Everyone loves the classic Twix candy, buttery shortbread with that irresistible chocolate and caramel combo. So why not make your own version of them? These Chocolate Covered Caramel Shortbread Cookies are a fun spin on the traditional candy. Buttery shortbread and homemade dulce de leche, covered in chocolate and topped with sea salt!
If you enjoy these Chocolate Covered Caramel Shortbread Cookies, you’ll be sure to love these other recipes!
Chocolate Thumbprint Cookies with Raspberry Compote
Easy Cut Out Sugar Cookies with Buttercream Frosting
Instructions
Dulce de Leche:
Remove the label from a 14 oz. can of sweetened condensed milk, place in a or large saucepan or Dutch oven. You need a pan that allows the can of sweetened condensed milk to stay completely submerged in water. The larger the pot, the less you will have to refill with water. Heat over medium-high heat, you want the water to stay at a constant simmer. Simmer for 3 hours, checking often that the can is still submerged in water.
After three hours, remove form the water and let cool before opening. You should have a rich, dulce de leche that resembles caramel. Set aside until ready to use, store any unused dulce de leche in the fridge for up to 3 weeks.
For the Shortbread Cookies:
In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and smooth. About 3-4 minutes. Add in the vanilla extract, almond extract, and the egg. Scrape down the sides.
Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.
Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Chill in the refrigerator for 1-2 hours, the longer the better. This dough can chill overnight if desired.
After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 10-15 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a floured surface and roll out to about 1/4″ thick. It may help to work the dough in two batches.
Make sure the dough and your work surface stay well floured so the cookies don’t stick. Use a small round cookie cutter to cut about 2 inch rounds. Transfer to the prepared baking sheets, and bake for 5-7 minutes until slightly golden brown the cookies will still be slightly soft. Allow to cool for 3-5 minutes on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough. Once all of the cookies are baked, allow to cool completely on a cooling rack before frosting.
Take the cooled shortbread cookies, top each one with a spoon full of the dulce de leche. Once all of the cookies have been topped, place in the fridge for 10 minutes, to set.
For the Chocolate:
In a large microwave safe bowl combine the chocolate chips and the butter. Microwave in 30 second intervals until melted.
You can either dip each cookies in the melted chocolate or drizzle the chocolate over the top. I find it easiest to layer the cookies on a cooling rack placed over a sheet pan and drizzle the melted chocolate, this gives a smoother finish. Top with a sprinkle of flaky sea salt if desired. Allow to cool and set, and enjoy! These will keep in an airtight container for 3-5 days!
Notes
**I recommend making the Dulce de Leche ahead of time since it requires 3 hours of cooking time, if time is limited, you can buy store bought Dulce de Leche.
Chocolate Covered Caramel Shortbread Cookies
Equipment:
- Rolling Pin
- Small round cookie cutter
Ingredients:
For the Dulce de Leche:
- 1 14 oz Can of sweetened condensed milk, or store-bought dulce de leche
For the Shortbread Cookies:
- 1 1/4 cups All-purpose flour
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1/4 tsp Salt
- 6 tbsp Unsalted Butter, softened
- 1/2 cups Sugar
- 1 Egg, at room temperature
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
For the Chocolate:
- 12 oz Bittersweet chocolate, chopped
- 2 tbsp Butter
- Flaky sea salt for garnish, optional
Instructions:
Dulce de Leche:
- Remove the label from a 14 oz. can of sweetened condensed milk, place in a or large saucepan or Dutch oven. You need a pan that allows the can of sweetened condensed milk to stay completely submerged in water. The larger the pot, the less you will have to refill with water. Heat over medium-high heat, you want the water to stay at a constant simmer. Simmer for 3 hours, checking often that the can is still submerged in water.
- After three hours, remove form the water and let cool before opening. You should have a rich, dulce de leche that resembles caramel. Set aside until ready to use, store any unused dulce de leche in the fridge for up to 3 weeks.
For the Shortbread Cookies:
- In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
- In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and smooth. About 3-4 minutes. Add in the vanilla extract, almond extract, and the egg. Scrape down the sides.
- Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.
- Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Chill in the refrigerator for 1-2 hours, the longer the better. This dough can chill overnight if desired.
- After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 10-15 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a floured surface and roll out to about 1/4" thick. It may help to work the dough in two batches.
- Make sure the dough and your work surface stay well floured so the cookies don't stick. Use a small round cookie cutter to cut about 2 inch rounds. Transfer to the prepared baking sheets, and bake for 5-7 minutes until slightly golden brown the cookies will still be slightly soft. Allow to cool for 3-5 minutes on the baking sheet before transferring to a cooling rack. Repeat with the remaining dough. Once all of the cookies are baked, allow to cool completely on a cooling rack before frosting.
- Take the cooled shortbread cookies, top each one with a spoon full of the dulce de leche. Once all of the cookies have been topped, place in the fridge for 10 minutes, to set.
For the Chocolate:
- In a large microwave safe bowl combine the chocolate chips and the butter. Microwave in 30 second intervals until melted.
- You can either dip each cookies in the melted chocolate or drizzle the chocolate over the top. I find it easiest to layer the cookies on a cooling rack placed over a sheet pan and drizzle the melted chocolate, this gives a smoother finish. Top with a sprinkle of flaky sea salt if desired. Allow to cool and set, and enjoy! These will keep in an airtight container for 3-5 days!
Notes:
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