The Best Copycat Twix Crumbl Cookies You’ll Ever Bake

I have such a soft spot for anything caramel and chocolate, so it is no surprise that these Copycat Twix Crumbl Cookies have completely stolen my heart. The first time I made them, I remember biting into that soft, buttery cookie topped with creamy caramel and smooth melted chocolate and thinking, “Why have I not been making these all along?” They taste just like the bakery version, maybe even better, and they are the kind of treat that makes everyone stop mid-sentence just to ask for the recipe.

I love that this recipe feels a little fancy without being fussy. The cookie base comes together so easily, and the caramel and chocolate topping turns it into something that looks like you put hours into it. When friends or family come over, I always pull out a batch and watch them disappear one by one. It is such a fun way to bring a bit of that Crumbl magic right into your own kitchen.

If you are a Twix fan or you just love a good bakery-style cookie, you are going to be obsessed with these. They are soft, sweet, and a little indulgent, and they always hit the spot when I want something extra special. I promise, once you bake these Copycat Twix Crumbl Cookies, they will become one of those recipes you keep coming back to any time you are craving a crowd-pleasing dessert.

Ingredients

For the cookies:

• ½ cup unsalted butter, softened: Gives the cookies that rich, melt-in-your-mouth texture.
• ¼ cup sugar: Adds the perfect touch of sweetness.
• ¼ cup brown sugar: Helps keep the cookies soft and chewy.
• ¼ cup oil: Adds extra moisture so the cookies stay tender.
• 1 egg: Binds everything together beautifully.
• 1 tsp vanilla: Gives the cookies that warm, cozy flavor.
• 2 ¼ cup flour: Forms the perfect soft cookie base.
• 1 tsp baking powder: Helps the cookies rise just the right amount.
• ½ tsp salt: Balances all the sweetness.
• 1 tbsp corn starch: Keeps the cookies soft and thick.
• ⅓ cup toffee pieces: Adds the best crunchy, buttery surprise in every bite.

For the topping:

• 8 oz caramel candies, unwrapped: Creates that classic gooey Twix layer.
• ⅓ cup heavy cream: Makes the caramel silky and smooth.
• ½ cup chocolate chips, melted: Finishes each cookie with a shiny, chocolatey shell.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside.

2. Add the caramel and heavy cream to a microwave-safe bowl. Microwave in 30-second bursts, stirring after each one, until the mixture is completely smooth. Let it cool at room temperature while you bake the cookies.

3. In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together until creamy.

4. Mix in the oil, egg, and vanilla, scraping down the bowl as needed.

5. Add the flour, cornstarch, salt, and baking powder. Mix until everything is well combined, scraping the bowl as you go.

6. Fold in the toffee bits.

7. Use a large ice cream scoop to portion the dough and place each scoop on the prepared baking sheets.

8. Flatten each dough ball with the bottom of a glass or measuring cup until it’s about ½ inch thick.

9. Bake for 10–12 minutes or until the edges are lightly golden and the centers look set. Let the cookies cool completely before assembling.

10. In a separate microwave-safe bowl, melt the chocolate in 30-second intervals, stirring between each one, until smooth. Let it cool to room temperature.

11. Once the cookies have cooled, spoon some caramel onto each one and spread it evenly.

12. Add a layer of melted chocolate over the caramel and spread it out smoothly.

13. If you’d like the topping to firm up quicker, chill the assembled cookies in the fridge or freezer.

Tips for Perfect Copycat Twix Crumbl Cookies

• Use softened butter: It blends more easily with the sugars and gives the cookies a smooth, creamy texture.

• Don’t skip the cornstarch: It helps the cookies stay thick, soft, and bakery-style.

• Flatten the dough evenly: Press each dough ball to the same thickness so they bake consistently.

• Let the cookies cool completely: The caramel and chocolate will set much better on cooled cookies.

• Warm the caramel slowly: Heating it in short bursts keeps it smooth and prevents scorching.

• Let the caramel cool a bit before spreading: It thickens slightly and sits beautifully on top of the cookies.

• Use good-quality chocolate chips: It makes a big difference in how the final chocolate layer looks and tastes.

• Chill the cookies after topping: A quick trip to the fridge helps the chocolate set cleanly.

Get Creative!

• Drizzle extra chocolate on top: Add a little flair with a contrasting chocolate drizzle.

• Swap in different candy bars: Try Snickers, Milky Way, or Rolos for a fun twist.

• Add a sprinkle of sea salt: A tiny pinch on top boosts the caramel flavor.

• Use white chocolate instead: It gives the cookies a sweeter, creamy finish.

• Mix in mini chocolate chips: Add them to the dough for even more chocolate in every bite.

• Try flavored extracts: A touch of caramel or almond extract can change the whole vibe.

• Play with shapes: Use a cookie cutter to reshape the cookies once baked for special occasions.

Serving & Storing

• Serve at room temperature: The caramel softens just enough and the chocolate stays perfectly set.

• Warm them slightly: A quick 5–10 seconds in the microwave gives you an extra gooey treat.

• Pair with cold milk or coffee: The flavors are even better with your favorite drink.

• Store in an airtight container: This keeps the cookies fresh and soft for several days.

• Separate layers with parchment: It prevents the caramel and chocolate tops from sticking together.

• Freeze the cookies without the topping: Add the caramel and chocolate after thawing for best results.