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Chocolate Caramel Shortbread Cookies

Indulge in the luxurious combination of buttery shortbread, gooey caramel, and rich chocolate with these delightful cookies that melt in your mouth.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Shortbread
  • 1 cup unsalted butter, softened Can substitute with salted butter.
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
For the Caramel Layer
  • 1 cup soft caramel candies, unwrapped Use fresh caramels for best texture.
  • 2 tablespoons heavy cream
For the Chocolate Topping
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil For smooth melting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
  2. Gradually incorporate the flour and salt until the dough forms.
Baking
  1. Press the dough into an even layer in a greased 9x9-inch baking pan.
  2. Bake for 20-25 minutes or until the edges turn slightly golden. Remove from the oven and let it cool completely.
Caramel Layer
  1. In a saucepan over low heat, combine the unwrapped caramels and heavy cream. Stir continuously until melted and smooth.
  2. Pour the caramel over the cooled shortbread layer, spreading it evenly. Let it set for about 10 minutes.
Chocolate Topping
  1. In another saucepan, melt the chocolate chips along with the coconut oil over low heat, stirring until smooth.
  2. Once melted, pour the chocolate over the caramel layer, spreading it evenly.
Final Touches
  1. Allow the cookies to set at room temperature for about 30 minutes until the chocolate hardens.
  2. For cleaner cuts, refrigerate for an additional 1-2 hours.
Serve
  1. Cut into squares and serve at your next family gathering or cozy evening.

Notes

To avoid messy edges, do not cut the cookies before the chocolate is fully set. Store in an airtight container at room temperature for up to a week or refrigerate for up to three weeks.