Salted Caramel Shortbread Cookies

35 min
15 servings
$0.75/serving

Thank you, Kristy Leavitt, for this recipe!

Ingredients

1 pkgShortbread Cookie Mix (Pack of 2)

¹⁄₂ cup unsalted butter

1 tbsp water

1 cup preparedCaramel Sauce

¹⁄₄ cup chocolate chips

Toppings (optional): Sea Salt

Preparation

Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
Using an electric hand mixer on medium speed, beat mix with butter and water until a soft, uniform dough forms.
Using Prep Pro Scoop (2 tbsp), scoop dough; scrape scoop to level on the side of the bowl. Arrange on pan, spacing 1" apart. Gently press to flatten. Using your thumb or the back of a small spoon, create a small indent in the centre of each cookie.
Bake 14–16 min, until edges are golden brown. Place on Cooling Racks.
Using scoop, fill halfway (about 1 tbsp) with prepared caramel. Fill the centre of each cookie. Let cool.
In Prep Bowl, microwave chocolate chips for 2 min, stirring every 30 sec, until melted. Add chocolate to piping bag with small nose and drizzle over cookies. Top with sea salt, if desired.

Nutritional Information

Per serving (1 cookie): Calories 180, Fat 13 g (Saturated 8 g, Trans 0 g), Cholesterol 35 mg, Sodium 45 mg, Carbohydrate 17 g (Fibre 1 g, Sugars 9 g), Protein 1 g.

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Shortbread Cookie Mix (Pack of 2)

Sheet Pan

Sheet Pan Liner

Prep Pro Scoop (2 tbsp)

Cooling Rack (Set of 2)

Prep Bowls (Set of 4)