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–+ servings

Crumbl Copycat Twix Cookies With Caramel and Toffee

Soft copycat Twix Crumbl cookies with caramel and melted chocolate on a serving plate.
Soft, oversized Crumbl-style cookies with toffee pieces baked into the dough, topped with creamy caramel and melted chocolate. No chopped Twix bars or dough chilling required.
James-author
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Serving Size 10 to 12 cookies

Equipment

Ingredients

For the cookies

  • ½ cup unsalted butter softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • ⅓ cup toffee pieces

For the topping

  • 8 ounces caramel candies unwrapped
  • ⅓ cup heavy cream
  • ½ cup chocolate chips melted

Instructions

  • Preheat the oven to 350 degrees F. Line a couple of baking sheets with parchment paper and set aside.
  • Combine the caramel candies and heavy cream in a medium microwave-safe bowl. Heat in 30-second intervals, stirring after each one, until smooth and creamy. Let cool at room temperature while the cookies bake.
    Caramel candies and heavy cream ready to melt in a glass bowl.
  • In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar until smooth.
  • Add the oil, egg, and vanilla. Mix well, scraping down the sides and bottom of the bowl often.
    Butter and sugars in a mixer bowl beside egg, oil, and vanilla added to the creamed cookie mixture.
  • Add the flour, cornstarch, salt, and baking powder. Mix until fully combined, scraping the bowl as needed.
  • Fold in the toffee pieces until evenly distributed.
    Dry ingredients added to cookie dough beside toffee pieces being folded into the dough.
  • Use a large ice cream scoop to divide the dough into 10 to 12 portions on the prepared baking sheets.
  • Use the bottom of a glass or measuring cup to flatten each portion into a disc about 1/2 inch thick.
    Large scoops of toffee cookie dough beside flattened oversized cookie dough discs on parchment.
  • Bake for 10 to 12 minutes, until the edges are just barely beginning to brown and the centers are set. Cool completely before assembly.
    Large baked toffee cookies cooling on a wire rack before topping.
  • Melt the chocolate chips in a medium microwave-safe bowl in 30-second intervals, stirring after each one, until smooth. Let cool to room temperature.
  • Spread a spoonful of cooled caramel over each cooled cookie. Let the caramel settle, then spread a spoonful of melted chocolate on top.
    Caramel spread over cooled cookies beside melted chocolate spread over the caramel layer.
  • Refrigerate the assembled cookies, or place them briefly in the freezer, if you want the caramel and chocolate to set faster.

Notes

  • The dough does not require chilling.
  • Measure flour carefully and do not pack it into the cup.
  • Use softened butter, not melted butter.
  • Flatten the large dough portions to about 1/2 inch thick before baking.
  • Cool the cookies, caramel, and chocolate before assembly so the toppings stay in place.
  • Store in an airtight container in the refrigerator for up to three days. Place parchment between layers if stacking.
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