Caramel Chocolate Shortbread Cookies (Print Version)
# Ingredients:
→ Cookie
01 -
1 cup salted butter, at room temperature
02 -
1 cup granulated sugar
03 -
2 teaspoons vanilla extract
04 -
2 large egg whites, at room temperature
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3 cups all-purpose flour
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2 teaspoons baking powder
→ Chocolate and Caramel
07 -
1 (11-ounce) package caramels
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2 Tablespoons heavy cream
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Pinch of salt
10 -
2 cups chocolate chips or melting wafers, milk or semi-sweet
# Instructions:
01 -
Preheat the oven to 350°F
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In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar on medium until pale and creamy. Mix in the egg whites and vanilla until combined
03 -
In a medium bowl, whisk together the flour and baking powder. With the mixer on medium low, slowly add the flour mixture and mix just until combined
04 -
On a floured surface or baker's mat, roll out dough to 1/4- to 1/2-inch thickness. Using a floured 2 1/2-inch round cookie cutter, cut out cookies and transfer to a baking sheet
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Bake 6 to 8 minutes, or until puffy and no longer glossy. Take them out before they're golden. Let cool 2 minutes before transferring to a wire rack to cool completely
06 -
In a microwave-safe bowl, microwave the caramels and heavy cream 30 seconds. Stir. Microwave 30 seconds more. Add pinch of salt to caramel. Stir until smooth and creamy
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Spread 1 to 2 teaspoons caramel evenly over each cookie. If the caramel starts to harden, add a teaspoon more of heavy cream and microwave a few more seconds until easy to spread
08 -
Chill cookies 10 to 15 minutes, or until the caramel is cold
09 -
In a microwave-safe bowl, microwave the chocolate chips at 30 seconds intervals (should only take 60-90 seconds), stirring in-between each, until melted and smooth
10 -
Spread a layer of chocolate over each cookie. Let the chocolate harden
# Notes:
01 -
If using unsalted butter, add 1/4 teaspoon salt to the dough
02 -
For extra chocolate, dip the whole cookie in chocolate using an extra cup of chocolate chips
03 -
Store cookies in an airtight container at room temperature up to 4 days