown and centers will look matte.
- Remove from oven and let them set on the pan for about 5 minutes before removing to a cooling rack to cool completely. Once cooled, spread a small spoonful of the thickened caramel into the centers of each cookie. Leave room around the edges for the caramel to spread.
- Melt the chocolate chips and oil over a double boiler or in the microwave. Let cool off a bit before gently spreading the chocolate over the caramel. Let the chocolate set in the freezer for about 5 minutes before enjoying.
