Buttery shortbread cookies topped with gooey caramel and rich chocolate, finished with flaky sea salt.

Scale

Shortbread Cookies:

1/2 cup granulated sugar

3/4 cup unsalted butter, softened

2 cups all-purpose flour

1/4 tsp salt

1 tsp vanilla extract

Caramel Layer:

1/2 cup granulated sugar

3 tbsp unsalted butter

1/4 cup heavy cream, warmed

1/4 tsp salt

1/2 tsp vanilla extract

Chocolate Topping:

1 cup semi-sweet chocolate chips

1 tbsp coconut oil or butter

Flaky sea salt, optional

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1. Cream butter and sugar.

2. Mix in vanilla and salt, then flour.

3. Roll dough and cut cookies.

4. Bake at 350°F for 12–15 minutes.

5. Cool completely.

6. Melt sugar for caramel until amber.

7. Add butter, then cream carefully.

8. Cook until smooth; add vanilla and salt.

9. Spoon caramel onto cookies.

10. Melt chocolate with coconut oil.

11. Top cookies with chocolate and salt.

12. Chill until set.

Let caramel cool slightly before topping.

Flaky salt enhances flavor.

Chill cookies for clean layers.