Brown Butter Twix Cookies

Quick Summary

Brown Butter Twix Cookies- soft and chewy chocolate chip cookies made with browned butter, chopped up Twix candy bars, and a little flaky sea salt. These cookies are such a treat!

The candy aisle at the grocery store is always a fun one. I am an adult, but I am still like a kid in a candy store. I love all of the colorful packages and I love checking out new products.

I usually take my time and daydream about recipes I can create with all of the different candy.

The last time I was at the store, a bag of Twix candy bars caught my eye. I have always been a Twix fan. Crunchy cookies, layered with smooth caramel, and dipped in decadent chocolate, what’s not to love?

I came home with a bag and chopped up the candy bars. I put them in brown butter chocolate chip cookies and I am telling you, these cookies are phenomenal.

The chocolate chip cookies are soft, chewy, and have pockets of caramel. You also get a little crunch from the candy bars. The brown butter flavor enhances the flavor and the goodness! Add a little sprinkle of flaky sea salt and WOW, cookie heaven!

Go grab some Twix candy bars and get baking! You are going to LOVE these!

Pro tip-make these cookies after Halloween when you have a lot of leftover candy. Hide the Twix from your kids:)

Butter– I use unsalted butter so I can control the salt in the recipe.
Flour– regular all-purpose flour
Baking soda– to leaven and to create a chewy cookie.
Sea salt– this is my favorite brand!
Sugar– brown sugar and granulated sugar!
Eggs– the eggs add moisture and protein to the cookies, creating a chewy cookie!
Vanilla extract– pure vanilla is my favorite!
Chocolate chips– I use semi-sweet, but you can use milk chocolate chips. Guittard is my favorite brand.
Twix candy bars– you will need 10 fun size candy bars…maybe a few more if you want to snack while you bake, ha!

brown butter Twix cookie dough on baking sheet

How to Brown Butter

Brown butter is the secret to making these cookies extra delicious!

Don’t worry, browning butter is easy, you just have to pay attention so you don’t burn it.

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes.

Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take about 30 to 45 minutes.

brown butter Twix cookies on baking sheet

How to Make Brown Butter Twix Cookies

Brown the butter and chill until soft. You can get the other ingredients together while the butter is chilling.
Whisk together the dry ingredients.
In the bowl of a stand mixer, beat together the chilled brown butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and mix until combined.
Add the dry ingredients and mix on low until just combined, don’t over mix.
Stir in the chocolate chips and chopped up Twix candy bars.
Form the cookie dough into balls and place a baking sheet that has been lined with parchment paper or a Silpat baking mat.
Bake until the cookies are golden brown around the edges but still a little soft in the center. Don’t over bake!
Remove from the oven and sprinkle the tops with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
Eat and enjoy every bite!

If you don’t want to bake the cookies right away, you can chill the dough. Chilling the dough also allows the flavors to develop. I think chilling the dough always makes cookies better, but I know it’s sometimes hard to wait:)

To chill the dough, wrap the cookie dough in plastic wrap and keep in the refrigerator for up to 72 hours. Remove the dough when you preheat the oven so the dough can warm up a little. This will make it easier to form the cookies into balls.

You can also go ahead and scoop the cookie dough into balls and store them in a single layer in an airtight container. Make sure they are not touching so they don’t stick together. If you need to layer them, you can place parchment or wax paper between them.

How to Store the Cookies

Store cooled cookies in an airtight container on the counter for up to 3 days.

You can also freeze the baked cookies for up to 3 months.

If you want to freeze the cookie dough, form the dough into balls and place on a baking sheet. Freeze until the dough balls are firm, about 30 minutes. Transfer to a freezer container or freezer bag and freeze for up to 3 months.

When you want a freshly baked cookie, remove the dough balls from the freezer and bake. You don’t have to defrost them, just add a few minutes to the baking time.

Find all of our cookie recipes HERE! There are a lot to choose from!

Brown Butter Twix Cookies- soft and chewy chocolate chip cookies made with browned butter, chopped up Twix candy bars, and a little flaky sea salt. These cookies are such a treat!

1 cup unsalted butter, cut into tablespoon pieces
2 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped Twix candy bars, about 10 fun size bars
Flaky sea salt, for sprinkling on top

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take about 30 to 45 minutes.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
In a medium bowl, whisk together flour, baking soda, and sea salt. Set aside.
In the bowl of a stand mixer, beat together the chilled brown butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and mix until combined.
Add the dry ingredients and mix on low until just combined, don’t over mix.
Stir in the chocolate chips and chopped Twix candy bars.
Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
Remove from the oven and sprinkle the cookies with flaky sea salt. Let cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

You can chill the dough for up to 72 hours and then bake the cookies.

Calories: 250kcal, Carbohydrates: 32g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 159mg, Potassium: 89mg, Fiber: 1g, Sugar: 19g, Vitamin A: 246IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg