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Salted caramel and dark chocolate shortbread melt-aways

A simple, crisp, shortbread, these cookies are amplified with the addition of Lindt Excellence Caramel and Sea Salt Dark Chocolate incorporated into the cookie batter, and Lindt Excellence 70% Dark Chocolate drizzled on top. Not only do they keep well in an airtight container for over a week (as if they’d last that long), but they’re also safe for those with egg allergies. Be sure to add these melt-aways to your regular cookie-baking repertoire, any time of the year.


  • 1/2 cup unsalted butter, room temp
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 100 grams Lindt Excellence Caramel Sea Salt Dark Chocolate, chopped small
  • 50 grams Lindt Excellence 70% Dark Chocolate, melted


  1. Preheat oven to 350F. LINE a baking sheet with parchment paper.
  2. Add butter, powdered sugar, and vanilla to a mixing bowl and beat with an electric mixer until light and fluffy like buttercream frosting.
  3. Add the flour and mix on low until combined.
  4. Fold in chopped Lindt Excellence Caramel Sea Salt Dark Chocolate with a rubber spatula.
  5. Drop roughly one tablespoon mounds of cookie dough onto prepared baking sheet using a small ice cream scoop, leaving about 1-inch space between each. Use palms to flatten to about 3/8-inch (don’t worry about being super precise) and bake in preheated oven 10-12 minutes until lightly browned around the edges.

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