Description
Salted Caramel Shortbread Cookies are buttery, crumbly shortbread cookies topped with a rich layer of melted caramel and a drizzle of chocolate, finished with a sprinkle of sea salt for a perfect sweet-and-salty treat.
Ingredients
Scale
- 1 1/2 cups unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- Topping:
- 2 bags (13 oz each) caramels, unwrapped
- 4 tablespoons milk
- 6 ounces semi-sweet chocolate, chopped
- 1 tablespoon butter
- 3 teaspoons flake sea salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a large bowl, cream together butter, sugar, and vanilla until light and fluffy.
- Gradually add flour and mix until a soft dough forms.
- Press dough evenly into prepared pan and bake for 20-25 minutes until lightly golden.
- Allow shortbread to cool completely in the pan.
- In a small saucepan over low heat, melt caramels with milk, stirring constantly until smooth. Pour over cooled shortbread and spread evenly.
- Melt chocolate with butter using a double boiler or microwave in short intervals, stirring until smooth.
- Drizzle melted chocolate over the caramel layer and sprinkle with flake sea salt.
- Allow to set at room temperature or refrigerate until firm. Cut into squares or bars before serving.
Notes
- Use good quality caramels and chocolate for the best flavor.
- Ensure shortbread is completely cooled before adding caramel to prevent melting.
- Optional: Use dark chocolate instead of semi-sweet for a richer taste.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Salted Caramel Shortbread Cookies, caramel chocolate cookies, sweet and salty cookies, buttery shortbread dessert, festive cookie recipe