Yield: 12-14 large cookies | Prep Time: 25 minutes | Bake Time: 14 minutes | Total Time: 39 minutes

What Makes These Irresistible?

If you’ve ever eaten a Twix bar and thought, “This is good but what if it had a cookie that didn’t taste like plastic?” these are for you. We’re talking buttery, crumbly shortbread as the base. Then a molten caramel blanket, and finally a chocolate top that says, “I’m extra and I like it.” These cookies are easy to make but look like you finessed them out of a gourmet bakery. Bonus: no weird preservatives, no drama. Just sugar, butter, and vibes.

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Ingredients

For the Shortbread Cookie

1 cup salted or unsalted butter, softened (227g)*
1/2 cup granulated sugar (100g)
2 cups all-purpose flour (240g)
2 1/2 tablespoons cornstarch (20g)

For the Salted Caramel

1/2 cup (100g) granulated sugar (preferably pure cane)
3 tablespoons (43g) unsalted butter, at room temperature, sliced into 3 pieces
1/4 cup (60ml) heavy cream, at room temperature
1/2 teaspoon salt

For the Chocolate Topping

1 1/2 cups milk chocolate chips (255g)
Optional: chopped Twix bars for maximum chaos

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a large bowl (or a stand mixer with a paddle attachment), beat 1/2 cup butter and 1/4 cup sugar for 2–3 minutes until pale and fluffy. Add the remaining 1/2 cup butter and 1/4 cup sugar and beat again until it looks like whipped frosting and your arm questions your life choices.
In a separate bowl, whisk together flour and cornstarch. Slowly add the dry mix to the wet ingredients while mixing on low. The dough should come together and look like it’s ready for its close-up.
Roll or pat the dough out to about 1/2-inch thickness. Use a 2.5- to 3-inch cookie cutter to cut out rounds. Place them on the prepared sheet, leaving space between each (See notes if your dough is too soft)*
Bake for 14 minutes, or until the edges are barely golden. Remove and cool completely.
Make the Caramel (skip if using store-bought caramel)
While the cookies cool, prepare the homemade caramel: In a medium heavy-bottomed saucepan over medium heat, add the sugar in an even layer. Stir constantly with a heatproof spatula or wooden spoon as it begins to melt. It’ll clump first—this is normal—then slowly turn into a golden amber liquid.
Butter up: Once all the sugar is melted and the color is deep amber (but not burnt), immediately add the butter. It will bubble aggressively. Stir until fully melted and combined.
Add the Cream: Slowly pour in the heavy cream while stirring. The mixture will bubble up again—keep stirring until smooth and creamy.
Remove from heat, stir in the salt, and let cool for 10–15 minutes before using or storing.
Assemble the Cookies
Add a generous spoonful of caramel to each cookie and smooth it out. Let it sit for 20–30 minutes or until the caramel sets and isn’t sliding off like your will to meal prep.
Melt the chocolate chips and shortening together in a microwave-safe bowl, again in 30-second bursts, until melted and silky. Spoon over the caramel layer and smooth it out. Optionally, top with a tiny chopped Twix chunk for maximum visual drama.
Let the chocolate set for 20–30 minutes before digging in. Or don’t wait—we’re not judging.