Chocolate Caramel Shortbread Cookies
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.
Servings: 28 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.