This year marked year 5 of my annual Christmas cookie exchange. After 5 years, it is honestly getting a tad tricky to come up with new ideas, especially festive ideas. Needless to say… I couldn’t come up with anything festive, but it honestly didn’t really matter because these cookies were SO good. Not everything can be peppermint and eggnog right?!
A total crowd pleaser, these cookies have been added to my Christmas cookie to-bake list (along with Grans Atom Bombs). A word of caution, while these cookies are ridiculously easy, they do take about 2 hours total to complete. From individually unwrapping caramels (sorry….), to waiting between each step for everything to cool. So throw on your favourite Christmas movie (No judgement if is a Hallmark Christmas Rom-com….) and get baking!
makes 3 dozen cookies
For short bread cookies – base layer
- 1 1/2 cups room temperature unsalted butter
- 1 cup icing sugar
- 1/4 white sugar
- 2 teaspoons of Vanilla extract
- 3 Cups Flour
- 1/2 teaspoon salt
For caramel Layer
- 2.5 bags of Kraft Caramels
- 2 tablespoons heavy cream
For Chocolate Layer
- 2 bags (600g) of chocolate chips- I used 1 bag of Presidents Choice Decadent milk chocolate chips and 1 bag Presidents Choice Decadent Semi-sweet chocolate chips
- Begin by making shortbread . Pre-heat oven to 350 degrees, and line baking sheet with parchment paper. Using an electric mixer, cream butter, white sugar and powdered sugar, then add vanilla and salt.
- With mixer on low speed, add flour one cup at a time until combined, then mix for an additional minute at medium low speed.
- Break dough into workable portions, roll one portion into a a ball, and roll it out to about 1/4″ thick on a lightly floured surface. Use a 2.5″ circle cookie cutter (or glass cup with your like me and have EVERY cookie cutter shape but a circle …) to cut dough, and place on onto prepared cookie sheet. Bake for about 6-8 minutes, until they are JUST turning golden on the bottom edges. Allow to cool on baking sheet for about one minute and then transfer to baking rack to cool. Repeat until all dough has been used.While cookies are cooling, begin making caramel layer
- Once all caramel pieces have been unwrapped (you can do this while cookies are baking or cooling to save time!), combine caramels and heavy cream in medium/large sauce pan over medium heat. Use a dutch oven, or pay very close attention because you don’t want the caramel to burn. Stir very often until smooth and creamy, then remove from heat
- Use a spoon to scoop caramel onto the center of the cookie, and then use the back of the spoon to spread the caramel around. Allow caramel to cool.
- Get started on chocolate layer by melting chocolate chips in medium saucepan over medium heat. Again, pay super close attention and stir often to prevent burning of chocolate chips. Once completely melted, remove from heat. Scoop chocolate onto cooled cookie and caramel layers , and spread to coat caramel layer
- Try to wait until the chocolate layer has completely cooled before digging in…good luck!
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