Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, combine 1 cup of softened unsalted butter and 2 cups of powdered sugar on low speed for 2-3 minutes.
- Add 1 teaspoon of pure vanilla extract and mix for another 30 seconds.
- Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing until a soft dough forms for 1-2 minutes.
- Roll out the dough between two sheets of parchment paper to a thickness of about 1/4 to 1/2 inch and cut into shapes.
- Bake the cookie rounds for 10-12 minutes until edges are lightly golden. Let cool completely on a wire rack.
- In a microwave-safe bowl, combine 1 cup of caramel bits and 1/4 cup of heavy cream. Microwave until melted and smooth.
- Spoon the melted caramel over the cooled cookie bases and let set at room temperature for 10-15 minutes.
- Melt 1 cup of milk chocolate chips with 2 tablespoons of coconut oil in the microwave until smooth.
- Pour the melted chocolate over the set caramel layer, spreading evenly, and let cool to set completely.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to one week. They’ll remain soft and delicious!