For the Shortbread Cookies

Cup of Yum
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamed, about 1 minute.
2. Add the vanilla extract, egg, and salt. Mix to combine.
3. Slowly add the flour and mix just until the dough comes together in a ball.
4. Transfer the dough to the fridge to chill for 15 minutes. While the cookie dough chills, preheat your oven to 350°F.
5. Once the dough has chilled slightly, line two large baking sheets with parchment paper.
6. Scoop out a 2-tablespoon-sized piece of dough and gently roll it into a ball-- it should have a similar consistency to playdough. If the dough is too stiff, let it warm for a few minutes at room temperature before continuing.
7. Flatten the ball of cookie dough slightly and use your thumb to create a well in the center of the dough.
8. Repeat with the remaining cookie dough, making sure to place the cookies at least two inches apart.
9. Bake for 12-14 minutes, or just until the edges are golden brown.
10. Remove the cookies from the oven and use a round cookie cutter to swirl them into circles-- this will also help create a well to hold the caramel as they will slightly lose their shape while baking.
11. Set the cookies aside to cool while you prepare the caramel.

Assembly

1. Add the caramel candies and heavy cream to a small saucepan. Heat over medium, stirring occasionally until the caramel is smooth and melted.
2. Spoon the caramel into the center of each shortbread cookie. Set the cookies aside until the caramel hardens-- or place them in the fridge for 15 minutes.
3. Once the caramel has set, add the chocolate and coconut oil to a small microwave safe bowl.
4. Heat the chocolate, stirring every 30 seconds until it is smooth and melted. Drizzle the chocolate over the cookies and garnish with a sprinkle of flake salt.
5. Set the cookies aside until the chocolate has set, or place them back into the fridge for 15 minutes.