Description
These Soft Shortbread Cookies are a tiny vacation for your taste buds. This recipe takes a classic, buttery shortbread base and layers it with chewy caramel and smooth milk chocolate for a gourmet treat that melts in your mouth.
Ingredients
Scale
- Shortbread Base:
- 1 cup (225g) salted butter, softened to room temperature
- 1/2 cup (100g) granulated white sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (omit if using very salty butter)
- Caramel Layer:
- 11 oz soft caramel candies, unwrapped
- 2 tablespoons heavy cream or milk
- Chocolate Topping:
- 1 1/2 cups milk chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Heat the Oven: Preheat oven to 350°F.
- Cream the Butter and Sugar: Beat softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes. Mix in vanilla extract.
- Add the Flour: Slowly add flour and salt on low speed. Mix just until white streaks disappear—do not overmix.
- Chill the Dough: Wrap dough in plastic and chill in the refrigerator for at least 30 minutes.
- Shape and Bake: Roll dough to 1/2-inch thickness and cut into circles. Bake for 10-12 minutes until edges are barely golden. Cool completely.
- Prepare Toppings: Melt caramels with cream in 30-second bursts until smooth. Separately, melt chocolate chips with oil until smooth.
- Assemble: Spoon 1 teaspoon of warm caramel onto each cookie. Let sit for 5 minutes. Top with 1 teaspoon of melted chocolate, spreading it to seal the caramel.
Notes
For the softest texture, ensure the butter is truly room temperature before starting. If you prefer a less sweet cookie, swap milk chocolate for dark chocolate. Store with parchment paper between layers to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg