Gluten Free Peanut Butter “Twix” Cookies

Gluten Free Peanut Butter “Twix” Cookies

Gluten Free Peanut Butter "Twix" Cookies

Everybody knows that peanut butter and chocolate are a match made in heaven. And we’ve already talked about how the Mars candy bar people aren’t about to make gluten free Twix so if we miss ’em, we’re just going to have to D.I.Y. But what you may not know is just how easy it is to get all the taste and texture of a Twix bar in a neat little cookie. Since we’d already talked about the Classic Twix bar in Classic Snacks and how to make it gluten free, this time we’re going to heaven and back with gluten free peanut butter “Twix” cookies. Wouldn’t they be spectacular on your holiday 🎄 cookie plate or in your holiday cookie gift box 🎁?!

Gluten Free Peanut Butter "Twix" Cookies, Step by Step

Yes, there are three layers to these tasty cookies. There are! But each layer is as simple as could be. Start with a perfect crispy shortbread round cookie, and follow it with an easy peanut butter filling, then spoon some chocolate on top. Done.

Gluten Free Peanut Butter "Twix" Cookies

The peanut butter filling magically sets rather quickly, which is quite nice, but if you fall behind in smoothing it out and you need to roll back the clock, just moisten the topping with a wet finger.

Gluten Free Peanut Butter "Twix" Cookies

The cookie dough couldn’t be simpler, but it’s really best to roll it out right after it’s made. The baked shortbread cookies freeze perfectly well, though, if you’re hoping to get ahead on your holiday baking. Just pop them in a freezer-safe container and freeze. There’s no need to defrost them, even, when you’re ready to add the filling and topping. The finished cookies hold together quite well, too, and can be frozen as assembled. The chocolate topping may “bloom” a bit which affects appearance (you know those white streaks on chocolate sometimes?) but not taste. And by “taste,” I mean crisp buttery shortbread with creamy peanut butter and rich chocolate. You know, everything you love in one little cookie. That’s all. 😋

Like this recipe?

Prep time: Cook time: Yield: 36 cookies


Shortbread Cookies
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch (or try arrowroot)

1/8 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1 to 2 tablespoons lukewarm water

Peanut Butter Filling
4 tablespoons (56 g) unsalted butter, chopped

3/4 cup (192 g) smooth no stir peanut butter

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 cup (115 g) confectioners’ sugar

Milk or cream, for thinning as necessary

Chocolate Topping
6 ounces milk or semi-sweet chocolate, chopped

1 tablespoon (14 g) virgin coconut oil


  • Prepare the cookies. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, add the butter and 1 tablespoon of the water, and knead until the dough comes together, using more water by the teaspoon if necessary. Place the dough between two sheets of unbleached parchment paper and roll into a rectangle about 1/2 inch thick. Cut out rounds about 2-inches in diameter from the dough, and place 1 inch apart from one another on the prepared baking sheets. Gather and reroll scraps. Place the baking sheets in the center of the preheated oven and bake for about 12 minutes, or until just beginning to brown on the edges. Remove from the oven and allow to cool completely on the baking sheets.

  • Prepare the filling. In a medium-size, heat-safe bowl, place the butter and peanut butter and heat in the microwave in 30-second bursts on high power, stirring in between, until melted and smooth. (Alternatively, you can melt the mixture in a small saucepan over low heat.) Add the vanilla, salt and the confectioners’ sugar, mixing to combine after each addition. The filling will be thick. Add milk or cream by the tablespoon, mixing to combine, as necessary to make the filling very thickly pourable. Transfer the filling to a pastry bag fitted with a 1/4-inch open plain piping tip (or just a pastry bag with a similar opening, no tip).

  • Fill the cookies. Holding the piping tip very close to the top of each cooled cookie, pipe a very flat swirl of filling on top. Smooth the filling into an even layer with a moistened offset spatula. Allow the filling to sit until set (it will be firm to the touch; it only takes a few minutes, so work quickly!).

  • Prepare the topping and finish the cookies: Place the chocolate and coconut oil in a small, microwave-safe bowl and melt in 45 second bursts at 60% power, stirring in between, until melted and smooth. Allow the chocolate to sit at room temperature until it begins to thicken a bit. Spoon about 1 1/2 tablespoons of topping on each cookie. Allow the topping to set at room temperature.

  • Cookies and topping adapted from the recipe for gluten free “Twix” candies (reprinted here) in the book Gluten-Free Classic Snacks. Peanut butter filling from page 110.



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Comments are closed.

  • Cafebar El Cortijo
    December 9, 2015 at 12:56 PM

    Gracias desde España por tener este fantastico blog sin gluten, nuestro restaurante es sin gluten y sin lactosa y pondremos muchas de tus recetas para nuestros clientes

  • Renee Hutter Barnes
    December 7, 2015 at 1:05 PM

    My husband is so happy that I found and made this recipe. Twix was one of his favorites before the gluten issues came to light. Now he can enjoy them again! Thank you so much!

  • Johnathan
    December 6, 2015 at 12:19 AM

    I just made these for a holiday event. They are fantastic! Thank you for all of the amazing work you do. Your bread book (and others!) are on my Christmas list. :)

  • Bethany S.
    December 3, 2015 at 10:35 AM

    Sounds yummy, but doesn’t Twix have a caramel filling, not peanut butter?

    • December 3, 2015 at 1:28 PM

      Hi, Bethany, classic Twix has a caramel filling. Twix also makes a peanut butter variety, which is what these are meant to replicate. As linked to in the post above, I have a gluten free Twix copycat recipe in my most recent cookbook, Gluten Free Classic Snacks, which is also reprinted here on the blog.

  • Jennifer S.
    December 2, 2015 at 11:37 AM

    YUM YUM YUM! These look so great!!! :) kind of reminds me of tag alongs too….yahoo!

  • Terri J
    December 2, 2015 at 10:47 AM

    How does one print a recipe on your site?

    • Jennifer S.
      December 2, 2015 at 11:38 AM

      There is a printer button after the recipe right next to the share flag. It is light gray so it might be a little hard to see?

      • Terri J
        December 2, 2015 at 11:48 AM

        I am looking and looking and I must be blind but I see no such thing.

        • youngbaker2002
          December 2, 2015 at 11:52 AM

          right at the very bottom of the recipe, right after Nicole’s ps.

        • Terri J
          December 2, 2015 at 11:54 AM

          I clearly see the share button, but I can run my mouse over every centimeter after the share button and nothing is there. Never had this problem on any site before.

        • youngbaker2002
          December 2, 2015 at 11:58 AM

          wow that is so weird!!! it does not actually say ‘print’ it’s just a gray picture of a printer. i can still see it. sooo weird that it’s not there for you!

        • youngbaker2002
          December 2, 2015 at 12:01 PM

          can you see the one on the very top of the page that’s right under the blog title? it also is right next to a purple share button.

        • Terri J
          December 2, 2015 at 12:07 PM

          I turned off my add block and there is none on the bottom but there is one on the top that wasn’t there previously. I guess we can’t print unless we allow adds?

        • youngbaker2002
          December 2, 2015 at 12:10 PM

          um… i have nooo clue. my add block is not up and the print button has always been here so maybe it could be that. i’m glad you can print the recipe now Terri!

        • December 2, 2015 at 2:20 PM

          Terri, I’m afraid I really don’t know but I do appreciate it when readers allow ads on my site as that’s how I am able to offer these otherwise completely free recipes!

        • Terri J
          December 2, 2015 at 12:02 PM

          For sure it is weird, I have never had this on this site, that is why I sometimes copy by hand, but figured this one was too long for that. Other sites always have the Print or the picture of the printer but on this one there is nothing. It is discouraging as I really like many of the recipes. Just had a thought, though it doesn’t affect other sites could it be my computer security? Too weird to comprehend.

        • youngbaker2002
          December 2, 2015 at 12:04 PM

          oh i have no idea. my only bit of advice would be to refresh your page! LOL!!!

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