These cookies deliver the caramel bar vibe in cookie form with very little fuss. Ready in about 30 minutes of active time, they rely on pantry staples and a quick caramel melt for big payoff. Busy bakers will love the simple fold in of crushed shortbread for instant crunch. Try this recipe when you want an impressive treat without a long bake. For a different chocolate twist check our Chocolate Sprinkles Cookies for inspiration.

Why This Recipe Works

The dough is straightforward and forgiving so overmixing is easy to avoid, which keeps cookies chewy. Folding crushed shortbread cookies adds a crunchy, buttery layer that mimics the biscuit in the candy bar. Melting soft caramels with heavy cream creates a glossy, scoopable filling that sets slightly but stays gooey inside. The quick chocolate drizzle finishes the cookies with minimal cleanup. Timing is efficient because the caramel and chocolate are prepared while cookies bake or cool. This recipe uses common tools and step sequencing to speed prep without sacrificing texture.

Flavor and Texture

Expect a caramel forward flavor with a warm brown sugar sweetness and a buttery shortbread bite. The edges crisp just a touch while the centers stay soft and chewy. Melted caramel adds a smooth, stretchy contrast against the crunchy bits of shortbread. A milk chocolate drizzle brings a creamy finish and visually appealing shine. Overall this cookie balances chewy, crunchy, sweet, and slightly salty in every bite.

Ingredients

– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup crushed shortbread cookies (about 8-10 cookies)
– 1 cup chewy caramel candies, unwrapped
– 1/4 cup heavy cream
– 1 cup milk chocolate chips
– 1 tablespoon vegetable oil

Step by Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the crushed shortbread cookies, ensuring they are evenly distributed throughout the cookie dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden. The centers may look slightly underbaked, which is desired for a chewy texture.
9. While the cookies are baking, prepare the caramel filling. In a small saucepan over low heat, combine the chewy caramel candies and heavy cream. Stir continuously until the caramels are melted and the mixture is smooth.
10. Immediately after removing the cookies from the oven, use the back of a spoon to create a small indentation in the center of each cookie.
11. Spoon a small amount of the melted caramel into the indentation of each cookie, allowing it to pool slightly.
12. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
13. To finish the cookies, melt the milk chocolate chips with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
14. Drizzle the melted chocolate over the cooled cookies using a fork or a piping bag for a more controlled drizzle.
15. Allow the chocolate to set before serving or storing the cookies.

Quick Tips and Shortcuts

Use pre-crumbled shortbread or pulse cookies in a bag with a rolling pin to save time. If caramels are firm, chop them roughly so they melt faster and more evenly. You can melt chocolate on the stove over a double boiler if you prefer not to use a microwave. To speed cooling, place the tray in a cool part of the kitchen or near an open window if weather permits. For a fun swap try adding a pinch of sea salt on top and compare notes with our Chocolate Sprinkles Cookies take.

Storage and Meal Prep

Store cookies in an airtight container at room temperature for up to three days. If you plan to make ahead, assemble the dough and store it in the fridge for 24 hours before baking. Caramel and chocolate can be reheated briefly to refresh texture if stored for a day or two. For longer storage freeze baked cookies without drizzle and add caramel and chocolate after thawing.

Short Closing Note

This recipe gives a candy bar experience in cookie form with minimal fuss. It is ideal for last minute sweet plans and scales well for sharing.

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