Salted Caramel Shortbread Cookies

Salted Caramel Shortbread Cookies

  • 1 Hour 20 Minutes Prep2 Hours 45 Minutes Total
  • 36 Servings
  • 190 Calories per Serving
Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!

Ingredient List


  • 1 1/2 cups unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 1/2 cups Gold Medal™ all-purpose flour


  • 1 bag (14 oz) caramels, unwrapped
  • 2 tablespoons milk
  • 4 oz semisweet chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoons coarse (kosher or sea) salt


  1. Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
  2. Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.
  3. Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
  4. In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
  5. In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.


  • If desired, substitute 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk) for the caramels and milk. Spread each cookie with dulce de leche and proceed as directed.
  • You can omit the coarse salt on top of the cookies and instead add a dash of salt to the cookie dough.
  • For a quick and easy way to drizzle the chocolate, spoon melted chocolate into a small resealable food-storage plastic bag. Cut off a tiny corner of the bag and squeeze bag to drizzle the chocolate evenly over cookies.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 10g 15%, Saturated Fat 6g 30%, Cholesterol 20mg 7%, Sodium 150mg 6%, Potassium 50mg 1%, Total Carbohydrate 24g 8%, Dietary Fiber 0g 0%, Vitamin A 6%, Vitamin C 0%, Calcium 2%, Iron 4%, Vitamin D 0%, Vitamin E 0%, Thiamin 8%, Riboflavin 6%, Niacin 4%, Vitamin B6 0%, Folic Acid 4%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 4%, Magnesium 2%, Zinc 0%, Selenium 6%, Copper 2%, Manganese 6%

Other Nutrients (Amount per serving)

Calories 190, Calories from Fat 90, Trans Fat 0g, Monounsaturated Fat 2 1/2g, Polyunsaturated Fat 1g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 11g, Protein 2g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 1 1/2, Starch 1, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 2tsp