These chocolate caramel shortbread cookies are a confection of a cookie. They have a chocolate “melt in your mouth” shortbread cookie base that is filled with luscious salted caramel filling and it’s topped with a milk chocolate ganache.
The inspiration behind these cookies is my friend Jacqui. She moved across the United States this year and for her Christmas present, she said all she wanted was for me to make her a cookie recipe.
Since Jacqui, isn’t just a cookie, I needed these to be sophisticated, classic and frankly a confection! Jacqui speaks 3 languages, she worked on capital hill, then raised 8 kids and is a fantastic mom! She’s smart, witty, fun, thoughtful, compassionate, hard working, humble, kind and she’s beautiful inside and out.
I hope these cookies can pay a little tribute to her name, truth be told no cookie could measure up to her but I think they are pretty close.
These cookies have the option to use premade caramel or you can make your own caramel. I have included the recipe for that below in the recipe. They will taste delicious either way.
Here is how you make these chocolate caramel shortbread cookies: (printable recipe card is below)
Makes 28 cookies
- 1/2 cup salted butter – softened
- 1 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 2 tablespoons cocoa powder (I use special dark Hershey’s)
- 1 tablespoon milk
- 1 egg
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 2 3/4 cup flour
Caramel Filling:
- 28 caramels softened OR homemade caramel (ingredients below)
- 1/4 cup salted butter
- 1 cup sugar
- 1/2 cup corn syrup
- 1/2 cup whipping cream
- 1/2 teaspoon salt
For Chocolate Ganache:
- 1 cup milk chocolate chips
- 1/3 cup cream or milk
Instructions
- Preheat oven to 375 F.
- Mix together the butter and sugar then add the oil, powdered sugar, cornstarch, cocoa powder, milk, egg and mix well.
- Add the baking soda, salt and flour and mix until a dough forms.
- Roll into 28 cookie dough balls and use a rounded spoon to make an indent in the dough ball.
- Bake for 6 minutes and remove from oven.
- If duvet needs to be defined then press down with the rounded spoon again.
- Soften caramels or make your own caramel by adding ingredients and cooking to soft ball stage, roughly 240 F. and then fill the cookies.
- To make the chocolate ganache: In a microwave safe bowl, add chocolate and cream and microwave in 30 second intervals then stir until chocolate is smooth and silky.
- Spoon onto cookies.
- Let chocolate ganache set, then enjoy.
Here are a few other cookies you may also enjoy:
Chai Spiced Cookie Recipe
Raspberry Cheesecake Cookies
Soft Peanut Butter Cookies with Nutella Frosting
Chocolate Caramel Shortbread Cookies
Ingredients
- 1/2 cup salted butter – softened
- 1 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup powdered sugar
- 2 tablespoons corn starch
- 2 tablespoons cocoa powder I use special dark Hershey’s
- 1 tablespoon milk
- 1 egg
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 2 3/4 cup flour
Caramel filling:
- 28 caramels softened or homemade caramel recipe below
- 1/4 cup salted butter
- 1 cup sugar
- 1/2 cup corn syrup
- 1/2 cup whipping cream
- 1/2 teaspoon salt
For chocolate ganache:
- 1 cup milk chocolate chips
- 1/3 cup cream or milk
Instructions
- Preheat oven to 375 F.
- Mix together the butter and sugar then add the oil, powdered sugar, cornstarch, cocoa powder, milk, egg and mix well.
- Add the baking soda, salt and flour and mix until a dough forms.
- Roll into 28 cookie dough balls and use a rounded spoon to make an indent in the dough ball.
- Bake for 6 minutes and remove from oven.
- If duvet needs to be defined then press down with the rounded spoon again.
- Soften caramels or make your own caramel by adding ingredients and cooking to soft ball stage, roughly 240 F. and then fill the cookies.
- To make the chocolate ganache: In a microwave safe bowl, add chocolate and cream and microwave in 30 second intervals then stir until chocolate is smooth and silky.
- Spoon onto cookies.
- Let chocolate ganache set, then enjoy.