Caramel Shortbread Cookies
Indulge in the magic of Crumbl at home with these incredible Crumbl Copycat Caramel Shortbread Cookies. Featuring a buttery, chewy shortbread base loaded with chopped TWIX® bars, topped with a luscious layer of melted caramel, a drizzle of milk chocolate, and even more crunchy TWIX® pieces. This recipe delivers big, bakery-style cookies that taste just like your favorite Crumbl treat.
- Prep Time: 2h 20m
- Cook Time: 16m
- Total Time: 3h 30m
- Yield: 13 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
16 tablespoons unsalted butter, melted and cooled
¼ cup neutral oil (canola or vegetable)
1 ½ cups granulated sugar (10.5 ounces)
2 large eggs
1 ½ teaspoons vanilla extract
3 ¼ cups all-purpose flour (16.25 ounces)
1 ½ teaspoons baking powder
½ teaspoon salt
14 fun-size TWIX® bars, chopped small (5 ounces or a heaping cup)
14 fun-size TWIX® bars, chopped fine for topping (5 ounces or a heaping cup)
11 ounces wrapped soft caramels (1 bag)
2 tablespoons heavy cream
1 cup milk chocolate chips
Instructions
1. Add melted-and-cooled butter to a large bowl
2. Add oil and sugar and whisk until the mixture is totally combined and thick
3. Whisk in eggs and vanilla until combined and smooth, about 60 seconds
4. Add the flour, baking powder, and salt into the bowl and use a spatula to fold the dry ingredients into the wet ingredients until just combined
5. Fold in chopped Twix pieces. The dough will be soft
6. Chill dough for 2 hours or up to overnight
7. Line two baking sheets with parchment paper. Preheat oven to 350℉ (175°C)
8. Use a 1/3 cup cookie scoop or a 1/3 cup measuring cup to measure out 13 cookies
9. Flatten each scoop into a disk (about ¾” thick) and arrange with 3” of space between on baking sheets
10. Bake for 15-17 minutes until cookies appear set, but still quite soft, and lightly golden on the edges
11. Allow to cool completely before decorating
12. Microwave unwrapped caramels and heavy cream together in 30 second intervals, stirring in between, until smooth and creamy
13. Top each cookie with about 1 tablespoon of caramel. Allow to set
14. Melt chocolate chips in the microwave, stirring every 15 seconds until smooth
15. Top each cookie with a swirl of milk chocolate (about ½ tablespoon)
16. Sprinkle all cookies liberally with chopped TWIX® pieces
Notes
For best results, do not skip the chilling time – it’s crucial for the cookie’s texture and to prevent excessive spreading. Ensure your butter is fully cooled (not warm) before mixing. Always use parchment paper for easy removal and consistent baking. For the most accurate flour measurement, spoon the flour into your measuring cup and level it off with a straight edge.
Find it online: https://pinchofwarmthbakes.com/caramel-shortbread-cookies/