Caramel Meltaways
Indulge in the ultimate melt-in-your-mouth experience with these buttery Caramel Meltaways! Featuring a delicate shortbread base enhanced by a hint of vanilla, these cookies are crowned with a luscious homemade caramel glaze that adds a rich, velvety finish. Made with simple ingredients like unsalted butter, powdered sugar, and brown sugar, this easy-to-follow recipe is perfect for beginner bakers and seasoned chefs alike. Each cookie is a perfect blend of soft, crumbly texture and gooey caramel, making them an irresistible treat for holidays, gatherings, or anytime indulgence. With a dusting of powdered sugar on top for an elegant touch, these caramel gems are sure to wow your family and friends. Bake a batch today, and savor a delightful balance of sweetness and simplicity!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 120 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 60 grams cornstarch
- 0.25 teaspoon salt
- 150 grams brown sugar
- 120 milliliters heavy cream
- 56 grams unsalted butter (for caramel)
- 0.25 teaspoon salt (for caramel)
- 20 grams powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and powdered sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and mix to combine.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough should be soft and pliable.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Gently press down on each ball with the back of a spoon or your fingertips to flatten slightly.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool completely on a wire rack.
While the cookies cool, prepare the caramel glaze. In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir constantly until the mixture begins to bubble. Reduce the heat to low and simmer for 2-3 minutes, or until thickened.
Remove the saucepan from the heat and stir in the additional salt. Let the caramel cool for about 5 minutes, or until slightly thickened but still pourable.
Spoon a small amount of the caramel glaze onto each cookie, spreading it gently with the back of the spoon. Allow the cookies to set for 10-15 minutes so the glaze can firm up.
If desired, dust the cookies lightly with powdered sugar for a finishing touch.
Store the Caramel Meltaways in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.5 g | 361% | |
| Saturated Fat | 166.1 g | 830% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 525.5 g | 191% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 283.6 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
