These caramel shortbread cookies are are an amazing treat that everyone loves. Rich and buttery shortbread cookies are topped with sweet, gooey caramel and drizzled with melted chocolate for a decadent treat that looks every bit as delicious as it tastes.
Shortbread is a classic treat, especially at holiday time, and is popular for its rich texture and sweet, buttery taste. This chocolate caramel version adds an extra layer of indulgence and a pretty holiday look, with very little extra work. If you love Twix candy bars, you’ll go nuts for the chocolate, caramel, and crunchy cookie combination.
You’ll also love how easy this impressive treat is to make, and there are lots of terrific reasons to make it. Whether you need a new addition to your holiday dessert table, a star cookie for your cookie exchange, or a delicious homemade gift, this amazing chocolate caramel shortbread is just the treat you need.
Chocolate Caramel Shortbread
Why We Love This Recipe
- Shortbread is a rich and delicious classic treat that’s always a crowd pleaser.
- This pretty and elegant looking treat would make a lovely homemade holiday gift.
- This dessert is a perfect addition to any holiday party or cookie exchange.
- The chocolate, caramel, and cookie combination is a match made in heaven – it tastes like a homemade Twix candy bar!
Recommended Tools
- Baking sheets
- Mixing bowls
- Measuring cups
- Measuring spoons
- Rolling pin
- Cookie cutter
- Parchment paper
Ingredients
- Butter, softened
- White sugar
- Vanilla extract
- All-purpose flour
- Caramel squares
- Milk, as needed
- Chocolate chips
How to Make Chocolate Caramel Shortbread Cookies
Step One: Make the Cookies
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar until creamy, about 2 minutes.
- Beat the vanilla extract into the butter mixture and then slowly beat in the flour until just incorporated.
Step Two: Cut Out the Cookies
- Fold the dough out onto a floured surface. Place a piece of parchment paper over the dough and roll it out until it’s about a quarter inch thick.
- Using a round cookie cutter, cut out 40 cookies and place them on the prepared baking sheets about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes until lightly golden brown. Allow the cookies to cool while you prepare the caramel topping.
Step Three: Add the Caramel and Chocolate
- Combine 1/2 cup of caramels and 2 tablespoons milk in a small bowl. Microwave for 20 seconds. Stir and reheat as needed, until the caramel is melted and smooth.
- Place about 1 tablespoon of the caramel onto each cooled cookie.
- Once all the cookies have been topped with caramel, place the chocolate chips in a small bowl and microwave for 20 seconds. Stir and reheat as needed until the chocolate is completely melted.
- Drizzle the chocolate over the caramel-topped cookies. Allow the chocolate to set completely before serving or storing.
Tips and Suggestions
- When melting the caramels, you may prefer to work in small batches. If you melt it all at once, the caramel may harden before you finish covering all the cookies.
- For an easy way to drizzle your melted chocolate, place it in a plastic baggie and cut a small corner off, then pipe the chocolate through the corner.
- You can use an offset spatula to help spread the melted caramel neatly on top of each cookie.
Variations
- Add a touch of sea salt on top of each finished cookie before the caramel and chocolate harden. The salt is a delicious addition that brings out the flavor of the caramel.
- Try a white chocolate drizzle in place of the dark chocolate, or skip the chocolate and sprinkle nuts over the caramel.
- Use different shaped cookie cutters or cut your shortbread into squares or strips instead of circles.
- If you can’t get enough chocolate, you can spread it over the entire circle of caramel, rather than just drizzling it over top.
How Do I Store Chocolate Caramel Shortbread?
Store these cookies in an airtight container at room temperature for up to a week or in the refrigerator for up to 10 days.
Can I Freeze Chocolate Caramel Shortbread?
It’s not recommended. The shortbread freezes well on its own, but freezing it with the toppings can cause the cookies to become soggy once they are defrosted.
Caramel Chocolate Shortbread Cookies
Ingredients
- 1 1/2 cups butter softened
- 3/4 cup 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 350 F.
- Line two baking sheets with parchment paper or silicone baking sheets and set aside.
- 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 and 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.
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