Description
A delicious copycat recipe featuring a buttery shortbread cookie base topped with creamy caramel and smooth milk chocolate.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
11 oz soft caramel squares
2 tbsp heavy cream
1.5 cups milk chocolate chips
1 tsp coconut oil
Instructions
Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 2: Cream butter and sugar until light and fluffy, then mix in vanilla.
Step 3: Add flour and salt, mixing until a dough forms.
Step 4: Roll into 1-inch balls and place on baking sheet. Indent the center of each ball.
Step 5: Bake for 10-12 minutes. Let cool completely.
Step 6: Melt caramels with heavy cream in the microwave until smooth.
Step 7: Fill cookie centers with caramel. Let set.
Step 8: Melt chocolate chips with coconut oil and spoon over the caramel layer.
Notes
Use high-quality butter for the best shortbread flavor. If the caramel is too stiff, add an extra teaspoon of cream.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
