Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed shortbread cookies until evenly distributed.
- Using a cookie scoop, drop rounded portions onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges start to turn golden.
- While baking, prepare the caramel filling by melting the chewy caramel candies with heavy cream in a small saucepan over low heat.
- After removing cookies from the oven, create an indentation in the center of each cookie and spoon in the melted caramel.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Melt the milk chocolate chips with vegetable oil in a microwave-safe bowl until smooth, then drizzle over the cooled cookies.
- Allow chocolate to set before serving.
Notes
Use pre-crumbled shortbread or a rolling pin to crush cookies quickly. For firm caramels, chop them to melt faster. Store cookies in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg