Just imagine biting into a cookie that’s buttery soft, layered with gooey caramel, and topped with rich milk chocolate—pure bliss! That’s exactly what you get with this Millionaire Caramel Chocolate Cookies Recipe. It’s a little indulgent, totally worth the effort, and a surefire way to impress anyone you share them with.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Millionaire Caramel Chocolate Cookies Recipe
- Top Tip
- How to Serve Millionaire Caramel Chocolate Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Millionaire Caramel Chocolate Cookies Recipe
Why You'll Love This Recipe
I’m usually pretty picky about cookies, but these millionaire caramel chocolate cookies blew me away when I first made them. The balance between the tender cookie, buttery soft caramel, and smooth chocolate topping is magical. Plus, they’re easier to make than you might think!
- Perfectly layered flavors: The buttery cookie base with creamy caramel and milk chocolate creates a totally irresistible combo in every bite.
- Simple ingredients: Using just a handful of everyday items makes this recipe approachable and pantry-friendly.
- Feel like a pro: You get a bakery-quality cookie that looks fancy, especially if you add a little sea salt or gold leaf on top.
- Great for sharing: These cookies are crowd-pleasers perfect for gifting, parties, or just because you deserve a treat.
Ingredients & Why They Work
Every ingredient in this recipe plays a part in crafting the perfect millionaire cookie. Choosing quality items and understanding their roles will help you bake with confidence—and get the best results.
- Unsalted butter: Using room temperature butter ensures you get a soft, tender cookie dough that's easy to work with and bakes evenly.
- Granulated sugar: This adds both sweetness and helps give the cookie its slight crisp edge around the outside.
- Vanilla extract or vanilla bean paste: A little vanilla brings warmth and depth to the cookie dough’s flavor.
- Salt: Just a pinch balances sweetness and enhances all the flavors.
- All-purpose flour: Provides structure without weighing the cookies down—gluten-free if needed to fit your dietary preferences.
- Caramel candies: These melt into that luscious gooey caramel topping that defines millionaire cookies—be sure to unwrap them first!
- Heavy cream: A splash adds creaminess to the caramel, keeping it soft and rich.
- Milk chocolate: Chopped chunky chocolate melts beautifully on top for that satisfying finishing touch.
- Flaky sea salt & edible gold leaf (optional): These elevate the look and bring a contrasting pop of flavor to each bite.
Make It Your Way
I like experimenting a bit when I make millionaire caramel chocolate cookies, and it’s fun to tweak toppings and even mix-ins. You definitely can make this recipe your own without compromising that signature deliciousness.
- Variation: Sometimes, I swap milk chocolate for dark chocolate to add a touch more richness and a deeper cocoa flavor—perfect for chocolate lovers!
- Dietary tweak: For gluten-free friends, swapping in a gluten-free flour blend works beautifully without losing texture.
- Seasonal touch: Around the holidays, I add a sprinkle of cinnamon or chili powder to the caramel for an exciting warm kick.
Step-by-Step: How I Make Millionaire Caramel Chocolate Cookies Recipe
Step 1: Cream the butter and sugar until fluffy
Start by beating the room temperature unsalted butter and granulated sugar together. I use a stand mixer, but an electric hand mixer works just fine. Beat for 2-3 minutes until the mixture is light and fluffy. This step is key—it adds air to your dough and gives you that perfect cookie texture.
Step 2: Mix in vanilla, salt, and flour
Then, stir in your vanilla and salt until combined, scraping down the sides so everything blends beautifully. Add your flour next and mix on medium-low just until the dough comes together and starts pulling away from the bowl sides. Be careful not to overmix, or your cookies could get tough. Cover with plastic wrap and chill for 30 minutes—this step helps make rolling out the dough much easier.
Step 3: Roll, cut, and chill the dough again
Lightly flour your workspace and roll the dough to about ¼ inch thick. Use a round cookie cutter—floured, of course—to cut out your cookies. Don't toss those scraps! Just gather and re-roll until you're done. Place the cookies on a parchment-lined baking sheet about an inch apart, then chill again for 15-30 minutes. This double chill really helps keep their shape during baking.
Step 4: Bake to perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are just set and starting to turn golden brown—watch closely so they don’t overbake. After baking, let them cool for about 5 minutes on the pan, then transfer to a wire rack so they cool completely and firm up a bit.
Step 5: Melt the caramel and spread it on
While the cookies cool, melt the unwrapped caramel candies with heavy cream in a microwave-safe bowl. Heat in 45-second bursts, stirring each time, until just melted and bubbly—don’t overcook or it’ll harden when cooled. Quickly spoon about a teaspoon of caramel onto each cookie and gently push it toward the edges with the back of your spoon. This gooey caramel layer is the heart of the millionaire cookie!
Step 6: Top with melted milk chocolate and decorate
Melt the chopped milk chocolate in 30-second intervals in the microwave until smooth. Spoon the melted chocolate over the caramel on each cookie right away. If you want to get fancy, sprinkle with flaky sea salt and even some edible gold leaf while the chocolate is still warm. Let your cookies cool completely so both caramel and chocolate firm up nicely.
Top Tip
After making this recipe several times, I’ve learned a few tricks that make all the difference. Trust me, these tips will help your millionaire caramel chocolate cookies come out irresistible every time.
- Chill the dough twice: Rolling out the cold dough is way easier, and chilling again on the baking sheet before baking helps cookies hold their shape without spreading too much.
- Melt caramel gently: Heating caramel with just a bit of heavy cream in short bursts prevents burning—it melts smoothly making it easier to spread without hardening.
- Use a round cookie cutter: It helps achieve an even, elegant shape that makes your cookies look professional—plus re-rolling scraps keeps waste low.
- Don’t skip the salt on top: Flaky sea salt provides a lovely contrast to the sweet chocolate and caramel, giving each bite complexity that everyone loves.
How to Serve Millionaire Caramel Chocolate Cookies Recipe
Garnishes
I always top these cookies with a sprinkle of flaky sea salt—it adds just the right pop of flavor. And when I’m feeling extra fancy, a tiny bit of edible gold leaf really turns these cookies into little works of art. It’s perfect if you’re making them for a special celebration.
Side Dishes
Pair these cookies with a cup of freshly brewed coffee or a glass of cold milk for a classic combo. For grown-up gatherings, they go surprisingly well with a scoop of vanilla ice cream or even a glass of dessert wine to balance the sweetness.
Creative Ways to Present
I’ve assembled them on a beautiful wooden board with fresh berries and sprigs of mint for parties. Wrapping a few cookies in a cellophane bag tied with a ribbon makes a thoughtful homemade gift. You can also drizzle some extra melted chocolate in swirls as a decoration for an extra wow factor.
Make Ahead and Storage
Storing Leftovers
I keep leftover millionaire caramel chocolate cookies in an airtight container at room temperature for up to 3 days. The texture stays soft and the caramel remains luscious—sometimes if my family hasn’t gobbled them up already!
Freezing
These cookies freeze wonderfully. I separate them with parchment paper in a tight container or freezer bag and freeze for up to 2 months. When ready, just thaw at room temperature—perfect for making ahead for parties or special occasions.
Reheating
If you want to enjoy them warm, I pop a cookie in the microwave for about 10-15 seconds. The caramel softens even more, and the chocolate melts slightly, giving it that fresh-baked feel. Just don’t overdo it or the chocolate can get grainy.
Frequently Asked Questions:
While store-bought caramel sauce might be tempting for convenience, the caramel candies melt down with heavy cream to create the perfect gooey layer that sets nicely on the cookies. Caramel sauce tends to be runnier and might not firm up the same way. If you use sauce, expect a softer topping.
Chilling the dough twice is your secret weapon! After mixing, chill the dough for 30 minutes, and once you cut out the cookies and place them on the sheet, chill them again for about 15-30 minutes before baking. Also, avoid over-mixing the dough to keep your cookies thick and tender.
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that you trust. Just keep an eye on the texture of your dough—it might need a little extra chilling time, but otherwise, the cookies bake just as delicious gluten-free.
Heat the caramel candies with heavy cream in short 30-45 second bursts in the microwave, stirring well between each. This gentle heating prevents burning. Keep an eye on it and stop as soon as it’s smooth and bubbling. Overheating makes the caramel harden when cooled.
Final Thoughts
This Millionaire Caramel Chocolate Cookies Recipe holds a special place in my kitchen. It’s one of those recipes that feels like a treat you baked just for yourself, but it’s so good you’ll want to share it with everyone you know. I hope you enjoy baking (and eating) these as much as I do—there’s something wonderfully comforting about a homemade cookie layered with caramel and chocolate. Trust me, you’re going to want to keep this recipe close at hand.
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Millionaire Caramel Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Millionaire Cookies combine a buttery shortbread base with rich caramel and smooth milk chocolate topping, finished with optional flaky sea salt and edible gold leaf for a luxurious treat perfect for special occasions or indulgent snacking.
Ingredients
Cookie Dough
- ¾ cup unsalted butter room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- 1 ¾ cups all purpose flour gluten-free if needed
Caramel Topping
- 11 ounces caramel candies unwrapped
- 2 Tablespoons heavy cream
Chocolate Topping
- 10-12 ounces milk chocolate roughly chopped
- Flaky sea salt and edible gold leaf optional for decorating
Instructions
- Prepare the Dough: Beat the butter and sugar in the bowl of a stand mixer, or in a large bowl with an electric mixer, for 2-3 minutes until creamy and fluffy.
- Add Flavorings and Flour: Add the vanilla extract and salt, then beat until incorporated, scraping down the sides as needed. Gradually add the flour and mix on medium-low speed until the dough just comes together and begins to pull away from the bowl sides. Cover the dough with plastic wrap and chill it for 30 minutes in the refrigerator.
- Roll and Cut Cookies: Line a large baking sheet with parchment paper. Lightly flour a clean work surface and roll the dough to ¼ inch thickness. Use a floured round cookie cutter to cut out cookies. Gather scraps, re-roll, and continue cutting until all dough is used. Arrange cookies 1 inch apart on the baking sheet and chill for an additional 20 minutes.
- Bake Cookies: Preheat the oven to 350°F. Bake cookies for 12 minutes, or until the edges are set and just turning golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Caramel: Place the unwrapped caramel candies and heavy cream in a microwave-safe bowl. Microwave in 45-second intervals, stirring between each, until just melted and bubbly. Avoid overheating to prevent the caramel from hardening.
- Top Cookies with Caramel: Spoon about 1 teaspoon of the melted caramel onto each cookie and gently spread it toward the edges with the back of the spoon.
- Melt Chocolate: In a small microwave-safe bowl, melt the milk chocolate in 30-second increments, stirring until smooth and fully melted.
- Finish Cookies: Spoon melted chocolate over the caramel layer, then immediately sprinkle with flaky sea salt and edible gold leaf if using. Let the cookies cool until the caramel and chocolate set completely before serving.
Notes
- Use gluten-free flour for a gluten-free version of the cookies.
- Ensure caramel is not overheated to avoid it becoming hard once cooled.
- If you don’t have a stand mixer, a hand mixer works perfectly well.
- Edible gold leaf and flaky sea salt are optional but add a beautiful finishing touch.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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