Chocolate Caramel Shortbread Cookies

No ratings yet

Chocolate Caramel Shortbread Cookies

These delectable Twix copycat cookies are the epitome of indulgence, combining the rich flavors of buttery shortbread, gooey caramel, and smooth melted chocolate.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: Chcolate Caramel Shortbread Cookies

Servings: servings

Calories: 196kcal

Ingredients

1 1/2 cups butter softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
3 cups caramel squares
6 Tablespoons milk as needed
1/2 cup chocolate chips

Instructions

Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone baking sheets.
In a large bowl, beat the butter and sugar until light and creamy, about 2 minutes. Beat in vanilla extract and then slowly beat in the flour until just incorporated.
Fold the dough out onto a floured surface. Place a piece of parchment paper over the dough and roll out until 1/4" thickness.
Use a round cookie cutter and cut out 40 cookies, re-rolling the dough as needed.
Place the cut cookies on the prepared baking sheets, about 1" apart.
Bake for 12-15 minutes until lightly golden brown.
Allow the cookies to cool as you prepare the caramel topping.
In a small bowl, combine 1/2 cup of caramels and 2 Tablespoons milk and microwave for 20 seconds. Stir and reheat as needed.
Portion out the caramel in 1 Tablespoon increments onto each cooled cookie.
(Repeat melting the caramels with milk as needed to top each cookie. I prefer to do this in small increments as the caramel tends to harden quickly.)
Once all shortbread cookies are topped with caramel, place the chocolate chips in a small bowl and microwave for 20 seconds. Stir and reheat as needed.
Drizzle the chocolate over the caramel-topped cookies.
Allow the chocolate to set completely before serving or storing.

Nutrition