Chocolate Caramel Filled Shortbread Cookies are delicious. They are easy to make and perfect for a holiday cookie exchange. This cookie recipe is a great family activity, yummy dessert or a homemade gift.
Chocolate Caramel Filled Shortbread Cookies
It’s not just December or the holiday season, it’s officially COOKIE SEASON.
It’s time to dust off the recipe cards and pull out your family favorites. Our cookie platters are filled with flavorful yum that yields lots of good memories. Today I’m pulling out my Chocolate Caramel Filled shortbread Cookies that are scrumptious.
Let me tell you what my kids say about these cookies…’Why are these so bomb!’ and ‘Fire!’ Let me translate those statements, in my house, that means they are delicious. Since they have passed the test with the fam, they are worth the share on the site! After all, they are my toughest critics.
Here is my recipe for you to mix, bake and fill.
- ½ cup PICS butter, room temperature
- 1 teaspoon PICS vanilla extract
- 1 PICS egg, large
- ½ cup PICS confectioner’s sugar
- 1 ½ cups PICS all-purpose flour
- ¾ cup PICS mini chocolate chips
- 2 tablespoons PICS butter
- 3 tablespoon PICS milk
- 5 oz. Caramel candies, unwrapped
- ¼ cup mini chocolate chips
Preheat the oven to 350 degrees.
Using an electric mixer, whip together the room temperature butter with the vanilla extract, egg and confectioner’s sugar. Slowly add in the flour continuing to mix with the electric mixer until all ingredients are mixed well.
Using a spatula, fold in the mini chocolate chips.
Form the dough into small cookie dough balls and slightly flatten them and place them onto a parchment paper lined baking sheet.
Using a tablespoon sized measuring spoon, dip the base of the measuring spoon into confectioner’s sugar and press it into each cookie to create an indent.
Bake the cookies for 10 – 12 minutes.
Recipe makes approximately 18 cookies.
While the cookies are baking and cooling, prep the filling by first melting 2 tablespoons of butter over low heat in a saucepan. Once melted, over low heat, add in the 3 tablespoons of milk, 5 oz. unwrapped caramel candies and stir until the candies have melted and the three ingredients are mixed together well. Turn off the heat and add in ¼ cup of mini
chocolate chips. Continue to stir until they are fully melted and mixed in.
Add the filling into a piping bag once it’s slightly cooled and can be handled. If you don’t have a piping bag, add the filling to a quart sized freezer bag and clip one corner.
Pipe the filling into the cookie indent. Let the cookies set until the center hardens,
approximately 30 minutes.
Optional: Add sprinkles on top before the center hardens.
Storing: If you are layering the cookies when storing in an airtight container, keep a of layer parchment paper between the layers to prevent the cookie centers from sticking to other cookies.
So Much Fun with Kids! There’s lessons in every recipe making experience for the kids in your life. Here are a few activities to concentrate on when making these cookies:
- Measuring ingredients
- Electric mixer safety
- Stovetop safety
- Following directions
More Cookie Exchange Ideas? Check out my Chocolate Caramel Covered Pretzels. I feel like chocolate and caramel are my theme this year! And why not? They make a delicious combination. These pretzels can also have peanut butter in the mix = trifecta yum! Follow the link to my ingredients and step by step instructions to dip your way to deliciousness.
P.S. I have an alternative if you have nut allergies (follow the link for more information).