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    Home » Recipes » Dessert » Cookies

    Chocolate Dipped Caramel Shortbread Cookies

    Published by Melissa on May 30, 2016 | Updated June 10, 2022 | 13 Comments

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    Featured Image for post Chocolate Dipped Caramel Shortbread Cookies

    These Chocolate Dipped Caramel Shortbread Cookies are a delicious, sandy, buttery, caramel shortbread cookie dipped in chocolate and sprinkled with Heath toffee bits.

    A sweet friend sent me a fun baking package as a gift last Christmas which included some Watkin’s Caramel Extract. I hadn’t tried the caramel extract before and wanted to use it in something special. I left the bottle on the counter waiting for inspiration to strike for weeks.

    Chocolate-Covered-Caramel-Shortbread-Cookies-Collage-2-Barbara-Bakes

    I’m crazy about shortbread cookies and decided that a shortbread cookie would be the perfect way to highlight the fun caramel extract, which I thought tasted more like a butterscotch flavor.

    While the cookies were baking the kitchen was filled with the wonderful scent of butterscotch. The smell reminded me of the Heath Bar toffee chips I had tucked away in the baking basket in my pantry.

    These Chocolate Dipped Caramel Shortbread Cookies are a delicious, sandy, buttery, caramel shortbread cookie dipped in chocolate and sprinkled with Heath toffee bits.

    So I decided to dress up my Caramel Shortbread Cookies by dipping one half of the cookie in milk chocolate and sprinkling toffee bits on top of the chocolate. That way you get a second layer of butterscotch on top of the cookie.

    I fell in love with these Chocolate Dipped Caramel Shortbread Cookies. They really do taste as fabulous as they look.

    Featured Image for post Chocolate Dipped Caramel Shortbread Cookies
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    Chocolate Dipped Caramel Shortbread Cookies

    Cook Time12 minutes mins
    Total Time12 minutes mins
    Course: Cookies
    Keyword: Chocolate, cookie, Dessert
    Servings: 2 dozen
    Author: Barbara Schieving
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    Ingredients

    • 2 cups all-purpose flour
    • ¼ cup cornstarch
    • ½ teaspoon salt
    • 1 cup unsalted butter softened
    • ½ cup sugar
    • 2 teaspoons caramel flavoring
    • 1 ½ cups milk chocolate finely chopped
    • 1 tablespoon shortening
    • English Toffee pieces

    Instructions

    • In a small bowl, whisk together flour, cornstarch and salt and set aside.
    • In a large mixing bowl, beat butter and sugar until light and fluffy. Add the caramel flavoring and beat until blended. Add the dry ingredients and beat just until blended.
    • Wrap the dough in plastic wrap and refrigerate for at least an hour.
    • Preheat oven to 350°. On a lightly floured surface, roll out the dough to ¼th inch thickness. Cut with a fluted 2 inch round cookie cutter. Place the cookies 1 inch apart on baking sheets lined with parchment paper or Silpats.
    • Bake 10-12 minutes or until edges are lightly browned. Allow cookies to cool 5 minutes on baking sheet then transfer to wire rack to cool completely.
    • Add chocolate and shortening to a small, deep microwave safe dish. Microwave on 50% power for 1 minute. Stir and repeat until chocolate is melted and smooth.
    • Dip one side of the cookie in the melted chocolate. Let excess chocolate drip back into bowl. Sprinkle toffee pieces on chocolate and place on baking sheet lined with parchment or Silpat to dry completely about 2 hours.

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Rocky Mountain Woman

      June 10, 2016 at 12:53 pm

      They are so gorgeous! I love how they look and I’ll bet they taste even better,

      Reply
      • Barbara Schieving

        June 12, 2016 at 4:45 pm

        Thanks Barb – they really do 🙂

        Reply
    2. Eva

      June 05, 2016 at 8:36 am

      These cookies look irresistible! I love chocolate! A lot of chocolate 😉

      Reply
    3. My Inner Chick

      June 04, 2016 at 4:35 pm

      Barbara,
      these are fabulous.
      Just saved in my FAVES!! thank you.
      PS. the article about mourning on Huff Post was great!

      Reply
    4. Mary Frances

      June 03, 2016 at 2:58 pm

      I love shortbread cookies. These look so good. I’m going to make these this weekend.

      Reply
      • Barbara Schieving

        June 03, 2016 at 6:40 pm

        Thanks Mary – enjoy!

        Reply
    5. Bird

      June 03, 2016 at 12:08 pm

      I’m addicted to shortbread! Love how pretty these look too! i made similar last Christmas (but triangle shaped) and it was a hit! Next time I’ll add the crunch! 🙂

      Reply
      • Barbara Schieving

        June 03, 2016 at 6:41 pm

        Thanks! Triangles would be fun.

        Reply
    6. Nagi@RecipeTinEats

      June 01, 2016 at 6:24 pm

      Yummy! I always have a soft spot for shortbread cookies! 🙂

      Reply
    7. Bonnie

      June 01, 2016 at 1:04 pm

      Here are beautiful and contain all my favorite things. I have wondered about e caramel extract. Does it taste artificial?

      Reply
      • Barbara Schieving

        June 01, 2016 at 4:43 pm

        HI Bonnie! The caramel extract doesn’t have an artificial taste in these cookies, it melts in to the background like vanilla would. The other day I was at Penzey’s and noticed they sold Watkin’s extracts. Have you been there yet?

        Reply
    8. Carol

      May 30, 2016 at 3:28 pm

      YUMMMMMMMMMMM! I do love that extract-now I have a new cookie recipe to try it in. I agree-anything you use it in smells heavenly while baking in the oven. Those cookies look so good-perfect for an afternoon pick me up.

      Reply
    9. Sara

      May 30, 2016 at 11:40 am

      I have a baking basket in my pantry too! I’ve never seen caramel extract, but now I have to find it so I can make these cookies! These are beautiful!

      Reply

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