These Vegan Twix Crumbl Cookies are loaded with gooey caramel, chocolate and the most DELICIOUS chewy cookie. These crumbl cookies taste like the real deal! Keep reading to learn how to make them!
Vegan Twix Crumbl Cookies
Twix was one of my favourite chocolate bars growing up. Since turning vegan and finding my love of baking, I love to make my own Twix inspired desserts and treats. For example, my Vegan Twix Bars and Vegan Twix Cookie Cups. I adore the sweet caramel, along with the buttery cookie and rich chocolate. Oh my goodness, I could eat them all day, every day!
These Twix cookies are all the good things wrapped up together! A scrumptious loaded cookie base, topped with luscious caramel and a creamy chocolate puddle. May I welcome you to your new favourite cookie EVER – haha!
What is a Crumbl cookie?
Crumbl cookies have become huge on social media from the company ‘Crumbl Cookies’. They have designed these amazing loaded, stuffed and extra cookies topped with a swirl of frosting.
These cookies have the most scrumptious buttery bakery style cookie (which you wont be able to tell is vegan!!). It’s also topped with a huge puddle of caramel and chocolate to make it even more tasty and twix-like.
Ingredients you’ll need to make these cookies?
Cookies:
- Dairy-free butter : You’ll want to use a chilled, vegan block butter. My favourite is the Naturli Vegan Block.
- Caster sugar : White sugar or caster sugar adds sweetness and also helps to bind the cookie.
- Light brown sugar : The light brown sugar adds a rich flavour to the cookie.
- Vanilla extract : Try to use a good quality vanilla, it makes all the difference.
- Dairy-free milk : Any vegan / dairy-free milk will work for this recipe. My personal favourite to use is oat milk.
- Plain flour : You’ll want to use plain flour / all purpose flour for this recipe.
- Baking powder : This will help the cookies rise.
- Bicarbonate of soda : This will help to cookies rise.
- Chocolate chips : You can use dairy-free chocolate chips or a chocolate bar chopped into shards.
Caramel:
- Vegan caramel sauce : Ingredients listed here
Chocolate:
- Chocolate : You can use any dairy-free chocolate, dark, milk or white. My preferred is a dairy-free dark chocolate for a richer flavour, and contrast to the sweet caramel.
How to make Vegan Twix Crumbl Cookies?
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Preheat oven to 180 degrees and line 2 baking trays with grease proof paper.
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Mix all of the cookie ingredients together until a cookie dough forms. Fold in the chocolate. Scoop the cookie dough into 6 balls using an ice-cream scoop, place on the baking tray spread apart (as they will spread out). Bake for 12 minutes or until golden brown. Allow to cool.
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Make the caramel then spoon a tablespoon on top of each cookie. Place the cookies in the freezer to set the caramel and prepare it for the chocolate.
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Melt the chocolate using a bain-marie then spoon a tablespoon on top of each cookie, over the caramel, spreading it out. Allow the cookies to chill in the fridge to set the chocolate before serving.
Tools you’ll need to make these cookies
How to store Vegan Twix Crumbl Cookies?
You’ll want to store the cookies in an sealed container and keep them in the fridge. Allow to come to room temperature for 5 minutes before enjoying.
Looking for more caramel treats? Check these out:
6 Ingredient Vegan Caramel Tartlets
Vegan Caramel Popcorn Cupcakes
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below, and PIN the photos to your favourite Pinterest Boards. Thank you & happy baking!
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Vegan Twix Crumbl Cookies
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Vegan
Description
Vegan Twix Inspired Crumbl Cookies, with a thick, chewy cookie, luscious caramel and rich chocolate. Delicious and easy to make!
Ingredients
Ingredients for the cookie
- 115g of dairy-free butter (cubed)
- 70g of caster sugar
- 70g of light brown sugar
- 1 teaspoon of vanilla extract
- 30ml of dairy-free milk
- 210g of plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 20g of dairy-free chocolate chips
Ingredients for the caramel
Ingredients for the chocolate
- 80g of dairy-free chocolate
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the vanilla and milk. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
- Stir in the chocolate chips.
- Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
- 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 when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray. While they’re cooling, make the caramel.
Method (Caramel)
- You can either make your own homemade vegan caramel sauce, or use a shop bought one. My favourite is the Natures Charm Salted Caramel Sauce.
- Spoon a tablespoon of caramel on top of the cooled cookies and spread out slightly so it’s in a puddle in the middle of the cookie. To help prevent the caramel oozing everywhere, place the cookies into the freezer for 10 minutes. This will help set the caramel.
Method (chocolate)
- Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
- Spoon a tablespoon of the chocolate on top of the caramel and spread out slightly. You want to see the caramel, so don’t spread it over the caramel layer too much.
- Place into the fridge to chill and set.
- Once set, serve and enjoy. They’re even better with a sprinkling of sea salt over the top (optional).
Notes
To store: Store the cookies in the fridge in a sealed container, and allow to come to room temperature for 5 minutes before enjoying. Best enjoyed within 3 days of making.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
Author
Hello, aw i am so happy you enjoyed!! x
I think you forgot to list the chocolate chips under ingredients for the cookie?
Author
Hello, they’re at the bottom for the list under ‘ingredients for the cookies’ – 20g choc chips. Hope that helps xx
My go to cookie recipe 👌
Author
YAY! I love to hear what, thank you lovely xxx