Indulge in the perfect blend of sweet and salty with these Salted Caramel Stuffed Shortbread Cookies drizzled with rich chocolate. Also, this delightful treat combines buttery shortbread, gooey caramel centers, and a luscious chocolate topping, making it an irresistible dessert for any occasion.
Why You’ll Love Caramel Stuffed Shortbread Cookies
These cookies offer a harmonious balance of flavors and textures. The crispness of the shortbread contrasts beautifully with the soft, molten caramel center, while the chocolate drizzle adds a decadent finish. Whether you’re a seasoned baker or a novice, this recipe is straightforward and yields impressive results that will wow your friends and family.
Ingredients
For the Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
For the Salted Caramel Filling:
- 20 soft caramel candies
- 2 tablespoons heavy cream
- ½ teaspoon sea salt
Chocolate Drizzle:
- ½ cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Necessary Tools for Caramel Stuffed Shortbread Cookies
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small saucepan
- Microwave-safe bowl
- Cooling rack
Ingredient Swaps and Additions
- Butter: For a dairy-free version, substitute with plant-based butter.
- Flour: Moreover, use gluten-free all-purpose flour to make the cookies gluten-free.
- Caramel: Also, homemade caramel sauce can replace store-bought candies for a richer flavor.
- Chocolate: Dark chocolate chips can be used instead of semi-sweet for a more intense chocolate taste.
- Add-ins: Also, chopped nuts or a sprinkle of sea salt on top can add extra texture and flavor.
Step-by-Step Instructions
- Prepare the Shortbread Dough:
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until incorporated.
- Gradually add the all-purpose flour and salt, mixing until the dough comes together.
- Shape and Bake the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Prepare the Salted Caramel Filling:
- In a small saucepan over low heat, combine the caramel candies and heavy cream.
- Stir continuously until the caramels are fully melted and the mixture is smooth.
- Remove from heat and stir in the sea salt.
- Fill the Cookies:
- Once the cookies have cooled, spoon a small amount of the salted caramel into the indentation of each cookie.
- Allow the caramel to set for about 10 minutes.
- Prepare the Chocolate Drizzle:
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter.
- Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth.
- Drizzle the Chocolate:
- Using a spoon or a piping bag, drizzle the melted chocolate over the caramel-filled cookies.
- Allow the chocolate to set completely before serving.Made In A Pinch+1wilton.com+1
Pro Tips for Success
- Ensure the butter is at room temperature for easier creaming and better texture.
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Moreover, use a small cookie scoop for uniform cookie sizes.
- If the caramel becomes too thick, gently reheat it to achieve a pourable consistency.
- Also, store cookies in a single layer to prevent them from sticking together.
Serving Suggestions Caramel Stuffed Shortbread Cookies
- Serve these cookies with a cup of coffee or tea for a delightful afternoon treat.
- Also, pair them with vanilla ice cream for an indulgent dessert.
- Package them in decorative boxes for thoughtful homemade gifts during the holidays.
Storing and Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Reheating: If desired, warm the cookies in the microwave for 10-15 seconds to soften the caramel before serving.
Nutritional Information (Per Cookie)
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0.5g
- Sugars: 10g
- Protein: 1g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
FAQs – Caramel Stuffed Shortbread Cookies
1. Can I make the dough ahead of time?
Of course, you can prepare the dough in advance and refrigerate it for up to 2 days. Let it sit at room temperature for about 15 minutes before shaping and baking.
2. Can I freeze these cookies?
Absolutely. Freeze the baked cookies in a single layer, then transfer to a freezer-safe container. They can be stored for up to 3 months. Thaw at room temperature before serving.
3. What if I don’t have caramel candies?
You can make homemade caramel sauce or use store-bought caramel sauce as a substitute. Ensure it’s thick enough to stay in place on the cookies.
4. Can I use milk chocolate instead of semi-sweet?
Of course, milk chocolate can be used for a sweeter flavor profile. Adjust according to your taste preferences.
5. How do I prevent the caramel from hardening too quickly?
Keep the caramel warm while filling the cookies. If it starts to harden, gently reheat it over low heat or in the microwave.
For a delicious twist on classic cookies, check out this Peanut Butter Jelly Stuffed Chocolate Cookies recipe on My Eco Cookie, perfect for satisfying both your sweet and savory cravings in one bite.
