Caramel Shortbread Cookies topped with caramel, chocolate and pretzels

Caramel Shortbread Cookies

A flaky shortbread cookie topped with caramel and melted chocolate. 
Course Dessert
Cuisine American
Keyword shortbread cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 15 Cookies
Calories 300kcal
Author Kim Strawn


  • 1 cup butter softened
  • 2 cup flour
  • 2 tsp vanilla
  • 1 cup sugar
  • 1 cup caramel
  • 1 cup milk chocolate chips


  • Mix the butter and sugar together in large bowl
  • Stir in vanilla
  • Add in flour, a little at a time until fully mixed. You can add in a little water (tsp at a time) to mixture to help the dough stick together
  • Turn out on a floured surface and roll out, about 1/2 inch thick
  • Using a circle dough cutter, cut out dough for cookies
  • Bake on ungreased cookie sheet for 7 minutes at 375*
  • When cookies are done, let cool
  • Melt caramel according to package directions
  • Spread caramel on cookie. Let cool completely
  • Melt chocolate chips in microwave for 30 seconds. Stir. Melt 15 second at a time, stirring each time until melted
  • Spread on top of cooled caramel. Sprinkle crushed pretzels on top of melted chocolate. Let cool. Serve


Calories: 300kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 128mg | Potassium: 31mg | Sugar: 24g | Vitamin A: 405IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.9mg