Crumbl twix cookies: A copycat recipe that nails the caramel, chocolate, and cookie crunch

If you’ve ever had Crumbl twix cookies, you know they’re a perfect mash-up: a tender sugar-cookie base, a glossy milk chocolate top, and that signature chewy caramel layer in between. In this guide, I’ll walk you through an approachable, thoroughly tested way to make at home—complete with pro tips, troubleshooting, and FAQs—so you can get bakery-level results from your own oven. If you’ve ever searched this, you’re in the right place.

Why Crumbl twix cookies are so irresistible

Crumbl twix cookies are all about texture and balance:

• A thick, buttery cookie base for structure and softness
• A chewy caramel layer that holds its shape without oozing
• A smooth milk-chocolate cap that sets with a soft snap

Getting those layers right is what turns copycat Crumbl twix cookies from good to wow. The techniques below focus on proper dough structure, controlled caramel consistency, and chocolate temper-like shine without the fuss.

Ingredients and gear you’ll need

For the cookie base (makes 8 large cookies):

• 170 g (12 tbsp) unsalted butter, room temp
• 150 g granulated sugar
• 60 g powdered sugar (for tenderness)
• 1 large egg, room temp
• 2 tsp pure vanilla extract
• 280 g all-purpose flour
• 20 g cornstarch (helps that soft crumble)
• 1 tsp baking powder
• 1/2 tsp fine sea salt

For the caramel layer:

• 280 g soft caramels (e.g., Werther’s soft caramels)
• 60 ml heavy cream
• Pinch of salt

For the chocolate layer:

• 225 g milk chocolate chips or chopped bars
• 1–2 tsp neutral oil or 30 ml heavy cream (for smoothness and sheen)

Gear:

• Half-sheet pan, parchment
• #20 or #16 scoop (or scale) for even portions
• Small offset spatula
• Microwave-safe bowls or a double boiler
• Instant-read thermometer (helpful, not essential)

Step-by-step: How to make Crumbl twix cookies

1. Cream for structure

• Beat butter, granulated sugar, and powdered sugar on medium-high 2–3 minutes until light. Proper aeration helps Crumbl twix cookies stay thick without being cakey.
• Add egg and vanilla; mix just until combined.

2. Dry ingredients, then chill

• Whisk flour, cornstarch, baking powder, and salt. Add to the bowl on low just until no dry streaks remain.
• Portion into 8 equal mounds (about 90–95 g each). Lightly flatten to 3/4-inch disks. Chill 20–30 minutes; this keeps Crumbl twix cookies from spreading too much.

3. Bake for a soft center

• Bake at 350°F (177°C) for 10–12 minutes, until edges are set and centers are pale and just dry. They will look slightly underbaked—perfect for Crumbl twix cookies texture.
• Cool on the sheet 10 minutes, then transfer to a rack to cool completely.

4. Caramel that holds its shape

• Melt caramels with cream in short bursts (or over gentle steam), stirring until smooth. Aim for 120–130°F (49–54°C)—spreadable, not runny.
• Spoon 1–1.5 tablespoons onto each cookie and spread in a neat circle, leaving a small border. Let set 10–15 minutes. This step is crucial for tidy Crumbl twix cookies.

5. Glossy chocolate top

• Melt milk chocolate with a splash of oil or cream in short bursts; stir until just melted and glossy (avoid overheating).
• Spoon or pipe over caramel, smoothing with an offset spatula. Let Crumbl twix cookies stand until chocolate sets (15–30 minutes at cool room temp).

Pro tip: For clean edges on Crumbl twix cookies, chill the caramel-topped cookies for 5 minutes before adding chocolate. It locks the layer and prevents smearing.

What I learned testing Crumbl twix cookies at home

• Cornstarch is your friend: A small amount tenderizes the crumb without sacrificing height, a hallmark of Crumbl twix cookies.
• Chill time matters more than extra flour: Over-flouring dries the cookie; chilling preserves thickness without toughness.
• Caramel viscosity is the hinge: Too hot equals runoff; too cool equals tearing. Slightly warm and glossy gives picture-perfect.
• Milk chocolate > semi-sweet here: Twix flavor leans milk chocolate; using semi-sweet skews the profile away from classic

Troubleshooting

• Cookie spread too much: Dough was too warm. Next batch, chill longer or reduce oven hot spots by using a heavy sheet pan.
• Caramel slipping: Caramel was overheated. Let it cool a minute or add a teaspoon more cream and reheat gently.
• Dull, streaky chocolate: Overheated or water contact. Re-melt slowly and stir steadily. A teaspoon of oil can restore sheen for Crumbl twix cookies.

• Technique is informed by established baking science: creaming and cornstarch effects are well-documented by King Arthur Baking and Serious Eats (on cookie structure and starch’s tenderizing role).
• Caramel handling and chocolate melting approaches align with guidance from the Institute of Culinary Education and The Spruce Eats on gentle heat and emulsification.
• Food safety: Keep dairy-based caramel under 2 hours at room temperature if your kitchen is warm; store Crumbl twix cookies in an airtight container. For longer storage, refrigerate up to 4–5 days and bring to room temp before serving. Refer to USDA guidelines on time/temperature for perishable items.
• Trademarks: Twix is a trademark of Mars, Incorporated; “Crumbl” is a brand name. This is a home-style homage to Crumbl twix cookies, not an official recipe.

Summary and next steps

Crumbl twix cookies succeed when you balance a pillowy cookie base, a just-set caramel, and a silky milk chocolate finish. With a quick chill, controlled caramel temperature, and mindful melting, you can produce Crumbl twix cookies that look bakery-made and taste like the real deal. Give this method a try this weekend, snap a photo of your best Crumbl twix cookies, and share what tweaks you made—did you go darker on the chocolate, add flaky salt, or mini-size them for a party? Bake, taste, adjust, and enjoy your new signature cookie.