Salted Caramel Shortbread Cookies

Salted Caramel Chortbread Cookies


Salted Caramel Shortbread Cookies are truly heaven on a plate.

For me, there is nothing greater than the chocolate-caramel combination.

And because they are so small you can eat tons of them and not feel bad!

(ah the logic of the bite sized confection!)

Nestled in a crisp buttery cookie…..that my friends = pure bliss.

This cookie is very crispy and crunchy but it is a perfect pairing with the soft caramel sauce!

Add this one to your Christmas Cookies assortment!

Salted Caramel Shortbread Cookies
All Ingredients at room temperature
Serves: 24 cookies
  • Unsalted Butter 12 Tablespoons (168g)
  • Granulated Sugar ⅔ cup (133g)
  • Salt ½ teaspoon (3g)
  • Baking Powder ½ teaspoon (2.5g)
  • Eggs large 1 (50g)
  • Vanilla Extract 1 teaspoon
  • All Purpose Flour 1¾ Cups (225g)
  • 1 Recipe Carmel Sauce
  • Chocolate for drizzle *optional ¼ cup
  • Sea Salt *optional
  1. Preheat oven to 350° F
  2. Prepare the Carmel Sauce Recipe ahead of time, at least half a day to be sure it is gets thick enough to pipe into your cookies.
  3. Cream the butter and sugar until light and fluffy, about 4-5 minutes.
  4. Combine the egg and vanilla extract together, then add to the creamed butter mixture. Mix to incorporate well, and scrape the bottom and sides of the bowl with a spatula.
  5. Sift together the baking powder, salt and flour, then add all at once to the creamed mixture. Mix just until well blended.
  6. Scoop dough with a #100 cookie scoop onto a parchment lined sheet pan spacing about 1" apart
  7. Indent each cookie dough ball with your thumb.
  8. Bake for approximately 12-15 minutes or until light golden brown.
  9. Cool completely then pipe thickened caramel sauce into the indent of each cookie.
  10. Drizzle with more chocolate and a pinch of sea salt crystals on each one.
Store Cookies in an airtight container at room temperature for up to 1 weeks.
Freeze for up to 1 month

Note: This is Caramel SAUCE I am using here. For those who are concerned with the heavy cream in the recipe and the cookies being at room temperatureOR the soft state of the caramel when it is NOT refrigerated, you are best to use Kraft Caramels for the filling rather than this caramel sauce

You may also like


  1. Hi my dear Gretchen I love checking out your new recipes and I’m in love with your butter creams I have ? I made your Carmel recipe and it came out a bit runny x thin just pourable I can’t see it being used as a filling! Another ? I baked your

    1. HI Sharon! thanks! This is definitely a caramel SAUCE but it will get firm upon cooling and refrigeration for sure. You can always use the old stand by though- the Kraft Caramels for the filling here

    1. Just made it tonight with the press and it turned out great! I put 1/2 teaspoon creme bouquet in place of 1/2 teaspoon vanilla and I’ve eaten almost a dozen

  2. My cookies seem to spread and lose the indent! I even refrigerated them before putting them in the oven. How in the world am I messing this up? They still taste good, at least!

    1. hmm, the first thing I look to when I have a recipe failure is the measuring, be sure you measured correctly. This cookie is one that really barely spreads at all, so something seems odd

  3. Hi Gretchen,

    Will this caramel sauce set sufficiently to be able to stack the cookies? Also, I had issues with the thumb print spreading out. I used the fill and level method of measuring the flour. Which method do you suggest for less spreading?


  4. please tell what is the difference between Sugar cookies and salted caramel shortbread cookies. sugar cookies were just so crisp soft and like this cookie also in context to texture. what is different in spritz cookies? I am from India so i dnt know exactly

    1. The shortbread cookies in the caramel recipe are a bit crunchy, the rolled sugar cookies- you already know their soft yet crispy texture and the spritz are light airy and crispy

  5. I have heard for help stopping the spreading of such cookies and birds nest is to use a silicone mat. Works better than parchment paper in this case. LOL I’ll be trying mine tonight.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: