Caramel Shortbread Cookies with Chocolate Drizzle

I hope you’ve enjoyed all the cookie recipes this week! For the last day I’m sharing a recipe for Caramel Shortbread Cookies. These cookies are right up my alley!
Tender buttery shortbread topped with gooey caramel and drizzled with chocolate. It doesn’t get much better than that!
caramel-shortbread-cookiesMy parents came down for a visit yesterday, and I whipped up a batch of these for my mom to take to a party they had last night. Thankfully they are out of the house, because I’m sure I wouldn’t have had the willpower to stop eating them!
shortbread-cookie-recipeThese would make a perfect addition to any Christmas cookie tray, wouldn’t they? They are so pretty that I couldn’t stop taking pictures of them. LOL!shortbread-cookies See what I mean?
caramel-shortbread-cookie-recipeOh yum!
christmas-cookie-recipe

Caramel Shortbread Cookies

1 cup butter, softened
1/2 cup sugar
1 egg yolk
1 tsp vanilla
2 cups flour
15 caramels, unwrapped
1 1/2 Tbsp milk
1/4 cup semi sweet chocolate chips
Cream butter and sugar till light and fluffy. Beat in yolk and vanilla. Stir in the flour. Roll in balls and place on parchment lined cookie sheets. Use the back of a round measuring spoon or your thumb to make an indentation in the middle of each cookie. Bake at 375° for 10-12 minutes or till barely brown on the bottom. Let sit on pan for a couple of minutes, then remove to cooling racks. Melt caramels and milk in the microwave in a small glass bowl. Fill each cookie with about half a teaspoon of caramel. Melt chocolate chips in a ziplock bag in the microwave at half power. Drizzle over cookies. Let cool completely before serving.

-Makes about 30 cookies

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Comments

  1. Hello,

    do you have the ingrediënts in grams? ( i’m from the netherlands 🙂

    Sophie

    • Sorry Sophie, I’m horrible at math. If I tried to convert to grams I’m sure I’d mess it up and you’d end up with a disaster. LOL!

    • You can use Google and convert it over to grams….that’s what I do and it helps a lot. Good luck. Hope this helps.

  2. I finally made these yummy looking cookies but they don’t look like yours. Can you help me figure out what went wrong? I followed your recipe exactly. After everything was mixed and it was time to roll the dough, it was so crumbly that it was not fully staying together. Then trying to put an indentation in the middle caused the dough to crumble apart even more. They just wouldn’t stay together. Did I do something wrong? On a positive note, it did eat them anyway and the taste was amazing! Please help!

    • I’m not exactly sure, but I would guess that either the butter wasn’t quite soft enough, or you used just a little too much flour. Sometimes it packs down in the measuring cup. I like to stir my flour around a little before I scoop it so it’s nice and airy. Next time maybe add 1 3/4 cups flour at first, then add more as needed. Sometimes it’s just a matter of size of the egg, humidity in the kitchen, etc., so adding the flour as needed will help with that. Glad they tasted good though!

  3. These cookies look amazing! When the cookies are ready to be eaten, is the caramel soft/gooie or hard?

    • The caramel is softer than an actual caramel, but not as gooey as caramel sauce. Kind of in the middle. Is that vague enough? LOL! 🙂

  4. I’m such a caramel lover and these are making my mouth water. Can’t wait to make some!!

  5. These look so much like an easier version of ‘millionaire’s shortbread’, which I had for the first time when I spent Christmas in Scotland with a cousin and her family. It was the most amazing thing I’d ever tasted! Thanks for the reminder of that Christmas- I’m definitely making these!!

  6. These look delicious.

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