Vegan Twix Cookies are a soft buttery cookie, loaded with shortbread and chocolate chips, with a gooey caramel center, coated in a dark chocolate shell with shortbread crumbles on top. This delicious cookie explodes with Twix flavour, are super easy to make and vegan friendly!
Vegan Twix Cookies
Twix was one of my favourite candy bars growing up! I loved everything about them from the crumbly shortbread base, chewy caramel and luscious chocolate coating. My Twix cookies take all of the elements of a Twix but turn them into cookie form, and vegan! The cookie is buttery and soft, made using dairy-free butter, loaded with crushed shortbread biscuits / cookies, and chocolate chips. If that wasn’t enough, there is a hidden caramel core in the middle of the cookies along with a dairy-free dark chocolate coating. Holy moly, these are irresistible! If you love Twix bars, cookies or simply the combo of chocolate and caramel, you’re going to love these cookies!
Looking for more cookie recipes? Check out my: Viral Vegan Ferrero Rocher Cookies, Vegan Biscoff Cookies and Vegan Pistachio Cream Cookies.
Why you’ll love this recipe
- Inspired by a Twix – buttery vegan cookie packed with shortbread crumbles and dark chocolate chips.
- Gooey caramel centre – a rich, soft vegan caramel core in every bite.
- Dark chocolate shell – each cookie is finished with a crisp coating of vegan dark chocolate.
- 100% vegan – completely dairy-free and egg-free without compromising on flavour!
- Perfect texture – crunchy chocolate shell, soft cookie, and gooey caramel filling.
- Fun to make – Great fun for all to get involved in making!
- The ultimate vegan stuffed cookie for dessert lovers.
- Super indulgent – a bakery-style vegan chocolate caramel cookie that’s perfect for satisfying a sweet craving.
Layers of a Vegan Twix Cookies
These veganc Twix cookies contain 3 main elements – cookie, caramel core and chocolate coating. I’ve listed a short overview of the layers before, remember to find the full written recipe and method in the recipe card at the bottom of the page.
- Cookie
A buttery vegan cookie loaded with shortbread crumbles and rich dark chocolate chips, baked to chewy cookie with a soft centre and lightly golden edges. The perfect base for this indulgent dairy-free treat.
- Caramel
A thick, smooth vegan caramel centre that adds the perfect gooey texture and sweet caramel flavour in every bite. Made with vegan condensed milk and dairy-free butter, it’s gooey, chewy and absolutely delicious!
- Chocolate shell
Finished with a rich vegan dark chocolate shell, adding a satisfying snap and the perfect balance to the sweet caramel and buttery cookie below.
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Vegan Twix Cookies
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
These indulgent Vegan Twix Cookies feature buttery vegan cookie dough packed with shortbread chunks and dark chocolate chips, a gooey caramel core, and a dark chocolate shell. They’re the ultimate bakery-style vegan stuffed cookie that’s rich, chewy, dairy-free, and perfect for satisfying any sweet craving.
Ingredients
Ingredients for the cookies
- 20ml of room temperature water
- 2 teaspoons of ground flaxseed
- 120g of dairy-free butter
- 150g of caster sugar
- 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste)
- 240g of plain / all purpose flour
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of cornstarch / cornflour
- 200g of dairy-free dark chocolate chunks / chips
- 50g of vegan shortbread biscuits
Ingredients for the chocolate coating
- 250g of dairy-free dark chocolate
- 4 shortbread biscuits (crumbled for sprinkling
+
1 batch of Vegan Caramel Sauce
Instructions
Method (caramel core)
- Make a batch of my Vegan Caramel Sauce. Allow this to cool and thicken before using.
- Set aside.
Method (cookies)
- Preheat your oven to 180°C fan and line a baking tray with grease proof paper. As this recipe makes appropriately 2 trays worth of cookies, you can bake a tray at a time.
- In a small bowl, combine the water and flax, mix to combine. Set aside for 5 minutes to thicken, this creates your flax egg.
- In a medium sized bowl with a handheld whisk or stand mixer with a whisk attachment, beat the dairy-free butter, sugar and vanilla for a few minutes until pale and creamy. Add in the flax egg, mix to combine.
- Sieve in the flour, bicarbonate of soda and cornstarch. Mix to combine into a thick cookie dough.
- Add in the dark chocolate chips / chunks and crumbled up shortbread biscuits and mix to combine.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough ball, add in some of the thick caramel sauce, then shape the dough over the spread to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down), leaving room in between as they will spread slightly when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a circle cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
Method (chocolate shell)
- Add the dark chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
- Allow the chocolate to cool slightly so it’s slightly thicker in texture, this makes it so much easier for coating the cookies.
- Line a baking tray with grease proof paper. Spoon some of the melted dark chocolate on the tray and spread out into a circle, slightly larger than the cookie. Place a cookie on top (this will make the bases of the cookies have a chocolate base). Repeat this for all the cookies.
- Use a spoon to drizzle chocolate over the cookies and spread it over the entire cookie, over the top and edges until the entire cookie is coated.
- While the chocolate is still wet, sprinkle over some roughly crumbled shortbread biscuits.
- Place into the fridge until set (approximately 10-20 minutes).
- Once set, serve and enjoy!
Notes
Store these cookies in an airtight / sealed container in the fridge. Allow to come to room temperature for 5 minutes to allow the butter to soften! Best enjoyed within 2-4 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
