Salted Caramel Shortbread Cups Recipe – a delicious recipe with unsalted butter, sugar, salt, vanilla, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Grease 24 mini muffin cups.
2
In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla and salt and beat until well combined. Add flour and beat until incorporated and a dough has formed.
3
Divide dough between mini muffin cups and press down to mold dough to pan. Bake cookies until lightly golden, about 15 minutes.
4
While cookies are cooling in the pan, place sugar in medium saucepan. Bring heat to medium high. Stir occasionally as sugar begins to melt. When sugar comes to a boil, let cook untouched until turned a deep amber color. Note: Take care not to overcook or caramel will burn.
5
Take sugar off heat and quickly whisk in butter until melted. Pour in heavy cream and whisk until caramel is smooth. Note: Caramel will bubble and steam when cream is added so be careful.
6
Place cookies on a cooling rack or baking sheet. When caramel has come to room temperature, spoon into shortbread cups, filling almost to the rim. Sprinkle cookies with fleur de sel.
1199
kcal
Calories
71
g
Fat
135
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup unsalted butter, at room temperature, 3/4 cup sugar, 1 teaspoon salt, 2 teaspoons vanilla extract, and more.
Yes, Salted Caramel Shortbread Cups Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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