These Red Velvet Twix Cookies are the ultimate indulgent treat. Imagine a thick, soft-baked red velvet cookie loaded with milk chocolate chips and crunchy Twix bar pieces, then injected with smooth, gooey caramel. They are giant, bakery-style cookies that look stunning and taste like a gourmet candy bar in cookie form.
Ingredients
The Red Velvet Dough
- 1 cup + 1 tbsp (241g) Unsalted Butter, cold and cubed
- 1 cup (200g) Light Brown Sugar, packed
- 1/2 cup (100g) Granulated Sugar
- 2 Large Eggs, room temp
- 2 Large Egg Yolks, room temp
- 2 tsp Pure Vanilla Extract
- 2-3 tsp Red Gel Food Coloring
- 1/2 tsp White Vinegar (optional, for authentic red velvet tang)
- 4 cups (500g) All-Purpose Flour
- 1/4 cup (25g) Unsweetened Cocoa Powder
- 2 tbsp (16g) Cornstarch
- 1 tsp (5g) Baking Soda
- 1 tsp (5g) Baking Powder
- 1 tsp (6g) Salt
The Mix-ins
- 2 cups (340g) Milk Chocolate Chips
- 2 cups (250g) Mini Twix Bars, chopped
The Caramel Filling
- 1-2 cups Thick pre-made caramel (jarred)
- OR 2 cups Soft Caramels melted with 1 cup Heavy Cream
Instructions
1. Make the Red Velvet Dough
In a stand mixer, cream the cold, cubed butter and sugars until light and fluffy. Add the eggs, egg yolks, vanilla, red food coloring, and vinegar. Mix until the color is vibrant and even.
2. Add the Dry Ingredients
Sift in the cocoa powder, flour, cornstarch, baking soda, baking powder, and salt. Mix on low until just combined. Gently fold in the milk chocolate chips and the chopped Twix pieces.
3. Prepare the Caramel Injection
If making your own caramel, combine soft caramels and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until completely smooth. Let it cool slightly, then transfer to a piping bag and snip off a small portion of the tip.
4. Scoop and Bake
Preheat your oven to 375°F. Roll the dough into large balls (approx. 5oz / 142g each). Top with a few extra chocolate chips and Twix pieces for that professional look. Flatten slightly into thick discs and place on a parchment-lined baking sheet.
Bake for 9–11 minutes.
• Pro-Tip: For a soft, “underbaked” center, pull them at 9 minutes. For a firmer cookie, go the full 11 minutes.
5. The Caramel Injection
While the cookies are still warm from the oven, insert the tip of your caramel piping bag about an inch into the cookie in 2–3 different spots. Squeeze a small portion of caramel into the center of each cookie.
Baker’s Notes for Success
• Why Vinegar? A tiny bit of white vinegar reacts with the cocoa powder to give the cookies that classic Red Velvet flavor profile and brightens the red color.
• Cold Butter Trick: Using cold, cubed butter instead of softened butter is what gives these cookies their massive, “mountain-like” height and prevents them from spreading too thin.
• The Squeeze: Be gentle when injecting the caramel! You want pockets of goo, not a caramel explosion.
Items I used in this recipe such as the red food coloring, vanilla extract, piping bags, baking sheets, stand mixer, etc. is linked for you in my Amazon Storefront!
Red Velvet Twix Cookies
Ingredients
Equipment
Method
- Cream: In a stand mixer, cream cold butter and sugars until light and fluffy.
- Incorporate Wet Ingredients and Part of the Dry: Add the eggs, egg yolks, vanilla extract, red food coloring, optional vinegar, cocoa powder and dry ingredients besides the flour. Mix until the color is vibrant and even.
- Fold in Flour and Mix-ins: Gradually fold in the flour into the wet mixture until a soft red dough forms then gently incorporate chocolate chips and Twix pieces.
- Prepare the Caramel Filling: In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel is completely smooth. This is a bit of a tedious process so be patient. (You can also use a THICK jarred caramel to skip this step)
- Preheat Oven and Prepare Filling: Set your oven to 375°F. Add caramel to piping bag and snip a small portion off the tip. Set aside.
- Scoop: Roll the dough into large balls (roughly 5 ounces each), top with more chocolate chips and Twix bar pieces, flatten slightly into discs and place them on a parchment-lined baking sheet.
- Bake: Bake for 9-11 minutes. I like an underbaked cookie so I go with 9 minutes but if you prefer a more firm center, bake more towards 11 minutes or longer if needed.
- Fill Cookies: Insert piping bag an inch into the cookie in 2-3 areas and squeeze small portions of caramel into the cookies. Allow to cool fully on baking sheet.
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