These Salted Caramel Shortbread Cookies bring together some of my favorite flavors and make the perfect sweet treat for fall.


unsalted butter sugar vanilla all-purpose flour Topping: caramels milk semi-sweet chocolate butter flake sea salt

In a large bowl with your electric mixer on high, beat the butter until creamy. Then beat in the sugar and vanilla. Turn the mixer to low and beat in the flour until just incorporated.

Divide the dough into two parts. Place one half of the dough between two sheets of wax paper and roll it until it’s 1/4-inch thick. Then use a 2 1/2-inch-diameter round cookie cutter to cut the dough.

Once the cookies are baked, they are topped with melted caramel. This can get a bit sticky, so it’s important to move quickly with this part of the recipe. A small ice cream scoop worked best for me.

Once the caramel is on, sprinkle it with flake sea salt. My recommendation: Maldon Flake Sea Salt. It’s THE BEST. (Don’t even think about using table salt or kosher salt.)

The final step is to drizzle the cookies with melted semi-sweet chocolate.

When the chocolate is set, your cookies are complete and ready for a taste test. The crisp shortbread, gooey caramel, drizzle of chocolate, and sprinkle of flake sea salt make this cookie a winner!

Give this recipe a try! Tap the link for the full recipe details.