Name: Mini Crumbl Twix Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 38 min
Ingredients: 1/2 cup butter (softened); 1/4 cup canola oil; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 egg; 1 tsp vanilla; 2 1/4 cup all-purpose flour; 1/4 tsp salt; 1/4 cup corn starch; 1 tsp baking powder; 1/4 cup chocolate covered toffee bits; 1 cup caramel bits; 1/4 cup heavy cream; 3/4 cup milk chocolate chips; 8 mini Twix Bars (cut into 1/4s)

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Okay, we’ve been talking about and sharing Crumbl copycat recipes for a while now such as the Pink Confetti Cake Cookies, Galaxy Brownie Cookies, Chocolate Cake Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies. We’ve talked about how Crumbl has always listed their cookies as two servings due to how HUGE their cookies are. NEWS FLASH – Crumbl updated their serving sizes!

We stopped by a Crumbl store last night and I noticed that on the menu board, it no longer said “two servings” but now said “3.5-6.5 servings per cookie”. WHAT?!? Who on God’s green earth eats 1/6 of a cookie??

Then I noticed that the calories per servings went down to like 100-200 calories. Who is Crumbl trying to kid?? Who goes to Crumbl on a diet and thinks they are getting healthy food?

Stop it, Crumbl. Just stop it. I accepted it when you listed your cookies as 2 servings. Half of a giant cookie made sense. 1/6 of a cookie makes zero sense. You aren’t fooling anyone, Crumbl!

Okay, rant over.

Moving on to making delicious Crumbl cookies no matter how many servings or calories you think they have. (NOTE: We do list the calories per our MINI cookies in the recipe card below if you MUST know!)

This week on the Crumbl rotation is the popular Twix Cookie. So, I thought it would be a perfect time to make a mini, bite-sized version of this delicious Twix cookie recipe from Lifestyle of a Foodie and I have to say that these are OUT OF THIS WORLD! They seriously taste like a Twix candy bar.

This Twix Cookies recipe makes 32 small cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. Have two or three, no one is judging!

TO CHILL OR NOT TO CHILL?

That is the question! I’m not talking about the cookie dough because no chilling is necessary for the dough but how do you serve them? Chilled or warm?

I’m going to cut to the chase, while other Crumbl cookie versions are better warm, these Twix Cookies need to be served CHILLED. Even Crumbl sells them chilled. If you tried to warm them, the caramel and chocolate would melt all over the place and it would be a crazy mess. Not worth it.

I have also found that all the Crumbl recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.

Butter – salted or unsalted will work
Granulated Sugar
Brown Sugar – dark or light brown sugar will work
Canola or Vegetable Oil
Egg
Vanilla Extract – use the REAL extract and not the imitation
Flour – all-purpose works best
Baking Powder
Salt
Corn Starch
Chocolate Covered Toffee Bits
Caramel Bits (or caramel candy squares)
Heavy Cream
Milk Chocolate Chips

HOW TO MAKE TWIX COOKIES

1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.

2. Cream the butter, oil, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in egg and vanilla and beat until combined.

4. Add in flour, baking powder, corn starch and salt. Mix until all combined. Stir in toffee bits.

5. Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand or a measuring cup to about 1/2 inch thick. (NOTE: These cookies won’t expand much during cooking so you only need a couple inches between cookie dough discs.)

6. Bake for 8 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 12-14 minutes.

7. While cookies are baking, melt the caramels.

CARAMEL TOPPING

Place the caramels and heavy cream in a microwave-safe bowl and melt in microwave 30 seconds at a time stirring in between.
Stir. Place the melted caramel in the refrigerator while the cookies bake and cool.

CHOCOLATE TOPPING

1. Place the milk chocolate chips in a microwave-safe bowl and melt in microwave 30 seconds at a time stirring in between.

Top each cookie with a teaspoon of caramel and gently spread around. Repeat with all the cookies. Place the caramel topped cookies in the fridge or freezer for 10 minutes to set.